





FIVE SHORT ITINERARIES
For those customers who do not have much time and want to take a tour of one two three days.
CIRCUITS 1 2 3 DAYS, AROUND ADDIS ABABA
SHORT CIRCUITS
NOTE:
We commented that the prices on these pages are for group travel, normally of 12, if the number is less, at this price you should add "increased by minimum group" that corresponds to the distribution of common costs (fuel, vehicles, guides, equipment, cook, others.). In the case of travel with a number of 2-4 people contact us to prepare a more economical budget.
ETHIOPIAN LANGUAGES
The official language is amhárico. There are over 100 languages and dialects, classified in four groups: Semantic languages spoken in the north and center of the country, Tigrigna, amhárico, Gurage and Harare. The Cushites are Oromigna, Somali and Afarin. The Oromigna, and amhárico are the most widely spoken. The Omóticos, the main walaita only spoken in the southwest corner of the country.The Nilotic, lowlands west of the country, with Kunama dominant.

ETHIOPIAN CALENDAR
1 Meskerem (11 Sept. - 10 Oct.)
2 Tikimt (October 11 - 09 Nov.)
3 Jidar (November 10 - 09 Dec)
4 Tajisas (December 10 - January 8)
5 Tir (January 9 - February 7)
6 Yekatit (February 8 - March 9)
7 Megabit (March 10 - April 8)
8 Miazilla (April 9 - 08 May)
9 Ginbot May 9 - 07 June)
10 Sene (8 June -07 July)
11 Jamile (08 July - 6 August)
12 Nejase (07 August - 6 September.)
13 Paguma (06-10 September)

ETHIOPIAN MUSIC
Ethiopian music can be divided into three groups:
Traditional Ethiopian folk music. Includes music from various ethnic groups in Ethiopia
Coptic or sacred music.
Popular music. It differs from folk music because it is more general and foreign influence. (Music Rastafari and reggae and Ethio-jazz)

COFFEE CEREMONY.
The coffee ceremony is one of the most significant aspects of Ethiopian culture. Coffee, green beans, are roasted over hot coals. It sucks the flavor and ground using a mortar. Once ground, coffee powder are placed in a Jeben, a special vessel, spherical, made of clay, with a neck narrower than the trunk. The coffee is taken in "sini" small cups. It takes three times: first round, "abolish " a second or "uleteña" and a third or "Bereka".

CUISINE OF ETHIOPIA
The dish is composed of injera and several kinds of wat (stew thick), made with spicy vegetables and meat, served on injera, a large flat bread dough about 50 cm in diameter and made from fermented teff flour. Ethiopians eat with bare hands, using pieces of injera to take pieces of incoming and fittings.

