Why “BUNA”?

Coffee ceremony is a common event in Ethiopian cultural and social life. An invitation is a show of friendship or respect, and a good example of Ethiopian hospitality. Make this ritual is almost mandatory when a visitor comes, whenever it occurs.

This coffee tribute has several variations depending on the region and ethnicity. The most common is called “Buna”.

It is made in a “rekbot” (a box furniture that is used as a base for the preparation) put on a bed of herbs and flowers. The host is usually a young woman dressed in tipical white clothing made of wood.

The beans are roasted in a flat pan and layed on a coal stove. The rich fragrance mixes with the flavor of incense and myrrh that always are burnt during the process.

The host gently washes a handful of coffee beans in the hot pan, then stir and shake the peels.

The beans are ground with the mortar and the coffee is mixed with the spices. After that they are pouring in an ornamented clay pot called “jebena”. The host pours the coffee in little containers called “cini”.

In general, this coffee or BUNA is drunk with sugar, even salt, but not milk.