Ritual & Heritage

The Ethiopian Coffee Ceremony

Buna — A Traditional Ritual Steeped in Hospitality, Community & Connection

The Spirit of Buna

More Than Just a Drink

“Three rounds of buna, one common tradition and a beautiful expression of Ethiopian hospitality.”

Green Coffee Beans Washing

The fresh green coffee beans are washed and cleaned carefully before roasting to eliminate any impurities or dust.

Coffee Roasting

The beans are put in a traditional pan and roasted over open charcoal until dark brown and deeply aromatic. The host passes around the smoking pan so guests can inhale the rich aroma.

Grinding the Beans

The roasted beans are ground by hand in a traditional wooden mortar (mukecha) and pestle (zenezena), producing fresh, coarsely ground coffee.

Brewing the Buna (Jebena)

The ground coffee is placed in a traditional spoutless clay coffee pot known as a jebena, mixed with fresh water, and slowly brought to a boil over charcoal.

First Round – Abol (አቦል)

Abol is the first and strongest round of coffee. Poured gently from high above into small handleless ceramic cups (sini), it is enjoyed alongside conversation and popcorn or roasted grains.

Second Round – Tona (ቶና)

The remaining coffee grounds in the jebena are mixed with fresh water and re-brewed for a second round. Tona is lighter than Abol, continuing the rhythm of conversation.

Third Round – Baraka (በረካ)

The coffee is brewed for a third and final round, known as Baraka ('blessing'). This final cup symbolizes goodwill, peace, and spiritual blessing for all participants.

Connect and Share

The ceremony is not simply about drinking coffee — it is a ritual of hospitality, community, friendship, and connection. Guests gather, share stories, and slow down together.

Experience Ethiopian Hospitality

Join us at Love Grass Restaurant in Abu Hail, Dubai for authentic Ethiopian cuisine and coffee.

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