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Buna: The Art of Making Ethiopian Coffee

By Hannah Gebresilassie and Vishakha Darbha

Most college students use coffee to survive long nights and tedious assignments, but in Ethiopia and Eritrea, coffee means much more than that.

Ethiopia, globally known as the birthplace of coffee, is famous for “buna,” a coffee-making ceremony that involves roasting, grinding and brewing beans while partaking in a community-oriented tradition. Proper social etiquette includes smelling the roasted beans before they are ground and having three cups of coffee with the people present.

“Abol” is the term used for the first cup, “Tona” is for the second and “Baraka” is the final cup. Sugar and salt can be added but usually not milk.

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