Why "BUNA"?

To understand our name, we must travel back to the geographical and spiritual origin of coffee. In Ethiopia and Eritrea, preparing coffee is not a quick procedure to obtain caffeine; the coffee ceremony is an integral part of the country’s social and cultural life. An invitation to drink coffee is the greatest gesture of friendship, respect, and hospitality. Ethiopian gesture. Carrying out this ritual is almost mandatory for any visitor, no matter the time of day.

The step‑by‑step ritual

This tradition, adorned with variations depending on the ethnic group and region, is commonly known as "Buna" (the Ethiopian word for coffee).

The ceremony is organized around a rekbot (a small wooden stand that serves as a platform), set over a bed of aromatic herbs and fresh flowers. The hostess, traditionally dressed in white cotton garments with colorful borders, leads the ritual:

• Live Roasting: The green beans are roasted on the spot in a flat pan over a small charcoal stove. During the process, the rich smell of the roasting coffee is intentionally blended with the aroma of incense and myrrh.
• The Honor of the Aroma: Once roasted, the hostess carries the steaming pan around the room so that all the guests can enjoy and appreciate the smell of the freshly prepared beans.
• Grinding and Brewing: The beans are ground by hand in a traditional mortar. The ground coffee is then placed into a narrow‑necked, decorated clay pot called jebena, which serves both as a brewing vessel and a filter.
• The Serving: The coffee Buna is served in very small cups known as cini.Curiously for the Western palate, it is drunk with plenty of sugar or even salt, and occasionally mixed with spices, but never with milk.

Calling ourselves Buna is our daily reminder that coffee must be served with time, respect, and hospitality.