Ethiopian Coffee, or Buna, is a cherished cultural ritual that involves roasting green coffee beans, grinding them fresh, and brewing the grounds in a jebena (clay coffee pot) over hot coals. Originating in Ethiopia’s highlands, particularly among the Oromo and Amhara communities, Buna is traditionally served in three rounds—abol, tona, and baraka—during coffee ceremonies, which are central to social gatherings and hospitality. Often accompanied by popcorn or roasted barley, the ceremony is unhurried and symbolic. Ethiopia is considered the birthplace of Arabica coffee, and Buna remains a living expression of that legacy.

Common variations include spiced coffee with cardamom or cloves, buna tetu (with sugar only), or buna without sugar for purists.

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