Bunna (Coffee Ceremony)

The coffee ceremony, known as "Bunna" in Tigray, is a cherished tradition deeply rooted in Tigrayan culture.

The ceremony begins with the host washing and roasting green coffee beans over a charcoal stove, filling the air with a rich, aromatic scent that signals the start of the ritual. As the beans roast to perfection, they are meticulously ground by hand using traditional mortar and pestle, embodying the essence of time-honored craftsmanship.

Once the coffee is ground, it is brewed in a special clay pot known as a jebena, placed over hot coals to simmer. As the coffee boils and bubbles, the host carefully watches over it, ensuring it reaches the perfect strength and flavor. When ready, the coffee is poured into small cups called cini, adorned with intricate designs, and served to guests in three rounds: "abol" (first round), "tona" (second round), and "baraka" (third round). The buna coffee ceremony is not only a ritual for enjoying a beverage but also a symbol of hospitality, friendship, and community, fostering meaningful connections and enriching social gatherings in Tigray.