Ethiopia’s traditional coffee ceremony transforms an everyday beverage into a ritual of hospitality, community, and cultural preservation. Known as buna in Amharic, the ceremony begins with green coffee beans roasted before guests, releasing an aroma that often mingles with burning incense. The beans are then ground traditionally using a mortar and pestle, after which they are brewed in a clay pot called a jebena. Coffee is served in small, handleless cups, commonly across three rounds: abol, the strongest first serving; tona, a lighter second brew; and baraka, the final serving associated with blessing. The gathering encourages conversation and connection rather than hurried consumption, often accompanied by popcorn or kolo, a roasted-grain snack. Although customs differ among communities and households, the ceremony remains an important expression of Ethiopian hospitality.