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In Ethiopia, coffee is never just coffee. The word "buna" comes with a whole ceremony: green beans roasted over coals in front of you, ground by hand, brewed in a clay pot called a jebena, and poured in three rounds. Each round has a name, and skipping the third is basically a diplomatic incident.
The Three Rounds
The first pour, abol, is the strongest. The second, tona, is mellower. The third, baraka — "blessing" — is the one you're supposed to stay for. Popcorn or roasted barley appears alongside, and the whole thing can happily eat an afternoon. That's the point: buna is how Ethiopia socialises.
Where to Drink It in Bole
Walk ten minutes from the hostel in any direction and you'll find a coffee room with incense smoke curling out the door. Our rule of thumb: the smaller the place, the better the pour. Ask our front desk for their current favourite — the answer changes weekly and the debate gets heated.
Coffee Ceremony Night at the Hostel
Every Sunday we run our own ceremony in the garden around the outdoor fireplace. It's free for guests, and it's the easiest way to meet everyone in the building. See our events page for the sample schedule.