在埃塞俄比亚，一杯咖啡的仪式要花三个小时，却凝聚了整个社区
In a small Ethiopian compound, a woman spreads fresh grass on the floor, lights frankincense, and begins to roast green coffee beans over a charcoal burner. This is not a quick morning cup — it is the buna ceremony, a centuries-old ritual that can take three hours from start to finish. Unlike the grab-and-go coffee culture of many modern cities, this tradition treats every step as an act of care and connection.
The process is deliberate and sensory. The host roasts the beans until they crack and smoke, then passes them around so guests can inhale the rich aroma. Next, she grinds the beans with a mortar and pestle, pours the powder into a long-necked clay pot called a jebena, and boils it with water. After decanting, she serves the coffee in small, handleless cups, often adding sugar or butter but rarely milk.
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