Ethiopian Coffee is called ‘Bunna’ (boo-na) by the Ethiopians. The ceremony begins with washed coffee beans and roasting them in a coffee roasting pan on small open fire/coal.
The long handled pan is slowly held and shaken over the fire until the coffee beans start to pop and crackle. The roasted Ethiopian coffee fills the air and is walked around the room so the smell can be approved for the eager (but relaxed) guests. The whole roasted coffee is then ground and put in a traditional pot made out of clay called ‘jebena’ (J-be-na) with water and boiled in the small open fire/coal furnace.