Many thanks to Angela Bao Bei Bei and Adam Golub for this!
Our first video, a nice introduction to Cafe Buunni and to us!
Cafe Buunni Profile from Adam Golub on Vimeo.
Many thanks to Angela Bao Bei Bei and Adam Golub for this!
Our first video, a nice introduction to Cafe Buunni and to us!
Cafe Buunni Profile from Adam Golub on Vimeo.
2013 didn’t start off with a bang. In fact, January was our slowest month, both for BuunniCoffee.com and Cafe Buunni. As we started talking to others, we realized that almost all retailers (of anything) and most service providers too, were in a similar boat. Turns out, the height of winter is not when most people buy coffee (or much of anything else!). And, in January in particular, Buunni was up against New Years Resolutions ranging from cutting down on calories and caffeine, to saving on daily expenses. A big thank you to our coffee subscribers and regulars at the Cafe for getting us through January!
There have been exciting developments in the last two months, however. Two in particular, that we want to share here.
We were mentioned in the Wall Street Journal! The article entitled “Village Feel on 181st” literally puts us on the map. We are thrilled to get this exposure in an article about our neighborhood.
Another exciting development is that we’ll be talking about Ethiopian Coffee Culture at the NYC Coffee and Tea Festival which will be held at the 69th Regiment Armory in NYC from March 23-24th. Elias will be talking about coffee culture in Ethiopia, including the traditional coffee ceremony as well as describing the more contemporary urban coffee culture in the country. We will also have a booth with our coffees and some special treats and surprises. Use the promo code below to get half off your tickets!

Cafe Buunni at 213 Pinehurst Ave, just below 187th St, in the Hudson Heights part of Washington Heights
Café Buunni has been open for 2 ½ months. The only experience we can relate this to, is how we felt in the first few weeks after our daughter was born. The sleep-deprivation of the first few weeks, the wonder and overwhelm, the moments of wondering oh-my-god-what-have-we done, followed by utter pride and joy.
We are learning as we go, and are humbled by all the compliments on our space, the quality of our coffee, the artistry of our baristas. There are still some rough edges and maybe there will always be. But we are working on many ideas to keep Café Buunni an interesting and inspiring tiny space and we count on the continuing support of this tremendous neighborhood.
In addition to the sweet and savory offerings at the moment (assortment of sweet and savory croissants, mini-cookies in unique flavors like the latest Earl Grey and Grapefruit Zest, mini-cheesecakes, salted caramel and chocolate almond macaroons, vegan mini-cupcakes, handmade pies, mini-quiches, cheddar or ham and gruyere buttermilk biscuits), hand-made, “to-go” Ethiopian foods, we are working on more vegan and gluten-free options. All of our syrups are kosher certified, as are the Umpqua oats, Almondina cookies, Fairytale brownies and the amazing Dear Coco Chocolate Truffles. We are working on adding unique and delicious kosher certified products.
We also have a selection of personally selected items in the Café like Dr. Superhelga’s one-of-a-kind handmade toys, our own whole bean Buunni Coffee and all natural and handmade soaps by Manor House Soaps. We will continue to find and offer unique gifts and personal treats to delight you.
There have been glitches. The water pressure was too low causing problems with our equipment, we ran out of what we thought was a week’s supply of espresso beans during our opening weekend, we had to change milk suppliers (which turned out to be great news!), some of our wonderful staff have had to leave to pursue their dreams, we are still not fluent in the language of our POS system and sometimes you have to tell us your drink again…and again!
But for the most part, approaching our three month mark – the time has flown, we love getting to know you and introducing you to our favorite drinks and goodies, and we have been blessed with a spirit of tremendous camaraderie and good will among us and between us.
Thank you.
By Catherine Porter West, Buunni Associate
As Elias and Sarina are getting ready to open their first cafe, they have been trying to find ways to make the cafe not only community oriented but also environmentally friendly. I have been working on composting options for Cafe Buunni. We are planning on making compost an integral part of our waste management system.
Composting separates food waste from landfills and significantly decreases the amount of greenhouse gases released into the atmosphere. Composting also utilizes and recycles essential nutrients. The natural breakdown process of food waste produces nutrient rich compost soil. This can be used in gardens, farms, parks, and anywhere plants grow.
In addition to composting our food waste, we will also be using compostable disposable cups and utensils. The corn-based cups we are considering look and function just like any other disposable cups but they Read More