Bunna – The Ethiopian Way

By Guest | Published: June 8, 2012

Guest Blog by Djalene Temesgen

I started drinking bunna (Amharic for coffee) when I was 18 years old. Late? I know. That is because my parents thought of coffee as addictive and wanted to spare me. But I managed to steal a sip or two behind their backs, and I knew that I would start drinking coffee (officially) as soon as was free of my parents’ supervision. So, I did. Soon after I started college, I began drinking coffee religiously and I have stuck with it ever since.

I drink macchiato (Ethiopian-style), cappuccino or any other drink with coffee in it. But my favorite is plain black coffee made in the traditional clay pot (jebena). I think what makes this special for me is the ceremony as much as the coffee itself.

For me, drinking coffee the Ethiopian way is much more than just the drink. I am sure the same is true for many of my fellow-Ethiopians. It is as much about the ceremony and the gathering (and the discussion about everything and nothing)! It is probably one of the few occasions where families, neighbors and friends allow themselves to relax Read More »

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Cafe Buunni coming to 213 Pinehurst Ave, NY, NY 10033

By Sarina | Published: May 6, 2012

It’s been ridiculously long since we’ve posted an update.  There’s been a whirlwind of activity at Buunni Coffee, including a long search for space that brought us right back where we started and where we wanted to be all along!  In an unexpected but fortunate turn of events, we recently finalized negotiations on 213 Pinehurst Avenue, New York, NY 10033.

So, it’s official! We hope to open Café Buunni late this summer and look forward to serving you fabulous Ethiopia inspired coffee, tea, espresso-based drinks, juices and smoothies as well as small selection of the highest quality food and snacks.

We’re looking for experienced baristas, cashiers and local food and baked goods vendors.  If you have any suggestions or would like to apply, please email us at info@buunnicoffee.com.

 

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We were at Coffee Fest NYC

By Sarina | Published: March 17, 2012

So we didn’t get the space I wrote about last time.  Don’t want to dwell on it. Wasn’t meant to be, and we’re looking at spaces in Washington Heights, Dyckman, Inwood area and believe me, as soon as we find the right one, I’ll be blog-bragging all about it!

Another way to do macchiato

Elias’ macchiato at Barista training at Coffee Fest NYC

In a stroke of extremely good timing, the Coffee Fest came to NYC last weekend.  Elias and I attended every class we could and split up to cover as many topics as possible. We talked to vendors, of things we didn’t even know we needed, and generally got educated about what specialty coffee is in 2012.   Many of the classes were oriented towards would-be coffee house owners like us, and topics covered sustainable operations, quality for profit, essentials for success in specialty coffee, espresso blending, and hyper-local marketing. All good!

While we were absorbing all that we could, it did make us ask ourselves, what is going to make Buunni different?  The answer for us is our rootedness in Ethiopia and our personal connection to the coffee we want to serve.  Simple, authentic, and truly good micro-roasted coffee is what we’re about, and coffee with an Ethiopian twist.  So, we look forward to introducing some uniquely Ethiopian preparations as well.

Elias did a hand’s on barista class and made beautiful drinks.  The one with the layers is another way they do macchiato in Ethiopia.  Lovely, and once we’re open, please come in and try it!

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Buunni Coffee space in NYC?

By Sarina | Published: March 4, 2012
Ethiopian Espresso

Made with love in Addis Ababa

We’re drinking our Ethiopian Yirgacheffe light micro roast this Sunday morning and it tastes good!  One of the first rules in a small business start-up book I recently read is: don’t fall in love with your product!

But, I can’t help it.  I love Buunni Coffee.

We arrived back from Ethiopia two and a half weeks ago, and it has been a whirlwind.  As soon as we got home we saw a tiny commercial space right in our very own Hudson Heights part of Washington Heights (just below Inwood).  There is very rarely any space available in this small strip. Ignoring rule #5 of above-mentioned business book, we jumped right in and put in our proposal.

Since then it’s been fingers tightly crossed and stomach-full of butterflies and we still don’t know. So we’re micro roasting lovely coffees, Elias is doing his in-person coffee bean deliveries in the Hudson Heights and Inwood neighborhoods, we’re talking to architects, attorneys, accountants, but in essence we are waiting.  Of course we’re also looking at other spaces and the Buunni to-do list seems to be flourishing.  But, if we’re honest with ourselves, we’ve got our heart set on this space and we’re waiting (this probably throws out some other rule in the business book)!

Posted in Ethiopia, NYC, Small business | Tagged , , , , , | 1 Comment

Organic dilemmas…

By Elias | Published: February 6, 2012

The vast majority of Ethiopian coffee is grown by small-holder farmers using natural, organic methods. The coffee they produce is not certified organic, but is grown using natural soil conditioners and without the use of chemicals: most coffee is grown using natural methods, cared for and nourished as it has been for centuries in Ethiopia.

Certifying coffee as organic is a time-consuming and often very expensive process that the majority of small-holder famers will never be able to achieve.  The exception are those farmers that are well-organized in coffee farmer cooperatives that in turn belong to a union of coffee farmers’ coops and therefore have the know-how, the contacts, the language, and access to funds to make organic certification a reality.  Read More »

Posted in Coffee Politics, Coffee Production, Ethiopia | Tagged , , | 1 Comment