The Ethiopian coffee ceremony, explained (and where to experience it in Dakar)

In Ethiopia you do not simply “have” a coffee: you share one. The coffee ceremony, bunna in Amharic, is a social moment that can last an hour, up to three times a day in some homes. It signals hospitality, conversation, sometimes reconciliation.

The steps

1. Incense and fresh grass. The floor is covered with cut grass and incense is lit. The space changes in nature.
2. Roasting. Green beans are washed and roasted in a pan in front of the guests, who are invited to breathe in the smoke.
3. Grinding. The beans are pounded by hand in a mortar.
4. Brewing. The coffee is brewed in a jebena, a long-necked clay pot, then poured from a height into small handleless cups.
5. The three rounds. Abol, the first, is the strongest. Tona, the second, more nuanced. Baraka, the third, is the cup of blessing, the gentlest. Leaving before the third round is considered impolite.

At Ge'eza, in Point E

The full ceremony costs 5,000 F per person, with incense and dabo (homemade Ethiopian honey bread). Allow about 45 minutes. Each round can also be ordered separately: Abol 2,500 F, Tona 2,000 F, Baraka 1,500 F.

For a group, a birthday, a team or a delegation, the ceremony should be booked in advance. It lends itself very well to team-building or to welcoming visitors to Dakar.