A library about brewing coffee leaves.
Door One
New to Buna?
Start Here
An introduction to coffee leaf as a beverage — what it is, how it tastes, how it differs from tea and coffee, and the five aroma compounds identified in published research.
Cup profile →
Door Two
Four Living Traditions
Documented Traditions
Engere (Ethiopia, milk-blended), Chemo (Ethiopia, spiced and roasted), Kuti (Harar, fallen leaf decoction), Kawa Daun (West Sumatra, smoked leaf). Each documented from published field studies and household practice.
Door Three
Processing & Experiment
Where Observation Becomes Experiment
Three Citane research papers covering the processing framework, harvest-to-cup protocols, and experimental pathways. Field notes from grill-wilting and gas-flame roasting at Thumpassery. Arabica Chandragiri under rubber shade, 130m altitude.
Door Four
Chemistry & Framework
The Research Foundation
Paper I: The Reactive Landscape — a multi-reservoir chemical framework for coffee leaf. The Sensory Landscape page. The evidence discipline that governs what this library claims and what it does not.
Door Five
Interactive Tools
The Interactive Lab
Terrain Map, CLT Flavour Landscape, Flavour Logic Board, and the Epsilon Board — AI-generated speculative routes beyond the published papers.
Door Six
Sensory Education
The Sensory School
A five-page sensory education beginning with daily-life anchors — before Buna, before vocabulary or chemistry. Builds through encounter, language, and compound-level understanding. Includes an AI companion.
Door Seven
Bring It to the Table
Buna Culinary
What does the leaf do when salt, fat, acid, and heat are applied? Foundational theory, working preparations, and the Kitchen Companion.
Door Eight
Buna Vocabulary
A Shared Language — From Leaf to Cup
A common reference for farmers, producers, café staff, and researchers. Thirteen sections covering leaf origin, processing, thermal transformation, sensory language, and ritual context. Every term defined, sourced, and cross-linked.