Author: Qahwa World

Sweden Experiments With a Café Run by an AI Manager

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Stockholm – Qahwa World

In the quiet Vasastan neighborhood of Stockholm, at Norrbackagatan 48, Andon Café looks like any other minimalist coffee shop. Small plants adorn the tables, gray walls create a calm atmosphere, and customers enjoy avocado toast and frothy lattes. Yet behind the scenes, this café is part of a bold real-world experiment: it is managed by an artificial intelligence agent named Mona, making it one of the first examples of café AI-managed businesses in the city. Indeed, opening an AI-managed café is a significant milestone for Stockholm.

Mona, powered by Google’s Gemini (reportedly Gemini 3.1 Pro), was given control by San Francisco-based startup Andon Labs. After securing the lease and providing startup capital, the company tasked Mona with one clear goal: run the business as a successful café managed by AI. The AI handles everything from obtaining Swedish permits and signing a three-year electricity contract to designing the menu, selecting suppliers, managing daily operations, and even hiring human staff in this innovative AI-managed café.

Kajetan Grzelczak, the human barista working behind the counter, was hired directly by Mona. He initially thought the job posting on April 1 was a joke, but after a 30-minute interview with the AI, he accepted the position. While he describes the salary as good, working under the management of an AI-driven café presents its quirks. Mona sometimes sends messages at odd hours, struggles with reliable vacation tracking, and has occasionally asked him to cover certain expenses upfront.

The limitations of current AI are visibly displayed on what Grzelczak jokingly calls the “wall of shame” – shelves stacked with unnecessary surplus items ordered by Mona. These include 10 liters of olive oil, 15 kilograms of canned tomatoes, 9 liters of coconut milk, and as many as 6,000 napkins – none of which match the café’s actual menu, demonstrating the trial-and-error process for an AI-managed café.

“Ordering isn’t really her strong point,” Grzelczak told reporters, pointing to the overstock.

A large screen inside the café shows real-time revenue and balance. Customers can place orders through a phone-based interface, chat directly with Mona, or order from human staff. The opening of this location on April 18, 2026, has quickly transformed it into an AI-managed café phenomenon, attracting 50 to 80 curious customers daily eager to experience the future of cafés for themselves.

An Experiment in Autonomous AI

Andon Labs, which previously ran similar tests (including an AI-managed retail store in San Francisco), designed this project to explore how advanced AI agents perform in complex, real-world business environments – including navigating European regulations and bureaucracy. It’s yet another experiment for the AI-managed café model.

Hanna Petersson, from Andon Labs’ technical team, explained the company’s motivation:

“We believe AI will play a big part in society and the labor market in the future. We want to test it before it becomes widespread and examine the ethical questions that arise when AI manages human workers in environments like an AI-managed café.”

Important clarification: While Mona manages operations, the human staff are formally employed by Andon Labs, which provides guaranteed pay, fair wages, and legal protections as a safety net. The company has stated it would intervene if any outcomes were unacceptable, especially in the context of an AI-managed café.

Ethical Questions Emerge Quickly

Several challenges appeared within days. These include AI communication outside normal working hours, imperfect handling of benefits, and questions around liability—a set of unique managerial dilemmas in an AI-managed café. For example, what happens if an employee is injured on the job? Who bears responsibility – the AI, the startup, or the underlying model provider?

Urja Risal, a 27-year-old researcher in AI and sustainable development, visited the café and highlighted these concerns:

“People often say AI will take jobs, but what does that actually look like in practice? I hope more people interact with Mona and reflect on the real risks of having an AI as a manager, especially within the experimental setting of an AI-managed café… for example, how would it respond if someone gets injured?”

A Balanced View

This experiment offers a fascinating glimpse into the future of “agentic” AI systems that don’t just chat but actively manage businesses with real money, contracts, and people. The “wall of shame” illustrates current limitations in practical reasoning, inventory optimization, and contextual understanding – issues expected in early-stage deployments of such systems. Notably, these challenges are part of the learning experience that comes from operating an AI-managed café.

At the same time, the project demonstrates AI’s growing capabilities. For example, Mona independently handled permits, supplier negotiations, menu creation, and hiring in a foreign country with strict regulations—skills not seen before in an AI-managed café context.

Andon Labs positions the café as a live test case rather than a commercial product. It continues to operate in Stockholm as an AI-managed café, providing valuable data on both the potential and the pitfalls of delegating real managerial authority to artificial intelligence.

An Extraordinary Interview with Professor Chahan Yeretzian, Pioneer of Cell-Grown Coffee

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Dubai – Ali Alzakary
For three decades, Professor Chahan Yeretzian has been one of the most respected voices in coffee science. As Emeritus Professor of Analytical Chemistry and head of the ZHAW Coffee Excellence Centre at the Zurich University of Applied Science (ZHAW) in Switzerland, he has witnessed every major shift in how we understand, roast, and taste the world’s most beloved beverage. But five years ago, even he found himself entertaining an idea that many in the industry dismissed as science fiction: growing coffee not on mountainsides, but in bioreactors.

Today, that once-outlandish vision is close to commercial reality. Food Brewer AG, working closely with Professor Yeretzian’s team, is preparing to bring cell-cultured coffee to market by late 2027. The natural coffee bean, he has long argued, functions as a “pressurised micro-reactor” essential for flavour development. So how do you replicate that inside a steel tank? Can lab-grown cells ever deliver the sensory complexity of a great espresso? And what happens to the millions of smallholder farmers across the Coffee Belt if production shifts to laboratories in Zurich or Singapore?

We sent these questions, probing, sceptical, and deeply curious, to Professor Yeretzian. His answers arrived with characteristic rigour, honesty, and a surprising dose of optimism. He does not see cell-grown coffee as a replacement for tradition. He sees it as a necessary complement, a tool for stability, and perhaps even an invitation to rethink what coffee can be.

What follows is an extraordinary interview about an extraordinary idea. Read on.

The “Micro-Reactor” Challenge

Professor, you have famously described the natural coffee bean as a “pressurized micro-reactor” essential for flavor development. Given that cell-cultured biomass lacks this physical structure, how close can we realistically get to that “god shot” of espresso? Are we chasing a chemical mirror image, or is the goal to create an entirely new sensory category?

Your 2024 study showed that lab-grown samples hit about 40 percent of the aromatic intensity of traditional beans. From a chemist’s perspective, is that “flavor gap” a temporary hurdle of scaling, or an inherent limitation of growing cells outside the cherry?

My interest in cell-grown coffee comes from multiple directions.

First, sustainability and supply. When I started in coffee science and research thirty years ago, sustainability in coffee plantations and cell-grown coffee were hardly subjects in science and economics. My growing interest began five years ago, from the realisation that traditional coffee cultivation had become so successful and was produced in such huge volumes that at some point in the future, (i) the demand for traditional farm-grown coffee would outstrip supply, (ii) coffee prices would rise with no return, and (iii) coffee consumption would become unsustainable in terms of climate change, water, life cycle assessment, and so on. Even if I was not and am not a proponent of substituting farm-grown coffee with cell-grown coffee, it seemed obvious to me that cell-grown coffee, as an option to close the gap between supply and demand of traditional mainstream coffee, was a very good solution.

“Cell-grown coffee is neither meant to replace traditional coffee, nor is it my ambition to replace high-quality specialty coffee. For the moment, it shall close the gap and aim at the quality of mainstream coffee.”

Cell-grown coffee is neither meant to replace traditional coffee, nor is it my ambition to replace high-quality specialty coffee. For the moment, cell-grown coffee shall close the gap and aim at the quality of mainstream coffee, not specialty coffee. But if the price of traditional coffee continues to climb and the quality of cell-grown coffee improves, which it will, it is possible and even probable that cell-grown coffee competes with, or partly displaces, farm-grown specialty coffee.

As of today, cell-grown coffee does not reach the intensity of a good espresso. But a project between Food Brewer AG and the Coffee Excellence Centre of the ZHAW, sponsored by the Swiss National Science Foundation, has precisely that objective: to find strategies and technologies to increase the flavour intensity and improve the profile, both the sensory experience and the chemical composition, of cell-grown coffee to mimic farm-grown coffee. While this will increase and evolve over the coming years, I expect the intensity and profile will reach the target of mimicking a good farm-grown coffee within twelve months, though not necessarily a “god shot” of espresso.

In conclusion, while the flavour profile of good espresso is a target of the ongoing project for the next twelve months, in the long term we want to create an entirely new sensory category with a possible signature flavour profile. We could try to create a flavour that people recognise as coffee from, say, Food Brewer, a common base and core with an individual, proprietary top note. I wrote a book chapter on the flavour pyramid, together with Imre Blank and Stefan Palzers, in 2007.

Second, energy consumption. The realisation that cell-grown coffee, first ground as green coffee and then roasted, versus traditional coffee, first roasted as whole beans and then ground, leads to an overall tenfold lower energy consumption during roasting. This is because of smaller particle size, shorter roasting time, slightly lower temperature, and drier coffee particles. Even if roasting accounts for only about five percent of the total carbon footprint along the whole value chain, it remains a factor in reducing energy consumption. With expected higher and more volatile energy costs in the future, the more stable and predictable costs of cell-grown coffee become an advantage.

Third, technology. Coffee is traditionally roasted as whole beans to make them brittle and easy to grind, after which the roasted beans are ground. But after reviewing the literature on roasting, I believe flavour formation during roasting is under-researched, and I expect science will strongly improve roasting technology. While the image of a “pressurized micro-reactor” remains correct, roasting technology can be modified and adapted for ground green coffee, for example, by adding fat during roasting or using a coarse grind. Research on defects by the ZHAW, sponsored by the SCA, also shows that broken beans have a smaller sensory impact than previously believed.

Fourth, mimicking the sensory profile of traditional coffee. For an expert, the intensity of a “god shot” espresso can only be reached by roasting intact beans. But here comes the but: the sensory profile of roasted ground coffee depends mainly on three parameters: grind size (the coarser the grind, the closer the sensory profile to whole-bean roasting; larger than 700 micrometres is ideal), freshness, and addition of fat during roasting to selectively capture fat-soluble coffee flavour compounds.

Fifth, creating novel sensory profiles. Cell-grown coffee is authentic coffee. This gives it the freedom to taste outside the traditional framework of an espresso. In recent years, we have come to accept and even love the flavour profiles of fermented coffee, fruity and sweet, notes that we would not have recognised as coffee fifteen years ago. Since cell-grown coffee is authentic, we could and should be free to create entirely new flavour profiles. Be creative. But cell-grown coffee will also be able to reproduce traditional espresso, and I hope soon at a stable and good price. One additional trend I see is the transition from espresso to other cup formats, such as filter coffee. Soon, the benchmark may shift from traditional espresso to filter coffee.

In conclusion, cultured coffee has the structure of ground green coffee and indeed lacks the structure of a tree-grown whole bean as a “pressurized micro-reactor” for roasting and flavour formation. The whole-bean structure is important but probably not absolutely necessary for coffee flavour development. There are potential structural workarounds, such as pressing the cell-grown powder into a bean-like structure to use existing roasting equipment, a “plug-and-play” solution; grinding or growing coarse; or adding some fat during roasting to catch and encapsulate fat-soluble flavour compounds. There are also potentially new roasting technologies that can add intensity.

“Cell-grown coffee is authentic coffee. This gives it the freedom to taste outside the traditional framework of an espresso… we should be free to create entirely new flavour profiles.”

For the moment, the intensity of coffee prepared with cell-grown coffee is less than fifty percent of good traditional coffee. Still, we first want to mimic traditional coffee, which I assume will be successful within twelve months. Once achieved, cell-cultured coffee has the freedom to chase an entirely new sensory category, composed of base, core, and top note. We are already accepting and partly loving coffee with novel flavour notes that did not previously belong to the flavour world of coffee, such as strongly fermented coffee or very lightly roasted coffee, as long as it is coffee. So I assume the current “flavour gap” is a temporary hurdle.

There is an ongoing larger science project, one million Swiss francs, between Food Brewer AG and the Coffee Excellence Centre of the ZHAW, largely financed by InnoSuisse, on flavour enhancement, matching the profile to traditional coffee, scaling to larger production volumes, and a comparative life cycle assessment of cell-grown versus traditional coffee. The research in this collaboration aims to mimic the pressurised micro-reactor and close the existing gap, and multiple strategies are being explored. Furthermore, cell-cultured coffee contains most of the coffee-specific precursors and volatiles, which can be tasted in the cup. Missing or low levels of precursors, such as chlorogenic acids due to structural differences, can be boosted by modifications during roasting: addition of fat, coarser grind, post-processing, and new roasting technologies.

Disruption and the Global Value Chain

The industry is watching Food Brewer AG and its recent funding rounds very closely. As this technology moves from the lab to the shelf, how do you see the pricing architecture evolving? Will lab-grown coffee debut as a premium sustainability play, or is it positioned as a high-volume solution to stabilize a volatile commodities market?

There is a brewing concern about the “de-skilling” of the coffee origin. If we shift production to bioreactors in Zurich or Singapore, what happens to the socio-economic fabric of the Coffee Belt? Can this technology coexist with smallholder farmers, or are we looking at a future where the Global North produces its own supply?

Concerning Food Brewer AG, this company has in opinion the most advanced in cell-cultured products. They already produce very good cell-cultured chocolate in large volumes and will soon also produce good cell-cultured coffee in larger quantities. Food Brewer’s ambition is to offer a price-competitive cell-cultured coffee. Their foremost aim is to be a reliable addition to conventionally farmed coffee, both in terms of pricing and volume. At the same time, Food Brewer wants to reduce the dependence of companies on farm-grown coffee.

Initially, Food Brewer will likely price cell-cultured cocoa above commodity prices while scaling up. The same will be true for coffee. But I expect the bulk of cell-cultured coffee production will soon be for mainstream quality products, priced equally to or even lower than traditional mainstream coffee. In the future, Food Brewer does not exclude positioning selected varieties as premium specialty coffee.

In conclusion, Food Brewer’s target is to close the gap between demand and supply, and to stabilise the price of coffee in the commodities market. After an initial premium positioning, and as volume increases, the price will decrease and become equal to or lower than farm-grown commodity coffee. But if the price of traditional coffee continues to rise, cell-grown coffee could take a larger share of the coffee market than simply closing the gap.

“The low-skilled and price-sensitive commodity coffee market will probably shift partly to cell-grown coffee. Food Brewer will then complement traditional coffee farming.”

Now, to the question of de-skilling and the socio-economic fabric of the Coffee Belt. In my opinion, these are not the same thing. I expect farm-grown coffee production will shift in the future towards higher-priced and highly skilled high-quality coffee. Traditional high-quality coffee farming and the skills related to it are essential for the world’s coffee supply. These traditions and the know-how, especially in post-harvest treatment and fermentation for flavour development, are also guiding how cell-cultured coffee is being developed. In contrast, the low-skilled and price-sensitive commodity coffee market will probably shift partly to cell-grown coffee. Food Brewer will then complement traditional coffee farming.

The Transparency and Health Factor

One of the most striking findings in your research was the sharp decline in caffeine and chlorogenic acids in cultured cells. Beyond the buzz, these compounds are tied to the health benefits consumers associate with coffee. In your view, will “cellular coffee” ever be able to claim the same nutraceutical profile as a farm-grown bean?

While cell-cultured coffee is marketed as “deforestation-free,” has there been a rigorous Life Cycle Assessment comparing the energy footprint of massive bioreactors against traditional, carbon-sequestering agroforestry?

I think and hope that cell-cultured coffee will be able to claim a similar nutraceutical reputation and profile as a farm-grown bean. Perhaps even better. For the moment, caffeine and chlorogenic acids are indeed lower in cultured coffee. But in principle, secondary metabolites like caffeine and chlorogenic acids can be increased; this remains to be shown and done. Lower caffeine and chlorogenic acids could also be seen as a health advantage. Indeed, we see health trends moving towards caffeine-free or low-caffeine coffee consumption. So cell-grown coffee also has properties that could position it as “healthy coffee.”

Cell-cultured coffee from Food Brewer contains caffeine in the culture broth, which could, if needed, be purified and added post-cultivation.

As for life cycle assessments: LCAs on plant cell-based production have shown the potential to reduce water usage, footprint, and global warming by nearly ninety percent. Part of the InnoSuisse project is to challenge and specify this number.

Regulatory Hurdles and Market Adoption

We are seeing regulatory movement in Singapore and the European Union, but the “consumer ick factor” remains a hurdle for many biotech foods. How do you plan to bridge the narrative gap? Do you see hybrid blends, mixing traditional beans with lab-grown biomass, as the necessary “Trojan Horse” for mass-market acceptance?

As someone who has shaped coffee science for over three decades, how do you define “Coffee” today? Does the definition lie in the DNA of the plant, or in the traditional ritual of the harvest?

Transparency is key to winning consumer acceptance. It is essential to involve consumers and explain that the technology reproduces what nature does. Cell-cultured coffee does not use any gene manipulation. It simply takes cells from coffee plants and forms them directly into ground green coffee.

In fact, it is a form of “more efficient farming,” and that explains the lower life cycle assessment. In traditional farming, coffee cells are taken from a tree, go from fields to greenhouses to the tree itself. They are harvested, processed, and transported over large distances before roasting, grinding, and extraction. Traditional coffee also uses a great deal of water. In cell-cultured coffee, we go directly to the tree, take cells, culture them in reactors, and form ground green coffee directly. It then has to be dried, roasted, and extracted.

“Cell-cultured coffee does not use any gene manipulation. It simply takes cells from coffee plants and forms them directly into ground green coffee. It is a form of more efficient farming.”

Hybrid blended products are one possibility for familiarising consumers with cell-cultured coffee, again, provided the hybrid nature of the product is transparently communicated. For some companies, hybrid blends could be the ultimate solution, allowing them to sell more of their products without ever moving to pure cell-grown coffee. In that case, cell-grown is not just a “Trojan horse”; it is the ultimate goal.

As for how I define coffee today: for me, the smell and taste are crucial. But other factors are very important to people as well: the mental and physical energy it provides, the health it promotes, and its role as a social facilitator. I believe that for most consumers, the experience is the most important factor, once they begin to trust the new food. They already accept artificial vanilla.

The Road Ahead

With commercialization targets set for late 2027, what is the single biggest “make or break” factor for this project over the next 18 months? Is it the science of the roast, or the economics of the bioreactor?

Looking ahead to 2050, will the “Specialty Coffee” of the future be defined by a specific terroir in Ethiopia, or by a specific bio-recipe developed in a lab?

The legal hurdle. Cell-grown coffee must become legally accepted in large markets. From a toxicological point of view, cell-grown products have been tested in research for many years; they are becoming good and are non-toxic. But the legal hurdle remains. How long it will take is difficult to predict. I hope about one year.

The second factor is successful scaling to achieve attractive unit economics, price. That is the single biggest “make or break” factor.

The third factor is industry transparency together with consumer acceptance. Some foods have already shown the way: chocolate, vanilla, and others.

Looking ahead to 2050: in my view, both will coexist. Cell-based and farm-grown coffee will coexist, with cellular technology always trying to learn from and be inspired by nature. The beauty of cell-grown coffee technology is the possibility of making rare varieties more accessible, since these varieties have very little success in nature due to low yields or weak immune systems. The technology has shown that these varieties often thrive in bioreactors. Furthermore, this could help conserve rare species for future generations.

“My prediction for 2050: farm-grown coffee will continue to largely define the future… but cell-grown coffee will be accepted, particularly in the mainstream market.”

Cell-cultured coffee technology will also probably allow variation according to consumer needs: variable acidity, variable caffeine content, low bitterness, higher sweetness, higher cocoa notes, and so on.

My prediction for 2050: farm-grown coffee will continue to largely define the future. Cell-grown coffee will be accepted by the population, particularly in the mainstream market. But there will also be spots in the specialty coffee market carved out by cell-grown production, depending on the price of farm-grown coffee. The advanced skills needed to produce cell-grown coffee will be established. Cell-grown coffee will allow production where coffee is drunk, with short transportation, in the quality and quantity needed, without sensory variation and with far fewer by products.

 

Honduran coffee production surges to 5.53 million bags

Posted on by Qahwa World
IHCAFE forecasts continued growth in 2026/27 supported by plant nutrition, area expansion, and new plantations; exports rise 7.5% but differentiated coffee share drops sharply in early data.
TEGUCIGALPA — Qahwa World

Honduras will produce 5.53 million 60 kilogram bags of coffee in the 2025/26 marketing year, a 6.3 percent increase from the previous cycle, according to the annual coffee report published by the USDA Foreign Agricultural Service in Tegucigalpa. Notably, the Honduras coffee production forecast for 2026 indicates production is then forecast to jump another 9 percent to 6.03 million bags in 2026/27, returning the country to output levels last seen in 2021/22.

The projected growth is driven by improved plant nutrition, favorable biennial production cycles, expansion of productive areas, enhanced pruning and crop management practices, and the maturation of newly established coffee plantations. Planted area is expected to grow by about 3 percent, or 10,000 hectares, in 2025/26, largely due to the introduction of the rust resistant Parainema variety. Furthermore, forecasts for Honduras coffee production in 2026 are shaped by these agronomic improvements and varietal shifts.

Honduras, one of Central America’s leading coffee producers and a top global exporter of Arabica, concentrates its crop in six key regions: Copan, Montecillos, Opalaca, Comayagua, El Paraiso, and Agalta. Elevations range between 1,000 and 1,600 meters above sea level, where Bourbon, Catuaí, Caturra, and Typica thrive. Looking ahead, the production forecast for Honduras coffee in 2026 continues to inform regional agricultural strategies.

Production outlook and leaf rust pressure

As of March 2026, coffee leaf rust incidence increased from 7.57 percent to 8.44 percent nationally, triggering a Level 4 yellow alert. The rise reflects higher lesion counts and leaf damage, supported by favorable environmental conditions and the unrestricted movement of harvest workers. Despite localized pressures, overall national rust levels remain relatively contained due to dry season conditions in major producing regions. This has important implications for the Honduras coffee production forecast for 2026, since disease pressure can impact yields.

Table 1: Honduras coffee production & export forecasts (million 60 kg bags)
Marketing year Production Exports Ending stocks
MY 2023/24 (actual) 5.00 4.77 0.081
MY 2024/25 (revised) 5.20 4.96 0.178
MY 2025/26 (forecast) 5.53 5.03 0.435
MY 2026/27 (projection) 6.03 5.50 0.707
Table 2: Coffee leaf rust incidence by selected departments (March 2026)
Department Incidence (%)
Comayagua 14.08%
Cortes 12.49%
Santa Bárbara 11.17%
Yoro 10.08%
El Paraíso 9.81%
Intibucá 9.27%
Copán 6.76%

Earlier survey data from April 2025 indicated that 16.67 percent of sampled farms had medium rust incidence (5 to 10 percent), 7.80 percent had high incidence (10 to 15 percent), and 21.63 percent recorded very high incidence above 15 percent. Approximately 5 percent of the current crop remained unharvested as of March 2026, while 44 percent was still in the supply chain awaiting export or processing. This context is significant for anyone examining the country’s 2026 coffee production forecast in Honduras.

Prices, Brazil and market volatility

As of late March 2026, coffee reference prices have shown downward pressure, driven by improved global supply expectations and forecasts of a large Brazilian harvest. While prices have eased from early 2026 highs, they remain volatile. Retail prices have not yet adjusted significantly, reflecting typical lags due to contracts and inventories. In summary, the Honduras coffee production outlook for 2026 is closely tied to international price volatility and market forces.

Weather risks in Brazil, including the potential for early frosts in key producing regions, may place upward pressure on global prices in 2026. However, continued market volatility and rising production costs — including higher diesel prices and fertilizer supply uncertainty linked to the Persian Gulf conflict — may constrain producer margins. Price developments will depend on frost events in Brazil between May and July 2026, crop performance in Vietnam and Colombia, and currency movements, especially the BRL USD exchange rate. Meanwhile, these variables are monitored by analysts as they project the 2026 Honduras coffee production forecast.

Exports grow 7.5%, average price eases

Honduran coffee exports are projected to reach 5.03 million bags in 2025/26, a 7.47 percent increase from the revised 4.96 million bags in 2024/25. For 2026/27, exports are forecast to rise another 9 percent to 5.50 million bags. As of April 2026, Honduras had already exported 3.17 million bags, a 38 percent increase from 2.30 million bags during the same period in 2024/25. The average export price was $439.47 per 60 kg bag, a 2.70 percent decrease from $451.70, but total export value jumped 33 percent to $1.39 billion. These impressive results play a pivotal role in shaping the Honduras coffee production forecast for 2026 and future export trends.

Sales contracts for 2025/26 totaled 4.10 million bags, up 27 percent year on year. Honduras has expanded market access, including under its free trade agreement with South Korea, now the eleventh largest export market for coffee. Globally, Honduras ranks as the eighth largest coffee exporter, the third largest in the Americas, and the largest in Central America. Finally, the Honduras coffee production forecast 2026 continues to be an important reference for market participants and policy decisions.

Table 3: Top destinations for Honduran green coffee exports (2025, thousand 60 kg bags)
Country Volume (1,000 bags)
United States 1,476
Germany 983
Belgium 551
Italy 231
Japan 186
Canada 229
Sweden 149
United Kingdom 147

Domestic consumption and rising imports

Coffee consumption in Honduras is projected to increase 9 percent in 2026/27, supported by modest GDP growth of 3.8 to 4 percent. Per capita apparent consumption is estimated at 4 to 5 kilograms per year. The growing presence of coffee bars in shopping malls, gas stations, and supermarkets, along with a young population consuming diverse coffee drinks, drives demand. Keurig coffee pods and machines are a new trend sold at supermarket chains. It is clear that changing consumption patterns also play into the nation’s coffee production forecast 2026 for Honduras.

Despite being a major producer, Honduras imports coffee to meet domestic demand for soluble coffee and lower cost blends. Total imports are projected to reach 160,000 bags in 2026/27, up 16.8 percent from 137,000 bags in 2025/26. In 2024/25, green coffee bean imports totaled 96,216 bags, primarily from Nicaragua (91,731 bags). Soluble coffee imports from October 2024 through February 2025 reached 30,992 bags, up from 27,516 bags the previous year. Key suppliers included Mexico, the United States, Colombia, Guatemala, India, Malaysia, and Costa Rica. Market dynamics that affect imports are increasingly relevant for the Honduras coffee production forecast looking ahead to 2026.

Differentiated coffee: a sharp shift in early 2025/26

During the 2024/25 harvest, 2.6 million 60 kg bags of differentiated coffee (certified and specialty) were sold, accounting for 55 percent of total exports. The five leading certifications were UTZ, Organic, Fair Trade/Organic, 4C, and Rainforest Alliance. However, preliminary data for 2025/26 shows a significant decline: differentiated coffee fell to 37 percent of total volume, or 1.24 million bags exported to date. This 15 percentage point drop may reflect timing of shipments, production challenges, or evolving market dynamics. Final figures will determine if this is a temporary fluctuation or a sustained trend. The results for differentiated segments will ultimately affect 2026 Honduras coffee production forecast calculations.

Table 4: Differentiated coffee production (thousand 60 kg bags, harvest seasons)
Harvest season Differentiated coffee Total harvest % participation
2019/20 3,020 5,506 55%
2020/21 3,220 5,873 55%
2021/22 2,523 4,701 54%
2022/23 3,087 5,342 58%
2023/24 2,610 4,687 56%
2024/25 2,436 4,804 52%
2025/26* 1,242 3,325 37%
* preliminary figures to April 2026. Source: IHCAFE

Specialty coffee in Honduras is typically grown above 3,000 feet. Currently, specialty coffees are produced under 22 programs including UTZ, 4C, Rainforest Alliance, Organic, Bird Friendly, Starbucks C.A.F.E. Practices, and Cup of Excellence. The overall quality of exported coffee in 2025/26 was classified as 49 percent Strictly High Grown (SHG), 43 percent High Grade (HG), and 9 percent Standard Grade (STD). With specialty coffee trends evolving, analysts will adjust the Honduras coffee production and exports forecast for 2026 accordingly.

Table 5: Quality exports in MY 2025/26 (60 kg bags, to date)
Quality grade Volume (bags) Average price (USD) Share of volume
SHG (Strictly High Grown) 1,618,979 $440.19 49%
HG (High Grade) 1,420,051 $448.27 43%
SL (Screen size >18) 286,479 $361.44 9%

Small producers and policy support

Many small and medium coffee producers face financial constraints, with limited access to credit. According to IHCAFE data for 2024/25, 86,895 small farmers harvested 179,271 hectares and produced 2.63 million bags. Medium producers (6,359 farmers) produced 1.66 million bags, and 374 large farmers produced 515,533 bags. Their contributions are notable in the broader context of the Honduras coffee production forecast for 2026.

Table 6: Producers by size, area harvested and production (2024/25)
Farmer type Farmers registered Area harvested (Ha) Production (60 kg bags)
Small 86,895 179,271 2,627,164
Medium 6,359 85,040 1,661,733
Large 374 21,246 515,533

The government has implemented several measures to support the sector, including a sales tax exemption on coffee (Decree 352 2022) that provides fiscal relief of approximately $183 million. IHCAFE’s “Renew without stopping Production” program supports 33,000 producers covering 250,000 blocks. A climate change policy aims to foster resilience through six five year phases from 2022 to 2050. The National Coffee Council, the highest regulatory body, guides policy on production, climate change, labor, and gender inclusion. The sector adopted a Gender Inclusion Policy in 2021. Policy initiatives such as these directly impact Honduras coffee production forecasts for 2026 and beyond.

As of March 2026, IHCAFE continues providing technical support to help growers meet the European Union Deforestation Regulation, aiming to reduce deforestation tied to agricultural production and foster environmentally responsible supply chains. Overall, actions to comply with international standards also influence the Honduras coffee production forecast for 2026 as the industry adapts to global changes.

Methodological note: All figures are based on the USDA Foreign Agricultural Service report “Coffee Annual – Tegucigalpa – Honduras – HO2026-0002” published April 29, 2026. Marketing years (MY) run from October to September. Differentiated coffee includes certified and specialty coffees. No data from outside the report has been used. Projections for MY 2026/27 are preliminary and subject to revision.

 

Dubai Technicians Competition 2026 Returns for 2nd Edition

Posted on by Qahwa World

 Register Now for a Chance to Win the Oscar II Coffee Machine

Dubai – Qahwa World

Coffee technicians from around the world are being called to prove their skills on one of the industry’s biggest stages. The Dubai Technicians Competition 2026 – 2nd Edition, officially known as the Simonelli Technicians Competition, is set to take place on June 5, 2026, at the Nuova Simonelli Experience Lab in Umm Suqeim, Dubai.

This prestigious event celebrates excellence in coffee machine maintenance and repair. Organizers are looking for the best field technicians to compete for the title of Champion Technician, along with substantial prizes including a Nuova Simonelli Oscar II coffee machine, cash awards, and exclusive rewards from event sponsors.

“This is your moment, coffee technicians,” the competition announcement reads. “Think you’ve got what it takes to be the best? Step up and claim your spot.”

How to Enter the Competition

The path to the finals begins with a pre-qualification test. Applications are open from April 23, 2026, through May 12, 2026. Only field technicians are eligible to apply; trainers and technical directors cannot participate.

The pre-selection process consists of an online questionnaire with 20 multiple-choice questions. Candidates have a maximum of 15 minutes to complete the timed test. In the event of a tie based on correct answers, rankings will be determined by completion time.

From this pool, the top eight finalists will be selected to compete live in Dubai. However, a special rule applies: no two finalists may come from the same company. If two candidates from the same company rank among the top eight, only the higher‑scoring candidate advances. The ninth‑place candidate will then take the open spot, and this process repeats if necessary.

Competition Format: Three Battles of Skill

The live event in Dubai features three rounds of one‑on‑one battles, moving from quarterfinals to semifinals and finally to the championship match. All rounds are performed in front of a live audience and evaluated by a jury of three recognized coffee industry professionals with strong technical expertise.

First Round – Speed Test (Replacing a Part)
Competitors must replace a specified component as quickly and safely as possible. Each candidate receives 25 minutes, with five additional minutes for workstation preparation. A penalty of one point is deducted for every 10 seconds over the allotted time, and exceeding the time by more than three minutes results in disqualification.

Scoring is divided into four parts: initial evaluation (personal organization and tools, 1‑10 points); technical evaluation (safety, dexterity, proper tool use, methodology, 1‑10 points); final evaluation (validation tests, cleanliness, care, 1‑10 points); and a bonus of 15 points for the earliest completion.

Semi‑Finals – Troubleshooting Test
Here, a staff member announces a machine malfunction, acting as a client. Candidates may ask a few clarifying questions before beginning repairs. The same time limits and penalty structure apply. Scoring includes technical evaluation (1‑10 points), final evaluation (1‑10 points), and an early‑completion bonus of five points.

Final Round – Quality Check Test
The championship round requires finalists to perform a standard preventive maintenance plan: changing group seals, shower screens, grinder burrs, and the water filter. In addition, each competitor must prepare four espressos for the jury using a provided coffee and prescribed recipe. The time limit is 45 minutes, plus five minutes for setup. Scoring covers technical evaluation (1‑10 points), espresso preparation quality (1‑10 points), and a five‑point early‑completion bonus.

Safety and Eligibility Requirements

Throughout all events, candidates must follow strict safety rules. This includes working with power disconnected, depressurizing boilers when necessary, and wearing appropriate protective equipment. Each technician is responsible for their own actions during the competition.

Finalists must provide their own electrical certification and sign a liability waiver. All machines, grinders, spare parts, coffee, and cups are supplied by the organizers and must be used as prescribed.

Sponsors and Jury

The competition is supported by leading industry partners: BWT (water + more), REPA (A Parts Town Unlimited Company), the Specialty Coffee Association (SCA), and Cafetto.

The jury consists of three recognized professionals from the Dubai coffee scene – technical managers and coffee or machine experts. Candidates are evaluated not only on technical knowledge and abilities but also on their general knowledge of coffee, water, and the operating environment of traditional coffee machines and grinders.

Prizes and Glory

The ultimate champion takes home the prestigious “Champion Technician” title, a Nuova Simonelli Oscar II coffee machine, cash prizes, and additional sponsor rewards. Many other surprises and gifts will be awarded to finalists and participants.

How to Register

Interested technicians can register and review the complete official rules at the event portal:
https://nuovasimonelli.com/event-form/rules-of-the-2026-dubai-technicians-competition/

Spots are limited, and competition is expected to be fierce. The event takes place on June 5, 2026, at the Nuova Simonelli Experience Lab & Branch Office, 139 Umm Suqeim Street, Dubai, UAE.

“Are you in… or watching from the sidelines?” the organizers ask. For coffee technicians ready to prove they are the best, now is the time to step up and claim the title.

Click here to read more about Dubai Technicians Competition

Indonesia coffee output falls for second year as heavy rain disrupts harvest

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Dubai – Qahwa World

Indonesia’s coffee production is set to decline for a second consecutive year in 2025–26 as excessive rainfall disrupts key growing regions, although industry participants say cup quality has remained stable due to reduced pressure on processing. Experts are closely watching the Indonesia coffee harvest 2026 to assess its impact on supply and quality.

Arabica and Robusta volumes are both expected to fall from last year’s levels, with Sumatra among the most affected origins after flooding and landslides restricted access to producing areas and disrupted harvest flows, according to Sucafina Indonesia. In addition, stakeholders are keenly monitoring how the Indonesia coffee harvest 2026 may influence these changes.

In Sumatra, the Arabica harvest has shown an unusual seasonal pattern, with the first phase producing less than the later months, reversing typical output trends. Other origins, including Java, Sulawesi, Bali and Flores, are expected to follow normal harvesting schedules but continue to face weather-related disruptions. Furthermore, the Indonesia coffee harvest 2026 is expected to show diverse patterns across these regions.

Despite lower production, quality has been supported by improved post-harvest attention. For coffee traders, the Indonesia coffee harvest 2026 outcomes will be essential to forecast quality and supply for the next cycle.

“Quality has been very good so far. With less production, processing capacity is less strained and each batch can receive full attention,” said Daniel Shewmaker, Managing Director at Sucafina Indonesia. On another note, coffee experts continue to anticipate fresh details about the harvest for Indonesia in 2026.

Robusta harvesting is underway in Sumatra at lower and mid elevations, with other regions to follow in the coming months. Output is also expected to decline due to persistent rainfall, an unusually large fly crop and an earlier-than-usual start to the season. Heavy rains are also complicating drying conditions across key areas, which could affect the Indonesia harvest for coffee in 2026.

Shewmaker said frequent rainfall was creating challenges for post-harvest processing. Indonesian coffee harvest 2026 analysis will be vital for understanding these processing difficulties.

At the same time, input costs are expected to rise later in the year, particularly fertiliser prices, which are being affected by volatility in global energy markets and geopolitical tensions. Notably, these factors may converge during the Indonesia 2026 coffee harvest season.

Sucafina Indonesia said it has expanded direct sourcing in Aceh, northwest Sumatra, increasing access to traceable coffee lots as part of efforts to strengthen supply chain coverage. This expansion is linked to the company’s response to the anticipated Indonesia coffee harvest trends in 2026.

The company also highlighted ongoing sustainability initiatives in Java and other producing regions, including farmer income programmes, savings groups, composting projects and access to agricultural inputs. Indonesia’s coffee harvest for 2026 will serve as a benchmark for these initiatives.

Early indicators from Sumatra suggest improved flowering conditions earlier this year, which could support a stronger main Arabica harvest beginning in October 2026, the company said. Overall, the Indonesia coffee harvest 2026 is likely to be memorable for its challenges and opportunities.

 

Starbucks beats expectations as CEO highlights flexible pricing

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Dubai – Qahwa World

Starbucks reported stronger-than-expected quarterly results, sending shares higher as the coffee chain pointed to continued momentum in its turnaround strategy and improving customer traffic. The Starbucks earnings beat shows how effective recent changes at the company have been, and many investors were surprised by the strength of this Starbucks earnings beat.

CEO Brian Niccol said in an interview with WSJ that Starbucks’ menu is structured to fit a wide range of budgets, despite ongoing pressure on consumers from higher everyday costs. In light of the latest Starbucks earnings beat, executives believe pricing flexibility will continue to help withstand consumer challenges.

He explained that brewed coffee starts at about $3, while more customized beverages such as Frappuccinos can rise into the $7 to $8 range depending on personalization. He said the company aims to provide options across nearly every price point, combining accessibility with quality and a consistent customer experience. Recent momentum around how Starbucks earnings beat expectations has boosted confidence in the brand’s pricing strategy.

Earnings exceed forecasts as traffic rebounds

Starbucks posted fiscal second-quarter revenue of $9.5 billion, an increase of 8 percent year over year. Earnings per share came in at $0.50, above analyst expectations of $0.43. Furthermore, this Starbucks earnings beat reflects the company’s robust performance despite challenging market conditions.

The performance was driven by stronger customer traffic, particularly in North America, where comparable store sales rose 7.1 percent. The company said transaction growth in the region reached its fastest pace in three years, further highlighting the impact of Starbucks’ latest earnings beat.

Despite the strong top-line results, profitability was affected by higher investment in store operations, including increased staffing hours, employee training, and wage costs. These investments led to a 170 basis point decline in North America operating margins compared with the same period last year. Notably, Starbucks earnings beat expectations even as operational expenses increased.

Back to Starbucks strategy supports recovery

The results were attributed to progress in the company’s “Back to Starbucks” strategy under Niccol’s leadership. The initiative focuses on improving service speed, streamlining in-store operations, and expanding mobile ordering efficiency. After the Starbucks earnings beat, management is placing renewed emphasis on these strategic pillars.

Starbucks has also introduced new menu items aimed at broadening afternoon demand, including energy refreshers and matcha-based beverages, as part of a more targeted product rollout strategy. As a direct response to the Starbucks earnings beat this quarter, menu innovation is accelerating.

Outlook raised for sales and earnings

Starbucks increased its full-year guidance, now expecting global and U.S. comparable store sales to grow at least 5 percent, compared with a previous forecast of 3 percent. Moreover, the Starbucks earnings beat enabled the company to be more optimistic in its outlook.

The company also raised its adjusted earnings per share outlook to a range of $2.25 to $2.45, up from a prior range of $2.15 to $2.40. Continued Starbucks earnings beat trends have made this upgrade possible.

Wall Street reaction mixed on valuation and outlook

Analysts offered differing views on the company’s trajectory and valuation. While the Starbucks earnings beat has prompted bullish views from some, others remain cautious about long-term valuation.

Jon Tower (Citi) noted that further upside may depend on cost savings and operating leverage, including a targeted $2 billion in gross cost reductions.

Chris O’Cull (Stifel) said concerns over valuation persist, but argued Starbucks is benefiting from structural improvements, including reduced volatility in its China operations and improved balance sheet flexibility. The Starbucks earnings beat has helped illuminate these positive changes for investors.

Danilo Gargiulo (Bernstein) said valuation remains elevated in the near term but argued the company could grow into its multiple over time due to strong brand demand and earnings visibility. As the Starbucks earnings beat results continue, this optimistic view could gain traction.

Industry backdrop and conclusion

The results come during a challenging earnings environment for many quick-service restaurant operators, where consumer pressure continues to weigh on demand. As a result, the recent Starbucks earnings beat stands out as a noteworthy achievement in the industry.

Against that backdrop, Starbucks’ stronger traffic trends and raised guidance stand out, suggesting that operational changes are beginning to support both sales growth and efficiency improvements. More generally, the Starbucks earnings beat is likely to influence industry standards moving forward.

With expectations now higher, Starbucks faces increased pressure to sustain momentum in revenue growth and margin recovery through the remainder of the fiscal year. The Starbucks earnings beat puts the spotlight on their ability to continue executing strategic initiatives.

DMCC Webinar Highlights Growth in Coffee Trade Between Colombia and the UAE

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Economic and Logistics Partnerships Drive Record Trade Expansion and Strengthen Global Presence of Colombian Coffee

Dubai – Qahwa World

The Dubai Multi Commodities Centre DMCC organized a virtual webinar titled “Made for Trade Live: Colombia in Focus”, in partnership with the Embassy of the United Arab Emirates in Colombia, the Chambers of Commerce of Manizales, Armenia and Quindío, and Cali, as well as IKOR Global. This DMCC Colombia coffee webinar highlighted trade growth by bringing together public and private sector stakeholders to explore trade, investment opportunities, and developments in the coffee sector between Colombia and the UAE. Notably, the DMCC Colombia coffee webinar trade growth emphasis reflects the expanding role of Colombian coffee in international markets.

Ahmed Bin Sulayem, Executive Chairman and Chief Executive Officer of DMCC, stated that the Comprehensive Economic Partnership Agreement signed in 2024 eliminated 95% of tariffs, noting that bilateral trade is expected to exceed USD 1 billion within five years. Moreover, as discussed during the DMCC Colombia coffee webinar, trade growth for Colombian coffee is likely to accelerate under these new measures.

He added that DMCC hosts more than 26,000 companies, contributes over 15% of Dubai’s foreign direct investment flows, and around 7% of Dubai’s GDP. The member base includes more than 200 companies from Latin America, including 30 from Colombia, with Colombian membership growing by 50% over the past two years, representing nearly 20% of DMCC’s South American companies. This expansion aligns with the ongoing DMCC Colombia coffee webinar trade growth strategy.

Colombia, the world’s third-largest coffee producer and exporter, recorded export growth of 17% in 2024, driven by a 132% increase in exports to China, which is expected to overtake the United States as Colombia’s second-largest export destination. Furthermore, the DMCC Colombia coffee webinar trade growth was a key driver discussed during this international event.

The DMCC Coffee Centre spans 15,000 square meters and includes temperature-controlled storage, processing, roasting, packaging, and distribution facilities, serving 350 companies. A total of 8,200 metric tons of coffee were processed in 2025, including Colombian coffee, as highlighted in the DMCC Colombia coffee webinar focused on trade growth.

During the second coffee auction at World of Coffee Dubai World of Coffee Dubai, Geisha coffee from Panama achieved a record price of USD 30,240 per kilogram in 2025. The 2026 edition recorded the highest number of international origins ever represented, attracting more than 17,000 participants, with plans for further expansion in 2027. Also, the DMCC Colombia coffee webinar trade growth focus signaled continued opportunities in global coffee markets.

The webinar also announced the launch of the DMCC Cacao Centre, with the global cacao market projected to reach USD 26.2 billion by 2035. The centre currently hosts 88 companies operating in cacao trading, chocolate manufacturing, and confectionery. During the DMCC Colombia coffee webinar trade growth topic, diversification into cacao was discussed as complementary to coffee.

DMCC also hosts more than 4,000 technology companies active in artificial intelligence, robotics, crypto, tokenization, and trade finance. The DMCC Phoenix initiative was launched last November, while DMCC FINEX includes around 2,000 companies and is expected to exceed 5,000 in the future, bringing the total ecosystem close to 50,000 companies. Innovation was a key theme in the DMCC Colombia coffee webinar’s trade growth agenda.

Mohammed Al Shamsi, Ambassador of the United Arab Emirates to Colombia, stated that the UAE has expressed concern regarding recent regional tensions, noting 50 years of diplomatic relations between the two countries. This milestone was acknowledged during the DMCC Colombia coffee webinar trade growth segment.

He said non-oil trade in 2025 exceeded USD 2 billion, surpassing the CEPA target of USD 1 billion within less than two years, even before ratification, with expectations of further doubling after approval. He also highlighted the growing presence of the Juan Valdez brand across UAE cities. Additionally, the DMCC Colombia coffee webinar trade growth theme supports greater market access for Colombian coffee brands.

The Chamber of Commerce of Manizales por Caldas reported that Caldas ranks as the ninth-largest exporting department in Colombia, with exports exceeding USD 1,363 million, representing 3.4% of national exports. Coffee remains the flagship product, with external sales reaching USD 19 million and growth of 52% between 2020 and 2024. This reflects the DMCC Colombia coffee webinar trade growth impact.

The Chamber of Commerce of Cali highlighted a model based on four pillars: investment, internationalization, innovation, and integration. In Valle del Cauca, 71 companies exported coffee in 2025 across 362 export operations, reaching USD 318 million in international sales. Cali accounts for 50% of exporting companies, followed by Cartago at 23% and Sevilla at 14%. The United States represents 46% of exports, followed by Germany, Japan, Canada, the Netherlands, and China. These trends were reviewed in the DMCC Colombia coffee webinar, emphasizing trade growth.

Ricardo Muñoz, Coordinator of the Specialty Coffee Program at the Chamber of Commerce of Armenia and Quindío, stated that the program has been active for 15 years, with coffee accounting for around 80% of Quindío’s exports despite its small size. The region focuses on micro-lots and has developed infrastructure for milling, processing, and roasting. DMCC Colombia coffee webinar trade growth themes were mentioned in relation to the specialty coffee sector.

A DMCC presentation highlighted Dubai’s strategic location, enabling access to 2.5 billion people within a four-hour flight radius and up to 5 billion people within broader connectivity. Dubai is ranked as the most competitive economy in the Arab world and a global hub hosting more than 200 nationalities. The DMCC Colombia coffee webinar trade growth was a major consideration in positioning Dubai as a hub.

Mohammed Mohammed, Senior Manager Corporate Sales at DMCC: “Dubai offers you accessibility and connectivity. With a four-hour flight, Dubai offers you access to around 2.5 billion population. If you double that number of flights, it will get you access to 5 billion population. The most important part, you don’t need to fly to Dubai to set up your business. You can do it digitally.” For example, when considering DMCC Colombia coffee webinar trade growth, digital connectivity makes expanding into new markets easier.

Gulfood Gulfood recorded more than 6,800 participants and 133,000 visitors, generating over USD 20 billion in trade deals, while GITEX GITEX attracted more than 5,500 participants from over 190 countries. Dubai’s trade and wholesale sector accounts for around 23% of its economy, with more than 90 million passengers passing through its airports annually. Notably, DMCC Colombia coffee webinar trade growth supports wider trade events and partnerships.

Mike Butler, Coffee Ecosystem Manager at DMCC, stated that the Coffee Centre was established in 2019 in Jebel Ali Free Zone on a 15,000 square meter site powered by 75% solar energy. It hosts more than 300 members across the global coffee value chain and provides services including storage, logistics, processing, roasting, and capsule production. This infrastructure was highlighted as part of the DMCC Colombia coffee webinar trade growth model.

IKOR Global Managing Director Tatiana Córdoba stated that Colombian coffee exports to the UAE reached USD 16 million in 2024 and USD 17.3 million in 2025, reflecting 9% growth, with 70% of exports directed to the United States, Europe, and Canada. These figures were analyzed at the DMCC Colombia coffee webinar focused on trade growth.

She highlighted that the UAE connects more than 2 billion people within less than four hours of flight time. Additionally, DMCC Colombia coffee webinar trade growth opportunities were emphasized regarding global connectivity.

Anastasia, from Finca Dontulio Group: “When we think about DMCC we consider it’s the backbone of our green coffee logistics… DMCC helps us to eliminate that risk. When we talk about our business model, we definitely think about the coffee and the quality of it, but more importantly we think about building something meaningful across borders, bringing finest Colombian coffee to the world without compromise and this is where DMCC played a key role, it enabled us to scale sustainably and maintain excellence at every step.” The DMCC Colombia coffee webinar trade growth findings support this international approach.

The webinar concluded with the announcement of upcoming events, including World of Coffee from 26 to 28 January, Gulfood from 15 to 19 March Gulfood, and an additional event scheduled in Abu Dhabi in November. This schedule was part of DMCC Colombia coffee webinar trade growth announcements.

Applications Open for Youth Academy Middle East 2026

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Dubai – Qahwa World

Applications have officially opened for Youth Academy Middle East 2026, a regional initiative aimed at developing the next generation of coffee professionals across the UAE. The program, launching today (April 29), offers young individuals an opportunity to access structured training, mentorship, and industry connections through a fully funded scholarship. Youth Academy Middle East 2026 provides a unique opportunity for aspiring coffee professionals.

  • Program Overview

The Youth Academy, powered by Simonelli Group, is designed as a “glocal” platform that combines local engagement with global industry exposure. It targets individuals aged 18 to 30, including both entry-level enthusiasts and those already working in coffee-related roles. Notably, regional youth are the focus of Middle East Youth Academy 2026, aiming to foster career growth for them.

Participants will gain access to professional development resources intended to support long-term careers in the coffee sector. For those looking ahead, the Middle East Youth Academy scholarship in 2026 is focused on connecting applicants with industry leaders and educators.

  • Scholarship Details

Six applicants will be selected to receive a full scholarship covering the entire training program. The curriculum includes:

  • Certification through the Specialty Coffee Association (SCA)
  • Practical, hands-on training focused on industry skills
  • Access to the international “Voices” professional network
  • Eligibility Criteria

Applicants must meet the following requirements:

  • Be between 18 and 30 years old
  • Currently reside in the UAE
  • No prior professional experience is required

Application Timeline

  • Applications Open: April 29, 2026
  • Applications Close: June 21, 2026
  • Online Interviews: June 29 – July 10, 2026
  • Winners Announcement: July 27, 2026 (via Coffee Knowledge Hub)

Application Process

Candidates must complete their application through the Coffee Knowledge Hub platform by creating a profile, accessing the Youth Academy Global section, and submitting the designated form under “Open application.” Shortlisted applicants will be invited to participate in online interviews. Furthermore, Youth Academy Middle East 2026 supports young professionals through each stage of the application.

Industry Opportunity

The initiative reflects ongoing efforts to strengthen the regional coffee industry by investing in young talent. Selected participants will gain exposure to international standards, industry networks, and hands-on training designed to support professional growth. Ultimately, 2026 Middle East Youth Academy is a crucial step for professional advancement in the region.

Applications are now open and will remain available until June 21, 2026, for the Youth Academy Middle East 2026 program.

Korean Innovation Transforms Coffee Waste into High-Performance Thermal Insulation

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SEOUL – Qahwa World

As the global search intensifies for effective solutions to both the climate crisis and the growing burden of organic waste, a recent scientific breakthrough offers an unexpected answer from within a coffee cup. A study published in Biochar (2026) reveals that researchers from Jeonbuk National University have developed a high-performance thermal insulation material made entirely from coffee waste. In other words, the team successfully created coffee waste thermal insulation with remarkable properties.

Led by Sung Jin Kim and Seong Yun Kim, the research team successfully engineered an eco-friendly material that matches the efficiency of top-tier petroleum-based industrial insulators. This development marks an important milestone in coffee waste thermal insulation innovation.

  • The Context: Millions of Tons of Coffee Waste

Coffee is the second most traded commodity in the world after crude oil. This immense global consumption generates approximately 8 million tons of spent coffee grounds (SCG) annually. Most of this waste ends up in landfills, where it decomposes and releases methane, a greenhouse gas significantly more potent than carbon dioxide, or is incinerated, contributing to air pollution.

This environmental challenge provided the foundation for the study, which aims to convert coffee waste into a valuable resource for the construction industry by using it for coffee waste thermal insulation.

  • The Technical Challenge: Enhancing Porosity

The effectiveness of thermal insulation depends largely on a material’s ability to trap air, as stagnant air is a natural insulator. However, raw coffee waste has relatively low porosity, around 46 percent, making it unsuitable for direct use.

To overcome this, researchers subjected the coffee waste to a controlled carbonization process at 700 degrees Celsius. Unlike conventional methods that use inert atmospheres, this process was conducted in an ambient atmosphere, allowing oxygen to interact with the material. This reaction expanded the internal structure, increasing porosity to an impressive 71 percent.

The resulting material, known as biochar, features a network of macropores that effectively trap insulating air. Therefore, the study showed that coffee waste thermal insulation could provide significant benefits compared to traditional options.

  • Breakthrough Innovation: Pore Restoration Technology

A major obstacle emerged when integrating the porous biochar with binding materials. Typically, liquid polymers seep into and clog pores, reducing insulation performance.

To address this, the team developed an innovative pore restoration technique:

Protective mixture: Biochar is combined with a green solvent, propylene glycol.
Molecular shielding: The solvent temporarily fills the pores and prevents the binding polymer, ethyl cellulose, from entering during processing.
Final evaporation: After forming the panels, the solvent is removed under vacuum conditions, restoring the material’s porous structure.

This process enabled the material to achieve a thermal conductivity of 0.04 W m⁻¹ K⁻¹, comparable to conventional polystyrene insulation without the associated environmental harm.

  • Real-World Applications: Smarter Solar Buildings

The study extended beyond laboratory testing to simulate real-world applications, particularly in building-integrated photovoltaic systems. Solar panels generate electricity but also produce significant heat that can increase indoor cooling demands.

When the coffee-based insulation was applied beneath solar panels, it effectively reduced heat transfer and kept indoor spaces cooler. This dual-function solution addresses both waste management and energy efficiency.

  • Sustainability and Biodegradability

Unlike traditional insulation materials, which can persist in the environment for centuries, the coffee-based material is biodegradable. Tests showed that it lost more than 10 percent of its weight within 21 days when exposed to natural enzymes, indicating its potential to return safely to the environment as a carbon-rich soil additive.

  • A Vision for the Future

This innovation represents more than just a new building material. It reflects a broader shift toward total sustainability in the coffee sector. By transforming waste into a high-value construction resource, the research opens pathways for collaboration between coffee producers and the building industry.

It is a compelling example of how science can convert everyday waste into advanced solutions that support environmental protection and sustainable urban development, with coffee waste thermal insulation standing out as a promising advancement.

Russians Shift to Home Coffee as Prices Rise

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Moscow – Qahwa World

Rising prices are reshaping how Russians consume coffee, pushing more people away from takeaway purchases and toward brewing at home. A trend that began to emerge in 2025 has strengthened in 2026 and is now influencing the broader coffee market.

According to Ramaz Chanturia, head of the Roschaikofe association, consumers are increasingly opting out of buying coffee to go and instead preparing it themselves. The shift is largely driven by a need to reduce everyday spending. Coffee shop purchases are no longer seen as a routine necessity but as a discretionary expense. Many people now prepare their drinks in advance and carry them in reusable thermal mugs.

Market data reflects this change. In early 2026, takeaway coffee sales declined in volume compared to the previous year, while revenue increased. This indicates that consumers are buying fewer cups but paying more per purchase. The pattern suggests price pressure and reduced purchase frequency rather than declining interest in coffee itself.

The price increase is driven by global factors. Supply challenges in key producing countries such as Brazil and Vietnam, combined with rising logistics and operating costs, are pushing prices higher. Forecasts suggest that the average price of a cup of coffee in Russia could reach 500 to 600 rubles by the end of 2026.

At the same time, the home coffee segment is expanding. Sales of coffee beans, grinders, and home brewing equipment are rising as consumers invest in making their own drinks. Improvements in home coffee technology have made it easier to achieve consistent results, allowing consumers to produce quality coffee without visiting a café. While professional baristas still offer a higher level of expertise, the difference is no longer significant enough for many people to justify the extra cost.

Despite these shifts, coffee remains an essential part of daily life. Industry experts describe it as a lifestyle product with strong emotional value, closely tied to routines and personal habits. As a result, consumers are more likely to cut back on other expenses than to give up coffee entirely.

The market is not shrinking but evolving. Consumption is moving from cafés into homes, creating a new pattern of behavior. Russia’s coffee culture is adapting to economic pressures, changing its format while maintaining its importance in everyday life.

ICO and ITC Expand Training Programme to Strengthen Links Between Origin and Specialty Coffee Markets

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Dubai – Qahwa World

The International Coffee Organization highlights a strategic direction focused on building stronger connections between origin and specialty markets, emphasizing that stronger links between origin and specialty markets mean stronger opportunities for coffee producers.

The organization expresses pride in its partnership with the International Trade Centre in supporting initiatives designed to bridge this gap, connect producers more directly with high value markets, promote value addition at origin, and strengthen knowledge across the coffee value chain. The shared objective is clearly defined as working towards a coffee sector that is more inclusive, transparent and sustainable for everyone.

This vision is further reflected in the initiative titled Bridging the gap between origin and specialty coffee markets, which brings together Ethiopia, Honduras and other producing countries through a structured training partnership.

The programme demonstrates how coffee producers and cooperatives are being guided to understand specialty markets, build skills to connect with the right buyers, and communicate their identity with confidence. The central idea is a shift in role, expressed in the objective to evolve from simply delivering their coffee to actively selling it.

The International Trade Centre has partnered with the Specialty Coffee Association and the International Coffee Organization to deliver a series of practical workshops under the banner Introduction to Specialty Coffee Markets. These workshops are implemented through ITC’s ACP Business-Friendly and CLEAR Supply Chains projects, and are designed to strengthen market readiness and commercial positioning for coffee producers across origin countries.

The training structure is consistent across sessions and focuses on three core areas. It begins with understanding what makes a coffee specialty and how farm level decisions shape quality. It continues with identifying the right market segment for a given coffee profile. It concludes with learning how to communicate effectively with buyers and telling the cooperative’s story in a way that resonates across cultures and commercial contexts.

The first edition took place on 3 February 2026 in Addis Ababa, Ethiopia, bringing together 21 participants including cooperative representatives from Uganda. The session was delivered by Sara Yirga, a certified specialty coffee trainer and ITC consultant based in Ethiopia. A second edition followed on 19 March in San Pedro Sula, Honduras, with 32 participants consisting of 17 men and 15 women from cooperatives and producer organizations across the country, led by Andrés Montenegro, Specialty Coffee Association Sustainability Director. A third edition is planned ahead of World of Coffee Brussels which takes place on 24 June this year, with further editions planned across producing countries before year’s end.

The Honduras session brought together stakeholders from across the value chain including cooperatives, roasters and exporters. Participants described the training as a turning point in how they understand their position in the global specialty market. In Ethiopia, feedback highlighted immediate practical changes, including plans to approach different markets with greater specificity, tailor farm stories to buyer profiles, and engage more actively in the wider coffee world through events and social media.

  • Participant reflections illustrate the impact of the programme.

Karla María Cartagena from Cafico stated: “Participating in this workshop was a very enriching experience. It allowed us to strengthen our knowledge about specialty coffee markets and reaffirm the value of the work we do as an organization to position our coffee internationally.”

Orlin Alvarado from Proexo noted: “The training provided key tools for improving decision-making across the coffee value chain, from understanding intrinsic and extrinsic coffee attributes to learning how to strategically position our coffee in the specialty segment.”

Kristy Matamoros from Olanch Café said: “For Olanch Café, participating in this workshop reaffirms our commitment to excellence. A practical, dynamic, and enriching experience that broadened our strategic vision and motivates us to continue elevating our role within specialty coffee.”

Maira Lizzeth Gómez from COMIPRONIL Cooperative in Honduras shared: “It was our first time participating in a training on this topic. This learning motivates us to continue improving our processes and to identify new opportunities in the specialty coffee market. I am deeply grateful for these opportunities that strengthen our capabilities and contribute to the growth of our cooperative.”

From Ethiopia, Degaga Wakahum of Yedesta Buna Trading PLC said: “The introduction to the specialty marketing pilot programme was really good. It put everything in simple terms and made it easy to understand. Now I can easily compile information and put it in a way that the market can easily understand and aligned with the value attributes they want to focus on.”

Horom Teshome from Buunni Coffee added: “This training focused on three main areas: knowing the product, the market, and the right fit. It was a very insightful training. Especially for someone like me who’s very new to the coffee industry. It was practical, engaging, and experimental.”

The broader project framework is anchored in two major development initiatives. The ACP Business-Friendly Programme is funded by the European Union and the Organisation of African, Caribbean and Pacific States and jointly implemented by ITC’s Alliances for Action, the World Bank and UNIDO. It aims to improve the ability of agribusiness firms in ACP countries to compete, grow and prosper in domestic, regional, and international markets through inclusive and sustainable agricultural value chains that value all stakeholders from farm to shelf.

The CLEAR Supply Chains project, funded by the European Union, brings together the International Trade Centre, the International Labour Organization as the leading UN agency, the Food and Agricultural Organization, and the United Nations Children’s Fund. It focuses on addressing the root causes of child labour in supply chains, with a primary focus on coffee, while supporting farmer organizations, micro, small and medium enterprises, and value chain actors in strengthening commercial value, sustainability, Human Rights and Environmental Diligence alignment, and incomes for smallholder farmers in coffee producing countries including Uganda, Honduras, DRC and Vietnam.

Together, these efforts reflect a coordinated approach to strengthening origin capacity, improving market access, and building a more transparent and sustainable global coffee sector.

ICC 2026 Trieste to Focus on Climate, Consumers and Coffee Circularity

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Trieste, Italy – Qahwa World

The International Coffee Convention (ICC) 2026 will be held in Trieste this October, bringing together scientists, industry leaders and policy experts to address some of the most pressing challenges facing the global coffee sector.

Under the theme Coffee at the Crossroads: Climate, Consumers and Circularity, the event will examine how coffee production and trade are adapting to climate change, shifting consumer demand and the growing push toward circular and sustainable systems.

The ICC has positioned itself as a unique international forum that connects applied scientific research with real-world decision making across the coffee value chain. Unlike traditional trade fairs or academic conferences, the convention is designed to translate research into practical insight for industry professionals.

Previous editions were held in Mannheim in 2023 and 2024, where the format gained recognition for combining interdisciplinary science with industry-focused discussion. The 2026 edition continues this model with a programme structured around six key tracks.

These cover climate and agriculture, sustainability and processing, market and consumer trends, technology and innovation, ethics and social equity, and trade and regulation. Topics include climate resilience in coffee farming, circular economy approaches in processing, digital transformation, supply chain transparency, and evolving regulatory frameworks in major coffee markets.

The convention brings together a wide range of expertise, including agronomists, economists, geneticists, sensory scientists and behavioural researchers, alongside producers, traders, roasters and technology providers. Organisers say this mix is intended to strengthen collaboration between research and industry practice.

ICC 2026 will also open a call for papers, inviting contributions that combine scientific rigor with practical relevance. Submissions are expected to address challenges and opportunities across the coffee sector, from cultivation and processing to technology, sustainability and trade.

The two day event focuses on concentrated dialogue, applied insight and professional networking, with an emphasis on connecting science and industry in a way that supports real decision making.

Previous ICC proceedings and conference materials remain publicly accessible, offering insights into the research and discussions from earlier editions.