Author: Qahwa World

Coffee rallies hard as supply tightens and money flows back into the market

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Dubai – Qahwa World

You can feel it again—the market is tightening, and coffee is responding exactly the way it tends to when physical supply starts to disappear.

Over the past week, coffee prices pushed sharply higher, and this wasn’t just a technical move. It’s a combination the industry knows well: weaker exports from origin countries and fresh speculative money stepping back in. That mix rarely stays quiet for long.

Arabica for May delivery jumped 8.6% to around $6,828 per tonne, while robusta added another 6%, reaching $6,664. Both markets are moving in sync, which usually tells you this isn’t a localised issue—it’s systemic.

You may like to read: Indonesia’s Top 9 Coffees in 2026

At the same time, the broader commodity space is sending mixed signals. Silver dropped heavily under the weight of high interest rates, while coffee moved the other way. That divergence says a lot about where capital is going: away from passive holdings and into markets where supply risk is real and immediate.

  • And right now, coffee has plenty of that.

The geopolitical backdrop isn’t helping. Tensions in the Middle East have started to interfere with shipping through the Strait of Hormuz, pushing oil prices higher. For coffee producers, that translates directly into higher costs — fuel, fertilisers, transport — everything gets more expensive. Eventually, those costs show up in the price of coffee.

But the bigger story is still supply.

Exports from the major producers are clearly slowing:

Brazil saw green coffee exports drop 27% year-on-year in February
Vietnam was down 20%
Colombia fell even harder, down 32%

Those are not small adjustments — that’s a meaningful contraction across all key origins at the same time.

You can also read: The Best Time to Drink Coffee, According to Experts

What’s more telling is what’s happening on the exchange. ICE stocks — the market’s safety cushion — are still about 30% below last year, sitting just above 552,000 bags. And Brazilian coffee makes up only a tiny share of that, roughly 4%.

That’s important. When Brazil isn’t showing up in exchange stocks, it usually means producers aren’t satisfied with current price levels — or simply don’t feel pressure to sell. Either way, it tightens the market further.

On top of that, funds are coming back in. Managed money increased its net long position in arabica by nearly 30% in just one reporting period. That kind of move doesn’t happen unless confidence — or urgency — is building.

Locally, in Vietnam’s Central Highlands, prices followed the global trend, climbing to around 94,000 dong per kilo. That’s a strong move in a short time, and it reflects how quickly international pressure feeds into domestic markets.

Read also: 43 Years of Data: How Coffee Affects the Brain and Memory

  • Meanwhile, silver drops — and capital rotates

While coffee is climbing, silver is going through the opposite cycle.

Prices fell more than 14% last week, extending a steady run of losses. The main driver here isn’t supply — it’s macroeconomics.

With inflation in the U.S. still stubborn, interest rates remain elevated. That pushes bond yields higher and makes non-yielding assets like silver less attractive. Money simply moves elsewhere.

You can also see it in ETF flows. Holdings dropped by 225 tons in a single week — a clear sign that institutional investors are reducing exposure.

What’s interesting, though, is that the physical market is telling a different story. China imported over 790 tons of silver in the first two months of the year, with February hitting a record. At the same time, exchange inventories in both Shanghai and COMEX are shrinking fast.

So, while paper markets are selling, physical demand hasn’t gone away.

  • The bigger picture

What we’re seeing now is a classic divergence.

Coffee is being driven by real-world constraints — supply, logistics, and producer behavior.
Silver is being driven by financial conditions — rates, yields, and capital flows.

For coffee, the key question isn’t whether prices can move — they already are. The real question is how long supply remains tight and whether producers step in at these levels.

Until that happens, the market stays vulnerable to further upside.

Indonesia’s Top 9 Coffees in 2026

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New ranking highlights leading producers and coffee traditions

Dubai – Qahwa World

A newly updated ranking published on March 18, 2026 by TasteAtlas highlights nine of the most notable coffees and producers across Indonesia, offering a snapshot of one of the world’s most diverse coffee landscapes.

Spanning regions such as Sumatra, Bali, Java, and Sulawesi, the list reflects a wide range of production methods, flavor profiles, and traditions—from high-end civet coffee to everyday robusta staples.

The Top 9 Indonesian Coffees

1. Gayo Kopi – Wild Kopi Luwak (Sumatra)
Topping the list is Gayo Kopi, known for its wild-sourced Kopi Luwak from the highlands of northern Sumatra. The coffee is often associated with a smooth texture and reduced bitterness, with deep, earthy flavor characteristics.

2. Akasa Coffee – Honey Process (Bali)
From the Kintamani region, Akasa Coffee focuses on full control over production. Its honey-processed Arabica is typically described as balanced, with gentle sweetness, floral notes, and a clean finish.

3. Wahana Estate – Sidikalang (North Sumatra)
Situated at elevations between 1,300 and 1,500 meters, Wahana Estate is recognized for its focus on experimentation and variety development, contributing to layered and complex flavor profiles.

4. Seven Bika Coffee – Java Preanger
This brand draws from several Indonesian coffee regions, offering both single-origin Arabica and blends. Its small-batch approach aims to preserve the character of each origin.

5. Toarco Toraja – Sulawesi
Produced in the Toraja Highlands, this coffee is processed using washed methods that highlight clarity and balance, often resulting in a refined and structured cup.

6. Puntang Coffee – Arabica Wine Process (West Java)
Grown on Mount Puntang, these coffees benefit from volcanic soil and high elevations. The use of experimental processing methods contributes to fruit-forward and aromatic profiles.

7. El’s Coffee – Lampung
Based in southern Sumatra, this brand focuses on locally grown beans, including robusta from Lampung, known for its full body and strong flavor.

8. Kopi Luwak Coffee – Central Java
A long-established producer of civet-processed coffee, offering cups commonly associated with smoothness and notes of chocolate and caramel.

9. Mandailing Estate Coffee – Sumatra
Originating from northern Sumatra, this coffee reflects a traditional profile with a full body and flavors often described as dark chocolate, spice, and dried fruit.

Traditional Coffee Styles Still Shape the Culture

Alongside these producers, Indonesia’s coffee culture remains deeply connected to traditional preparation methods.

Kopi luwak continues to attract global attention for its unique processing method. Kopi tubruk remains a daily staple, prepared by mixing ground coffee directly with hot water and allowing it to settle in the cup. In Yogyakarta, kopi joss is known for its unusual preparation involving hot charcoal, while kopi terbalik from Aceh is served upside down as part of a distinctive local ritual. Ginseng coffee represents a more modern variation, blending coffee with herbal elements.

A Snapshot of a Changing Industry

The ranking reflects broader developments in Indonesia’s coffee sector, where traditional practices continue to coexist with modern approaches to cultivation and processing. Specialty Arabica is gaining international attention, while robusta remains essential to local consumption and identity.

TasteAtlas notes that its rankings are based on audience ratings, with systems designed to identify reliable input and reduce bias. The list is intended to highlight notable local products and encourage exploration, rather than serve as a definitive global classification.

Source

This article is adapted from a ranking published by TasteAtlas (March 18, 2026):
https://www.tasteatlas.com/best-rated-coffees-in-indonesia

The Best Time to Drink Coffee, According to Experts

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Dubai – Qahwa World

For many people, coffee is the first step in starting the day. However, experts suggest that when you drink your coffee may influence how your body responds to it.

After waking up, the body naturally increases production of cortisol, a hormone linked to alertness. This typically peaks within the first 30 to 60 minutes. Some experts suggest that drinking coffee during this period may make caffeine feel less effective, as the body is already in a naturally alert state.

Hydration is another factor to consider. After several hours of sleep without fluids, the body may be slightly dehydrated. Drinking coffee before water may contribute to feelings of fatigue or dryness, particularly in people who are sensitive to caffeine.

Some individuals may also experience stomach discomfort when consuming coffee on an empty stomach, including increased acidity, although responses vary.

A commonly recommended approach is to wait 60 to 90 minutes after waking before having your first cup of coffee. This allows the body’s natural rhythm to settle and may help caffeine provide a more balanced and sustained energy boost.

Other morning habits can also influence energy levels. Diets high in sugar and low in protein may lead to fluctuations in energy, while exercising on an empty stomach may leave some people feeling fatigued. Immediate exposure to emails or screens may also contribute to early mental strain.

A more gradual start to the day may support steadier energy levels. Drinking water first, getting exposure to natural light, and delaying caffeine intake slightly are simple adjustments that [uncertain] may help improve how you feel later in the day.

Mohammed Al-Hamdani: Guarding a Legacy of Over a Century

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From 1918 to the Global Market—The Journey of a Legendary Coffee Dynasty

Dubai – Ali Alzakary

In the world of commodities, there are brands that sell “products”, and then there are rare entities that sell “history” distilled in a cup. To step into the world of “Al-Hamdani Mocha” is not merely to enter a commercial enterprise; it is to open the archives of a legacy that began in 1918. Back then, coffee caravans were defining global trade from the rugged peaks of Yemen.

From the narrow alleys of “Souq Bo’an” in Bani Matar, where the ancestors laid the foundation, to the skyscrapers of New York and the bustling markets of the Arabian Gulf, this family has transformed the “coffee cherry” into a civilizational message. Between century-old manuscripts and state-of-the-art European production lines stands Mr. Mohammed Al-Hamdani, CEO of Al-Hamdani Mocha, to tell us how such a profound “trust” is managed, and how the company has kept the pulse of Yemeni soil alive in the hearts of coffee aficionados worldwide.

We invite you, in this exclusive and deep-dive interview, to sail through a journey that began a century ago and never stopped, and to discover the secrets behind the authentic Mocha that connects the mountains of Haraaz and Al-Hayma to the entire world.

Mohammed Al-Hamdani: A Century of Yemeni Mocha Coffee Heritage | Interview

  • Mr. Mohammed, when we speak of a history dating back to 1918, we are looking at a legacy that predates the formation of many contemporary global markets. As the CEO of this venerable trading family, how do you describe the sense of responsibility in managing an institution that preserves manuscripts and documents over a century old?

Managing a company with this history is not just a commercial duty; it is a profound historical and cultural trust. We aren’t just running a profit-oriented entity; we are the guardians of a family legacy intertwined with the name of Yemeni coffee since the dawn of the last century. Al-Hamdani’s philosophy is built on a golden triangle: Authenticity, Quality, and Continuity. Successive generations have been keen to uphold the standards set by our grandfathers—from selecting the cherries in the farms to delivering a product worthy of the identity of Yemeni coffee. This is why Al-Hamdani has remained synonymous with quality and authentic Yemeni Mocha across decades.

  • The journey began in Souq Bo’an in Bani Matar, where your ancestors took their first steps. How have you and your team maintained that direct, soulful relationship with the farmers of Al-Hayma, Haraaz, and Bani Matar?

The farmer is our first and most vital partner. Our relationship with the farmers of Bani Matar, Haraaz, and Al-Hayma is not a dry supply-chain transaction; it is a lifelong partnership. We support them through agricultural training and awareness of scientific harvesting and drying methods, and we provide stable marketing channels that ensure their sustainability. This mutual trust is what has guaranteed our access to the finest coffee varieties and protected the quality of Yemeni coffee from fading despite all challenges.

Mohammed Al-Hamdani: A Century of Yemeni Mocha Coffee Heritage | Interview

  • In 2003, you made a significant leap by introducing modern European production lines. How do you balance the “soul” of traditional Yemeni farming with the “precision” of international standards?

Yemeni coffee derives its uniqueness from its traditional nature inherited through generations—this is a red line we cannot cross. However, to keep pace with the global market, it was essential to develop our sorting and packaging processes. We introduced European technologies to clean and protect the beans, ensuring they are defect-free according to international standards, without interfering with the essence of their natural cultivation and sun-drying. This equation between Authenticity and Technology is what has enabled our product to compete strongly in the most prestigious international arenas.

  • With over ten branches in Saudi Arabia and the Gulf, plus a branch in the United States, how do you read the varying tastes of coffee lovers globally?

Mohammed Al-Hamdani: Tastes vary by culture. In the Gulf, there remains a strong bond with traditional Arabic coffee based on Yemeni beans. In America and Europe, there is a growing passion for Specialty Coffee and modern preparation methods like Espresso and Filter. The beauty of Yemeni coffee is that it asserts its presence in all these styles; its complex flavor and history give it a special “charisma” that attracts professionals and hobbyists alike, regardless of the serving method.

Mohammed Al-Hamdani: A Century of Yemeni Mocha Coffee Heritage | Interview

  • The “Model Farm” project in Haraaz and Al-Hayma… What does this represent for your investment vision for the future of Yemeni coffee?

This project is the heart of our future vision. We seek to establish modern agricultural best practices that increase production efficiency and improve quality while maintaining the full authentic Yemeni character. The goal is not just to increase the harvest but to transform the farm into a training center that supports the Yemeni farmer and enhances the sector’s sustainability, proving to the world that Yemen is capable of offering world-class investment models in its historic lands.

  • Despite current logistical and economic challenges, Al-Hamdani continues to expand. What is the secret engine behind this resilience?

Mohammed Al-Hamdani: The secret lies in “Belief in Identity.” We believe that Yemeni coffee is the best in the world, and this belief drives our continuous work despite the odds. We rely on a strong network of relationships, accumulated trade experience, and a strict, non-negotiable commitment to international standards in packaging and export. We work to ensure that the coffee reaches the consumer’s hand anywhere in the world in the same perfect condition it was in the moment it was harvested.

Mohammed Al-Hamdani: A Century of Yemeni Mocha Coffee Heritage | Interview

  • Finally, Mr. Mohammed, how would you summarize a century of time in one message to everyone sipping a cup of Al-Hamdani coffee?

Our message is simple: Behind every sip is a story of a land. Every cup of Al-Hamdani coffee encapsulates the toil of a patient Yemeni farmer and a family legacy standing strong since 1918. We don’t just sell a drink; we export history, culture, and a Yemeni identity that reaches from Sana’a to Dubai and New York, telling the world: “This is the origin of Mocha.”

43 Years of Data: How Coffee Affects the Brain and Memory

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Dubai – Qahwa World

Regular consumption of coffee and tea may do more than boost alertness—it could also play a role in maintaining cognitive health over time. This is suggested by findings from a large-scale analysis of more than 130,000 participants followed over a period of 43 years.

Throughout the study, participants regularly reported their dietary habits, health status, and changes in memory and thinking abilities. Over the course of the observation period, more than 11,000 individuals developed dementia. The analysis found that those who consumed caffeinated coffee in moderate amounts—about two to three cups per day—had an approximately 18% lower risk of developing dementia compared to those who rarely or never drank it. They also reported fewer subjective memory complaints and performed better on certain cognitive tests.

Similar patterns were observed among tea drinkers, with one to two cups per day associated with favourable outcomes. In contrast, decaffeinated coffee did not show a clear association with improved cognitive measures, suggesting that caffeine may play an important role in the observed effects.

You may like: AI and Gas Chromatography Identify Coffee Origins

Researchers link these findings to compounds found in coffee and tea, including caffeine and polyphenols, which are believed to help reduce inflammation and protect brain cells from damage. Higher levels of caffeine intake did not appear to have harmful effects in this analysis, showing results comparable to moderate consumption.

Further analysis indicated that the association between caffeine intake and cognitive health was consistent regardless of genetic predisposition to dementia, highlighting the potential influence of lifestyle factors. At the same time, researchers emphasise that coffee and tea consumption represents only one part of a broader picture that includes diet, physical activity, sleep, and overall health.

The findings suggest that moderate, regular consumption of coffee or tea may contribute to maintaining cognitive function with age, though it should not be viewed as a standalone solution for preventing dementia.

Read also: Japanese Scientists: Coffee Protects Gums from Inflammation

Brazil’s Robusta Coffee Expands as Climate Hits Global Crops

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A report published by The Guardian highlights how Brazil’s long-overlooked robusta coffee is gaining new importance as climate change disrupts traditional coffee cultivation worldwide.

In the Brazilian Amazon, the story of robusta is closely tied to the resilience of Indigenous communities. When the Paiter Suruí people regained control of their land in 1981 after expelling invaders, they faced a difficult choice: whether to keep the coffee plantations left behind. While some associated the crop with a painful past and chose to destroy it, others preserved the trees.

Decades later, those surviving plantations have become a source of livelihood and environmental stewardship. Today, coffee is not only an economic activity but also part of a broader effort to protect the forest.

You may read: Brazil Crop Expectations Pressure Global Coffee Prices

Celeste Paytxayeb Suruí, an Indigenous barista and producer, has become one of the leading voices promoting what is now known as “Amazonian robusta,” grown in Rondônia, in Brazil’s western Amazon. Around 140 Suruí families cultivate coffee on small plots within the Sete de Setembro Indigenous territory, where high temperatures and abundant rainfall provide ideal conditions for the crop—similar to its origins in Central Africa.

A Changing Role for Robusta

For decades, robusta coffee was widely viewed as inferior to arabica, often criticized for its bitterness and relegated to low-cost blends. However, as The Guardian reports, this perception is shifting.

Researchers and farmers are working to improve robusta’s quality, while its natural tolerance to heat is making it increasingly important in a warming world. Its share of global coffee production has risen significantly, reaching 44% in 2023 compared to 28% in the early 1990s.

Climate change is a key driver behind this shift. Rising temperatures are affecting all major coffee-producing regions, including Brazil, which now experiences significantly more extreme heat days each year.

You may also read: Brazil’s Specialty Coffee Sector Gains Global Momentum

Yet robusta is not immune. In 2024, drought conditions in Rondônia reduced production on Suruí lands by 40%, reflecting the crop’s dependence on rainfall. Similar weather events in Brazil and Vietnam contributed to sharp increases in global coffee prices.

Looking ahead, research suggests that the land suitable for growing coffee could shrink by at least half by 2050, affecting both arabica and robusta.

Science and Innovation

To address these challenges, Brazilian researchers have been working to develop more resilient coffee varieties. The country’s agricultural research body, Embrapa, has spent over two decades improving robusta, significantly increasing its productivity.

Read also: Coffee Prices Drop on Brazil Weather and Rising Stocks

Amazonian robusta itself is the result of natural crossings between conilon and robusta plants. Scientists are now testing dozens of new hybrids designed to withstand higher temperatures, resist drought, and deliver improved flavor.

Experts also emphasize the importance of proper harvesting and post-harvest techniques. Selecting ripe cherries and carefully processing them can dramatically enhance the final cup quality, helping reposition robusta in specialty markets.

Coffee and Forest Conservation

The report underscores the close relationship between coffee cultivation and forest ecosystems. Coffee plants benefit from shaded environments, stable temperatures, and natural pollinators—all of which forests provide.

Despite this, large areas of Rondônia were cleared in past decades for cattle ranching, leaving coffee to occupy only a small portion of the land. In contrast, the Suruí community has followed a different path, implementing a long-term environmental management plan since 2004 that prioritizes reforestation and sustainable land use.

A Model from Family Farms

The report also highlights the example of the Bento family near the city of Cacoal. On their 12-hectare farm, they manage the entire coffee process—from cultivation to roasting—and welcome visitors to learn about their methods.

Their approach includes water-efficient irrigation, tree planting to protect water sources, beekeeping to support pollination, and crop rotation to maintain soil health. These practices have earned them repeated sustainability awards and demonstrate how small-scale farming can remain both productive and environmentally responsible.

Read Also: Coffee Pulp in Brazil: When the Coffee Cherry Refuses to Be Waste

Balancing Opportunity and Risk

Rising coffee prices and growing demand for robusta present new opportunities, but also potential risks. Some experts warn that expansion could lead to large-scale monoculture plantations, increasing pressure on forests.

They stress that sustainable outcomes depend on careful planning, strong environmental policies, and support for small farmers. There are also calls for consumers to make more informed choices when purchasing coffee.

Redefining Taste and Value

Another challenge lies in changing how robusta is evaluated. Traditionally judged by standards developed for arabica, robusta has often been misunderstood.

Researchers are now developing new tasting frameworks tailored specifically to canephora coffees, recognizing that robusta has its own distinct flavor profile rather than being a lower-quality alternative.

A Broader Vision for the Amazon

Beyond coffee, scientists and advocates are calling for a broader shift toward valuing forest-based products such as Brazil nuts, açaí, cocoa, and cupuaçu. They argue that Indigenous knowledge—historically overlooked—should play a central role in shaping sustainable economic models.

As Paytxayeb Suruí emphasizes in The Guardian’s report, protecting the Amazon must also mean supporting the people who live within it.

Her message reflects a wider call for collective responsibility: safeguarding the future of coffee, and the forests that sustain it, will require coordinated action from producers, governments, and consumers alike.

China’s Oddities: Coffee Made from Urine and Eggs

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Dubai – Qahwa World

China’s reputation for unusual food and beverage creations has once again drawn attention, this time from a coffee shop in Dongyang, in Zhejiang Province.

According to Jiupai News, the café has introduced an unconventional drink that pairs Americano coffee with “virgin boy eggs,” a traditional local delicacy prepared using children’s urine.

Staff at the shop say the product sells around 100 cups a day, with some customers traveling from other cities specifically to try it. At the same time, many first-time visitors find the idea surprising or difficult to accept.

The eggs are prepared using a long-standing local method. They are first boiled, then roasted over charcoal, giving them a slightly charred surface and a salty, roasted flavor. They are typically served separately on a skewer placed on the rim of the coffee cup, although some customers request that they be crushed and mixed into the drink.

You may read: China’s wonders never end .. Mushroom coffee is the latest craze

The café presents the beverage as a fusion of traditional Dongyang food culture and modern coffee trends. It has also introduced other experimental drinks inspired by regional cuisine, including a latte made with preserved vegetables and cheese.

The eggs themselves are a seasonal specialty in Dongyang and are recognized locally as part of the city’s intangible cultural heritage. They are traditionally consumed during the spring and have long been associated with local customs.

Public reaction has been mixed. While some people express curiosity and a willingness to try the drink, others—particularly those unfamiliar with the tradition—have voiced criticism.

Medical opinions also differ. Some practitioners point to historical uses of such ingredients in traditional remedies, while others raise concerns about hygiene and question any potential health value.

Despite the controversy, the drink continues to attract attention, highlighting how local traditions and modern coffee culture can intersect in unexpected ways.

Coffee Prices Rise on Supply Concerns

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Dubai – Qahwa World

Coffee futures rose on Monday, recovering from earlier losses as concerns over global supply disruptions supported the market.

May arabica gained 2.52 percent, rising 7.20 points, while May robusta edged up 0.46 percent, adding 16 points.

The rebound followed reports that the Strait of Hormuz has been closed, disrupting a key global shipping route. The development has pushed up freight rates, insurance costs, and fuel prices, increasing pressure on coffee importers and roasters worldwide.

You may Like: Coffee Prices Rise as Iran Conflict Disrupts Global Shipping

Earlier in the session, prices had moved lower as improved weather conditions in Brazil eased concerns about crop stress. Rainfall in Minas Gerais, the country’s main arabica-growing region, reached 57.7 millimeters last week, about 139 percent of the historical average.

Expectations of a large Brazilian harvest also continue to weigh on the market. StoneX recently raised its forecast for Brazil’s 2026 to 2027 coffee production to a record 75.3 million bags, up from 70.7 million.

Export data, however, provided some support. Figures from Cecafé showed Brazil’s green coffee exports fell 27 percent year on year in February to 2.3 million bags. Data from the country’s Trade Ministry also showed total coffee exports declined 17.4 percent to 142,000 metric tons.

Read also: Coffee Markets Rise Amid Middle East Shipping Disruptions

At the same time, rising inventories continue to weigh on prices. Arabica stocks monitored by Intercontinental Exchange climbed to 572,004 bags last week, the highest level in five and a half months. Robusta inventories also reached a three and a half month high earlier this month before easing slightly.

Coffee markets have been under pressure in recent weeks. In February, arabica fell to its lowest level in more than 15 months, while robusta dropped to a seven month low, largely due to expectations of a strong Brazilian crop.

Brazil’s crop agency Conab estimates 2026 production will rise 17.2 percent to 66.2 million bags. Arabica output is expected to increase 23.2 percent, while robusta production may grow 6.3 percent.

You may read: Kim Thompson: Coffee on the Edge of Disruption

Globally, Rabobank projects coffee production will reach a record 180 million bags in the 2026 to 2027 season, up by around 8 million bags from the previous year.

Strong supply from Vietnam has also added pressure to the market. Coffee exports from the country rose 14 percent in the first two months of 2026 to 366,000 metric tons, while full-year 2025 exports increased 17.5 percent. Production is expected to rise 6 percent to 1.76 million metric tons.

According to the International Coffee Organization, global coffee exports for the current season edged down 0.3 percent to 138.66 million bags. Meanwhile, the USDA Foreign Agricultural Service forecasts global production will increase 2 percent to a record 178.85 million bags, even as ending stocks are expected to decline by 5.4 percent to 20.15 million bags.

Australia’s Coffee Powerhouse

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Dubai – Qahwa World

Few countries have shaped modern café culture like Australia. Its cafés are defined not by a single invention, but by a relentless commitment to quality. Coffee is precise, roasting is meticulous, and hospitality is at the heart of every interaction. Every cup is expected to impress, and the people behind the counter take that responsibility seriously.

Industry insiders often point to a combination of skill, competition, and dedication as the secret of Australia’s edge. With talented baristas and customers who know what good coffee should taste like, the country has created a culture that leads the world in coffee.

Australia’s influence goes far beyond its borders. Drinks like the flat white and long black are now served in cafés from London to Tokyo. Australian baristas and roasters have helped shape coffee scenes across Asia, Europe, and the Middle East. They are exporting not just beverages, but a way of thinking about coffee that values craftsmanship, precision, and the overall experience.

You may read: Specialty Coffee Trends Shaping Australia’s Café Scene in 2026

Global rankings consistently recognize Australian cafés. Names like Toby’s Estate in Sydney, Proud Mary in Melbourne, and Coffee Anthology in Brisbane are celebrated internationally. Their success is not a one-time achievement. It reflects consistent excellence in coffee, hospitality, and the way cafés make customers feel welcome.

Jody Leslie, General Manager of Toby’s Estate, emphasizes that exceptional coffee is now just the starting point. “The real difference is the full experience,” she says. “The energy behind the bar, the team who remember your name and perfect your pour, it all resonates with people. Topping global rankings was a milestone, but it reflects daily dedication to creating a space where people want to linger.”

Veneziano Coffee Roasters takes this approach further, designing every interaction around how customers naturally engage with coffee. Brand Strategist Sarah Eagles notes, “Our café culture leads because it is relentlessly customer-driven. We respond to preferences for iced options, speed without losing soul, and evolving café atmospheres. Strong branding and authentic community ties make the experience feel forward-thinking and human at the same time.”

  • Foundations of a Coffee Nation

Australia’s rise in coffee culture is rooted in history. Italian immigrants brought espresso traditions to a tea-centric nation in the mid-20th century. Over time, these influences combined with local conditions, including abundant high-quality dairy, to create milk-based drinks like the flat white, now a global favorite.

You may also read: From Australia to the UAE: The Coffee Club’s Menu Gets Even More Exciting

Independent cafés flourished in cities like Melbourne and Sydney, allowing experimentation and innovation. Roasters and baristas were pushed by competition, and standards for quality grew steadily higher. Adam Wang, founder of Brisbane’s Coffee Anthology, describes this synergy as the country’s advantage. “It is never just about the coffee,” he says. “Baristas connect with guests like friends. Passion for craft shines through, and skills rank among the world’s finest.”

Coffee Anthology is also known for variety. It rotates multiple local roasters daily while offering international options at consistent pricing. “Guests explore different origins and styles without barriers,” Wang explains. Veneziano uses consumer intelligence and systems to ensure consistency while allowing teams to focus on hospitality. Eagles adds, “Technology gives us precision and flow, letting human connection take center stage.”

  • Looking Ahead

With global recognition comes scrutiny. Maintaining elite standards while responding to new expectations is the next challenge. Leslie reflects, “Now it is about harmonizing technology and automation with the human desire for meaningful moments. Quality coffee remains non-negotiable.”

Eagles predicts success for cafés that evolve without losing their essence. “Those who listen, adapt boldly, and stay authentic will endure. Technology helps precision and flow, letting hospitality shine. Innovation paired with heart wins.”

Wang sees a growing divergence: some cafés focus on pure coffee mastery, while others explore inventive beverages. “Matcha and non-traditional drinks are rising,” he says. “Tomorrow’s stars may include creations we cannot even imagine today.”

Australia’s café culture did not reach global recognition by accident. It was built through decades of craftsmanship, hospitality, and constant refinement. With a strong presence in 2026 and cafés that continue to innovate, the nation’s coffee story is evolving, shaping the global conversation one cup at a time.

Traditional Cafés Decline in Russia

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Moscow – Qahwa World

Russia’s coffee landscape is undergoing a noticeable shift. While coffee consumption in the country remains relatively stable, the number of traditional coffee shops has been shrinking as consumer habits evolve and competition intensifies.

Data from 2GIS shows that the number of classic cafés across Russia declined by 13% over the past year, reaching approximately 7,700 locations by February 2026.

The decline has been especially visible in the country’s largest urban centers. In Moscow, the number of cafés fell by 12% to about 2,600, while Saint Petersburg experienced an even sharper drop of 23%, leaving roughly 1,600 establishments.

You may read: Russia Updates Instant Coffee Standards for the First Time in 32 Years

At the same time, other coffee formats are expanding. The number of takeaway coffee points increased by about 4%, reaching around 9,300 locations, indicating that faster and more convenient service models are gaining ground among consumers.

  • Changing daily routines

Coffee culture in Russia has grown rapidly over the past decade, reflecting a broader global expansion of café culture. However, recent consumer behavior suggests that some daily habits are shifting.

  • According to Ramaz Chanturia, director general of Roschaikofe, many consumers have begun practicing what he describes as “reasonable savings.” Some customers who once bought coffee on the way to work now prepare their drinks at home more frequently.
  • More than just the price of beans

The price of a cup of coffee in a café reflects more than the cost of raw coffee. Customers are also paying for a range of services and operational expenses, including rent, equipment, utilities, staff salaries, and the atmosphere that cafés provide.

Read also: Russia’s Imports of Brazilian Coffee Fall to Six-Month Low

These costs can place pressure on independent coffee shops, particularly when competition from lower-priced alternatives increases.

  • Retail becomes a coffee competitor

Another factor reshaping the market is the growing role of retail chains in coffee sales. Large supermarket operators are expanding ready-to-drink coffee offerings and installing coffee stations or café-style corners inside their stores.

According to Stanislav Bogdanov, chairman of the presidium of the Association of Retail Companies, demand for ready-made coffee in retail continues to grow steadily.

Industry estimates suggest that hot beverages account for up to 3% of the fast-moving consumer goods market, with coffee becoming one of the category’s key growth drivers in recent years.

Read also: Russian Instant Coffee Exports Rise 28% to $366 Million

Retailers benefit from high customer traffic, competitive prices, and convenient locations. For many consumers, buying a cup of coffee during a grocery trip is becoming an easy alternative to visiting a traditional café.

A changing coffee ecosystem

The decline in traditional cafés does not necessarily indicate a fall in coffee drinking in Russia. Instead, it highlights a transformation in how and where people consume coffee.

As takeaway formats, home brewing, and retail coffee points continue to expand, the country’s coffee market is gradually shifting toward convenience-driven models—reshaping the role of the traditional café within Russia’s evolving coffee culture.

Potato Taste Defect Hits Great Lakes Coffee

Posted on by Qahwa World

By: Ennio Cantergiani – Académie du Café

Specialty coffee professionals know the moment well: a Rwanda or Burundi coffee expected to showcase vibrant stone fruit notes suddenly reveals the unmistakable flavor of raw potato. This phenomenon, known as the Potato Taste Defect (PTD), affects not only flavor but also the livelihoods of farmers and the economics of the coffee trade.

PTD is most commonly found in Rwanda, Burundi, the Democratic Republic of Congo, and Uganda, with occasional cases in Tanzania and Kenya. Researchers first documented it in eastern DRC, and its biochemical mechanisms continue to be investigated.

The defect is often linked to the Antestia bug, which pierces coffee cherries, injecting saliva and fungal spores. While the bug increases the risk of PTD, it is not the direct cause. The true culprit is the bacterium Pantoea coffeiphila, which colonizes damaged cherries. This bacterium produces compounds — IPMP and IBMP — that volatilize only during roasting, resulting in the raw potato, earthy, and starchy flavors that appear in the cup. Even a single affected bean can spoil an entire brew.

Read Also: Coffee Carbon Footprint: How Sustainable Is Your Cup?

Beyond taste, PTD has economic consequences. Studies indicate the defect can reduce the price of high-quality coffee by up to 57%, and buyers often penalize entire origins, lowering prices for lots that may contain no defective beans. For farmers who rely on coffee as their primary income, this structural challenge is significant.

Preventing PTD requires care across the supply chain. On farms, removing leftover fruit, pruning trees, and targeted use of natural insecticides reduce risk. Wet mills can use flotation, visual sorting, and technologies such as UV or laser scanning to detect damaged beans. Roasters and baristas should cup multiple samples, grind smaller test batches, and purge equipment if PTD is detected, remembering that the defect is sporadic, not systemic.

PTD is not a reason to avoid coffees from Rwanda, Burundi, or DRC. Instead, it is a reason to know the origins and producers deeply. With knowledge and careful handling, the distinctive, high-quality flavors of the Great Lakes region can still shine in every cup.

Costa Rican Coffee Farmers Hit by Strong Colón and Falling Prices

Posted on by Qahwa World

Dubai – Qahwa World

Coffee growers across Costa Rica are facing mounting financial pressure as two powerful forces converge: a sharply stronger national currency and declining global coffee prices. Industry leaders warn that the combination could significantly reduce farm income in the coming harvest and deepen the economic strain on rural coffee communities.

For a sector long recognized for producing high-quality Arabica coffee, the current environment highlights how global market shifts and domestic economic trends can quickly reshape the outlook for producers.

  • Currency Strength Erodes Export Earnings

Coffee in Costa Rica is sold on international markets in United States dollar, while most production costs—such as wages, fertilizers, transportation, and farm maintenance—are paid in Costa Rican colón.

You may read:Brazil’s Specialty Coffee Sector Gains Global Momentum

As the colón strengthens, every dollar earned from coffee exports converts into fewer colones. This reduces the real income farmers receive even when the global coffee price remains stable.

Exchange-rate data released by the Banco Central de Costa Rica show the dollar trading near ₡470 in mid-March 2026, significantly stronger for the local currency compared with rates above ₡680 only a few years earlier.

For export sectors such as coffee, the shift has created a challenging environment. While a strong currency can help reduce the cost of imported goods for consumers, it often compresses margins for industries that rely on international sales.

  • Factors Behind the Strong Colón

Economists attribute the strength of the Costa Rican currency to several economic trends that have increased the supply of foreign currency in the country.

Read also: Global Study Maps the “Carbon Footprint” of Latin American Coffee

Strong tourism revenues, expanding exports from companies operating in special economic zones, and steady foreign investment have all contributed to increased inflows of dollars into the national economy. Lower energy import costs have also reduced the demand for foreign currency.

In response to these pressures, the Banco Central de Costa Rica has purchased large amounts of dollars in foreign-exchange markets in an effort to moderate fluctuations and build international reserves. Despite these efforts, the colón has remained relatively strong compared with historical averages.

  • Global Coffee Prices Move Lower

At the same time that currency movements are reducing local earnings, international coffee prices have begun to retreat from the highs seen in recent years.

You can also read: AI and Gas Chromatography Identify Coffee Origins

Prices for Arabica coffee traded on the Intercontinental Exchange in New York surged during 2025 amid global supply concerns. However, market sentiment has shifted as forecasts point to increased production in several major coffee-growing countries.

A major factor influencing the outlook is the expected harvest in Brazil, the world’s largest coffee producer. Production forecasts indicate the possibility of a larger crop in the 2026–2027 season, which could add significant supply to global markets and place additional downward pressure on prices.

For Costa Rican producers, the combination of falling prices and currency shifts means revenues could decline even further in the coming harvest cycle.

  • Rural Communities at Stake

Coffee remains a central pillar of rural economic life in Costa Rica. The industry provides employment for tens of thousands of workers throughout the year, along with additional seasonal jobs during harvest.

Production is concentrated in well-known coffee-growing regions such as Tarrazú, Pérez Zeledón, and Coto Brus, where generations of families have cultivated coffee as their primary source of income.

Small farms dominate the sector. A large majority of producers operate relatively small holdings, and many rely on modest harvest volumes each year. These producers are often the most vulnerable to price volatility and economic shocks.

Read also: ICO February 2026 Report: Has the Inflationary Wave Receded?

Over the past decade, the number of registered coffee growers in the country has declined as some farmers left the sector due to rising costs and uncertain profitability.

  • Growing Concern Among Industry Leaders

The Costa Rican Coffee Institute has described the current situation as a serious challenge for the industry and has called for continued dialogue with policymakers about possible support measures.

Proposals being discussed include improved credit access for farmers, targeted programs to support rural communities, and long-term initiatives focused on innovation, sustainability, and productivity.

Industry representatives emphasize that strengthening the resilience of coffee farms will be essential if Costa Rica is to maintain its reputation as a producer of high-quality coffee in a rapidly changing global market.

  • A Defining Moment for Costa Rica’s Coffee Sector

Costa Rica’s coffee industry has long been regarded as a symbol of national agricultural identity and quality. Yet the sector now finds itself navigating a complex mix of economic pressures beyond farmers’ control.

If global prices continue to soften while the national currency remains strong, growers may face increasingly difficult decisions about the future of their farms.

For thousands of coffee-growing families, the coming seasons could determine whether coffee cultivation remains a sustainable livelihood—or whether the country’s historic coffee landscape begins to change in fundamental ways.