Author: Qahwa World

Indonesia’s Specialty Coffee Takeoff

Posted on by Qahwa World

Dubai – Qahwa World

Walk down a Jakarta side street at 7 a.m. and you can watch Indonesia’s coffee story unfold in real time: a plastic stool at a warung, a QR code on a grab-and-go kiosk, and a young professional ordering a single-origin pour-over on her way to the office. Indonesia is no longer just a coffee origin on a cupping table in Europe or the US; it is becoming one of the most dynamic coffee-drinking countries in the world.​

Over the past decade, and especially since the pandemic, Indonesians have quietly transformed their relationship with coffee—from dark, sugar-laden robusta in glass cups to iced specialty beverages ordered through delivery apps and omakase-style tasting bars in the capital. The result is a market that is maturing on several levels at once: economically, culturally, and sensorially.

  • A producer that learned to drink its own coffee

Indonesia has long been a heavyweight in green coffee production, growing both arabica and robusta across islands like Sumatra, Java, Sulawesi, and Flores. The country contributes about 5% of global coffee exports and generates well over US$1.5 billion in export revenue from coffee each year, placing it among the world’s top producers.

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

For decades, much of that coffee left the country, while domestic drinkers were served largely commodity-grade robusta, roasted dark and drowned in sugar, condensed milk, or spices. The local market revolved around warungs, kopi tubruk at home, and bustling kopitiams where coffee was one part caffeine, one part nostalgia.

What has changed is not only volume, but intent. Domestic consumption has surged, with coffee drinking shifting from a habit of necessity or tradition into a lifestyle that young Indonesians actively curate. Deloitte and other market analysts now point out that Indonesia’s coffee consumption has tripled compared with pre-pandemic levels, pushing it into the ranks of the world’s top five coffee-consuming countries. At the same time, analysts estimate the value of the country’s coffee market could reach roughly US$12.6 billion by 2030 if current growth continues at around 5% a year.

This turn inward matters. In a global market increasingly shaken by climate shocks and price volatility, a strong domestic demand base gives producers and roasters more options—and more leverage—than relying on export markets alone.

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  • Chains, kiosks, and a new middle ground

To understand Indonesia’s current boom, it helps to look at what happened between the traditional warung and the high-end café. When international chains first arrived in the early 2000s, they brought espresso-based beverages and a new café aesthetic—but at a price point that was out of reach for many, with a single cup easily costing more than a third of the median daily income at the time.​

Local entrepreneurs spotted the gap. Brands like Kopi Kenangan built their model on an accessible promise: modern coffee, familiar flavours, and digital convenience at a fraction of international chain prices. Founded in 2017, Kopi Kenangan expanded at breakneck speed, reaching roughly 900 stores across Indonesia by early 2025 and proving that there was appetite for something between the plastic stool and the plush armchair.

Their success coincided with a broader shift toward convenience formats. A wave of ready-to-drink (RTD) bottles, small grab-to-go kiosks, and café counters inside convenience stores—such as FamiCafé—pushed coffee into transit hubs, malls, petrol stations, and office towers. During the pandemic, this convenience-first model was supercharged: a study of Indonesia’s coffee market found that takeaway and online coffee orders rose by more than 5%, while average ticket sizes climbed from one drink per order to three as consumers leaned on delivery apps for their daily caffeine fix.

Today, Indonesia’s coffee landscape feels layered rather than linear. On the same street, you might see:

  • A traditional kopitiam serving kopi susu with breakfast.

  • A domestic chain offering flavoured iced lattes at a mass-market price.

  • A specialty barista weighing single-origin beans on a scale.

Instead of one model replacing another, they are stacking on top of one another—each speaking to a different moment, budget, and taste preference.

  • Youth, film, and the social life of coffee

Demographics are doing a lot of heavy lifting in Indonesia’s coffee story. Roughly 40% of the population is between 20 and 40 years old, a cohort that has more disposable income than their parents and a very different attitude toward consumption. Coffee is not just fuel; it is part of how they signal identity, spend time with friends, and document their day on social media.​

Culture has played its role too. The 2015 release of Filosofi Kopi, a film centred on a specialty coffee shop in Jakarta, helped bring barista culture and single-origin storytelling into mainstream conversation. Café work, once viewed as a stopgap job, began to look like a creative, aspirational profession. Many young Indonesians saw in coffee a way to blend craft, hospitality, and entrepreneurship.​

This shift is visible in the sheer number of cafés and coffee stalls that have opened over the last decade. Industry stakeholders now describe Indonesia as one of the countries with the highest café counts in the world, driven by small entrepreneurs, local chains, and increasingly sophisticated independent shops. In major cities, weekend “café-hopping” has become a common pastime for Gen Z and young professionals, who are as interested in interior design and latte art as they are in origin stories.​

  • Jakarta’s specialty vanguard—and beyond

If chains and kiosks are the mass engine of growth, Jakarta’s specialty scene is the R&D lab. The city has become a playground for roasters, baristas, and café owners who want to push the sensory and experiential boundaries of coffee.

One of the most visible figures in this movement is Mikael Jasin, 2024 World Barista Champion and three-time Indonesia Barista Champion. His Jakarta concept, Omakafé, applies an omakase-style format to coffee, guiding guests through multi-course tasting experiences that showcase different origins, processes, and brew methods. The format signals something important: Indonesian consumers are increasingly willing not just to drink coffee, but to be educated, surprised, and entertained by it.​

Jasin also serves as Chief of Coffee Innovation at Fore Coffee, a domestic specialty chain that raised around Rp 353.44 billion (approximately US$21 million) in an initial public offering on the Indonesia Stock Exchange. Following its IPO, Fore launched an experience-focused store in South Jakarta’s Panglima Polim area, centered on a slow bar where baristas talk guests through flavour profiles, extraction, and the differences between Indonesia’s growing regions.​

Specialty is not staying in the capital. Cities like Surabaya, Bandung, Medan, and Bali are seeing a wave of new roasteries and cafés, ranging from minimalist espresso bars to drive-thru outlets connected to local chains. Brands such as Expat. Roasters have used airports and high-traffic locations as gateways, introducing both domestic and international travellers to Indonesian specialty coffee on their way in and out of the country.​

Events have amplified this momentum. In May 2025, the World of Coffee trade show came to Jakarta for the first time, bringing international buyers, equipment manufacturers, and coffee professionals into direct contact with Indonesia’s rapidly evolving scene. Organisers noted not just the energy on the show floor but the diversity of approaches—from experimental processing and origin-focused menus to highly localised drink concepts that foreground Indonesian flavours.

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  • A market growing in many directions at once

Looking at the numbers, there is little sign that Indonesia’s coffee boom is a short-lived trend. USDA forecasts for 2024/25 predicted domestic consumption at around 4.8 million 60 kg bags, up by 10,000 bags year-on-year, even as some export volumes softened due to production challenges. That apparent contradiction—strong local demand alongside tighter export supply—suggests more of Indonesia’s coffee is staying at home, and importantly, that more of it is being consumed in higher-value formats.​

Crucially, growth is not confined to one end of the market. High-end specialty bars and omakase experiences are expanding at the same time as affordable grab-and-go concepts and convenience-store counters like FamiCafé. Together, they are building what industry observers describe as a multi-layered coffee ecosystem, where consumers can trade up or down depending on the occasion without leaving the category.​

The pandemic also left a structural imprint on behaviour. As delivery apps became a habitual part of daily life, coffee companies used them not just as logistics channels but as discovery tools—testing limited-time flavours, seasonal drinks, and co-branded collaborations that could be scaled up if they went viral. This test-and-learn approach has kept the market nimble and responsive to shifting tastes, especially among younger drinkers.​

At the same time, the steady rise of ready-to-drink and bottled coffee formats has opened new profit pools beyond the café counter. RTD options now sit in fridges in supermarkets, mini-marts, and even small neighbourhood shops, extending coffee consumption into moments and locations that a traditional café could not reach.​

  • Taking Indonesian coffee culture abroad

As domestic demand matures, Indonesian coffee concepts are traveling. Kopi Kenangan was among the first homegrown chains to test international waters, rolling out stores in markets such as India, Australia, Singapore, Malaysia, and the Philippines. Their proposition—sweet, iced, and often dairy-forward beverages at accessible prices—translates well in other parts of Asia-Pacific where climate, income levels, and taste preferences are broadly similar.​

Other Indonesian brands have followed, with Fore Coffee opening in Singapore to tap into that city’s role as a regional hub for café culture and food trends. These expansions function as both business experiments and cultural exports: they carry Indonesian flavour combinations, branding, and service styles into markets that are already crowded with global coffee names.​

On a smaller scale but with significant symbolic impact, Indonesian-owned and Indonesian-inspired specialty cafés have started to appear in cities across the United States, a country that imports around 12% of Indonesia’s coffee. Spots like Kopiku in San Francisco, DUA DC in Washington, D.C., and Hijau in San Jose build their identities explicitly around Indonesian origins and culture, moving international perception beyond the usual shorthand of “Sumatra” or kopi luwak.​

These cafés are often where international consumers encounter drinks like kopi susu, pandan lattes, or beverages sweetened with palm sugar (gula merah) for the first time. As Kangmin Kim of Exporum notes, globalisation and social media now make it far easier for these Southeast Asian-inspired drinks to gain attention, with a single viral post capable of propelling a niche menu item into mainstream curiosity.

  • Authenticity, accessibility, and what comes next

If there is a single through-line in Indonesia’s specialty coffee journey, it is the pairing of authenticity with accessibility. Rather than abandoning traditional flavours and formats, many of the most successful brands have reinterpreted them—bottled es kopi susu sold online during the pandemic, pandan- or palm-sugar-inflected lattes served in sleek urban cafés, or single-origin flights built around Indonesian terroirs that local drinkers can claim as their own.

Indonesia’s young, urbanising population, rising incomes, and long-standing coffee culture give it a rare combination of depth and momentum. The country is simultaneously a major producer and an increasingly sophisticated consumer, with domestic chains and independent shops continuously testing the limits of what coffee can be and who it is for.​

The question now is less whether Indonesia’s coffee market will continue to grow, and more how far its influence will reach. As local chains expand regionally, RTD formats travel, and Indonesian-inspired cafés multiply abroad, the flavours and formats born in Jakarta, Surabaya, or Medan are likely to shape how the world drinks coffee in the decade ahead.

Nighttime Coffee May Increase Impulsive Behavior, Study Finds

Posted on by Qahwa World

Dubai – Qahwa World

A recent study from researchers at the University of Texas at El Paso suggests that drinking caffeine at night could influence behavior in unexpected ways. The findings indicate that nighttime caffeine consumption may increase impulsivity, potentially leading to riskier actions.

The research, published in iScience, explored how caffeine affects behavioral control depending on the time of day. Scientists conducted experiments using fruit flies (Drosophila melanogaster), a species commonly used in research due to similarities in key biological processes shared with humans.

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

To test the effects, the team provided fruit flies with caffeine under different conditions, including varying doses, daytime versus nighttime intake, and sleep deprivation. They then evaluated impulsivity by observing how the flies reacted to strong airflow—an unpleasant stimulus that typically causes them to stop moving.

Under normal conditions, the flies avoided movement when exposed to the airflow. However, those that consumed caffeine at night were less able to suppress their reactions, continuing to move despite the discomfort. This behavior was interpreted as increased impulsivity. In contrast, caffeine consumed during the day did not produce the same effect.

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

The study also revealed notable differences between male and female flies. While both had similar caffeine levels, females showed a stronger increase in impulsive behavior. Researchers believe this difference is likely due to genetic or physiological factors rather than hormones, since fruit flies do not share the same hormonal systems as humans.

Given how widely caffeine is consumed—especially among people who work late or overnight—the findings may have broader implications. The researchers suggest that individuals such as shift workers, including those in healthcare or the military, could be more affected by caffeine intake at night. The results also point to the possibility that females may be more sensitive to these behavioral effects.

The study was led by Erick Saldes, Paul Sabandal, and Kyung-An Han, who emphasize the importance of understanding how timing influences caffeine’s impact on the brain and behavior.

Vietnam Suspends Decree 46, Easing Coffee Trade

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Dubai – Qahwa World

Vietnam’s suspension of Decree 46, a new food safety regulation governing all imported food and ingredients, has brought temporary relief to the coffee industry after weeks of disruption to supply chains.

Introduced at the end of January, Decree 46 tightened how food imports are managed at Vietnam’s borders. It replaced a more flexible framework with stricter approval procedures, including additional certification, registration, and physical inspections before products could enter the market. For many import-reliant sectors, including coffee, the impact was immediate.

Coffee businesses were hit on multiple fronts. Shipments of high‑quality green coffee, roasted products, and key processing inputs began to slow as importers adjusted to the new documentation and inspection requirements. Clearance times that previously took only a few days stretched to several weeks, creating bottlenecks at major ports as containers waited for checks and approvals. For an industry built on tight delivery schedules and thin margins, these delays quickly translated into operational and financial pressure.

Vietnam plays a central role in global coffee flows, not only as the world’s largest robusta producer but also as a processing and re‑export hub. Coffee is imported into the country for blending and processing before being shipped back out to international markets. That system depends heavily on efficiency and predictability at the border. By imposing full food‑safety compliance procedures on a wide range of imports, Decree 46 disrupted both.

One of the most sensitive areas was raw materials imported for re‑export. Under the previous rules, such shipments often benefited from simplified procedures because they were not intended for domestic consumption. Decree 46 removed much of that flexibility, requiring full compliance even for goods destined for re‑export. This added time, cost, and administrative complexity for coffee traders who route beans and semi‑finished products through Vietnam as part of global supply chains.

The specialty coffee segment also felt the strain. Imports of premium green coffee, small‑batch roasted products, flavorings, and other inputs used in high‑value offerings faced additional testing and approval steps. Smaller businesses, which typically operate with lean inventories, reported immediate pressure as delays threatened their ability to meet contracts and serve customers on time. Packaging materials and additives used in roasting, processing, and manufacturing coffee products were similarly drawn into the stricter regime, forcing companies to contend with more extensive compliance demands across their operations.

Industry reaction was swift. Business associations and trade groups representing food and beverage importers warned that the abrupt shift had created serious bottlenecks, with large numbers of shipments held at ports and border gates. They raised concerns about rising storage costs, the risk of contractual penalties, and knock‑on effects on domestic production that depends on imported inputs, including those used in coffee manufacturing and export.

In response, the government moved to stabilize the situation. On 4 February, authorities suspended the effectiveness of Decree 46 and temporarily reinstated the previous regulatory framework. This decision effectively returned import procedures to the more familiar rules that had been in place before the decree, allowing stuck shipments to begin moving again and easing congestion at key ports. For coffee traders and processors, the suspension has provided short‑term relief and a chance to clear backlogs.

However, the issue is far from settled. Officials have framed the suspension as a temporary measure while they review implementation challenges and consider adjustments to the regulation. Trading partners and industry groups have called for clearer guidance, more transparency, and adequate transition periods before any new rules take effect. The government has indicated that tighter control over food imports remains a strategic goal, suggesting that some form of stricter regime will likely return once technical and procedural issues are addressed.

For the coffee sector, this pause is being treated as a preparation window rather than a return to business as usual. Companies are reassessing their documentation workflows, compliance systems, and supply chain structures in anticipation that more demanding requirements will come back in some form. Import‑dependent roasters and exporters are also exploring options to diversify logistics routes, adjust contract terms, or build greater buffer stocks to cope with potential future disruptions.

The recent experience has highlighted just how sensitive the coffee trade is to regulatory shifts at key origin and transit points. Delays at Vietnam’s ports can quickly cascade into late deliveries, contract disputes, and price volatility along the supply chain. While the suspension of Decree 46 has eased immediate pressure, it has also sent a clear message: the operating environment for food and coffee imports in Vietnam is changing, and adaptation will be essential to maintain a smooth flow of trade.

You can adjust this text by shortening the background on regulation if your audience already knows Decree 46, or by expanding the “industry reaction” and adding quotes if you have direct sources from coffee companies or associations.

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

Posted on by Qahwa World

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

Posted on by Qahwa World

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.

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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.

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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.

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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.

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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.

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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.

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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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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.

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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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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.

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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.

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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.

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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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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.

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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.

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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.