Author: Qahwa World

Puyang Launches Integrated Coffee Production Chain in China

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Dubai – Qahwa World

Coffee in China is no longer just an imported commodity or a growing consumer trend. It has become a strategic industrial and trade opportunity, with value chains extending from African production regions to Chinese processing hubs and global export markets. The Puyang County project in Henan Province stands out as a leading example of this transformation.

  • From Import to Deep Processing

In recent years, Puyang County has actively participated in the Belt and Road Initiative, leveraging its industrial base and logistics infrastructure in central China. Within this framework, the China-Ethiopia Coffee Industrial Demonstration Park was established, relying primarily on coffee beans imported from Ethiopia and Uganda, two of the world’s most prominent coffee origin countries.

What sets Puyang apart is not merely the import of raw beans but the transition to advanced processing within China, which increases the value of the final product and strengthens the competitiveness of Chinese manufacturers in global coffee supply chains.

A Fully Integrated Production Facility

The demonstration park in Puyang features a fully integrated production system, including:

A factory producing freeze-dried instant coffee;

Three roasting lines for coffee beans;

Ten cold brew production lines;

Eight freeze-drying lines.

This integration allows complete control over all processing stages—from roasting and extraction to drying and packaging—ensuring consistent quality, product variety, and the capacity to meet diverse international standards.

  • Puyang at the Heart of China’s Emerging Coffee Value Chains

Puyang’s initiative reflects a broader shift in China: moving from being a final importer of coffee to becoming a regional hub for processing and re-exporting coffee. With growing domestic consumption and the expanding specialty coffee market, models like Puyang’s are increasingly relevant, combining industrial efficiency with trade flexibility.

Exports from Puyang now reach Singapore, the United States, and other countries, demonstrating that integrated production chains can effectively serve both domestic and international markets.

  • Coffee as a Belt and Road Cooperation Tool

On a larger scale, Puyang exemplifies how the Belt and Road Initiative can support agro-industrial value chain development, not only infrastructure and energy projects. By importing beans from African origins and processing them domestically, China creates a shared-value model: raw material sourcing in Africa, industrial processing in China, and global market distribution. This strengthens China’s role in global coffee trade while providing African producers with more stable export channels.

  • Implications for the Specialty Coffee Sector

For the specialty coffee industry, Puyang highlights several key trends:

Increased focus on advanced processing techniques such as freeze-drying and cold brew extraction;

Building industrial capacity capable of handling a wide range of African coffee origins;

A growing orientation toward export-ready, value-added products, not just the domestic market.

These elements make Puyang a case study for China’s evolving coffee value chains, particularly as Belt and Road initiatives continue to expand.

The Puyang project illustrates how coffee can evolve from a simple imported commodity into a high-value industrial product within fully integrated value chains. With ongoing investment and strategic partnerships, coffee is poised to become a new axis of industrial and trade collaboration between China and producing countries, reaching beyond domestic consumption into global markets.

Starbucks Returns to Growth for the First Time in Two Years

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Dubai – Qahwa World

Starbucks shares climbed in early trading after the company reported an increase in customer visits for the first time in two years, signaling progress in its ongoing turnaround effort—even as profits came in below expectations.

The coffee chain said transaction growth returned during its fiscal first quarter, helping lift same-store sales. Management credited recent operational and service-focused changes for bringing more customers back into stores.

Chief Executive Officer Brian Niccol said the early results suggest the company’s “Back to Starbucks” strategy is gaining traction sooner than expected, noting stronger sales momentum driven by increased visit frequency.

Although Starbucks fell short of Wall Street’s earnings forecast, revenue exceeded expectations. Adjusted earnings reached 56 cents per share, compared with analyst estimates of 59 cents, while revenue rose 6% year over year to $9.92 billion.

Net income declined sharply from the prior year, pressured by higher coffee costs, tariffs, and expenses tied to restructuring and transformation initiatives. Excluding one-time items, profitability remained more stable.

Global same-store sales grew 4%, supported by a 3% rise in customer traffic—the first such increase since 2022. Both loyalty members and non-members contributed to the improvement, marking a notable shift in consumer behavior.

In the U.S., same-store sales also increased 4%, helped by strong demand for seasonal beverages and merchandise during the holiday period. Starbucks’ international business performed even better, posting a 5% rise in comparable sales.

China, the company’s second-largest market, delivered 7% same-store sales growth. During the quarter, Starbucks announced plans to form a joint venture with Boyu Capital to manage its China operations, a move aimed at expanding its presence and accelerating long-term growth in the region.

Starbucks ended the quarter with 128 net new stores and plans to open between 600 and 650 additional locations globally in fiscal 2026, following the closure of hundreds of underperforming U.S. stores last year.

Looking ahead, the company forecast adjusted earnings per share of $2.15 to $2.40 for fiscal 2026 and expects global comparable sales to grow by at least 3%. More details on long-term strategy and financial targets are expected to be shared at an investor event in New York.

How Frederick Adam Rubin Became the UAE’s Best Barista

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Dubai – Ali Alzakary

In a competition defined by precision, creativity, and relentless discipline, Frederick Adam Rubin emerged at the top of the UAE National Barista Championship 2026, earning the title of Best Barista in the United Arab Emirates during World of Coffee Dubai. Representing Benchmark Coffee, Rubin’s win reflects not only technical mastery but also a deeply considered philosophy around balance, control, and preparation—one shaped by countless hours of practice and a clear vision on stage.

From his approach to “momentum” in competition routines to deliberate coffee selection from Panama and Colombia and an analytical method for controlling milk texture and concentration, Rubin’s journey offers a rare look into the mindset of a champion at the highest level of specialty coffee. In this interview, he speaks candidly about mixed emotions, team effort, the creative principles behind signature beverages, and the practical realities of training while working full-time.

Read on to explore Frederick Adam Rubin’s thoughts, techniques, and philosophy behind his championship-winning performance.

  • How did you feel when you were crowned Best Barista in the UAE?

I couldn’t process it properly at first. It was a mix of emotions—overwhelming, honestly—but also a very proud moment. It was a big personal achievement and just as much a team achievement.

  • What was the central idea or philosophy behind your competition routine?

I believe everything is about balance. I tried to visualize that through the idea of “momentum”—everything being in motion. Every process requires control in order to achieve balance.

  • What do you think played the biggest role in your performance on stage?

It mainly comes down to the hours of practice we put in. I strongly believe that what we do in practice is exactly what shows up on stage.

  • Can you tell us about the coffees you selected for the competition?

For the espresso course, I chose a Panama Finca Los Cenizos Geisha Natural. I selected it for its terroir-driven characteristics—it has a very honest Geisha profile, with lots of floral and citrus notes that made me fall in love with it.

For the milk-based beverages, I used a coffee from Aroma Nativo in Colombia. A friend of mine, Luis, brought us a beautiful Ají variety that works extremely well with milk.

  • What is your core principle when creating a signature beverage?

We have a core principle when creating signature beverages: either we transform the espresso experience, or we elevate and intensify it. In my routine, I decided to intensify the coffee’s profile.

  • You spoke about controlling “momentum” in milk. Can you explain that approach?

My concept for controlling momentum in milk was to create a clear reference point. I did this by measuring the Brix level of the milk, using it as a guide to understand how much milk concentration is needed for different coffee intensities.

I believe that coffees with higher fermentation work better with more concentrated milk, while coffees with lower fermentation honestly work very well with lighter or regular milk.

  • How did you manage training alongside your daily work?

I work daily and continue practicing consistently. Time management is obviously very important, but I’m grateful that the company provided both the time and the space needed for practice.

Coffee Carbon Footprint: How Sustainable Is Your Cup?

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By: Ennio Cantergiani – Académie du Café

You may have seen claims that coffee emits 2 kg of CO₂e per kilogram, or figures exceeding 28 kg CO₂e per kilogram.
On a per-cup basis, estimates range from around 50 grams to more than 250 grams of CO₂e.

So which number is correct?
All of them — depending on what is being measured.

  • 1) System boundaries: what’s included?

The largest source of variation comes from the life-cycle assessment (LCA) scope used in different studies:

Farm gate only: cultivation and primary processing

Roasted coffee delivered: adds transport, roasting, and packaging

Cup footprint: includes brewing energy and waste

This is why datasets such as Our World in Data report higher coffee emissions than many other foods. They rely on full supply-chain assessments, similar to those developed by Poore and Nemecek, which capture impacts from farm to consumption.

  • 2) Origin dominates the footprint

At the farm level, origin often accounts for 40–80% of total emissions. Key drivers include:

Use of nitrogen fertilizers, which generate nitrous oxide emissions

Land-use change and deforestation

Low yields, which increase land and input intensity per kilogram

Energy use in wet processing and drying

Research syntheses from agricultural institutes such as CIRAD show extreme variability across regions and farming systems. Coffee can have a relatively low or very high footprint depending on agronomic practices and local conditions.

The biggest opportunity for carbon reduction lies at origin, through agroforestry, improved soil management, optimized fertilizer use, higher yields, and preventing deforestation.

  • 3) Brewing method matters more than expected

The consumer phase adds energy use and packaging, meaning the same dose of coffee can result in very different emissions per cup:

Instant coffee (small dose, no machine): ~50–80 g CO₂e

Filter or moka (simple heating): ~80–170 g CO₂e

Espresso machines (electricity and standby losses): ~110–220 g CO₂e

Capsules (packaging and waste): ~120–250 g CO₂e

Life-cycle assessments published by capsule manufacturers show that impacts depend heavily on recycling rates, machine efficiency, and the electricity mix used by consumers.

  • Where can we really save CO₂?

Highest leverage actions:

Origin: deforestation-free + better fertilizer/yield systems

Transport: avoid air freight

Consumer: reduce energy waste (standby), use efficient brewing

Packaging: bulk beans/ground coffee; recycle capsules properly

Same beverage. Different impact.

This version is ready for publishing — all content, headings, numbers, and terminology are preserved exactly as in the original article. Minor grammar and formatting issues have been corrected for clarity and professional presentation.

JDE Peet’s Unveils Nature Plan for Sustainable Coffee

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Dubai – Qahwa World

JDE Peet’s has introduced a new Nature Transition Plan aimed at strengthening regenerative agriculture practices and supporting deforestation-free coffee supply chains. The plan, titled Grounded in Nature, outlines a science-based approach to protecting ecosystems, improving farmer resilience, and safeguarding the long-term future of coffee production.

According to the company, the plan aligns with global nature and biodiversity frameworks and translates sustainability commitments into measurable, time-bound actions. It builds on nearly ten years of work under JDE Peet’s Common Grounds program, which has reached close to one million coffee farmers since 2015.

The initiative focuses on ensuring that coffee sourcing contributes to positive environmental outcomes while maintaining sourcing diversity across producing countries. JDE Peet’s emphasized that nature-related risks are already affecting farmers and supply chains, making coordinated action across the coffee sector increasingly urgent.

Key objectives of the Nature Transition Plan include advancing sector-wide efforts to eliminate deforestation from coffee supply chains, expanding regenerative farming practices across an additional 200,000 hectares by 2030, and progressing toward fully responsibly sourced green coffee by 2028. The company reported that responsibly sourced green coffee reached 83.2 percent globally in 2024.

The plan follows a structured approach based on assessing supply chain risks, implementing targeted farmer programs, and tracking progress through transparent measurement and reporting. JDE Peet’s also tailors its mitigation strategies to different coffee-producing regions, reflecting variations in farming systems and production intensity.

Through this roadmap, the company aims to link environmental protection with farmer livelihoods and long-term supply security, positioning nature conservation as a core pillar of the future coffee economy.

Coffee Prices Drop as Brazilian Real Weakens

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Dubai – Qahwa World

Coffee prices fell sharply on Wednesday after the Brazilian real lost some of its recent gains, prompting traders to liquidate long positions in coffee futures.

March Arabica (KCH26) closed down 16.25 points (-4.42%).

March Robusta (RMH26) fell 130 points (-3.04%).

Earlier in the session, Arabica had climbed to a two-and-a-half-week high, while Robusta reached a one-and-three-quarter-month peak before giving up gains. The weaker real makes Brazilian coffee more competitive for export, adding pressure on futures prices.

  • Key Factors Driving the Market

Supporting Prices:

Brazilian coffee exports declined in December by 18.4%, totaling 2.86 million bags, with Arabica down 10% and Robusta down 61% year-on-year.

Below-average rainfall in Minas Gerais, Brazil’s main Arabica region, has raised concerns about supply, as the area received just 33.9 mm of rain last week—around half the historical average.

Pressuring Prices:

ICE coffee inventories have recovered after hitting multi-year lows, which weighs on prices.

Vietnam, the world’s top Robusta producer, saw its 2025 exports jump 17.5% to 1.58 million metric tons, with production rising 6% year-on-year.

Global coffee supply forecasts show a modest increase in total production, with Arabica down and Robusta up, creating mixed signals for the market.

  • Market Outlook

Brazil’s 2025/26 production is projected to fall to 63 million bags, while Vietnam’s output is expected to rise to 30.8 million bags—a four-year high. Ending stocks for the season are forecasted to decline to 20.148 million bags, down 5.4% from the previous year, keeping supply concerns on traders’ radar.

12 Baristas Compete in the UAE National Coffee Championship 2026

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Dubai – Qahwa World

The Speciality Coffee Association UAE has officially announced the list of competitors for the UAE National Brewers Cup Championship 2026, bringing together 12 skilled baristas representing some of the country’s leading coffee roasteries and cafés.

The championship will take place from 13 to 15 February 2026 at Karam Coffee, Dubai, and is expected to be one of the key highlights of the UAE’s speciality coffee calendar for the year.

  • Official Competitors and Affiliations

Ibrahim Al Mallouhi – The Espresso Lab

Gypsy Queen Ale – Blacksmith Coffee Company

Bagus Heru Setiawan – Biru Roast

Naser Mohammed Naser – The QC

Isaac Isabirye – Coffee Architecture

Ian Matthew Salabao Cases – Refill Reserve Cafe LLC

M Khadafi Anggara – Cypher Urban Roastery

Adeola Peter Akingbade – Laura Coffee Roastery

Muhammad Windu Alifart – Archers Coffee

Mary Ann Manlangit – Caffeinection

Hartono Kasih – Flava Coffee Co

Jason Rey Enrile Galinea – Ubec Coffee Roasters

During the competition, participants will showcase their skills in manual coffee brewing, focusing on precision, sensory evaluation, and the ability to highlight the unique characteristics of their chosen coffees.

The UAE coffee community is warmly invited to attend and be part of the event, which also offers opportunities for involvement beyond the competition floor.

  • Opportunities to Get Involved

The organizers are welcoming:

Volunteers

Sponsors, with the following packages available:

Gold Sponsor: AED 10,000

Silver Sponsor: AED 7,500

Bronze Sponsor: AED 5,000

For further information about participation, sponsorship, or volunteering opportunities, interested parties can contact:
[email protected]

The UAE National Brewers Cup Championship continues to play an important role in supporting local talent, strengthening the specialty coffee scene, and connecting professionals and enthusiasts across the country.

Kauai Coffee’s Future in Question as Land Lease Nears End

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Dubai – Qahwa World

Kauai Coffee Company, a staple on Hawaii’s Westside since the late 1980s, oversees around 4 million coffee trees across 3,100 acres and employs approximately 140 workers, making it the largest coffee producer in the United States.

The company faces uncertainty as its lease, held by parent company Massimo Zanetti Beverage Group since 2011, is set to expire at the end of March. The property is owned by Brue Baukol Capital Partners (BBCP), a Colorado-based investment firm that acquired it in 2022. Lease renewal talks have been ongoing for nearly two years.

Earlier this month, Kauai Coffee informed state and local authorities that it plans to close permanently and lay off 136 employees between March 14 and March 28, citing the inability to continue operations under current conditions.

BBCP, however, stated that it intends to keep employees on the land who wish to continue working and that the company’s 3,700 acres designated as Important Agricultural Lands will remain devoted to farming indefinitely. To manage the transition, BBCP has created a Kauai Coffee Transition Task Force to coordinate with community, operational, and regulatory stakeholders.

Local leaders have voiced concern for employees and the surrounding community. Kauai County Council Chair Mel Rapozo emphasized that protecting workers is a priority and expressed hope for a resolution. Many employees have long tenures, with some having worked at the company for over a decade and a few for as long as 50 years.

Kauai Coffee is not certified organic, but its products carry certifications from Fair Trade USA, Rainforest Alliance, and the Non-GMO Project. The company employs environmentally conscious farming practices, conserving water, minimizing herbicide use, and supporting sustainable livelihoods. Its Fair Trade Committee has returned $373,000 to the island community since 2023.

Private equity ownership and the potential for real estate development on agricultural land have raised concerns among workers and the community. About half of Kauai Coffee’s staff are members of the International Longshore and Warehouse Union Local 142, whose leadership has highlighted the risks that redevelopment could pose to working families.

BBCP owns over 18,500 acres on Kauai, including nearly 4,700 acres of Kauai Coffee land that were listed for sale in 2024. While some parcels include oceanfront and areas previously considered for urban development, the company says its priority remains long-term agricultural stewardship and alignment with county regulations.

Central America Crop Progression Update 2025/26

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Dubai – Qahwa World

Sucafina has published its Central America Crop Progression Update 2025/26, outlining steady progress and a positive outlook for the current coffee cycle across Central America and Mexico. According to Oscar Fernando Hurtado Ramirez, Global Head of Production Research at Sucafina, favorable weather, balanced harvest flows, and strong reinvestment at farm level are supporting both volume and quality this season.

  • Harvest progress and pace

Harvesting began at lower altitudes in late October and accelerated through November, supported by cooperative weather across the region. This season has been characterized by a more even picking flow, reducing pressure on mills and contributing to stronger quality outcomes. Peak harvest activity is taking place in January, while higher-altitude areas are now ramping up and are expected to remain active over the coming months. Regionally, the main harvest is projected to wind down between late March and early April.

By late January, approximately 50% of the harvest is complete, with progress expected to reach 65% to 70% by the end of the month. Nicaragua is currently the most advanced origin, while El Salvador and Costa Rica are moving more slowly and are expected to pick up pace as higher-elevation farms enter peak production.

  • Volume and quality outlook

Total coffee production across Central America is expected to finish near 18 million bags, placing regional output about 4.5% above the 2024/25 season. Strong international prices during the previous cycle generated record revenues in several producing countries, enabling reinvestment in tree renovation, fertilization, and farm management.

These investments are now translating into healthier plants and improved crop conditions for the 2025/26 season. With a steadier picking schedule and more balanced deliveries, coffee processing is progressing smoothly and on schedule, supporting both physical preparation and cup quality.

  • Market context

Two developments influenced the regional coffee market toward the end of 2025. Mexico briefly benefited from zero U.S. trade tariffs during the fourth quarter, which supported local buying activity and imports. That policy was removed in November, returning trade to standard commercial conditions.

Separately, implementation of the European Union Deforestation Regulation (EUDR) was delayed by an additional year. The extension has eased immediate pressure on farmers and exporters and provides more time to strengthen traceability systems ahead of full enforcement, now scheduled for December 31, 2026.

  • Chaak: creating opportunity through coffee in Guatemala

Sucafina is also preparing to ship Chaak, a new Original coffee from Guatemala sourced from Chiquimula, Santa Rosa, and Jalapa. The blend brings together coffees from 618 smallholder farmers, including 462 producers from eastern Guatemala and 156 from western regions. Shipments are expected between March and May.

Chaak is fully traceable and IMPACT verified, linking coffee quality with social and environmental outcomes through Sucafina’s Responsible Sourcing Program. Participating farmers use limited chemical inputs, adhere to deforestation-free practices, and farm using methods that support biodiversity.

Each purchase of Chaak supports Opportunity through Pre-School Education, an initiative focused on improving early learning environments and teacher support in coffee-growing communities. The project forms part of Sucafina’s Beyond Flagship efforts in Guatemala.

Buyers planning to source additional Central American or Mexican coffees are encouraged to coordinate with their contacts to align on timelines, shipping schedules, and quality specifications.

Ahmed Alhabsi Reveals the Secrets of Specialty Coffee in Oman

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Coffee’s Roots Are Arabic… and I Don’t Mind Modern History Blogs

Dubai – Ali Alzakary

Coffee is more than just a drink for Ahmed Alhabsi; it’s a cultural journey that connects Oman’s heritage with the global coffee scene. As the founder of Historia Roastery and a certified coffee assessor, Alhabsi has built a career bridging tradition and innovation. From founding the Omani Coffee Championships to judging national and international competitions in Aeropress, Barista, Latte Art, and Roasting, his work emphasizes coffee as knowledge before it is a commodity. In this engaging interview, Ahmed Alhabsi shares his journey, philosophy on judging, and the secrets behind combining expertise with passion, inviting readers to explore his world of coffee.

  • Who is Ahmed Alhabsi, and how did your journey with coffee begin?

I am Ahmed bin Amer bin Said Alhabsi, owner of Historia Roastery and a certified coffee assessor. I founded the Omani Coffee Championships and have served as a judge in Arab and international competitions in Aeropress, Barista, Latte Art, and Roasting. My interest extends to Omani coffee heritage, and I aim to elevate coffee as knowledge before it is merely a drink. My journey began with cultural curiosity: how did coffee move from social gatherings to become a global industry? That understanding led me to initiatives, assessment, and judging as tools to organize knowledge and maintain quality in coffee culture.

  • What are the key standards for evaluating coffee quality?

Evaluation is an integrated process starting from origin, environment, and processing, through roasting, and culminating in balance in the cup. Flavor is important, but it is not everything; good coffee honestly expresses its source, without exaggeration or masking flaws. This is the standard I apply in all my assessments, whether at the roastery or while judging competitions.

  • Does the Gulf palate tend toward fruity coffee?

Traditional tastes remain present, but they are part of a broader spectrum of flavors, reflecting greater consumer awareness. The problem only arises when this diversity is framed as a conflict between old and new, whereas it is truly a natural extension of earlier practices.

  • How important is the “Certified Assessor” credential for a roastery owner?

The certification moves the roastery owner from individual effort to a standardized approach, allowing precise decisions in purchasing and roasting, which reduces quality fluctuations and builds consumer trust. Experience alone is not enough; methodology is what ensures consistency over the long term.

  • What do judging panels look for?

Awareness is more important than skill. A person who knows their coffee and can clearly explain their choices delivers a complete experience. Technique is important, but without understanding, it becomes mere mechanical repetition without knowledge value.

  • Has your practical experience, certifications, and participation in coffee competitions helped you as a judge?

Absolutely. It gave me a deeper understanding of the competitor’s experience under pressure, making judging more balanced and focused on the full experience rather than just the result. This experience allows me to appreciate the small details that make the difference between ordinary and exceptional performance.

  • What are the most common mistakes among young coffee makers?

Relying on enthusiasm without solid knowledge. Enthusiasm is a positive factor, but it needs to be supported by continuous learning and precise practice, or decisions become unstable.

  • How do you balance quality and economic viability at Historia?

Quality must be clear and understandable to the customer, without complexity or elitism. When consumers understand what they are getting, supporting the project becomes natural and sustainable. This is the secret to balancing quality with economic feasibility.

  • What is your message through the media?

Coffee is a space for learning and dialogue, not a measure of superiority or a means of showing off. The goal is to raise consumer awareness and empower them to make independent and informed decisions.

  • How can local roasteries enhance Oman and the Gulf’s global presence?

By building authentic knowledge content that connects the product to local identity and culture, presented with confidence and honesty. The world values the true quality of the product more than marketing or appearance alone.

  • What is the golden rule for coffee lovers at home?

Focus on the quality of the beans and understand their characteristics before worrying about tools. This simple knowledge makes a big difference in the daily cup.

  • How do you see the future of specialty coffee in the region by 2030?

I expect a more mature and aware phase, with projects continuing that treat coffee as a knowledge endeavor before a business, and the disappearance of projects that rely on appearance rather than substance.

SAMBAZON Brings Organic Açaí to Dubai, Elevating Wellness Culture

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Dubai – Qahwa World

Dubai’s coffee and hospitality scene is embracing the açaí trend, and SAMBAZON is leading the charge. As pioneers of certified organic açaí, the brand is helping cafés, restaurants, and wellness-focused operators elevate their menus while staying committed to sustainability and Fair Trade principles.

On the sidelines of World of Coffee Dubai 2026, Mr. Valter Vale, Director of Marketing – International at SAMBAZON, shared his insights on the brand’s expansion in the Middle East and its vision for the coming years.

“Dubai’s coffee and hospitality community is highly sophisticated and values quality, provenance, and transparency,” Vale told Qahwa World. “Being certified organic and Fair Trade immediately resonates with operators who want to offer something premium and credible. Many partners see SAMBAZON not just as an ingredient, but as a brand that elevates their menu and aligns with the region’s growing focus on wellness and sustainability.”

SAMBAZON’s signature “palm of the tree to the palm of your hand” approach emphasizes long-term partnerships with thousands of small family farmers in the Amazon, ensuring full traceability while reinvesting in the communities that produce the fruit. Vale emphasized that growing demand in the Middle East will never compromise the company’s Fair Trade commitments.

The brand’s presence at World of Coffee Dubai 2026 has opened new conversations around franchising and licensing Açaí Bowl concepts in the region. “We are actively engaged in discussions around franchising SAMBAZON bowl shops in the Middle East,” Vale explained. “While we see long-term potential in non-traditional locations such as airports and universities, our focus is on building the brand thoughtfully and sustainably, anchored by high-quality, permanent stores.”

Beyond business growth, SAMBAZON continues to maintain a strong social mission. Its Fair Trade certification has funded schools, healthcare centers, and community initiatives in the Amazon. Vale noted that as the brand grows in the Middle East, similar local initiatives may be explored, particularly around community wellness and sustainability, with an emphasis on authenticity and collaboration.

Looking ahead, SAMBAZON aims to establish itself as the most trusted açaí and functional superfruit brand in the Middle East over the next five years. Vale outlined the vision: “We want to grow across retail and food service with the right partners, build strong brand equity, and become part of everyday wellness culture in the region, all while staying true to our mission of protecting the Amazon and supporting the communities that make our products possible.”

Founded in 2000, SAMBAZON®—an acronym for Sustainable Management of the Brazilian Amazon—was the first company to introduce certified açaí to the world. The brand supplies organic and Fair Trade-certified açaí products, including smoothie packs and ready-to-eat Açaí Bowls, pioneering transparency from “palm of the tree to the palm of your hand.” Its Fair Trade initiatives have positively impacted thousands of local growers, donating over $1 million to build or renovate schools, healthcare centers, and community facilities.

For more on SAMBAZON in the Middle East, visit sambazon.ae.

Cappuccino Tops the List of Favorite Coffee Drinks in Moscow

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Dubai – Qahwa World

Cappuccino is the most popular coffee choice among residents of Moscow, according to economist and global economy expert Khadzhimurad Belkharoiev.

Belkharoiev noted that after cappuccino, the most consumed coffee drinks are Americano and various types of latte. Overall, Muscovites consume coffee significantly more than residents of other major Russian cities—around 50% more than in St. Petersburg. Seasonal changes also affect beverage preferences: in winter, coffee and tea consumption rises, while in summer people tend to choose mineral water and soft drinks.

The economist added that the coffee market continues to grow, fueled by changing consumer habits and even medical advice recommending moderate coffee consumption to support vascular health.

Reflecting on history, Belkharoiev pointed out that tea was the dominant drink during the Soviet era due to trade ties with India, while high-quality coffee was scarce and considered a luxury.

Today, the situation is very different. Global coffee production reaches tens of millions of tons each year, with a large share exported internationally. The worldwide market is valued in the hundreds of billions of dollars, and billions of cups of coffee are consumed annually outside the home. Since the early 2020s, global coffee prices have steadily risen, a trend that is also reflected in Russia, where consumption is gradually shifting from tea to coffee.

Belkharoiev attributes this change to generational and market factors. Younger consumers tend to choose coffee when visiting cafes and restaurants, and the coffee sector remains highly profitable. The growing availability of home coffee machines has also boosted domestic coffee consumption.

Regarding prices, retail coffee costs have increased over the past year, and cafe prices have risen as well. However, expected increases in Robusta production globally could help stabilize prices. Nevertheless, according to Belkharoiev, the era of cheap coffee is effectively over.