Author: Qahwa World

Vietnam Launches First Global Coffee Heritage Festival

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Vietnam – Qahwa World

Vietnam continues to strengthen its presence in the global coffee market, standing as the world’s second-largest coffee exporter. This status is supported not only by production volume but also by a rich cultural heritage and a unique identity in the coffee world. In this context, the country has launched its first-ever Global Coffee Heritage Festival, aiming to highlight Vietnamese coffee as both a cultural and economic product, far beyond a simple agricultural commodity.

From December 21, 2025, to January 2, 2026, Lam Vien Square in the Xuan Huong Ward of Da Lat hosted the inaugural “Global Coffee Heritage Festival 2025,” attracting large crowds of local residents and visitors from Vietnam and abroad. The festival aimed to document the journey of coffee in Vietnam over nearly two centuries, from the first plantations in the Central Highlands to the development of a distinct coffee culture that has become a national identity.

A Platform to Celebrate Coffee Culture

The festival was organized by TNI King Coffee Co., Ltd. (Ho Chi Minh City) and featured 34 exhibition booths showcasing coffee products, culinary offerings, and a comprehensive program of cultural, artistic, experiential, and interactive activities throughout the festival.

Highlights included live roasting and manual brewing demonstrations linked to global coffee culture experiences, exhibitions of historical coffee beans, a record-setting artwork made from robusta coffee beans, and a display of a giant coffee cup. These activities became prominent attractions for visitors and coffee enthusiasts.

  • Records and Heritage Values

The World Records Alliance, in collaboration with Vietnam Records Association, recognized Vietnam as the largest global producer and exporter of robusta coffee in terms of volume and yield. The festival also documented Vietnam’s unique coffee preparation heritage, including Ê-đê coffee, traditional cloth-filtered coffee, and drip coffee.

Vietnamese coffee culture is also distinguished by its diverse and creative approaches to blending and serving coffee, with signature drinks and dishes such as egg coffee and iced milk coffee reflecting the country’s ability to innovate while preserving tradition.

  • Coffee and Art: A Visual Narrative

One of the festival’s highlights was the artwork “Vietnamese Robusta Coffee Aspiration,” the first of its kind created from Buon Ma Thuot robusta beans, combined with natural Vietnamese materials such as coffee powder, burlap, bamboo, rattan, and coffee ink. The artwork draws inspiration from Central Highlands culture, merging art with agricultural heritage.

  • A Window to Global Coffee Cultures

Festival visitors explored manual brewing methods linked to international coffee traditions, including the Moka Pot (Italy, 1933), Aeropress (USA, 2005), and Cold Drip, a method originating in 17th-century Netherlands when sailors sought to preserve coffee flavor during long voyages. Cold Drip involves slow dripping of cold water through coffee over extended periods, resulting in a smoother cup with lower acidity and bitterness. In the 20th century, it became popular in Japan for its artistic and precise brewing style.

  • Filter Coffee: A Symbol of Local Identity

Filter coffee remains a hallmark of Vietnamese coffee culture since the 19th century, when coffee was first introduced by the French. Over time, the small metal drip filter became a staple in homes and cafes, promoting slow, mindful consumption characterized by strong flavors and a sweet finish—an embodiment of the Vietnamese way of enjoying coffee. Today, filter coffee remains the most widespread brewing method, representing the nation’s coffee identity.

  • Coffee as a Human and Economic Journey

Through these diverse experiences, visitors gain a holistic understanding of Vietnamese coffee, from the labor of farmers in the fields to roasting and preparation techniques, resulting in cups infused with the aroma of time and personal experience.

  • Coffee Train: A Unique Heritage Experience

The “Coffee on the Train – Heritage Journey” space at Da Lat station was a standout feature, recreating a historic train carriage dedicated to coffee experiences. The Da Lat Coffee Train was organized in partnership with the Saigon Railway Transport Branch, Vietnam Railway Transport Joint Stock Company, and TNI King Coffee Co., Ltd.

Visitors enjoyed coffee while listening to soothing music performed on violins and saxophones inside the train carriages, combining heritage, taste, and art in one immersive experience.

  • Building the Vietnamese Coffee Brand

In 2024, Vietnamese coffee exports reached USD 5.48 billion. During the first half of 2025, exports nearly matched the total of 2024 at USD 5.45 billion. The Global Coffee Heritage Festival 2025 is expected to drive the coffee sector toward a creative industry model and open new opportunities for investment, cooperation, and exports.

The festival also aims to bring together leading experts, artisans, and companies worldwide to reshape the future of Vietnamese coffee sustainably and innovatively, enhancing its international profile and paving the way for global collaboration initiatives, including the establishment of the Vietnam-Global Coffee Alliance.

  • Coffee from Vietnam and the World

The festival featured not only Vietnamese coffee varieties but also coffees from major producing countries such as Colombia, Ethiopia, and Brazil, including rare specialty coffees. A notable highlight was Geisha coffee from Ethiopia’s Geisha region, one of the world’s rarest and most expensive coffees, auctioning for up to VND 700 million per kilogram. Geisha coffee is distinguished by complex flavors, including citrus fruits, floral notes, and a hint of jasmine, offering a market value far above other high-quality coffees.

  • Decades of Expertise and Passion

Mr. Do Tan Truong, Roasting and Product Development Manager at TNI King Coffee, emphasized that creating high-quality coffee requires a complete story—from selecting beans, processing, to understanding consumer tastes in different regions. Each coffee variety has its own characteristics and roasting techniques, and learning in this field is continuous regardless of years of experience.

  • Coffee Beyond Numbers

At the festival opening, Ms. Le Hoang Diep Thao, Founder and CEO of TNI King Coffee, highlighted that coffee has been present in Vietnam for over 150 years. Today, more than 600,000 hectares of coffee plantations sustain millions of households. Vietnamese coffee is exported to over 100 countries and territories, contributing billions of dollars to the national economy.

She added that the value of Vietnamese coffee lies not only in volume or numbers but also in identity, perseverance, and pride encapsulated in every coffee bean. The festival represents a long-term journey to preserve, elevate, and promote sustainable values of Vietnamese coffee, particularly robusta heritage, within the global coffee landscape.

Brazilian Coffee Becomes Brazil’s Top Export to Russia

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Moscow – Qahwa World

Brazilian coffee exports to Russia have surged sharply in 2025, making coffee the country’s leading export commodity to the Russian market for the first time, surpassing soybeans. This was confirmed by Brazil’s Ambassador to Russia, Sergio Rodrigues dos Santos, who stated that coffee shipments are expected to grow by around 70% by the end of the year.

According to the ambassador, coffee has now taken the top position among Brazilian exports to Russia, a role previously held by soybeans. A key factor behind this shift is the expansion of coffee deliveries beyond green beans to include processed coffee products.

In an interview with TASS, dos Santos emphasized that Russia imports not only raw coffee beans from Brazil but also processed coffee, which carries higher added value. He noted that this is particularly important for Brazil, as it reflects a more advanced export structure and strengthens the quality of bilateral trade.

The rise of coffee exports comes alongside a significant decline in South American soybean supplies to Russia. Since the start of the season, soybean shipments have dropped by 63%, falling to approximately 150,000 tonnes — the lowest level on record. This decline has contributed to coffee emerging as Brazil’s leading export product to the Russian market.

During the first nine months of 2025, Vietnam, Brazil, and Indonesia were the main coffee suppliers to Russia. Vietnam remained the largest exporter by volume over this period, while Brazil continued to rapidly strengthen its position through strong growth in shipments.

Commenting on the global coffee market and rising prices, the ambassador said Brazil has already succeeded in increasing coffee exports to Russia compared with last year. As a result, coffee has replaced soybeans as the country’s number one export product to Russia.

Dos Santos also confirmed that coffee remains one of the key agricultural products Brazil aims to further expand in the Russian market. Alongside increasing volumes, Brazil is focusing on diversifying its coffee exports, particularly by supplying products with a higher level of processing.

In 2025, Brazilian coffee has thus marked a turning point in trade relations with Russia, establishing itself as Brazil’s leading export commodity and underscoring the growing strategic importance of coffee within bilateral trade.

Aveem Opens Allocation for 100 Containers of Colombian Coffee

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Strategic expansion targets specialty green coffee supply for Middle East and China re-export

DUBAI – Qahwa World

Aveem Corporation, a prominent DMCC-licensed importer with nearly three decades of logistics expertise, has officially opened allocations for 100 containers of premium Colombian specialty green coffee. This strategic move is designed to stabilize supply chains for industrial roasteries and re-export traders targeting the Middle East and East Asian markets, specifically China.

  • Large-Scale Supply and Strategic Sourcing

The Dubai-headquartered firm is currently finalizing multi-contract negotiations with six key strategic partners to distribute approximately 1.9 million kilograms of high-altitude coffee. Sourced directly from the Nariño region of Colombia, the inventory is slated for shipment beginning in January 2026.

“We deliver more than coffee—we deliver consistency, traceability, and reliability at scale,” stated Avinash Mirchandani, CEO of Aveem Corporation. He emphasized that the company’s 30-year background in container logistics ensures that these advance allocations provide long-term continuity and freshness for regional partners.

  • Premium Portfolio and Compliance

The 2026 allocation features a diverse range of high-scoring specialty varieties:

Geisha: Boasting a cup score of 87.5.

Exotic Bourbon: Scoring 87.

Ecotopo Cusillo: Scoring 85.

Nariño Regional: Traditional high-elevation varieties with a score of 84.25.

To meet the rigorous standards of the GCC and international markets, all coffees are Halal certified and prepared under strict export protocols.

  • Industry Engagement at World of Coffee Dubai

Aveem Corporation will showcase its new specialty portfolio at the upcoming World of Coffee Dubai 2026. Industry professionals can visit the team at Za’abeel Hall 1, Booth ZY1-7, from January 18-20, 2026, to discuss long-term supply agreements.

Forecast and Outlook for Decaffeinated Coffee Demand in the USA

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Dubai – Qahwa World

Demand for decaffeinated coffee in the United States is estimated at USD 8.3 million in 2025 and is forecast to increase to USD 16.0 million by 2035, reflecting a compound annual growth rate of 6.8 percent over the forecast period.

Growth is driven by a rising number of consumers seeking to reduce caffeine intake due to concerns related to anxiety, sleep disturbances, and lifestyle preferences. Coffee roasters are expanding their decaffeinated offerings by adopting improved extraction methods that help preserve aromatic compounds and reduce bitterness.

Organic decaffeinated coffee leads demand, supported by health-oriented consumption patterns and expectations for clean-label products. Producers emphasize chemical-free decaffeination methods, including water-based processing and carbon dioxide extraction.

Regional Demand Structure

Demand is strongest in the western, southern, and northeastern regions of the United States. These areas show higher penetration of specialty cafés and a greater share of consumers purchasing artisanal whole-bean and single-origin products.

Distribution channels include:

  • grocery retail,

  • e-commerce subscription services,

  • direct-to-consumer sales from roasters.

Foodservice operators are also expanding decaffeinated beverage menus to cater to a broader audience sensitive to caffeine.

Key Market Indicators

  • Decaffeinated coffee demand value (2025): USD 8.3 million

  • Forecast demand value (2035): USD 16.0 million

  • Compound annual growth rate (2025–2035): 6.8 percent

  • Leading category: organic decaffeinated coffee

  • Key growth regions: western, southern, and northeastern United States

Demand Structure by Category

By Product Nature

Organic decaffeinated coffee accounts for 65.0 percent of total demand, driven by trust in chemical-free processing, clean-label preferences, and sustainability-oriented purchasing behavior. Conventional decaffeinated coffee represents 35.0 percent, supported by competitive pricing and broad availability in mass retail and foodservice channels.

By Roast Type

  • regular roast: 35.0 percent

  • dark roast: 30.0 percent

  • other roast styles: 20.0 percent

  • medium roast: 15.0 percent

Growth in dark roast demand reflects consumer efforts to offset perceived flavor loss historically associated with decaffeination.

Growth Drivers and Constraints

Key growth drivers include:

  • increasing health awareness,

  • expansion of specialty coffee culture,

  • demand for evening-friendly beverage options,

  • growth of ready-to-drink formats.

Key constraints include:

  • lingering perceptions of inferior flavor compared with caffeinated coffee,

  • limited consumer awareness of modern decaffeination technologies,

  • competition from tea and alternative beverages.

Regional Growth Outlook

The western United States is expected to record the highest growth rate at 7.9 percent, followed by the southern region at 7.0 percent, the northeastern region at 6.3 percent, and the midwestern region at 5.5 percent.

Competitive Landscape

The United States decaffeinated coffee market is characterized by stable consumption across retail and direct-to-consumer channels. Purchasing decisions are primarily influenced by flavor retention, transparency of bean origin, and clarity around decaffeination processes. Leading producers strengthen their positions through chemical-free processing methods, low-acidity offerings, and specialty single-origin products designed for caffeine-sensitive consumers.

Toronto Café Serves $99 Coffee as Part of a Wellness Experience

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Toronto – Qahwa World

A new café in Toronto’s Midtown is challenging traditional ideas of a coffee break by offering one of the city’s most expensive cups of coffee — alongside yoga sessions, sound therapy, and wellness treatments.

Denovia, a recently opened wellness-focused café, is serving a Panamanian Elida Geisha hand brew priced at $99 per cup. The coffee is produced in extremely limited quantities, with only 50 cups available per supply, positioning it among the most exclusive specialty coffees currently offered in Toronto.

The café’s founder, Nick Wang, describes Denovia as a hybrid space combining specialty coffee with wellness practices. While the ground floor operates as a café serving both rare beans and familiar drinks such as cappuccinos and cold brews, the upper levels are dedicated to wellness services. These include yoga, aromatherapy, sound therapy, sports recovery treatments, and IV drips.

Wang said the concept was shaped by growing post-pandemic stress levels and personal exposure to wellness practices, noting that the space is intended to encourage calm, reflection, and slower consumption rather than rushed routines.

At the center of Denovia’s premium coffee offering is the Elida Geisha, a varietal originally traced to Ethiopia and later refined in Panama. The coffee is widely known for its floral and fruit-forward characteristics, often associated with notes such as jasmine, bergamot, stone fruit, and tea-like sweetness. Its profile contrasts sharply with the heavier, chocolate-driven flavors found in more conventional coffees.

Geisha coffee is also known for its demanding cultivation requirements. It is typically grown at elevations between 1,500 and 2,000 meters, in volcanic soil and highly specific microclimates that include cool temperatures, mist, and stable weather conditions. These constraints significantly limit supply.

According to Wang, beans from the Elida estate have achieved prices of approximately $1,029 per pound at international Best of Panama auctions, attracting buyers from the global specialty coffee market.

Beyond rarity and price, Wang emphasized the experience itself. He said the Geisha is meant to be enjoyed slowly, comparing it to tea culture rather than fast-paced coffee consumption. In his view, the drink is intended to encourage relaxation and creative thinking rather than speed.

While the $99 Geisha attracts the most attention, Denovia’s menu includes other specialty offerings at lower price points. Hand brews and pour-overs sourced from Ethiopia and Colombia begin at $28, including the ALO 74158. Another Geisha option, the Luna Geisha, is priced at $35. Standard menu items such as americanos and matcha lattes start at $6.

Denovia barista Alex Pinzon, who has eight years of experience in the coffee industry, said customers often question the pricing of high-end specialty coffees. He explained that these coffees undergo more careful processing and preparation, resulting in flavor profiles that surprise many first-time drinkers.

Pinzon noted that customers frequently assume fruit has been added to the coffee, only to learn that the flavors come naturally from the beans themselves.

Among the café’s other specialty drinks are the El Pariso Peach hand-brew latte, described as having a tea-like, peach-forward character, and the TOR8NTO — a sparkling coffee mocktail featuring lychee and strawberry notes.

Denovia is currently operating in a soft-opening phase, with its official grand opening scheduled for January 2026.

Indian Coffee Export Earnings Set to Surpass $2 Billion in 2025

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Dubai – Qahwa World

Indian coffee exports are on track to cross the $2 billion mark by the close of 2025, driven primarily by strong global prices, even as shipment volumes decline.

According to export permit data issued by the Coffee Board of India, the total value of coffee exports reached approximately $1.968 billion by 16 December. This represents a year-on-year increase of about 21% compared with the $1.63 billion recorded during the same period in 2024. The export value is more than double what the sector generated five years ago, underscoring the impact of sustained price strength in international markets.

In contrast, export volumes moved in the opposite direction. Shipments up to mid-December totaled around 366,000 tonnes, down from 391,000 tonnes during the corresponding period last year, reflecting a decline of roughly 6%.

Industry sources cited by Indian media reports suggest that the reduction in volumes is partly linked to some European buyers opting for lower-priced coffee origins, as Indian coffee prices remained comparatively high throughout the year.

Despite this shift, Indian coffee—both Robusta and Arabica—continues to command solid premiums on global exchanges. Indian Robusta parchment AB is currently trading at an estimated premium of $1,000 to $1,100 per tonne above London LIFFE prices. Robusta cherry AB is fetching an additional $400 to $450 per tonne. Meanwhile, Arabica parchment is selling at a premium of approximately 12 to 15 US cents per pound over New York market prices.

Europe remained the largest destination for Indian coffee exports. Italy accounted for about 18% of total shipments, followed by Germany at 11% and Belgium at 7.5%. Other key markets included the Russian Federation, which absorbed roughly 5.3% of exports, and the United Arab Emirates at around 5%.

India currently ranks as the world’s seventh-largest coffee producer and the fifth-largest exporter, maintaining a strong position in the global coffee trade despite ongoing shifts in demand and pricing dynamics.

How to Make Your Coffee Habit More Sustainable

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By: Maya Maceka

Global coffee consumption continues to rise, with billions of cups consumed every day. In the United States alone, roughly two-thirds of adults drink coffee daily, making it one of the most popular beverages nationwide. While coffee is deeply embedded in daily life and culture, its growing demand comes with significant environmental and social consequences.

From deforestation and water pollution to carbon emissions and waste generated at home, coffee’s footprint extends far beyond the cup. Understanding how coffee is grown, traded, brewed, and consumed is the first step toward making more responsible choices.

This guide explores practical ways to build a more sustainable coffee routine, focusing on responsible sourcing, waste reduction, and energy-efficient brewing—small changes that can create meaningful impact when adopted widely.

Where Coffee Is Grown

Coffee comes from the Coffea plant, which thrives in warm, humid regions near the equator. It is cultivated in more than 70 countries within what is commonly known as the “coffee belt,” stretching across Latin America, Africa, the Middle East, and Southeast Asia.

High-quality coffee is often associated with higher elevations, typically between 1,000 and 2,000 meters above sea level. These regions offer moderate temperatures, reliable rainfall, and fertile soils—conditions that allow coffee cherries to mature slowly and develop more complex flavors.

Slower growth at higher altitudes can also reduce caffeine levels and pest pressure, sometimes allowing farmers to rely less on chemical treatments. When combined with shade-grown methods, high-altitude farming can support biodiversity and soil health.

Main Coffee Bean Varieties

The global market is dominated by two species: Arabica and Robusta.

Arabica accounts for the majority of coffee consumed worldwide and is valued for its smoother, often fruity or floral profile. It grows best at higher elevations but is more sensitive to temperature changes, pests, and disease, making it increasingly vulnerable to climate stress.

Robusta thrives in warmer, lower-altitude environments and is more resilient. It contains higher caffeine levels and produces a stronger, more bitter flavor. Its durability allows it to maintain yields where Arabica struggles, which is why it plays a key role in many espresso blends.

A third variety, Liberica, represents only a small fraction of global production today. Grown mainly in parts of Southeast Asia, it is known for its distinctive, woody flavor and niche appeal.

Different beans suit different brewing styles. Arabica is often favored for black coffee and pour-over methods, while Robusta is commonly used in espresso-based drinks for its body and crema. Many commercial coffees blend both.

What Makes Coffee Sustainable?

Coffee farming has far-reaching environmental and social impacts. Conventional production methods can contribute to forest loss, soil degradation, chemical runoff, and greenhouse gas emissions. At the same time, millions of smallholder farmers face economic instability despite producing most of the world’s coffee.

A large share of coffee’s total carbon footprint originates at the farming stage, with emissions tied to land-use change, fertilizers, and processing. Meanwhile, much of the financial value generated from coffee is concentrated in consuming countries rather than at origin.

Sustainable coffee seeks to address these challenges by balancing environmental protection with fair economic outcomes for farmers.

Key Sustainable Coffee Practices

Several approaches are shaping a more responsible coffee sector:

  • Shade-grown farming supports wildlife, protects soil, and helps store carbon by growing coffee under tree canopies.

  • Organic cultivation avoids synthetic chemicals, relying instead on natural soil management and pest control.

  • Regenerative agriculture focuses on restoring ecosystems by improving soil health, increasing biodiversity, and capturing carbon.

  • Certifications such as Organic, Bird-Friendly, or Regenerative Organic aim to verify responsible practices, though transparency and enforcement remain critical.

  • Fair trade and direct trade models work to improve farmer income and working conditions by setting minimum prices or reducing intermediaries.

Transitioning to these systems can be costly and challenging for farmers, particularly in the short term, but long-term benefits include resilience, ecosystem protection, and improved livelihoods.

Making Your Coffee Routine More Sustainable at Home

Most coffee drinkers now brew at home, which means household habits play a growing role in coffee’s overall environmental impact.

Choose Responsible Coffee Beans

Beans account for a large portion of coffee’s environmental footprint. Choosing coffee produced using sustainable or ethical practices can significantly reduce that impact and help support farming communities.

Avoid Instant Coffee

Instant coffee requires additional processing and higher energy use compared to whole or ground beans. Its packaging is also more resource-intensive, making it a less sustainable option overall.

Look Beyond Labels

Certifications can offer helpful guidance, but they are not foolproof. Transparency, traceability, and clear sourcing information are just as important as logos on packaging.

Support Direct-Trade and Local Roasters

Buying from roasters that work directly with producers can improve transparency, reduce supply chain emissions, and ensure farmers receive a larger share of the value.

Reducing Waste from Coffee Consumption

Even sustainably grown coffee can generate unnecessary waste if consumption habits are inefficient.

Skip Single-Use Pods

Disposable coffee pods create long-lasting waste and are difficult to recycle. Refillable pods or pod-free brewing methods are far more sustainable alternatives.

Reuse Coffee Grounds

Used coffee grounds can be composted or repurposed for gardening, deodorizing, cleaning, or creative household uses.

Use a Reusable Cup

Single-use cups are rarely recycled due to plastic linings. Bringing a reusable cup reduces waste, conserves resources, and often keeps drinks warmer for longer.

Be Mindful of Packaging

Many coffee bags contain mixed materials that limit recyclability. Packaging choices still account for a small but meaningful share of coffee’s carbon footprint.

Sustainable Brewing Methods and Equipment

Brewing methods vary widely in energy use and waste output.

Manual methods such as pour-over, French press, moka pot, Turkish coffee, and cold brew require minimal energy and produce little waste. Cold brew, in particular, allows large batches to be prepared without heat.

Electric machines can be more sustainable if they are energy-efficient, durable, and compatible with reusable filters. Features such as automatic shut-off, insulated boilers, repairable components, and verified energy certifications help reduce long-term environmental impact.

Final Thoughts

Making coffee more sustainable does not require abandoning the ritual altogether. It begins with informed choices—selecting responsibly sourced beans, reducing waste, and choosing efficient brewing methods.

Each step of coffee’s journey, from farm to cup, carries environmental and social costs. By making thoughtful adjustments, consumers can help reduce those impacts while still enjoying one of the world’s most beloved beverages. Over time, these choices can contribute to a coffee industry that is fairer, cleaner, and more resilient.

30 Million USD EXPANSION FOR TEPI GREEN COFFEE

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Addis Ababa – Qahwa World × Buna Kurs

Tepi Green Coffee Estate, owned by Green Coffee Agro-Industry, has announced a landmark 4.5 Billion Birr(approximately $30 million USD) modernization project, signaling a major transformation for one of Ethiopia’s most historic coffee plantations. The initiative aims to replace aging coffee trees, introduce advanced processing machinery imported from Brazil and Colombia, and implement smart farming techniques that will significantly increase productivity from 400 kilograms per hectare to 1,300 kilograms per hectare.

Currently managing 9,040 hectares across the Gambela and South West Ethiopia Peoples’ regions, the estate plans to expand to 20,000 hectares, positioning Tepi Green Coffee to potentially become the largest single coffee estate in Ethiopia. The project also strengthens direct-to-buyer export relationships with global coffee companies, including Starbucks, bypassing traditional channels and enhancing Ethiopia’s presence in international markets.

Founded in 1980 as the Teppi Coffee Development Enterprise, the estate was fully privatized in 2015 and is now owned by Redstars Holding Company, led by Tadele Abraha. Tepi Green Coffee cultivates over 15 Arabica varieties, including the world-renowned Geisha, and holds Rainforest Alliance and Organic certifications. Employing approximately 2,000 permanent staff and up to 8,000 seasonal workers, the estate directly impacts the livelihoods of nearly 20,000 people.

With Ethiopia targeting $3 billion in coffee exports this year, Tepi Green Coffee’s expansion sets a new benchmark for modern, large-scale, and sustainable coffee production in the South West and Gambella regions.

Elif Aydın Çınar: Crafting Spatial Narratives Through the Lens of Coffee

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Dubai – Ali Alzakary

In the realms of architecture and interior design, some merely define walls, while others weave stories into the very fabric of a space. Our guest today, the visionary Elif Aydın Çınar, belongs to that rare echelon of designers who transform silent voids into living poetry. As the Head of Design at BAFER, Elif brings 19 years of expertise—honed across diverse cultures and scales—to create a masterful balance between “operational logic” and “spatial emotion.”

In this exclusive interview, we delve behind the scenes of the Julith Coffee Shop design. We explore how Elif channeled her deep-rooted Turkish coffee heritage into a contemporary masterpiece, and how she translates a brand’s soul into textures, light, and angles that offer more than just a seat—they offer sanctuary. Join us as we discover how design becomes the ultimate bridge between the coffee bean and the human spirit.

Qahwa World: As the Head of Design at BAFER and a leader in architecture and interior design, could you please introduce yourself and share how your 19-year journey has prepared you to design spaces that resonate with a discerning audience, like our Qahwa World readers?

Elif Aydın Çınar: I am Elif Aydın Çınar, Head of Design at BAFER. My journey in architecture and interior design spans nearly 19 years, covering residential, commercial, hospitality, and experience-driven spaces. Over time, my role has evolved from designing individual interiors to shaping holistic spatial narratives. Working across diverse scales and cultures—particularly in Dubai—has refined my ability to design spaces that balance clarity, emotion, and operational logic. Today, I focus on creating environments that resonate with discerning audiences who value intention, craftsmanship, and spatial intelligence.

Qahwa World: As the Head of Design at BAFER, what is the core design vision you strive to achieve across all of BAFER’s projects, from hotels to commercial spaces?

Elif Aydın Çınar: At BAFER, our core design vision is to create spaces that communicate quietly yet powerfully. We prioritize spatial clarity, material honesty, and long-term relevance over short-lived trends. Whether designing hotels, cafés, or commercial environments, our goal is to build spaces that support human behavior, elevate daily rituals, and remain emotionally engaging over time.

Qahwa World: BAFER handles a wide range of services, including architectural design, interior design, and 3D visualization. What specific design areas do you consider your personal greatest strength?

Elif Aydın Çınar: My strongest contribution lies in concept development and spatial storytelling. I focus on translating brand identity, user psychology, and operational needs into a coherent spatial language. The early conceptual phase—where strategy, atmosphere, and experience are defined—is where I bring the greatest value. Digital visualization and narrative-driven presentations are tools I use to communicate intention clearly, not to over-stylize the design.

Qahwa World: As a Turkish woman, you come from a culture with a deep, historic coffee tradition. How did your personal and cultural understanding of the Turkish coffee ritual influence your design decisions for the Julith Coffee Shop?

Elif Aydın Çınar: Coming from a culture where coffee is deeply embedded in daily life and social interaction, I grew up perceiving coffee as a moment of awareness rather than a rushed habit. This sensitivity strongly influenced my approach to the Julith Coffee Shop. As a specialty coffee roastery, Julith required a design that respects precision, craftsmanship, and process. The space was shaped to highlight coffee as a journey—from sourcing and roasting to brewing and tasting—allowing customers to engage with the craft while experiencing a sense of calm and focus.

Qahwa World: Is there a specific design element, material, or approach in the Julith Coffee Shop that pays homage to the Turkish coffee house tradition, or any special memory you associate with coffee?

Elif Aydın Çınar: The sense of place at Julith is created through material restraint, visual transparency, and spatial sequencing. Instead of referencing historical coffee houses, the design draws from contemporary specialty coffee environments where authenticity and process visibility are key. My personal connection to coffee has always been tied to observing the craft—the rhythm of preparation, the sound of equipment, and the patience required. These impressions informed a design language where light, texture, and proportion frame the coffee-making process without distraction, allowing the product to lead the experience.

Qahwa World: How did the design approach for the Julith Coffee Shop differ from designing a residential apartment or a large-scale hospitality project?

Elif Aydın Çınar: Designing Julith differed significantly from both residential projects and large-scale hospitality developments. Residential design is intimate and inward-focused, while large hospitality projects rely heavily on standardized systems. Julith required a micro-hospitality approach, where every spatial decision directly impacts customer perception. The challenge was to merge operational efficiency with emotional warmth in a compact yet highly expressive environment.

Qahwa World: What is the single most important design element you chose in the Julith Coffee Shop to communicate its unique brand narrative or enhance the customer’s feeling about the coffee?

Elif Aydın Çınar: The most important design element in Julith is the material palette and its disciplined restraint. Rather than relying on overt branding, the space communicates quality through texture, proportion, and light. This approach reinforces Julith’s identity as a roastery that values craft, focus, and authenticity—where the design supports the coffee rather than competing with it.

Qahwa World: What specific design choice did you make in the layout of the Julith Coffee Shop to ensure the customer’s journey was seamless and memorable?

Elif Aydın Çınar: A crucial layout decision was establishing a clear visual and spatial axis from entry to the bar, guiding customers intuitively through the space. Circulation was designed to minimize congestion while offering varied seating experiences—short visits, longer stays, and quieter zones. This ensures a seamless journey that feels natural, efficient, and memorable.

Qahwa World: As a woman leading the design department, what has been the most significant challenge you have overcome, and what inspires you to push creative boundaries?

Elif Aydın Çınar: Leading the design department within a company that also executes construction requires constant balance between creativity and practicality. As a woman in this dual-discipline environment, the greatest challenge has been protecting design integrity while navigating technical and budgetary constraints. What drives me forward is the belief that well-considered design has a tangible impact on behavior, well-being, and culture. In parallel, as a cat rescuer, compassion and care are values I consciously carry into my work. Supporting stray animals and creating awareness around this responsibility is part of who I am and how I lead design decisions. While Julith is not a themed space, the calm, respectful atmosphere reflects a broader mindset: spaces should be gentle, inclusive, and mindful—not only toward people, but toward all living beings we share the city with.

Qahwa World: Based on your nearly two decades of experience, what is the most essential piece of advice you would offer to young architects and interior designers today?

Elif Aydın Çınar: My most important advice is to prioritize depth over speed. Build strong fundamentals, observe how people truly use space, and understand construction as much as design. Visual recognition comes later. A meaningful design voice develops through patience, discipline, and empathy—qualities that ultimately define long-lasting and impactful work.

The Intersection of Coffee Consumption and Added Sugar

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Dubai – Qahwa World

While clinical research consistently highlights the health-promoting properties of coffee, a critical variable often remains unaddressed in public discourse: the impact of added sugar. A comprehensive study recently published in The Journal of Nutrition has quantified the specific threshold of sweetening that allows the beverage to retain its protective benefits against mortality.

Study Methodology: A Longitudinal Analysis

Researchers utilized a robust dataset from the National Health and Nutrition Examination Survey (NHANES), tracking 46,222 participants over the age of 20 between 1999 and 2018. The study analyzed detailed dietary records to evaluate the correlation between coffee intake and long-term mortality rates, including deaths attributed to cardiovascular disease and cancer.

The Threshold of Bioactivity

The analysis categorized subjects based on their daily consumption and the concentration of additives per serving. The study defined a “low-sugar” threshold as no more than 2.5 grams of sugar per 240 ml (8 oz) serving—roughly equivalent to less than half a teaspoon.

The findings demonstrated a clear correlation between moderate coffee consumption and reduced mortality risks:

  • < 1 cup/day: 11% reduction in mortality risk.

  • 1–2 cups/day: 16% reduction.

  • 2–3 cups/day: 17% reduction.

  • > 3 cups/day: 15% reduction.

The Impact of Added Sweeteners

Critically, these protective benefits were only observed in individuals who consumed their coffee black or within the strict low-sugar limit of 2.5g. For consumers who follow the common habit of adding two to three teaspoons (11–16.5g) of sugar, the metabolic risks associated with the sweetener may neutralize the beverage’s bioactive advantages.

The study concludes that to fully capitalize on the antioxidant and longevity-linked compounds in coffee, consumers should significantly limit or eliminate added sugar, as even moderate amounts can shift the beverage’s nutritional profile from protective to problematic.

The Intersection of Coffee Consumption and Added Sugar

Coffee Prices Find Support Amid Indonesian Flooding

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Dubai – Qahwa WORLD

Global coffee prices showed mixed movement on Tuesday, with market sentiment shaped by supply concerns in Southeast Asia and updated production forecasts from major producing countries.

Arabica coffee futures for March delivery edged lower, while robusta contracts for January moved higher. The divergence reflects differing supply dynamics for the two varieties.

Prices have received support from extensive flooding in Indonesia, a key coffee producer. Recent reports indicate that floodwaters have affected roughly one-third of arabica coffee farms in northern Sumatra. Robusta-growing areas, however, appear to have suffered less damage, limiting the overall impact on Indonesia’s export capacity.

Weather developments in Brazil also influenced the market. According to Somar Meteorologia, Minas Gerais — the country’s largest arabica-producing region — recorded 38.3 millimeters of rainfall during the week ending December 19. This amount represents approximately 76% of the historical weekly average, easing concerns about drought stress in key growing zones.

Despite these supportive factors, expectations of ample global supply continue to weigh on prices. Brazil’s agricultural forecasting agency revised its 2025 coffee production estimate upward in early December, projecting total output at 56.54 million bags, compared with a previous estimate of 55.20 million bags.

Robusta prices remain under pressure due to strong export flows from Vietnam. Official statistics showed that Vietnam’s coffee exports surged sharply in November, with shipments rising significantly compared to the same month last year. Cumulative exports for the January–November period also posted strong year-on-year growth.

Arabica prices, meanwhile, found some support from lower Brazilian export volumes. Data from Brazil’s coffee exporters association indicated a notable decline in green coffee exports in November compared with the same period last year.

Inventory levels on ICE exchanges have also played a role in recent price movements. Certified arabica stocks fell to their lowest level in more than a year in late November before rebounding in December. Robusta inventories followed a similar pattern, declining to multi-month lows earlier in the month and then partially recovering.

Trade flows to the United States added another layer of complexity. Purchases of Brazilian coffee by U.S. buyers dropped sharply during the period when higher tariffs were in place earlier in the year. Although those tariffs have since been reduced, U.S. inventories remain tight following the earlier slowdown in imports.

Looking ahead, rising production in Vietnam is seen as a bearish factor. Forecasts for the 2025/26 season suggest higher output, with industry groups indicating that favorable weather conditions could push production well above last year’s levels. Vietnam remains the world’s leading producer of robusta coffee.

At the global level, some indicators point to tighter supply. The International Coffee Organization recently reported a slight decline in global coffee exports for the current marketing year.

However, longer-term projections suggest overall production growth. The U.S. Department of Agriculture expects global coffee output in the 2025/26 season to reach a record level, driven by increased robusta production, even as arabica output is forecast to decline. Ending stocks are projected to fall compared with the previous season, reflecting ongoing demand and inventory adjustments.

SCA Names Option-O World Brewers Cup 2026–2029 Sponsor

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SANTA ANA — Qahwa World

The Specialty Coffee Association (SCA) has officially designated Option-O as the Qualified Filter Grinder Sponsor for the World Brewers Cup (WBrC) for the 2026–2029 competition cycle. Featuring the LAGOM 01 Grinder, this marks the first dedicated “Qualified” sponsorship in the history of the Brewers Cup, establishing a new technical benchmark for the global manual brewing community.

Precision Engineering Meets Competition Excellence Option-O, founded in Melbourne, Australia, is renowned for its human-centered engineering and commitment to precision. The LAGOM 01 was selected to provide competitors with a seamless workflow and unparalleled grind consistency, ensuring that the diverse flavor profiles of their coffee are showcased with absolute clarity on the world stage.

2026 Rules & Regulations: A New Era of Standardization In addition to the sponsorship announcement, the SCA has released the 2026 World Brewers Cup Rules and Regulations. This update introduces a pivotal shift in competition standards: for the first time, sponsor-provided grinders will be mandatory in both Compulsory and Open Service rounds. This evolution ensures world-class conditions for all participants and maintains the high technical integrity of the championship.

Key enhancements for the 2026 season include: * Mandatory Equipment: Standardized grinding requirements across all competition rounds.

  • Workflow Optimization: Extended stage setup time for Open Service.

  • Simplified Service: Removal of the previously required additional service vessel.

  • Operational Clarity: Refined timing, penalty definitions, and a fixed six-competitor Final Round.

Event Schedule The 2026 World Brewers Cup will anchor the World of Coffee Brussels, taking place at the Brussels Expo from June 25–27, 2026. Full documentation of the updated regulations is available at wcc.coffee/rules-regulations.