Author: Qahwa World

diary of a coffee pilgrim: Day 1 – the climb into ethiopia’s source

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COFFEE ORIGINS TRIP (COT2) by Kerchanshe Group Ethiopia

Ethiopia– Qahwa World×Buna Kurs

The road out of Addis didn’t just fall away behind us — it released us. Dawn had made its mind, and sunlight has claimed authority as our convoy of white 4x4s rolled in disciplined sequence onto the outbound expressway. The “Coffee Pilgrim’s Caravan,” someone called it, half-joking — but the scale made the term fit. Each vehicle carried buyers, agronomists, exporters, storytellers; all bound by the crop that pays no attention to titles. As we passed clusters of early runners — lean, rhythmic, seemingly carved by the altitude that trained them — the contrast was sharp: those running toward the city we were leaving, and us driving toward the mountains that shape the coffee they drink. Everyone on the road seemed in motion for a reason.

The expressway was a brief luxury. After Adama, heat rose off the Rift like a warning. But the real shift came with the turn toward Asella — the first switchback where asphalt begins to ask for patience. Climbing requires commitment.

  • Bokoji Stop: The Taste of Terroir

Halfway up, the itinerary became appetizing. We made a stop in Bokoji, the highland town that has repeatedly introduced champions to the world. Up here, lungs stretch differently; legs grow stronger not by ambition but by geography. The town is famous for producing athletes, yes — but we stopped for something quieter: its organic yoghurt. Fresh, tart, thick enough to hold the spoon upright, carrying the unmistakable signature of altitude-fed pastures. Dairy doesn’t get its character from steel tanks — it comes from the forage, the soil, the water, the chill. Much like coffee, its flavor is the sum of what the land allows. In that bowl was terroir — protein, pasture, and precipitation converted into something simple but unforgettable. I scraped it clean.

The Arsi Massif and the Water Tower

Beyond Bokoji, the ascent stiffened; mist met the windshield sideways. Donkeys shrugged past us with the indifference of longtime residents. Horsemen appeared on ridges as if summoned. Cattle moved in slow procession, not obstructing the road but governing it. You learn quickly in the highlands: right-of-way belongs to whoever has lived with the altitude longest.

We pulled over near the ridge past Dera — the first cold that made us zip jackets without suggestion. From that vantage, the Arsi massif explained itself without words. Green geometry folding into valleys, springs glinting far below — the water tower in full view. Everything downstream — including the fermentation tanks and depulpers we romanticize — depends on this cold storehouse wringing rain from cloud. Hydrology is not a concept here; it’s the quiet labor of the land.

  • Conclusion and the Enduring Lineage

The Bale chain ran along our flank for hours — less a backdrop, more a boundary. It truly looks split — as if tectonics tried to tear Ethiopia apart and changed their mind mid-act. Yet the rift remains: a scar, a story, a geographic clause that explains why heirloom Arabica has the cradle it does. Geology to climate. Climate to ecology. Ecology to coffee. The lineage remains intact, visible from a moving vehicle window.

Robe arrived late and unceremoniously — headlights dissolving fog into woolen streaks. Dinner was humble and welcomed, jackets steaming beside us. Someone raised a quiet toast beneath the hum of fluorescent light and lingering chill.

Why does the best coffee come from the hardest places?

Tonight, after a day spent climbing into the source, the answer was simpler than the question:

Because greatness rarely lives where the road is easy — for landscapes, for people, or for coffee.

From Inspired Barista to Roasting Pioneer: Sherryl Napit Unveils the Passion Behind ‘The Ore Coffee’

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Dubai – Ali Alzakary

In the world of coffee, where science meets passion and quality is forged in every stage of preparation, certain stories deserve to be told. These are the tales of individuals who believed in their ability to transform a profound love for the coffee bean into a leading professional career, contributing to the forging of a new identity for the specialty coffee culture.

Sherryl Napit is not just a businesswoman; she is a pillar in the art of tasting and roasting, a Sensory Judge, and a winner of the UAE National Cup Tasters Championship. Her journey is proof that persistence coupled with knowledge can illuminate the path from behind the espresso machine to founding a leading establishment in roasting and training. It is a story that begins with a friend’s advice and culminates in the establishment of “The Ore Coffee Roastery” as a beacon of quality and education in the region.

This invitation is not merely a read; it is a deep dive into the mindset of a pioneer who balances the demanding aspects of business management with the honing of precise sensory skills. We invite you to delve with us into Sherryl Napit’s inspiring journey and discover the secrets behind her continuous excellence in the coffee industry.

  • 1. Can you walk us through your journey from starting as a barista to founding The Ore Coffee Roastery? What inspired you to take that leap?

My coffee journey began unexpectedly through my friend Karthik, whose passion and achievements in coffee competitions inspired me. That spark led me to specialty coffee, where my first employer, Mr. Abdo, opened the door. I became completely invested—studying after work, earning certifications, and practicing constantly. Within three months, I became head barista and began roasting on a small Gene Café just to learn more.

About two years later, meeting coffee farmers from my hometown gave my work deeper meaning and pushed me toward professional roasting—a path that wasn’t easy. There were moments I wanted to quit, but Sitaram, my husband and business partner’s support, kept me going. With his encouragement, I completed SCA trainings, Q Grader preparation, and countless hours of practice.

Eventually, all the effort paid off when I won the National Cup Tasters Championship. That win gave me the confidence to start The Ore Coffee Roastery—not just as a business, but as a continuation of my purpose. I’m grateful to everyone who supported me—my husband, family, friends, and the coffee community. My journey belongs to them as much as it does to me.

  • 2. You’ve consistently performed at the UAE National Cup Tasters Championship over the years. What drives your passion for sensory excellence?

I’ve been fortunate to perform well at the UAE National Cup Tasters Championship, and I think it comes from simply loving what I do. I try my best in everything, especially when it comes to assessing and tasting coffee. I’m always learning, always curious, and I genuinely enjoy the process of evaluating coffee quality.

What motivates me most is the chance to support farmers in improving their coffee. If my skills can help even a little, that alone gives me purpose and keeps me committed to growing and improving.

  • 3. Looking back, what were the biggest challenges early in your career, and how did you overcome them?

Early in my career, my biggest challenge was setting realistic goals and expectations. I’m naturally optimistic, decisive, and willing to take risks, which sometimes meant I moved too fast or overloaded myself. Over time, I developed stronger self-awareness and discipline, and I invested in ongoing learning to refine my approach. Now, I still bring that ambition and bias for action, but I balance it with strategic planning and reflection—which has made me more effective.

  • 4. How has becoming a Q-Grader and Sensory Judge influenced the way you approach coffee and mentor others?

Becoming a Q-Grader and Sensory Judge has really strengthened both my confidence and my approach to coffee. It gave me a clearer structure for evaluating coffee, so now I make decisions based on calibrated standards rather than just preference.

It also changed how I mentor others—I focus more on helping people develop their own sensory skills and understanding why certain characteristics appear in coffee. Overall, it pushed me to keep learning, stay curious, and share what I know with more purpose.

Sherryl Napit

  • 5. How would you describe the current coffee market in Dubai and the GCC? Are there any notable trends or shifts you’re seeing?

The coffee market in Dubai and the GCC is highly competitive and rapidly growing, driven by diverse consumer segments and strong cultural influence. We’re seeing a shift from purely traditional coffee toward more experiential and innovative offerings. Flavored beverages, infused coffee, cold brews, and specialty blends are gaining momentum as consumers look for differentiation and personalization. Overall, the market is evolving quickly, trend-sensitive, and full of opportunity for brands that innovate and adapt to changing preferences.

  1. 6. Specialty coffee is growing globally. How do you see Dubai’s market evolving compared to other major cities?

Dubai’s specialty coffee market is evolving differently because of its diversity and openness. Our growth isn’t limited by one culture or tradition—it reflects the city’s global influence and fast-moving development. As Dubai grows, the coffee scene grows with it, adapting quickly to innovation, lifestyle shifts, and new consumer expectations.

  • 7. What advice would you give to someone looking to start a coffee business in the UAE?

Focus on offering something unique and meaningful, and back it with a clear purpose and solid plan. The UAE coffee market is competitive, so knowing what sets you apart and having a well-thought-out strategy is key.

  • 8. The Ore Coffee has a training center offering SCA courses. What motivated you to start this side of the business?

We started the training center because we wanted to contribute to the growth of the coffee industry. By providing proper education and internationally recognized SCA courses, we’re helping people deepen their knowledge, improve their skills, and gain confidence in their craft.

When the industry is filled with well-trained and knowledgeable individuals, everything works more efficiently—from communication and teamwork to quality standards and innovation. This doesn’t just benefit businesses; it strengthens the community and supports a healthier, faster-growing coffee market overall.

  • 9. How do you balance running a roastery with managing a training center?

We balance running the roastery and managing the training center through structured planning and clear delegation. My partner Sita and I, along with our team, follow a defined workflow where each person has designated responsibilities. This ensures efficiency, accountability, and smooth day-to-day operations across both areas of the business.

  • 10. What are the key skills today’s baristas and coffee professionals need to succeed?

Today’s baristas and coffee professionals need more than technical skills. Success now requires strong managerial abilities, a commitment to personal growth, and a solid understanding of business fundamentals—including finance, marketing, and customer experience. These skills help them evolve from being skilled operators to well-rounded coffee professionals.

Sherryl Napit

  • 11. The SCA recently introduced the Coffee Value Assessment (CVA). How do you think this will impact coffee producers, roasters, and the UAE market specifically?

The introduction of the Coffee Value Assessment (CVA) will likely bring greater clarity and transparency across the coffee value chain. Instead of relying solely on a single global scoring system, CVA allows producers, buyers, and roasters to evaluate coffee through multiple dimensions, including sensory attributes, physical quality, and market-driven values.

For many markets—including the UAE—this means stakeholders can tailor coffee evaluation based on their specific consumer preferences, cultural taste profiles, and business objectives rather than being constrained by universal standards. As a result, the CVA opens the door for more diversity, innovation, and flexibility in how coffee is valued, sold, and positioned.

Ultimately, this shift creates more opportunity for producers to express their uniqueness, for roasters to curate offerings that reflect local demand, and for emerging markets like the UAE to define their own direction and identity within the specialty coffee sector.

  • 12. From your perspective, what are the most significant global trends shaping specialty coffee today, including sustainability and innovation?

Right now, specialty coffee is being shaped by a few big trends. Community plays a huge role—social media, podcasts, and online education have made it easier than ever for people to learn, share ideas, and connect. Sustainability is also front and center, with more focus on ethical sourcing, fair pay for farmers, and eco-friendly packaging. And finally, innovation is changing what coffee tastes like and how we brew it, from new fermentation methods to smarter brewing technology. Together, these trends are making specialty coffee more connected, more responsible, and more exciting than ever.

  • 13. What’s next for The Ore Coffee Roastery and your training programs?

We’re expanding our product offerings, enhancing our training programs, and becoming more engaged with our community—all with the goal of giving you the best coffee experience and support possible.

  • 14. If you could give one piece of advice to your younger self or to aspiring coffee professionals, what would it be?

Be strong. Believe in yourself and stay grounded.

Trust the process, even when it’s slow or unclear, and have faith that what’s meant for you will come in time.

Protect your integrity above all else, because skill can be taught, but character and discipline are chosen.

Keep showing up, stay humble, and let passion guide you more than perfection.

Brazil Set to Harvest Third-Largest Coffee Crop in History

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Dubai – Qahwa World

Brazil is on track to record one of the largest coffee harvests in its history in 2025. According to the National Supply Company (Companhia Nacional de Abastecimento, Conab), total production is expected to reach 56.5 million 60-kg bags, up 4.3% from 2024 and marking the third-largest harvest on record, behind only 2020 and 2018.

Although 2025 is a negative biennial year for coffee trees — a cycle when plants produce fewer beans — the overall result remains strong. The growth is attributed to a combination of a slight reduction in planted area by 1.2% (to 1.85 million hectares) and an increase in average yield, reaching 30.4 bags per hectare.

Robusta (Conilon) Hits Record Production

The main driver of the growth is robusta (conilon) coffee. Production in 2025 is estimated at 20.8 million bags, a 42.1% increase over 2024, setting a new record in Conab’s historical data. Robusta yield also rose significantly to 55.9 bags per hectare (+42.3%).

Key producing states showed substantial gains:

  • Espírito Santo — 14.2 million bags (+43.8%)
  • Bahia — 3.29 million bags (+68.7%)
  • Rondônia — 2.32 million bags (+10.8%)

Stable climatic conditions in these regions contributed to high productivity and record output.

Arabica Faces Decline

Arabica coffee production is down due to the negative biennial cycle and periods of drought. Conab estimates a 2025 arabica harvest of 35.76 million bags, a 9.7% decrease compared to 2024. Average yield fell by 8.4%, to 24.1 bags per hectare, and planted area decreased by 1.5%, to 1.49 million hectares.

Regional performance for arabica:

  • Minas Gerais — 25.17 million bags (–9.2%)
  • São Paulo — ~4.7 million bags (–12.9%)
  • Bahia — 1.14 million bags, up 2.5%, with the Cerrado region increasing by 18.5%

Exports: Lower Volume, Higher Revenue

From January to October 2025, Brazil exported approximately 34.2 million 60-kg bags, a 17.8% decline compared to the same period in 2024, mainly due to limited domestic stocks after the record 50.5 million bags shipped in 2024.

Despite lower volumes, export revenue for the first ten months of 2025 reached $12.9 billion, exceeding the total for 2024 and setting a new annual record. The increase in value is largely due to higher average international coffee prices in 2025.

Global Market Context

USDA analysts predict an increase in global coffee production for the 2025/26 season. However, significant price drops are not expected due to historically low carryover stocks. Global reserves at the start of the 2025/26 season are estimated at 21.8 million 60-kg bags, the lowest in 25 years, which will continue to support prices.

JDE Peet’s Prices EUR 600 Million Senior Unsecured Notes

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Amsterdam — Qahwa World

JDE Peet’s (EURONEXT: JDEP), the world’s leading pure-play coffee company, announced today that it has priced EUR 600 million in senior unsecured notes. The Notes, to be issued on December 11, 2025, consist of a EUR 600 million floating-rate note maturing in December 2027, priced at 3M EURIBOR + 70 bps.

The Notes will be issued under JDE Peet’s EUR 5 billion Debt Issuance Programme and are expected to be listed on the Euro MTF market of the Luxembourg Stock Exchange.

Proceeds will be used for general corporate purposes, including refinancing upcoming debt maturities.

Sustainable Coffee Challenge Launches New Chapter Focused on Collective Climate and Nature Solutions

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Dubai – Qahwa World

The Sustainable Coffee Challenge has announced a major new phase in its global sustainability efforts, calling on its partners to strengthen their engagement and financial support to secure the long-term resilience of the coffee sector.

For the past decade, the Challenge has worked to build a global network of partners committed to shaping the industry’s sustainability approach. This collaborative platform has laid the groundwork for coordinated action on climate, nature, and sector-wide environmental priorities.

According to the announcement, the initiative is now entering a pivotal chapter that emphasizes delivering “tangible collective solutions” to address climate and nature risks—critical issues that directly influence coffee’s future.

The organization noted that its work relies entirely on voluntary contributions from partners, stressing that sponsor support remains essential for delivering the shared tools, learning resources, and alignment mechanisms that the entire sector depends on.

  • The sponsorship program supports several core areas of work, including:
  • Capacity Building and Learning: Scaling best practices through curated sessions, technical exchanges, and learning opportunities for the coffee sector.
  • Technical Guidance and Tools: Developing scientific and practical resources that enable companies to take action on climate and nature challenges.
  • Advocacy and Alignment: Enhancing coherence across global sustainability frameworks to ensure consistent and confident action.
  • Annual Stock-Take on Climate & Nature: Offering transparent, sector-wide insights to track progress and identify sector gaps and opportunities.
  • Strategic Development: Ensuring the Challenge evolves in a responsive and inclusive way, representing the sector in global sustainability dialogues.

The Challenge invited partners to join as sponsors for 2026 and help shape the next decade of action. Interested organizations are encouraged to review the 2026 Sponsorship Overview and contact the team at [email protected]   to discuss suitable contribution levels.

Niels Haak, Director of Sustainable Coffee Partnerships at Conservation International, extended gratitude to the initiative’s 2025 sponsors and encouraged continued support for the coming years.

Brazilian Real Firming Lifts Arabica Coffee as Market Signals Remain Mixed

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Dubai – Qahwa World

March arabica coffee (KCH26) rose slightly by +0.15 (+0.04%) on Tuesday, while January ICE robusta (RMF26) slipped -15 (-0.34%), hitting a 1.5-week low. The day’s movements reflect a split market, with arabica gaining support from a stronger Brazilian real, now at a two-week high against the US dollar. The firmer currency is discouraging export sales from Brazil’s growers, helping arabica prices edge upward.

Robusta, however, is under pressure. The Vietnam Coffee and Cocoa Association reported that around 10% of the country’s robusta harvest is now complete and forecasted that expected drier weather will accelerate harvesting through the month. Vietnam is the world’s largest robusta producer, and signs of increased output continue to weigh on prices.

Weather conditions in Brazil are offering some support to the market. Somar Meteorologia noted that Minas Gerais—Brazil’s main arabica-producing region—received only 20.4 mm of rain in the week ending November 28, equivalent to 39% of the historical average.

Coffee inventories monitored by ICE continue to tighten. US tariffs on coffee imports from Brazil triggered a sharp drawdown in stocks. ICE-certified arabica inventories reached a 1.75-year low of 398,645 bags on November 20, while robusta inventories fell today to an 11-month low of 4,115 lots. American buyers have cancelled new Brazilian coffee contracts due to the tariffs, tightening domestic supply. US imports of Brazilian coffee from August to October fell 52% year-on-year to 983,970 bags.

On the policy side, the outlook for ample supply strengthened after the European Parliament approved a one-year delay to the European Union’s anti-deforestation law (EUDR). The postponement allows EU members to continue importing agricultural commodities—including coffee—from regions in Africa, Indonesia, and South America where deforestation remains a concern.

Several supply signals are weighing on the market. StoneX recently projected Brazil’s 2026/27 crop at 70.7 million bags, including 47.2 million bags of arabica, a 29% year-on-year increase. Vietnam’s supply outlook also remains heavy: its Jan–Oct exports rose 13.4% year-on-year to 1.31 MMT, and 2025/26 production is expected to grow by 6% to 1.76 MMT (29.4 million bags), a four-year high. Vicofa additionally suggested that Vietnam’s 2025/26 output could rise by 10% if favorable weather continues.

Some indicators continue to signal tightening global supply. The International Coffee Organization reported that global exports for the current Oct–Sep cycle slipped 0.3% year-on-year to 138.658 million bags. In Brazil, Conab cut its 2025 arabica estimate by 4.9% in September, lowering the projection to 35.2 million bags. Total Brazilian coffee output was trimmed to 55.2 million bags.

Longer-term forecasts from the USDA’s Foreign Agriculture Service expect global production to rise 2.5% in 2025/26 to a record 178.68 million bags. The outlook includes a 1.7% decline in arabica output to 97.022 million bags, alongside a 7.9% increase in robusta to 81.658 million bags. Ending stocks are projected to rise 4.9% to 22.819 million bags.

European Parliament Delays EUDR Implementation for Second Time

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BRUSSELS – Qahwa World

The European Union voted on November 26, 2025, to approve a new and unprecedented delay to the implementation of the “European Union Deforestation Regulation” (EUDR), a move that reflects the scale of the logistical and political challenges facing the continent’s most prominent environmental legislation. The delay decision secured the approval of a majority of 402 votes to 250, granting trade sectors an additional year to prepare.

The Deforestation Regulation mandates that companies importing seven key commodities, including coffee, cocoa, palm oil, and rubber, must prove they are free from any link to deforestation that occurred after the end of 2020. This requires “Due Diligence” systems based on precise geographical location data.

The delay came in response to concerns raised by Member States and the trade community, particularly regarding the readiness of the EU’s central IT system (TRACES) and the burden the law imposes on smallholder farmers and Small and Medium-sized Enterprises (SMEs).

The new decision established the official compliance deadlines as follows:

  • Large and Medium Operators: The deadline is December 30, 2026.
  • Micro and Small Enterprises: The deadline is June 30, 2027.

The Parliament also approved crucial “simplification” measures, most notably reducing the due diligence requirements for small companies, and including a clause mandating the European Commission to conduct a comprehensive review of the regulation by April 2026 to assess the administrative burdens. Another notable amendment was the exclusion of printed materials such as books and newspapers from the regulation’s scope.

This postponement has sparked mixed reactions, revealing deep polarization in the market. While small producers and farmers welcomed the extra time to invest in traceability systems, multinational companies that initiated compliance early—including major coffee firms—expressed their disappointment.

These companies warned that repeated delays “increase legal uncertainty in the market and harm pioneer companies” that committed to the requirements early. Conversely, environmental organizations voiced concern that the delay represents a green light for more deforestation-linked commodities to enter the European market for an additional year.

Next Steps

The November 26th vote is a key legislative step, but the decision is not yet final. The amended text must now enter into “Trilogue” negotiations between the Parliament, the Council, and the Commission to reach a final consensus formula before it can be ratified and published in the Official Journal to become law with the new dates.

A Circular Vision for Coffee Is an Opportunity for the Global South

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By: Antonella Ilaria Totaro

Across major coffee-producing regions such as Brazil, Vietnam, Colombia, Indonesia, Ethiopia, and India, millions of small growers continue to sustain a global industry that serves billions of cups each day. With more than 12 million farms cultivating coffee over more than 10 million hectares, the sector remains deeply tied to the economies of the Global South.

Yet many producing countries face similar challenges. Research from the Center for Circular Economy in Coffee (C4CEC) highlights declining yields, rising production costs, soil degradation, and limited profitability—factors that place pressure on small farmers and discourage new generations from entering the field. At the same time, opportunities exist in agroforestry, climate-resilient farming, and product diversification.

The sector generates an enormous amount of waste—estimated at around 40 million tonnes each year. Only a tiny fraction of the coffee cherry is used in the beverage we consume, while the vast majority, including pulp, skin, parchment, and spent grounds, is often discarded. These by-products hold significant potential for new uses in food production, cosmetics, renewable energy, and biochar. African producers, who generate most of this waste, stand to benefit greatly from initiatives that give it new value.

Industry leaders emphasize the need to reimagine how value is created. The International Coffee Organisation notes that turning by-products into marketable goods can support income generation, reduce environmental impact, and create local employment. A recent report developed by several global institutions outlines case studies and strategies for embedding circular-economy principles into coffee production, including regenerative farming and improved waste utilization.

C4CEC has been gathering best practices from experts, researchers, and private-sector partners, forming a knowledge platform aimed at helping coffee growers, cooperatives, roasters, and organizations implement sustainable solutions. The center promotes collaborations that can transform waste into new resources, improve producer income, and reduce the sector’s environmental footprint.

In Kenya, research aligned with the national Coffee Development and Marketing Strategy is exploring ways to turn coffee by-products into food ingredients, biofuels, fertilizers, and materials. Cascara is being tested for use in flour, tea, syrups, and beverages. Coffee waste is also being used for mushroom cultivation and for developing construction and packaging materials.

New businesses are emerging as well. Startups in Egypt and Colombia are experimenting with using coffee waste to grow fungi and support eco-friendly farming. Kenya already uses a large share of its coffee skins for fuel briquettes, while other projects are transforming waste into biochar or creating absorbent materials for treating wastewater.

Building a market for these by-products is essential. Experts from the International Trade Centre highlight the importance of connecting farmers with new industries—such as cosmetics—and creating financial incentives that encourage producers to reuse waste. Strong partnerships at local, regional, and international levels are seen as key to scaling these solutions.

For the Global South, adopting a circular model in the coffee sector represents not only a path toward environmental resilience but also an opportunity to diversify income and support more sustainable livelihoods for farming communities.

Paris Hilton Shares Her Morning Coffee Routine That She Says Is ‘Anything but Boring’

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Dubai – Q ahwa World

Paris Hilton is stepping into the coffee world with a fresh collaboration that introduces a limited series of flavored creamers and cold foam scheduled for release in January 2026. The new lineup is crafted to bring a richer, more playful touch to daily coffee moments, reflecting Hilton’s well-known love for bold aesthetics and distinctive taste.

The collection includes two creamers and a cold foam, each offering a different experience. One delivers a lively fruity profile, another mixes sweetness with a hint of heat inspired by Hilton’s famous persona, and a third brings a fluffy, candy-like finish in a vibrant shade that mirrors her signature style.

Hilton says her morning coffee is one of her favorite quiet rituals. She prepares it in a pink French press of her own design, adding her new creamers or cold foam to create a drink that matches her upbeat personality. She prefers her coffee to feel fun and expressive—never plain or predictable.

Alongside this partnership, Hilton has been opening a window into her personal and artistic life. A teaser for her upcoming documentary, Infinite Icon: A Visual Memoir, shows her preparing for her first full-length concert and looking back at the key moments that shaped her rise to global recognition.

The new coffee collection will arrive at major retailers across the country in early 2026 for a limited time.

Sucafina Releases Key Update on Vietnam’s 2025/26 Coffee Harvest

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Vietnam Harvest Update 2025/26: Delayed Start, Strong Outlook

Dubai – Qahwa World

With global markets closely monitoring Vietnam, recent heavy rains from Storm 15 have attracted significant attention among those keen to understand the weather’s impact on supply. We caught up with Khoi Nguyen, Trading Manager at Sucafina Vietnam, for an update. Khoi tells us that despite rain-driven delays and labor tightness, the outlook remains positive, with production increases expected and quality indicators trending upward.

  • Production on the rise: Vietnam’s combined Robusta & Arabica 2025/26 Coffee crop is forecast at 31.2 million bags, up 12% year on year.
  • Heavy rains delaying progress: Excessive rainfall has slowed harvesting (14% of Robusta completed vs. ~25% historical average), compounded by labor shortages.
  • Strong quality prospects: Favorable cherry development and solid farm investment support expectations for improved overall quality.

Harvest Status: Delayed but Resilient

Despite the weather challenges making headlines, Vietnam’s coffee harvest is showing remarkable resilience. Khoi and the team project a total production of 31.2 million bags – a 12% increase over last year. This includes 29.9 million bags of Robusta (up 11.5%) and 1.3 million bags of Arabica (up 19%). These numbers exceed our earlier forecasts (+6%) and sit well above the five-year average. Early-season agronomic conditions were favorable, and ongoing investment in farming helped set a strong foundation.

Recent weeks of intense rainfall have slowed harvesting across key Robusta regions. As of 25 November, only 14% of the crop had been harvested, compared with 17% at the same time last season. Labor availability is also lower this year, adding pressure to farm operations. However, sustained high coffee prices over two consecutive years provide farmers resources and incentives to manage these difficulties. If weather stabilizes, quality is expected to improve over last year.

2025/26 Harvest Timing

Robusta harvest is expected to peak in mid-December, with farmers busy harvesting, drying, and husking across Vietnam’s major producing areas.

Arabica harvest has reached its peak in the North (accounting for around 70% of the total Arabica crop). Central Arabica regions will peak early-December.

Both Robusta and Arabica harvests should be expected to complete in late January.

Regulatory & Supplier Landscape

Two key regulatory themes affect the supply chain: a 5% VAT on green coffee was introduced in July 2025, and the evolving European Union Deforestation Regulation (EUDR). Neither has an immediate impact at the farm level.

A 5% VAT on green coffee trading has been in place since July 2025 (previously only applied to roasted). The VAT has no impact on farmers’ harvesting behavior, but it may influence how exporters manage their supplier base. While it will not impact overall pricing (as VAT is refunded at export), it adds complexity to reporting administration and reduces cash flow somewhat.

Though EUDR details and enforcement timelines remain unclear, Vietnam’s supply chain is proactive. Supplier collaboration on geodata analysis and completion of macro risk assessment data collection position shipments well for 2025 due-diligence requirements.

IMPACT Supply Chains & Sustainability

Our IMPACT verified supply chains in Gia Lai and Lâm Đồng are each progressing through audit cycles. IMPACT-verified coffees will be available starting December 2025.

In Arabica regions, we have successfully registered and audited over 1,500 new farmers in Son La and Lâm Đồng for Rainforest Alliance (RA), 4C, and C.A.F.E. Practices certifications. These farmers have also completed training on RA and other agricultural standards. Other sustainability initiatives, including composting, tree planting, GAP training, and soil sampling, continue per earlier updates.

Outlook

While heavy rains understandably raise concerns, the broader view is optimistic. Vietnam is positioned to deliver a larger coffee crop with strong quality potential, grounded in sustained farmer investment and solid production forecasts. Weather stability in December and January remains critical. If conditions normalize, the 2025/26 season could mark one of Vietnam’s strongest performances in recent years.

Farmers’ gains from two years of high prices bolster reinvestment but also elevate their pricing expectations. For roasters and traders, this underscores the importance of early engagement on volumes and quality to secure desired lots.

Despite the media spotlight on weather-related challenges, the reality is nuanced: delays and risks require careful monitoring, but strong production volumes, sound quality fundamentals, and a mature, sustainability-focused supply chain provide confidence. If you are interested in learning more about our Vietnam supply chain or booking coffee from Vietnam, reach out to your trader!

UK Coffee Leader Summit Returns March 2026: Early Registration Now Open

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Dubai – Qahwa World

Early registration has opened for one of the most prominent gatherings in the British coffee and hospitality scene, scheduled to take place on 26 March 2026 at The Langham in London.

The event returns at a time when the UK market is undergoing one of its most significant shifts in ten years, with operators facing rising costs, tougher competition, and increasing expectations for quality. The summit is organised by World Coffee Portal in collaboration with Coffee Ventures Europe and will bring together key industry players for a full day dedicated to strategic discussions and business development.

The gathering will unite 60 major buyers from café groups, retail chains, quick-service brands, contract catering companies, and hotel groups with an equal number of selected suppliers and emerging brands. Its format focuses on actionable market insights and structured one-to-one meetings aimed at building partnerships that normally require months of negotiation.

The day will open with an exclusive presentation by Jeffrey Young, Founder and CEO of World Coffee Portal, offering a preview of new market data for Project Café UK 2026. Participants will then explore the most pressing themes shaping the sector, including future directions for branded coffee chains, the rise of automation, beverage innovation, shifts between home and workplace consumption, and broader expectations for the UK hospitality landscape.

Throughout the event, attendees will take part in a series of pre-arranged meetings tailored to their business priorities for 2026, replacing the typical trade-show format with a more focused and productive environment. According to the organisers, the aim is not to maximise numbers but to ensure that each conversation has strategic value.

Major chains, foodservice operators, and retailers have already confirmed their participation, alongside well-known equipment and service providers and new brands representing the evolving “fifth wave” of coffee. Organisers highlight that attendees will gain early access to insights and partnerships that could influence their strategic direction for the year ahead.

Priority applications are open until 19 December 2025, with limited places available for both buyers and suppliers.

Saudi Arabia Announces First-Ever Detection of Coffee Rust Epidemic in Jazan

Posted on by Qahwa World

Riyadh – Qahwa World

The National Center for the Prevention of Plant Pests and Animal Diseases and their Control (WEQAA) has announced the detection of the “Coffee Rust” pest in the Jazan region. The Center confirmed that this disease is being recorded for the first time inside the Kingdom after its discovery in the southeastern governorates, posing a new challenge to local agricultural production.

Coffee rust is considered a recent disease in the Kingdom, having appeared in the Jazan region. It is also an invasive disease present in neighboring and African countries, and it primarily targets coffee trees as its sole host.

Conditions for Spread and Symptom Identification

The Center clarified that the fungus causing the disease finds an ideal environment for growth in weather conditions that combine moderate temperatures and high relative humidity. This aligns with the climate of some agricultural sites in the region currently, necessitating the raising of field preparedness levels.

WEQAA identified initial signs that enable farmers to detect the infection early. These begin with the appearance of small, pale yellow spots on the upper surfaces of the leaves, which are quickly followed by dusty, orange pustules on the lower side. Experts warned that the escalation of the condition without intervention leads to the drying of the spot centers and their conversion into tissue necrosis, which generally weakens the tree and critically damages its economic productivity.

Transmission Routes and Preventive Measures

In a related context, the Center pointed out that the infection of this epidemic is transmitted through multiple routes, including: wind-borne spores, migrating insects, and the planting of infected seedlings from nurseries. Furthermore, dense cultivation and contact between infected and healthy coffee trees play a major role in accelerating the pace of spread.

WEQAA stressed that the first line of defense lies in considering sound and reliable agricultural practices as the lifeline for the crop. It directed urgent calls to farmers to adhere to the following:

Acquisition of Seedlings: Do not purchase seedlings except from reliable and trusted nurseries to ensure they are free of infection.

Pruning and Cleaning: The necessity of good pruning of trees to reduce shade and excessive humidity, along with the importance of cleaning fields of weeds that may serve as a bridge for the pest.

The Center concluded its directives by stressing the need to resort to chemical control programs only when absolutely necessary, provided it is under specialized technical supervision to ensure control over the pest and protect the future of Saudi coffee.