Qahwa World, Author at Qahwa World

Falling Inventories and Trade Tensions Revive Momentum in Coffee Prices

Posted on October 30, 2025December 6, 2025 by Qahwa World

Qahwa World – Qahwa World

Coffee prices rose on Wednesday as shrinking ICE inventories and ongoing trade tensions between the United States and Brazil brought renewed momentum to the global coffee market.

December Arabica coffee (KCZ25) closed up +2.80 (+0.72%), while January Robusta coffee (RMF26) finished +145 (+3.25%) higher.

ICE-monitored Arabica inventories fell to a 1.5-year low of 446,475 bags, while Robusta stocks dropped to a 3.25-month low of 6,111 lots. This sharp decline follows the 50% tariffs imposed by the United States on imports of Brazilian coffee, prompting many American buyers to cancel new contracts. Brazil typically supplies about one-third of the U.S. unroasted coffee, tightening domestic supply.

Earlier this week, forecasts of rain in Brazil temporarily pressured prices. Meteorological agency Somar Meteorologia reported that Minas Gerais—the country’s largest Arabica-producing state—received only 0.3 mm of rainfall in the week ending October 24, or just 1% of the historical average. While upcoming rainfall could ease dry conditions, concerns remain about the impact on the critical flowering period for the 2026/27 crop.

Speculation is also mounting that the United States may lift tariffs on Brazilian coffee. Brazilian President Luiz Inácio Lula da Silva said he had a “surprisingly good” meeting with U.S. President Donald Trump on the sidelines of the ASEAN Summit in Malaysia, adding that a “definitive solution” on trade could be reached within days.

Last week, Arabica coffee prices hit an 8.5-month high amid fears that prolonged drought in Brazil’s growing regions could threaten the 2026/27 harvest. According to Bloomberg’s Brazil Weather Analysis, Minas Gerais has received only 70% of its average monthly rainfall over the past month.

Prices also gained support after the U.S. National Oceanic and Atmospheric Administration (NOAA) raised the probability of a La Niña weather pattern to 71% between October and December, a development that could intensify dry conditions across Brazil and further impact production.

Meanwhile, Robusta coffee faced pressure from an increase in Vietnamese supply. Vietnam’s National Statistics Office reported that coffee exports rose 10.9% year-on-year between January and September 2025 to 1.23 million metric tons. The Vietnam Coffee and Cocoa Association (Vicofa) forecasts that 2025/26 coffee production could rise 10% if weather conditions remain favorable, reaching 1.76 MMT (29.4 million bags) — a four-year high.

At the global level, the International Coffee Organization (ICO) reported that world coffee exports for the current marketing year (October–August) increased 0.2% year-on-year to 127.92 million bags, indicating adequate global supply.

In Brazil, crop forecasting agency Conab revised its 2025 Arabica coffee crop estimate down by 4.9% to 35.2 million bags, while lowering its total coffee production estimate by 0.9% to 55.2 million bags.

According to the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), global coffee production for 2025/26 is projected to increase 2.5% year-on-year to a record 178.68 million bags, with Arabica output expected to decline 1.7% to 97.02 million bags and Robusta production to rise 7.9% to 81.66 million bags. Brazil’s output is projected to increase 0.5% to 65 million bags, while Vietnam’s could grow 6.9% to 31 million bags.

Global ending stocks are forecast to rise 4.9% to 22.82 million bags, compared with 21.75 million bags in 2024/25.

Abdulla alsakkaf: A Coffee Dream Brewing from Umm Al-Quwain to All of the UAE

Posted on October 30, 2025December 6, 2025 by Qahwa World

Umm Al-Quwain – Ali Alzakary

Abdulla alsakkaf was not a coffee expert when he started; he was simply a true coffee lover who believed that mastery comes through curiosity and consistency. From a modest idea to a thriving specialty coffee shop, he built his path one espresso at a time — driven by the belief that real success begins with passion, not possession.

In this inspiring conversation, we get closer to Al-Saggaf’s journey, his challenges, his vision for the future, and how he turned a simple love for coffee into a growing brand in the UAE.
Read the full interview and discover the inspiring journey of Abdulla alsakkaf, the young man who turned his passion into a story of success.

Abdullah, welcome. Please introduce yourself and your project.

I’m Abdulla alsakkaf, founder of Profile Specialty Coffee, located in the Emirate of Umm Al-Quwain. We started the project about a year and ten months ago, in January 2024.

How did the idea come to you?

I’ve always loved coffee — especially specialty drinks like cortado and flat white. I noticed that Umm Al-Quwain lacked cafés serving quality specialty coffee at affordable prices. Coffee is part of daily life, but not everyone can afford expensive cups every day. So, I wanted to create a place that combines both quality and fair pricing — a café for everyone.

Where did you begin?

Passion alone isn’t enough to start a business. I reached out to friends with experience in café management, not just those who love coffee. Together, we conducted a simple feasibility study, discussed equipment and essentials, and built the concept step by step. My friends supported me a lot — from setup to operations — until we officially launched.

How did you come up with the name “Profile”?

We wanted something that represents identity — a kind of “profile” for specialty coffee itself. The idea was to make our café stand out as a symbol of excellence, much like the word “pro” means top quality. So we chose “Profile” as our brand name — a simple yet strong identity.

What were the biggest challenges you faced?

The hardest part wasn’t setting up the café or finding the right machines — it was managing people and maintaining consistent quality. Customers quickly notice any change in flavor or presentation. So the real challenge was building a disciplined, skilled team and keeping the same high standards every single day.

Did being in the UAE help your business?

Absolutely. The UAE’s coffee culture has grown tremendously in recent years. People here appreciate good coffee and understand its value. That environment helps a lot — it encourages experimentation and rewards quality.

Were you an expert in coffee before launching?

Not at all. I loved coffee but wasn’t trained in it. After opening, I began studying more seriously and took professional courses to improve my knowledge. My advice is: you don’t need to be an expert to start — but once you do, keep learning. Passion will take you far if you stay curious and keep improving.

What’s the key factor for success in a coffee business?

It’s a mix of everything — the beans, the baristas, and the equipment. But the beans come first. No matter how skilled the barista is, or how advanced the machines are, you can’t get a great cup without high-quality beans. Each element complements the other, but coffee always begins with the bean.

From your experience, what kind of coffee do customers prefer?

At first, most customers wanted Brazilian or Ethiopian beans because they were familiar with them. But I wanted to introduce them to new flavors — like Tanzanian and Yemeni coffee. We made it accessible and encouraged people to try. Today, our Yemeni coffee has become one of our top sellers, and customers love its balanced taste.

Do you think UAE customers have become more knowledgeable about specialty coffee?

Yes, definitely. People now understand more about flavors, acidity, and balance. They might not be experts like roasters or café owners, but they’ve developed an educated palate. That’s why baristas play a key role in guiding customers — explaining the coffee’s character and helping them appreciate its nuances.

Have global issues like rising prices or import tariffs affected your operations?

To some extent, yes — mostly through local roasters who import green beans. Since we work mainly with local roasters, we’ve been shielded from the worst of it. Still, whenever import or shipping costs increase, it eventually impacts all of us. Thankfully, the UAE market is competitive and stable, which helps balance prices.

What’s your vision for Profile Coffee?

Our dream is to expand across the UAE. We started in Umm Al-Quwain and plan to reach other emirates like Sharjah and Ajman. We’re also preparing a mobile coffee truck to take our experience to more customers. By 2026, we hope to open new branches and reach more people with our concept.

What advice would you give young people who want to start a coffee business?

Start only if you truly love coffee. Don’t do it because it’s trendy — do it because you’re passionate about it. When you love something, you’ll naturally grow in it. And never stop learning — coffee evolves every day. If you stay consistent and curious, you’ll succeed.

Do you serve only coffee, or other products as well?

We try to offer a complete experience. Along with coffee, we serve matcha, hibiscus, breakfast items, and desserts. We want everyone to enjoy their time — even those who don’t drink coffee. That variety makes the experience more inclusive and enjoyable.

Finally, where do you see Profile in five years?

Maybe not global yet, but definitely across the UAE. My goal is steady growth with the same high standards — to make Profile a trusted name wherever we go.

EU’s New Deforestation Law Proposal Sparks Frustration Among Brazilian Exporters and Raises Coffee Market Concerns

Posted on October 29, 2025December 6, 2025 by Qahwa World

São Paulo – Qahwa World

A new European Commission proposal to relax the implementation of the EU Deforestation Regulation (EUDR) has triggered frustration among Brazilian coffee, soybean, and beef exporters, who were among the first to invest heavily in sustainable supply-chain compliance to secure early access to European markets.

According to a Rabobank report seen by Reuters, the proposed changes — which include postponing enforcement deadlines and easing penalties — could undermine the financial incentives that originally drove agribusinesses to adopt deforestation-free practices ahead of schedule.

The current law requires exporters of coffee, cocoa, palm oil, soy, wood, and beef to the European Union to provide due-diligence statements proving that their products are not linked to deforestation.

Under the new proposal, large companies would begin compliance checks from June 30, 2026, while smaller firms with fewer than 50 employees would have until December 30, 2026 to submit their declarations.

Rabobank analyst Marcela Marini emphasized that the delayed enforcement could erode the competitive advantage of those who acted early: “Companies that invested ahead of time were aiming for preferential access to the European market. The absence of fines and delayed enforcement weakens the incentive for sustainability premiums.”

The report also warned that the revision may disrupt global coffee supply chains, especially as the industry intensifies efforts toward traceability and environmental transparency.

The European Parliament is expected to review the proposal in the coming weeks. If approved, the regulation will still take effect in 2025, but with softer requirements and extended timelines — a move that some experts fear could dilute Europe’s commitment to fighting deforestation and impact the global push for sustainable coffee production.

You Can’t Lead a Specialty Coffee Business Without Understanding Coffee

Posted on October 29, 2025December 6, 2025 by Qahwa World

By: Estella Zuleta Carmona

Owning a specialty coffee shop without understanding coffee is like running a music studio without knowing what sound means. You can have the best equipment, the right people, and all the passion in the world but if you can’t hear when something is out of tune, you’re not leading the craft; you’re just managing noise.

In specialty coffee, leadership begins with understanding. Not just the numbers, not just the concept but the product itself. You don’t have to be the one pulling shots or roasting beans, but you need to recognize what balance in espresso feels like, what defines a clean extraction, and why variables like water, grind, and temperature are not technical details but expressions of consistency and care.

This isn’t about being a technician. It’s about responsibility understanding what your name represents in every cup that leaves your bar. A brand built on aesthetics or social media engagement can survive for a while, but a brand built on understanding lasts. Because when things go wrong and they always do knowledge is what helps you fix, adapt, and grow.

When you understand coffee, even at a foundational operational level, everything changes. Suddenly, conversations with your team become more meaningful. You can communicate in the same sensory and technical language. You can taste and identify what aligns with your concept instead of depending entirely on others to define your standard. You start making better decisions about workflow, equipment, and quality not based on trends or assumptions, but on clarity.

The owner who doesn’t understand coffee ends up chasing opinions changing direction based on whichever consultant or barista shouts the loudest. They spend money reacting to problems they don’t truly comprehend. Meanwhile, the owner who understands the craft builds direction. They don’t need to do everything themselves, but they lead with perspective. They can tell when something is off, and they know how to ask the right questions.

In specialty, knowledge isn’t about control; it’s about clarity. It creates alignment between the vision, the product, and the people behind it. It turns management into mentorship and transforms a business into a craft.

Because at the end of the day, you can’t represent a product you don’t understand. You don’t need to be the expert behind the bar but you do need to know what your bar stands for, and why every decision behind it should honor the coffee, the people, and the purpose that brought it to life.

Yannis Apostolopoulos Speaks Frankly About the Past, Present, and Future of Specialty Coffee

Posted on October 28, 2025December 6, 2025 by Qahwa World

Dubai – Qahwa World

The 5th Wave Podcast published a long interview with Yannis Apostolopoulos, CEO of the Specialty Coffee Association (SCA), under the title “The Past, Present and Future of Specialty Coffee.”
Given the importance of the insights shared, Qahwa World republishes the full conversation with minor editorial adaptation.

In today’s episode we’re speaking with Yannis Apostolopoulos, CEO of the Specialty Coffee Association.

First established in the 1980s, the SCA is the largest coffee trade body globally and represents thousands of coffee professionals – from producers to baristas – all over the world.

In this conversation, Yannis discusses the evolution of the SCA and its ongoing efforts to make coffee more sustainable, equitable, and resilient, through research, standards, and education. He also shares his perspectives on the key challenges and opportunities in the industry, from climate change and sustainability to navigating economic uncertainty and the evolving role of technology and AI.

5thwave-the-business-of-c the-past-present-and-futu
Transcribed by TurboScribe.ai. Go Unlimited to remove this message.
One of the conversations that needs to be at the forefront is about risk. Who is taking the risk and who gets compensated for that risk? Welcome back to the 5th Wave Podcast. I’m Geoffrey Young, Editor-in-Chief of 5th Wave.

In today’s episode, I’m delighted to be joined by Yanis Apostolopoulos, CEO of the Specialty Coffee Association. First established in the 1980s, the Specialty Coffee Association, or the SCA as it’s often known, is the largest global coffee trade body representing thousands of coffee professionals from producers to baristas all over the world. In our conversation, Yanis discusses the evolution of the SCA and their ongoing efforts to make coffee more sustainable, more equitable, and more resilient through research standards and education.

He also shares his perspective on the key challenges and opportunities for our industry, from climate change and sustainability to navigating economic uncertainty and the evolving role of technology and AI. Welcome, Yanis. It’s very nice to be here.

Very nice to see you, Geoffrey. We see each other around the world at different spots and really, really excited to have you here actually in the studio, in Serendipity Studios. I wonder if you’d just give us a little bit of intro just on your own career and what drew you into the world of coffee.

So first of all, thank you for having me. It’s really an honor and a pleasure to be here. Well, coffee is an interesting story.

My background is mostly in wines and spirits. And around 2009, the business I used to work for decided to get into coffee. And the more I get to know coffee, I just think that coffee has this amazing, I would say, attribute that brings people in.

And you meet people, the community, the actual beverage. It’s so unique in many ways. I think it was the first time in my career that I realized, okay, I’ve been selling wine, spirits, or soft drinks.

But this time, it’s something that it’s actually good for your health. And you can contribute in making an impact or a difference in the world by impacting the livelihoods of many people. And that’s what drew me into specialty coffee.

I got involved as a volunteer in the Greek chapter, then as a board director. And then during, I would say, the initial conversations between the merger between SCAA and SCAE, the European and the American organization, I found myself working for SCAE and leading eventually SCAE around end of 2018. Wow.

So that’s a good seven years already. Almost seven. Yeah.

Little I know that the year after I become the CEO, there would be COVID and everything would change in the world, at least when it comes to trade shows, because as you remember, it used to be just trade shows. Now we’re doing much, much more. And we at SCAE are trying to make coffee better, to make coffee more sustainable, equitable, and thriving as an endeavor for everyone in the value chain.

And we do that by doing research. We use the research to set standards. And one of our most famous standards is the capping form and the capping protocol, which we recently changed based on the work we’ve done around the coffee value assessment system.

And then we educate people around the world in using those standards and trying to make them get skills to, I would say, focus on the gaps that we have in the coffee industry. And then we do events to try to bring people together and use those opportunities to disseminate the information of our research and standards. So research events and bring people together at events.

Yeah. Yeah. I mean, it’s a formidable organization, I must say.

I was wondering if you could share how many people the SCAE educates in a given year. It’s very interesting. First of all, I have to say that it’s a collective effort.

I have an amazing team of people. They are really passionate about making coffee better. It’s a collective effort from the SCAE board that changed a lot over the years, but also the executive team.

On an annual basis, we educate over 80,000 people globally. It’s really something which I find it very interesting because a lot of people want to get engaged in the coffee industry. We have a lot of, say, churn when it comes to people who are trying to find a career in the coffee industry.

And what we’re trying is to provide tools and education to do so. It’s very interesting. And I think professions around hospitality are going to be much, much more attractive in the future, given the changes that we’re going to see in the global workplace with AI.

I think people will always enjoy experiences in food, in coffee. And coffee is a very human product at the end of the day. Exactly.

Now, thinking about those gaps, what do you think are the key issues that you and your organization are faced with out there in a world? For our industry, you get to speak to a whole array of human beings, from coffee farmers to people that produce equipment, to traders, to all the way down to the baristas, the roasters, and everything. The array of people that you talk to on a daily basis, it must give you a good instinct in terms of what are the big topics for our industry that we need to face over the next decade or two. What are you concerned with? …

KGN Coffee Introduces Papua New Guinea’s Specialty Coffee to Dubai

Posted on October 28, 2025December 6, 2025 by Qahwa World

Abu Dhabi – Qahwa World

As part of the Qahwa Talks series held during World Food Week, which concluded last week in Abu Dhabi, Vikram Singh Rathore, from KGN Coffee – Kaffeine’s Gastronomic Nectar, spoke about his journey in bringing Papua New Guinea’s specialty coffee to the United Arab Emirates, emphasizing that Dubai served as the ideal platform for launching this unique venture.

Operating from Greenville Stadium, KGN Coffee seamlessly blends café culture with the “farm-to-cup” concept, offering an authentic and traceable coffee experience that connects consumers directly to origin.

“Our farms in Papua New Guinea grow and roast all coffee with utmost care to deliver the highest quality of specialty coffee,” said Rathore. “Our goal is to bring the authentic taste of Papua New Guinea coffee to consumers around the world — and Dubai was the perfect place to start.”

Explaining his decision to enter the UAE market, Rathore noted that the growing awareness across the GCC of unique and emerging coffee origins was a key motivator. “Papua New Guinea coffee is still new to many people in the region,” he said. “While most are familiar with Brazilian, Ethiopian, or Colombian coffee, consumers today are eager to explore new flavors and origins. This is the perfect moment to introduce something truly distinctive.”

Although entering such a competitive coffee market was initially challenging, KGN Coffee quickly earned positive feedback from customers. Rathore explained that their coffee appeals to both espresso lovers and milk-based beverage enthusiasts, thanks to its balanced flavor profile and consistently high quality, making it suitable for both daily enjoyment and refined tastes.

Speaking about Papua New Guinea’s coffee potential, Rathore highlighted the country’s pure and diverse natural environment. “Papua New Guinea is a land of natural abundance,” he said. “Everything grows in harmony with nature — without artificial irrigation or chemicals. It’s organically cultivated by its environment. The main challenge lies in awareness; many people still don’t know that PNG is a coffee-producing nation. But once they taste it, they immediately recognize its exceptional quality.”

Rathore also praised Dubai’s central role in supporting KGN Coffee’s success, stating: “Dubai is the commercial hub of the region and an ideal base for business. From here, we can easily connect with markets in Qatar, Bahrain, and Saudi Arabia. It’s a city that offers a strong foundation for anyone introducing something new — not only in coffee, but in any industry.”

In conclusion, Rathore expressed optimism about the future of Papua New Guinea coffee in the region. He believes that its distinct flavor, sustainable origins, and the growing specialty coffee culture in the UAE will secure it a lasting place among coffee lovers across the Middle East.

Scientists Urge People to Stop Pouring Coffee Down Drains

Posted on October 28, 2025December 6, 2025 by Qahwa World

London – Qahwa World

A recent incident in London, where a woman was fined £150 for pouring coffee down a drain, has sparked public debate about whether such actions could harm the environment. Although the fine was later withdrawn, experts say the issue highlights a larger problem.

Every day, around 98 million cups of coffee are consumed in the UK and 2 billion globally. The remains of those drinks—often poured down sinks or street drains—can accumulate and impact rivers, lakes, and aquatic life.

The Hidden Impact of Coffee Waste

Coffee contains hundreds of chemical compounds, including caffeine, sugars, milk residues, and organic materials. Among these, caffeine poses the greatest concern. It does not easily degrade, is now considered an emerging contaminant, and has been detected in lakes and rivers worldwide since at least 2003.

Even decaffeinated coffee is not harmless. When poured into drains, it lowers the pH of water and releases organic compounds that consume oxygen as they decompose. These effects can promote algal blooms and deprive aquatic life of the oxygen it needs to survive.

Wastewater treatment plants can remove caffeine with efficiencies ranging between 60% and 100%, depending on their design, season, and temperature. However, this means a significant portion can still reach waterways. During heavy rainfall, untreated wastewater may also overflow directly into rivers, further compounding the problem.

One global study found caffeine in over half of 258 rivers across 104 countries, indicating that the issue extends far beyond the UK. Research shows even small concentrations of caffeine can disrupt the metabolism, growth, and movement of aquatic organisms.

What Should (and Shouldn’t) Go Down the Drain

Experts warn that street drains are meant only for rainwater, not for waste liquids. Pouring coffee, oils, detergents, or paints into drains allows these substances to flow straight into rivers and seas.

Similarly, household sinks—connected to the same combined sewage network—should not be used for disposing of liquids like coffee or food-based waste. Besides the environmental risk, coffee grounds can also clog household plumbing.

Sustainable Alternatives for Coffee Waste

Instead of pouring leftover coffee down the drain:

Compost it: Coffee grounds enrich compost and can safely decompose in food waste systems.

Use as plant feed: Diluted coffee water can serve as a mild fertilizer if used sparingly.

Dispose responsibly: Place coffee grounds or small amounts of liquid in household waste bins if composting is not available.

Reduce waste: Brew only as much coffee as you intend to drink.

A Shared Responsibility

Improving river and coastal health requires policy reform and investment, but experts stress that individuals also play a role. Simple actions—like keeping coffee out of drains—can collectively make a measurable difference in protecting ecosystems.

“We are all part of how the water system works,” says Kevin Collins, Senior Lecturer in Environment & Systems at The Open University. “By changing small habits, we can help keep coffee out of our rivers and out of our environment.”

Global Coffee Prices Fall as U.S.–Brazil Trade Talks Raise Hopes for Tariff Relief

Posted on October 27, 2025December 6, 2025 by Qahwa World

New York – Qahwa World

Coffee prices continued to decline on Monday as traders reacted to signs of a possible breakthrough in trade negotiations between the United States and Brazil. The downward movement follows a volatile week in which arabica and robusta futures hit multi-month highs before retreating sharply.

Market optimism grew after Brazil’s President Luiz Inácio Lula da Silva announced that his meeting with U.S. President Donald Trump, held on the sidelines of the ASEAN Summit in Malaysia, was “surprisingly good.” Lula hinted that both nations were close to finding a “definitive solution” on trade within days. This development has raised expectations that the heavy tariffs imposed on Brazilian exports, including coffee, could soon be eased.

Brazil, the world’s largest coffee exporter, has been significantly affected by the 50 % tariffs placed on its coffee shipments to the U.S. earlier this year. The duties have disrupted the normal flow of beans to American buyers, forcing many roasters to look for alternative suppliers. As a result, coffee inventories monitored by ICE have dropped to their lowest levels in over a year — arabica stocks fell to 447,773 bags and robusta holdings slipped to just over 6,000 lots. Since nearly one-third of the U.S. coffee supply comes from Brazil, any shift in trade policy could have immediate effects on American imports and retail prices.

Even as the diplomatic news eased some pressure, weather conditions in Brazil continue to concern the market. Somar Meteorologia reported that the main arabica-producing state of Minas Gerais received only 0.3 millimeters of rain in the week ending October 24 — about 1 % of its normal rainfall. The Bloomberg Brazil Weather Analysis confirmed that rainfall across the region has been about 30 % below average for the past month, fueling fears that prolonged dryness could reduce flowering and affect the 2026/27 crop yield.

Meanwhile, Vietnam’s coffee sector, the world’s largest producer of robusta, is showing the opposite trend. The Vietnam Coffee and Cocoa Association expects production in 2025/26 to increase by 10 % year-on-year if favorable weather continues. Official statistics show that the country exported 1.23 million metric tons between January and September 2025 — up 10.9 % from a year earlier — and total output for the upcoming season is projected to reach 1.76 million tons, equivalent to 29.4 million bags. This would mark Vietnam’s most productive season in four years and continue to weigh on robusta prices.

The International Coffee Organization also reported that global coffee exports from October to August rose slightly by 0.2 % to 127.9 million bags, suggesting that the overall supply remains sufficient despite regional challenges. In Brazil, crop forecasting agency Conab cut its 2025 arabica estimate in September by 4.9 % to 35.2 million bags, bringing total coffee production for the year to 55.2 million bags.

At the global level, the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS) projects total coffee production for 2025/26 to reach 178.7 million bags — a 2.5 % increase year-on-year. Arabica output is expected to fall 1.7 % to 97 million bags, while robusta is forecast to grow 7.9 % to 81.6 million bags. Ending stocks are likely to rise nearly 5 % to 22.8 million bags, signaling more comfortable supply conditions heading into 2026.

However, climate factors may quickly change that outlook. The U.S. National Oceanic and Atmospheric Administration (NOAA) has raised the probability of a La Niña event to 71 % for the period between October and December. If it materializes, it could lead to drier-than-usual conditions across Brazil’s coffee-growing regions, threatening future yields.

For now, the coffee market remains pulled between political progress and environmental risk. The possibility of a U.S.–Brazil trade agreement could restore smoother coffee flows to the United States and ease supply constraints, but persistent drought conditions in South America and growing output in Southeast Asia continue to shape global price trends. Traders are watching both developments closely as the market searches for direction in the final quarter of 2025.

South America’s 100 Best Coffee Shops 2025 – Full List Revealed

Posted on October 27, 2025December 6, 2025 by Qahwa World

Dubai – Qahwa World

The global coffee community celebrates a new milestone as The World’s 100 Best Coffee Shops unveils the official list of South America’s 100 Best Coffee Shops 2025, recognizing the continent’s finest cafés for their excellence, creativity, and cultural impact.

After months of evaluation and travel across cities, mountains, and coffee regions, the judges compiled a single, unified ranking that reflects South America’s dynamic coffee landscape — one that continues to inspire and shape global coffee culture.

This year’s edition honors cafés that deliver exceptional quality, unique concepts, sustainable practices, and authentic coffee experiences. From traditional roasteries to modern coffee laboratories, these 100 destinations represent the beating heart of coffee craftsmanship in the region.

South America’s 100 Best Coffee Shops 2025 — Complete List

Tropicalia Coffee / Colombia
Kafi Wasi Café Tostaduría / Peru
Holaste! Specialty Coffee / Chile
Fankør / Ecuador
Tributo Casa de Café – Chacao / Venezuela
Fruto Café / Argentina
Monotono Specialty Coffee / Peru
Cupping Café / Brazil
Puku Puku / Peru
Eco Mapu Coffee Villarica / Chile
Typica Café / Bolivia
Pergamino Café Laureles / Colombia
Caferatto Café Especial / Colombia
Wake Up Coffee Lab / Chile
Masaro Café / Peru
Mulano Coffee Shop / Ecuador
Origen Tostadores de Café / Peru
Casa Canela / Venezuela
Mugen Coffee Project / Bolivia
Coffee Five / Brazil
Café Guayasamín – Centro Quito / Ecuador
Café de Barrio / Argentina
Three Monkeys Coffee Cusco / Peru
Abstrakto Café de Especialidad / Uruguay
Neira Café Lab / Peru
Café Local / Chile
Tasta Café / Peru
Oso Café / Peru
Insignia Coffee / Colombia
Alquimia Specialty Coffee Shop / Bolivia
Antaqa Café / Peru
Café 4 Llamas – Santa Cruz / Bolivia
Café Micelio Puerto Varas / Chile
Rua – Café de Especialidad Curado / Ecuador
Café 18 – El Chicó / Colombia
Cronopios Café / Ecuador
Abisinia Café y Tostaduría / Peru
Slow Brew Coffee Shop Cuenca / Ecuador
HB Bronze Coffeebar / Bolivia
Tres / Argentina
Don Salazar / Peru
Cuervo Café / Argentina
Punto Café / Peru
Famosta Café / Colombia
Negro Cueva de Café / Argentina
Libertario Coffee Roasters – Calle 70A / Colombia
Surry Hills Coffee Palermo / Argentina
Azahar Café / Colombia
D’sala Caffé / Peru
Café Folks / Chile
Café Melosa / Venezuela
Florencia y Fortunata Specialty Coffee / Peru
Roaster Specialty Coffee / Bolivia
Stratto Bodega de Café + Coffee Shop / Ecuador
Raiz Coffee / Peru
Café Buena Vista / Bolivia
Buho Nómada / Chile
Colo Coffee / Colombia
Atmósferico Cafetería de Especialidad / Ecuador
Indera Experience Cafetería de Especialidad / Ecuador
Kofi & Co / Brazil
Típica Café Milla de Oro / Colombia
Coffee Busters Roastery / Peru
Mato Café / Brazil
Cafetería Tunu Katari / Peru
KOF – King of the Fork / Brazil
Café Ao Leu / Brazil
Primates Tostadores / Chile
Lucca Cafés Especiais / Brazil
María Julio Coffee Shop / Colombia
Kaweh Coffee Shop / Ecuador
Puma Café / Peru
Dagada / Ecuador
Somos Specialty Coffee / Bolivia
Coffeestylers / Colombia
Amanecer Coffee Store / Venezuela
ArtemisA Coffee & Cocktail Bar / Chile
Alto Tostado Coffee Roasters – Santa Cruz / Bolivia
Eleganza Coffee Roasters / Chile
Ciclos Café / Peru
Blacksoul Café Brewing Lab / Bolivia
Marrón Café / Venezuela
Laurino Coffee / Colombia
Café Nexos / Venezuela
9 Gramos Café / Colombia
Manva Natural Market / Venezuela
Rita Specialty Coffee Armenia / Argentina
Café Black Mamba / Chile
Kaffei / Paraguay
Elevaria Café / Peru
Casa Berracos / Uruguay
Senzuru Coffee / Peru
Anella Café / Venezuela
Kajue Café / Argentina
Varietale Chapinero / Colombia
Ninina / Argentina
Guanacoffee / Peru
Barista Coffee House / Argentina
Café Bauda / Chile
Calu’s / Argentina

A Continental Celebration of Coffee Excellence

The 2025 list captures the remarkable growth of specialty coffee in South America, where cafés are increasingly emphasizing sustainability, direct trade, and community connection. From Peru’s mountains to Colombia’s coffee triangle, each café has earned its place through dedication and creativity.

This recognition is more than a ranking — it’s a celebration of coffee as a cultural bridge. Each destination tells a story of farmers, roasters, and baristas working together to redefine what coffee can be.

The organizers extended their gratitude to this year’s sponsors and partners:
@cafedecolombia, @corferias, @fidatecorg, @hechoencafe, Craft Specialty Coffee, and @fedecafeterosc, for their continued support in promoting excellence and sustainability in coffee.

About the Awards

The South America’s 100 Best Coffee Shops 2025 is part of The World’s 100 Best Coffee Shops global initiative, which celebrates the finest cafés worldwide. The listings are curated by international coffee professionals who assess cafés on quality, innovation, design, and overall customer experience.

For the complete story and upcoming global rankings, visit:
https://theworlds100bestcoffeeshops.com/

Vietnamese “Ca Phin Coffee Supply” to Open First Café in Dubai

Posted on October 27, 2025December 6, 2025 by Qahwa World

Dubai – Qahwa World

“Ca Phin Coffee Supply,” founded by partners Tobi Vu and Teena Mathew, is preparing to open its first Vietnamese specialty coffee café in Dubai’s Jumeirah Lakes Towers (JLT) in December 2025, aiming to introduce the UAE market to authentic Vietnamese coffee.

The journey began when the two partners, who were working in Dubai’s design industry, identified an opportunity to bring something unique to the city’s thriving coffee scene.

In an exclusive interview with Coffee World as part of the “Coffee World Talks” series, held on the sidelines of the International Food Week that concluded in Abu Dhabi last week, Tobi Vu shared: “We realized Dubai was missing authentic Vietnamese coffee, and we wanted to fill that gap.”

Initially, the company faced challenges in convincing consumers, as many associated Vietnamese coffee with commercial, low-quality products. Tobi explained, “At first, the response was lukewarm, but we introduced high-quality Robusta and Arabica coffee. Once people tasted it, the feedback was overwhelmingly positive.

” The company began by distributing samples to roasters and coffee enthusiasts in Dubai to gather feedback before officially entering the market. Following their success, the partners decided to expand by opening their own café.

Tobi Vu elaborated, “Our goal is to make Vietnamese coffee accessible to everyone, not just coffee connoisseurs, and to showcase its quality and unique traditions.

” The café will feature traditional brewing methods, most notably the Vietnamese “Phin” technique—a slow-drip process that produces a rich, aromatic coffee.

The menu will also include innovative drinks inspired by authentic Vietnamese flavors, setting it apart in Dubai’s competitive coffee market.

“We’re not just serving coffee; we’re telling a story. Vietnamese coffee is a culture in itself, and we want to bring that experience to Dubai,” Tobi concluded.

The café’s opening in December 2025 at JLT marks a significant step in promoting Vietnamese specialty coffee in the Middle East.

JDE Peet’s Reports Strategic and Operational Progress, Confirms 2025 Outlook

Posted on October 27, 2025December 6, 2025 by Qahwa World

Amsterdam – Qahwa World

JDE Peet’s N.V. (Euronext: JDEP), the world’s leading pure-play coffee company, announced continued progress in implementing its new brand-led growth strategy and productivity initiatives while reaffirming its 2025 financial outlook.

Strategic and Productivity Initiatives Under Way

On July 1, 2025, JDE Peet’s launched its “Reignite the Amazing” strategy, designed to accelerate brand-led growth and enhance operational efficiency. The company reported solid progress across several fronts:

U.S. Integration: The full integration of the U.S. capsules business into Peet’s Coffee was completed following the discontinuation of the L’OR Barista roll-out in the American market.
Distribution Transition: Peet’s is transitioning from its Direct Store Delivery (DSD) system to a direct central distribution model in the U.S., expected to be completed by the end of the first half of 2026.
Portfolio Optimization: The company exited its low-margin Food Ingredients (B2B) business in Asia.
Manufacturing Footprint: Two additional plant closures were announced—one in northeastern Brazil and another in the northeastern United States—as part of an ongoing global optimization program.
Brand Rationalization: Fifteen long-tail brands are scheduled for transition within the next six months.
Cultural Transformation: JDE Peet’s is reshaping its corporate culture around four newly defined values—Dare to amaze, Own it, Make it simple, and Win together—to foster agility, ownership, and transparency across the organization.

Business Performance Update

The company stated that its overall third-quarter performance was broadly in line with expectations, taking into account anticipated retailer negotiations and customer pre-buying during the first half of the year.

JDE Peet’s reaffirmed its 2025 outlook, citing strong discipline in pricing and cost control that continues to support gross profit and adjusted EBIT. Approximately 96 percent of the second wave of global price negotiations, which began in July, have already been completed.

While green-coffee prices remain significantly elevated and increasingly volatile compared to previous years, JDE Peet’s said it continues to manage these pressures effectively. The company also confirmed the termination of its share-buyback program as of September 1.

Update on Keurig Dr Pepper Transaction

The planned public offer by Keurig Dr Pepper Inc. (KDP) for all issued and outstanding shares of JDE Peet’s is progressing as scheduled:

The regulatory antitrust filing has been submitted in the U.S.
The company has received positive advice from JDE Peet’s Dutch Works Council.
The transaction closing remains expected in the first half of 2026, subject to the satisfaction or waiver of customary pre-offer and closing conditions.

About JDE Peet’s

JDE Peet’s is the world’s largest pure-play coffee company, serving approximately 4,400 cups of coffee per second across more than 100 markets. Guided by its Reignite the Amazing strategy, the company is pursuing brand-led growth through three global power brands—Peet’s, L’OR, and Jacobs—alongside a portfolio of nine local icons.

In 2024, JDE Peet’s generated €8.8 billion in sales and employed more than 21,000 people worldwide.
More information: www.jdepeets.com

Dr. Amani Adam: Coffee Can Be a Remedy—If We Understand It Well

Posted on October 27, 2025December 6, 2025 by Qahwa World

Dubai – Ali Alzakary

In a world where health meets passion and science blends with the senses, Dr. Amani Adam chose an unconventional path — from pharmacy to coffee. She didn’t just drink it; she studied it like a medicine, uncovering its complex chemistry and its effects on mood and body.

Her journey began with a simple question: Why does coffee sometimes make me feel good and other times uneasy? From that question emerged a passion for understanding coffee scientifically, transforming it from a daily beverage into a tool for enhancing mental and physical well-being.

In this exclusive interview with Qahwa World, Dr Amani shares how she brings together science and art in every cup—redefining coffee not as a quick stimulant, but as a balanced and mindful lifestyle.

Join us as we explore how every sip can become a step toward wellness.

You began your career as a pharmacist, then turned toward coffee as a means of promoting health. What led to this bold shift, and how did your medical background influence your passion for understanding coffee’s effects?

The transformation began when I realised that although coffee was my favourite drink, it sometimes affected my health and mood. Instead of giving it up, I decided to explore why through a scientific lens rooted in my pharmacy background. That led me to view coffee entirely differently, as a complex chemical compound that can be understood and optimised. That’s where my passion for linking coffee and health was born.

You faced a major challenge when people told you that you were “too old” to start over at thirty. What helped you turn that doubt into motivation, and how did your MBA shape your vision of new opportunities?

Honestly, that statement was a turning point in my life. Instead of discouraging me, it made me more determined to change. I decided to pursue an MBA because I wanted to combine science with leadership and strategic vision. The degree helped me see opportunities differently and understand how to turn passion into a tangible project with real impact.

Your story is truly inspiring for those thinking about changing their career path. What advice would you give someone hesitant to reinvent themselves, based on your experience?

Don’t wait for the perfect moment — it never comes. Change is always difficult at first, but persistence makes it possible. When I started, very few encouraged me; most thought it was too hard or that no one cared about coffee. But my background in market analysis helped me see the future of coffee in the Middle East as one of the fastest-growing sectors. My goal was to contribute to spreading knowledge in this field. The key is to start small, keep learning, and keep moving. Every challenge is a new opportunity for growth, and the most important thing is to believe in yourself even when others doubt you.

You describe your approach as “enhancing health and mood in every sip.” How do you define functional coffee, and what makes it more than just a stimulating drink?

Functional coffee, for me, is coffee that doesn’t just give us energy but also supports our physical and mental health. It’s coffee prepared with care — from the choice of beans to the brewing method — and enriched with natural elements that boost its nutritional value. Why not make a daily drink a source of wellness? It’s a balance between flavor and function — a lifestyle, not just a beverage.

Many people see coffee merely as a quick energy boost. How do you work through your content to change this perception and present coffee as a tool for daily well-being?

I try to present coffee from a simple, scientific, and engaging perspective. I explain how it can improve mood, focus, and general well-being when consumed mindfully. I share practical tips such as the best time to drink coffee or which type suits different lifestyles and health conditions. I receive many questions about chronic issues like diabetes, hypertension, or digestive problems, and I tailor recommendations to each person’s needs—with great positive feedback.

What are the most common misconceptions about coffee and health that you encounter, and how do you help people make more informed choices?

One of the most common misconceptions is that coffee “harms your health” or “causes dehydration”. The truth depends on the quantity, quality, and preparation method. I always emphasise that coffee can be very beneficial if understood and consumed properly.

You hold two certifications in coffee evaluation. How have they influenced you and placed you at the intersection of science and art in the coffee world?

These certifications completely changed my perspective on coffee. I learnt that evaluation is not only about taste but also about understanding chemical composition, aroma, and flavor. I found myself at the intersection of science and art — where scientific knowledge becomes a sensory experience.

How have these certifications helped you connect flavours with health benefits, such as choosing beans that enhance mood?

They’ve allowed me to identify coffee beans rich in compounds that boost energy or improve mood, such as certain Arabica varieties with high antioxidant levels. I now see coffee as a way to improve mental well-being, not just as a stimulant.

You’re currently pursuing your Q Grader certification. What have you learnd about the relationship between coffee quality (flavour and aroma) and mental health?

I’ve learned that good coffee is not just about refined flavor; it’s a complete experience that starts with aroma and ends with how it makes you feel. High-quality aromas and flavors truly affect the nervous system and mood positively. Many people avoid coffee because they associate it with bitterness — simply because they haven’t discovered the varieties and brewing methods that suit them best.

You launched a digital platform focused on healthy coffee content. What inspired this step, and how do you choose the topics you share with your audience?

I started the platform to share the knowledge I wished I had when I first began. I choose topics based on people’s actual needs — caffeine balance, pre-workout coffee, or its relation to sleep and mood — and I always try to make the information accessible and engaging. I constantly follow the latest research and coffee market trends to translate them into simple, practical insights for my audience.

How do you balance scientific accuracy with simplicity and engagement on social media?

I rely on simplifying information without compromising accuracy. I use a friendly tone, add humor or personal stories, and make science part of everyday life rather than a dry subject.

How do you see the future of functional coffee in the Gulf region, and what global trends in this field excite you the most?

I see a very promising future for functional coffee in the Gulf, especially with the growing awareness of healthy lifestyles. The global trend that excites me most is blending coffee with natural supplements such as probiotics or herbs that enhance energy and mood. I believe the future belongs to coffee that nourishes both body and mind.