Author: Qahwa World

Ethiopia Raises Capital Requirements for Coffee Exporters

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Addis Ababa – September 14, 2025 – (Qahwa World) – The Ethiopian Coffee and Tea Authority (ECTA) has announced sweeping changes to the country’s coffee export regulations, significantly increasing the minimum capital required for exporters. The move, introduced under Directive 1106/2025, aims to professionalize the sector, reduce malpractice, and ensure higher quality standards in Ethiopia’s leading export industry.

Private coffee exporters must now hold a starting capital of 15 million birr, up from just 1 million birr — a 15-fold increase. Trade associations and corporate entities such as joint stock and limited liability companies face an even steeper jump, from 1.5 million birr to 20 million birr, more than 13 times the previous threshold. ECTA stated that previous rules were inadequate to monitor exporters and prevent the misuse of certificates of competence.

In addition to higher financial requirements, all exporters — except farmer exporters — are now obligated to establish an ECTA-certified coffee laboratory for basic quality testing. They must also employ a qualified coffee taster with at least a diploma and a renewed proficiency certificate, with each taster restricted to serving only one dispatcher.

The decision has divided stakeholders. Veteran exporter Semachew Ababu welcomed the directive, saying it would “refine the market” by filtering out under-funded players and ensuring greater consistency in quality for international buyers.

But smaller businesses voiced concerns. Entrepreneur Sosena Desalegin criticized the sudden hike, calling it “impossible to raise that much money overnight for a new business,” warning that it could stifle new entrants and competition.

Independent experts acknowledged the directive’s goal of curbing illegal practices but cautioned against the unintended consequences. “It may limit the sector to a few large players, which is not healthy for long-term growth and diversification,” one expert observed.

The new guidelines came into effect this week and are expected to reshape Ethiopia’s coffee export market, potentially concentrating power in the hands of larger companies while tightening quality controls across the sector.

Kadıköy Becomes the Capital of Coffee as the 11th Istanbul Coffee Festival Kicks Off

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Istanbul, September 14, 2025 (Qahwa World) – Türkiye’s largest celebration of coffee culture, the Türk Telekom Prime Istanbul Coffee Festival, has officially opened in Kadıköy for its 11th edition, transforming the outdoor grounds of Tepe Nautilus into a meeting point for thousands of coffee lovers, professionals, and music enthusiasts. The event, which runs from September 11 to 14, has already drawn crowds eager to explore a world of flavors, innovation, and tradition, making it one of the most anticipated gatherings in the global coffee calendar.

This year’s festival spans an impressive 10,000 square meters and brings together more than 200 brands from Türkiye and abroad, offering visitors free tastings of over 100 varieties of coffee beans sourced from around the world. From the earthy tones of Latin America to the floral complexity of East Africa, the diversity on display highlights both the global reach of coffee and the growing appreciation of specialty brewing among Turkish consumers. Festival founder and Dream Sales Machine Chairman Alper Sesli emphasized the cultural depth of the occasion, noting that while Türkiye is not traditionally a coffee-producing country, coffee has been part of daily life and local identity for nearly five centuries through the unique tradition of Turkish coffee. He explained that this year, discussions have also turned toward the emerging prospect of domestic coffee cultivation, with industry stakeholders, growers, and organic farmers contributing to conversations about production and sustainability.

Alongside tastings, the festival has introduced cutting-edge innovation that points to the future of coffee service. The debut of X BARISTA, an artificial intelligence–powered coffee station created by Thude Robotics, has drawn particular attention. CEO Önder Akyazıcı described the system as a “fourth-generation coffee experience”, blending the artistry of specialty coffee with the precision and consistency of robotics. Developed entirely in Türkiye in both software and hardware, X BARISTA uses sensors to replicate the movements of professional baristas, preparing intricate beverages such as lattes with remarkable accuracy. Akyazıcı underlined that the goal is not to replace human baristas but to improve efficiency, sustainability, and accessibility, and revealed that international orders have already begun.

The atmosphere in Kadıköy reflects the spirit of a growing community. Award-winning barista and Niji Coffee Co. co-founder Alireza Razzaghzadeh praised the festival for its accessibility and inclusivity, pointing out that its location and design allow more people to participate and experience the richness of specialty coffee. He stressed that the Istanbul Coffee Festival plays a central role in promoting the industry, connecting local consumers with global coffee practices, and encouraging professional growth among Turkish baristas.

While coffee remains at the heart of the festival, the event extends beyond the cup to become a celebration of culture, art, and music. The program features live concerts each evening, with performances by beloved artists such as Levent Yüksel, Ceza, Madrigal, and Haluk Levent, drawing large crowds and adding to the festive mood. Workshops and seminars give visitors opportunities to deepen their knowledge of coffee preparation and culture, while interactive tastings provide a chance to compare beans and brewing methods. The blend of education and entertainment makes the festival a dynamic experience that appeals to both seasoned professionals and newcomers to the world of coffee.

For the first time in its history, the festival has also introduced a Türk Telekom Children’s Area, offering family-friendly activities designed to make the event inclusive for all ages. Meanwhile, the Türk Telekom Prime Lounge has become a hub for relaxation and interaction, offering refreshments, competitions, and opportunities for visitors to engage with coffee culture in new and playful ways.

From the aroma of freshly ground beans rising above Kadıköy to the sight of a robotic barista preparing precise pours, the Istanbul Coffee Festival 2025 captures the tension between heritage and innovation that defines today’s coffee world. It is a space where traditional Turkish coffee brewed in hot sand meets futuristic AI-driven technology, where music and community blend with workshops and serious industry discussions, and where the joy of discovery fuels both conversation and culture. Eleven years after its founding, the festival has not only grown into a major international event but also strengthened Istanbul’s position as a regional hub for coffee appreciation and creativity.

“Star Bux” Defeats Starbucks After 12-Year Legal Battle

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Karachi – September 14, 2025 – Qahwa World – In a remarkable conclusion to one of the most unusual brand disputes in the coffee industry, a Pakistani café named “Star Bux” has won a 12-year-long legal battle against the global coffee giant Starbucks. The verdict, delivered by the Pakistani court, has not only ended a prolonged legal fight but has also raised important questions about culture, identity, and the limits of trademark law.

The story began in 2013 when Rizwan Ahmed and Adnan Yousuf opened a café in Karachi under the name “Star Bux.” The café’s logo immediately drew attention for its playful resemblance to Starbucks. Instead of the familiar mermaid encircled in green, “Star Bux” featured the face of a mustached man inside a circular green emblem. This visual and phonetic similarity sparked widespread discussion, with some finding it amusing while others considered it too close for comfort. Starbucks, which had not yet opened outlets in Pakistan, quickly filed a complaint, arguing that the café’s identity could mislead consumers and weaken its globally recognized brand.

Starbucks based its case on the established international framework of trademark protection, insisting that “Star Bux” could cause confusion among customers who might assume a link between the two businesses. The company argued that such similarities represented trademark dilution and could undermine the uniqueness of its brand image, even if customers were not directly deceived. The stakes were high: Starbucks was protecting one of the most famous brands in the world, while “Star Bux” defended its right to local identity and creative expression.

The café’s founders, however, presented an unusual but powerful defense. They claimed their brand was not an imitation but a form of parody. According to them, the choice of name and logo was meant as a cultural and humorous statement, not an attempt to deceive customers or steal market value. They highlighted the differences in fonts, artistic styles, and even the character at the center of their logo—a mustached man instead of a mythical figure. Their menu also went beyond coffee, featuring burgers, pasta, pizza, and even items with humorous names inspired by Pakistani culture, underscoring their effort to create a distinct identity rather than a copy of Starbucks.

Over time, the café made small adjustments to its visual identity to further reduce similarities, while adding disclaimers clarifying that it had no connection to Starbucks. These changes reinforced the claim that “Star Bux” was a parody brand rooted in local culture and humor. What might have started as a playful idea eventually turned into a cultural symbol, attracting attention on social media and sparking debates on intellectual property and creative freedom.

After years of hearings and legal back-and-forth, the court finally ruled in favor of the Karachi café. The judge recognized parody as a legitimate form of artistic and cultural expression under Pakistani law, stating that it did not constitute a violation of trademark protections. The ruling emphasized that there were enough visual and conceptual differences between the two brands to prevent real confusion among consumers, and that global corporations must also recognize the role of local culture and creativity.

The outcome represents a rare victory for a small business against a multinational powerhouse. The case has sparked international debate on how far trademark protections should extend, and whether global companies should always be allowed to enforce their rights in markets where local culture gives rise to parody and satire. It also highlights the importance of consumer perception: whether people truly believe two brands are connected, or whether they can recognize parody as parody.

The story of “Star Bux” is no longer just about a trademark dispute. It has become an emblem of how cultural identity and humor can challenge global corporate dominance. By winning this case, the café has established itself as more than a local business—it is now a symbol of resilience, creativity, and the power of parody to stand up to one of the world’s most influential coffee brands.

Twelve years after the first complaint, “Star Bux” has proven that even the smallest businesses can win against global corporations when their case is rooted in originality, culture, and authenticity. This legal battle will be remembered not only as a fight over names and logos but as a story about how creativity, humor, and local heritage can triumph over corporate might.

The Complete Guide to Coffee Cupping

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Coffee cupping is no longer just a closed ritual reserved for industry professionals; it has become a universal language spoken by everyone who lives within the coffee world. From roasting labs in global capitals to specialty cafés across continents, the scene repeats itself: rows of identical cups, noses leaning in to inhale, spoons clinking against the surface as they break the crust to reveal hidden aromas. These sessions are no longer limited to determining quality alone—they have become a mirror of coffee’s reputation, a decisive factor in its market value, and the stage where a bean’s future is determined. Cupping today is both a cultural practice and an economic force, shaping the journey of coffee from the farm to the consumer.

In this complete guide, we take you step by step into the heart of this unique ritual: from its historic beginnings in Yemen, through the modern protocols set by the Specialty Coffee Association (SCA), to the tools, methods, and skills required to master it. This is a comprehensive reference for anyone seeking to understand cupping—whether you are a professional aiming for quality control, or an enthusiast eager to experience coffee with a new perspective.

What Is Coffee Cupping?

Coffee cupping is the standardized method used worldwide to evaluate and score coffee quality. Originally created as a tool for quality control, it has since become the shared language of the coffee industry, enabling exporters, importers, roasters, and quality specialists to communicate in precise terms about a coffee’s characteristics.

Unlike other brewing methods that may mask or alter certain traits, cupping exposes coffee in its purest form. It is systematic, repeatable, and designed to reveal both the strengths and defects of a coffee.

History and Origins

The roots of cupping trace back to 15th-century Yemen, where Sufi mystics first prepared coffee as a beverage to help them stay awake during long nights of worship. From Yemen’s mosques and learning circles, coffee entered daily life and spread through the port of Mokha to the wider world. By the 16th century, coffeehouses in Mecca, Cairo, and Istanbul had become cultural hubs, where comparing and discussing coffee quality laid the groundwork for what we now call cupping.

In the 19th century, as global trade expanded, European and American trading houses began formalizing evaluation methods to assess lots before purchase. This marked the beginning of systematic cupping as a commercial tool.

By the 1980s, the Specialty Coffee Association (SCA) introduced a unified protocol with standardized forms and scoring systems, which remain the global benchmark today.

✦ Did You Know?

Yemen was the first country in history to transform coffee from a wild fruit in the Ethiopian highlands into a global beverage. In the 15th century, Yemeni Sufi mystics drank coffee to sustain their spiritual practices, and from cities like Aden and Sana’a it became a part of everyday life. Through the port of Mokha, coffee was exported to the Hijaz, Egypt, the Ottoman Empire, and later Europe.
Because coffee in Yemen was never “just a drink,” early merchants and scholars began to compare its flavors and qualities. These early practices formed the very first seeds of what we now know as coffee cupping.

The Science Behind Cupping

Cupping is effective because it is precise and controlled:

  • Ratio: 8.25 g of coffee per 150 ml water (1:18.18).

  • Water Temperature: 200°F (93°C).

  • Extraction Yield: 18–22% of soluble compounds.

  • Immersion Method: No filtration, allowing oils and fine particles to remain for full sensory evaluation.

Essential Equipment

Required:

  • Identical cupping bowls (7–9 oz, ceramic or glass)

  • Deep cupping spoons (non-reactive, traditionally silver-plated)

  • Burr grinder for consistent particle size

  • Precision scale (accurate to 0.1 g)

  • Timer and thermometer

  • Filtered water with balanced mineral content

  • Spittoon for expectoration

Optional but Helpful:

  • SCA cupping forms for scoring

  • Sample trays for green or roasted beans

  • Aroma kits for sensory training

The Cupping Protocol

1. Preparation

  • Grind coffee medium-coarse (similar to French press).

  • Dose 8.25 g per 150 ml water.

  • Prepare at least five bowls per sample for consistency.

2. Dry Fragrance

  • Smell the dry grounds.

  • Record intensity and quality of aromas.

3. Adding Water

  • Pour hot water at 200°F (93°C) over the grounds.

  • Fill to the rim and start a 4-minute timer.

  • Observe the bloom and crust formation.

4. Breaking the Crust (at 4 minutes)

  • Gently stir the crust with a spoon.

  • Inhale the released aromatics.

  • Rinse spoon between samples.

5. Skimming

  • Remove floating grounds and foam.

  • Leave a clean surface for tasting.

6. Tasting

  • Taste at three temperature stages:

    • Hot (160–140°F): acidity and balance.

    • Warm (120–100°F): complexity and depth.

    • Cool (70–80°F): sweetness and aftertaste.

Spitting is recommended to prevent palate fatigue.

Evaluation Categories

  • Aroma/Fragrance (0–10): Dry vs. wet notes.

  • Flavor (0–10): Core taste impression.

  • Aftertaste (0–10): Lingering finish.

  • Acidity (0–10): Brightness and vibrancy.

  • Body (0–10): Texture and weight.

  • Balance (0–10): Harmony of attributes.

  • Uniformity (0–10): Consistency across cups.

  • Clean Cup (0–10): Absence of defects.

  • Sweetness (0–10): Natural pleasantness.

  • Overall (0–10): Holistic impression.

SCA Scoring Scale:

  • 90–100: Outstanding (competition grade)

  • 85–89.99: Excellent (specialty)

  • 80–84.99: Very good (specialty)

  • 75–79.99: Acceptable but below specialty

  • <75: Commodity

Common Defects

  • Earthy/Musty – poor drying or storage.

  • Woody/Papery – aged or oxidized beans.

  • Sour/Fermented – over-fermentation or under-roasting.

  • Astringent – harsh, dry mouthfeel.

  • Phenolic – chemical or medicinal notes.

Advanced Cupping Practices

  • Triangulation: Identify the odd sample out.

  • Blind Cupping: Remove bias by hiding origin and process.

  • Comparative Cupping: Taste multiple coffees side by side.

  • Calibration Sessions: Align results among multiple cuppers.

Professional Applications

  • Quality Control: Monitoring roast profiles and detecting defects.

  • Trading: Determining value and setting prices.

  • Competitions: Used in Cup of Excellence and Q Grader certification.

Building Your Skills

  • Cup regularly to develop sensory memory.

  • Train with aroma kits and known flavor standards.

  • Participate in group sessions for calibration.

  • Document notes carefully and consistently.

The Future of Cupping

Technology is enhancing tradition:

  • Digital apps for recording and analyzing scores.

  • Spectral and chemical analysis for defect detection.

  • Virtual cuppings and remote evaluations.

  • AI-assisted flavor recognition.

Yet the human sensory experience remains irreplaceable. At its core, cupping is a ritual that connects farmers, roasters, and consumers across the globe.

Conclusion

Coffee cupping is both science and art. It began in Yemen in the 15th century, evolved through centuries of global trade, and today stands as the universal standard for coffee evaluation.

Whether you are a professional searching for precision or an enthusiast eager to deepen your appreciation, cupping is the gateway to understanding coffee at its most profound level.

Every sip tells a story—and through cupping, you become the storyteller.

Tariff-Fueled Price Hikes Hit U.S. Consumers

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New York, September 13, 2025 – Qahwa World –U.S. consumers are beginning to feel the full impact of the Trump administration’s sweeping tariffs, as new data shows prices rising sharply across a range of imported goods.

The Consumer Price Index (CPI) climbed 2.9% in August compared to a year earlier, marking the fastest inflation rate since President Trump’s second inauguration in January. Analysts say the acceleration reflects tariffs filtering through the economy, with heavily imported goods seeing the steepest increases.

Although tariffs were first announced in April on what Mr. Trump dubbed “Liberation Day,” their implementation was delayed as trade negotiations continued. Many businesses initially stockpiled goods or absorbed costs to shield consumers. That strategy is now waning, according to the Federal Reserve’s latest Beige Book, which found widespread price hikes linked to tariffs in August.

Beth Hammack, president and CEO of the Federal Reserve Bank of Cleveland, told CBS News that companies are increasingly forced to pass along higher costs: “Some businesses have no choice but to start passing on tariff-related costs to consumers.”

Major retailers including Home Depot, Macy’s, and camera maker Nikon have already confirmed price increases. EY-Parthenon chief economist Gregory Daco noted that while many businesses initially shouldered the burden, “there is a limit to how long and how much of that they can do.”

The White House insists inflation remains contained. Spokeswoman Karoline Leavitt highlighted that overall CPI is tracking at a 2.3% annualized rate since Mr. Trump took office and pointed to easing wholesale inflation. She credited the administration’s policies, citing “historic tax cuts, massive deregulation, and energy dominance” as drivers of growth.

Goods Most Affected

August CPI data shows sharp increases in categories reliant on imports, including:

  • Coffee: +21% (Brazilian beans now face a 50% tariff; the U.S. imports 80% of its unroasted coffee from Latin America).

  • Audio equipment: +12%

  • Household furniture: +10%

  • Bananas: +6.6%

  • Women’s dresses: +6.2%

  • Watches: +5.6%

  • Motor vehicle parts: +3.4%

Pressure on Households

With wages rising more slowly, the tariff-driven costs are squeezing lower-income families. Heather Long, chief economist at Navy Federal Credit Union, warned, “Food, gas, clothing and shelter all had big cost jumps in August. And this is only the beginning of the price hikes.”

Consumers like Clara Moore, a researcher from Newark, New Jersey, are already feeling the strain. She said her grocery bills climbed from $175 to $250 in the past year, forcing her to cut back on streaming services and discretionary purchases.

Economists expect inflationary pressure to persist through year-end, with Oxford Economics’ Ryan Sweet predicting that consumers will absorb about two-thirds of the tariff costs: “You’ll see more of the tariffs passed on to consumers with each passing month.”

British Airways Bans Crew from Drinking Coffee in Public Under New Rules

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London, September 13, 2025 – Qahwa World – British Airways (BA) has introduced strict new appearance and conduct rules for its cabin crew, including a ban on drinking coffee or other beverages in public while in uniform. Under the updated policy, staff may only consume water outside designated areas, and even then, it must be done discreetly.

The rules apply to both flight attendants and pilots, effectively ending the common sight of crew members grabbing pre-flight coffees at London Heathrow. Drinks such as coffee, tea, or soda are now restricted to cafeterias or crew rest areas, with consumption in public passenger areas explicitly prohibited.

According to British Airways, the move is aimed at reinforcing a professional and consistent image. The guidelines also extend to grooming standards, prescribing acceptable shades of nail polish, lipstick, hairstyles, and eyewear.

The airline’s recently introduced uniform, designed by Savile Row tailor Ozwald Boateng, has already sparked debate. A sheer blouse included in the collection drew complaints from staff, leading the company to revise guidance on undergarments and promise fabric modifications after union pressure.

British Airways’ approach contrasts with industry trends, as many airlines have recently relaxed appearance standards, easing requirements around makeup, footwear, and other personal details.

The new regulations also address commuting practices. BA staff are barred from wearing uniforms while commuting on the airline’s flights, though crew from other airlines remain permitted to do so, prompting frustration among employees.

In addition, social media restrictions have been tightened. Cabin crew are now banned from taking photos, videos, or selfies in hotel rooms during layovers, with the airline warning of potential security risks. Earlier restrictions already prohibited staff from posting content taken on board, at check-in, or while moving through airports. Violations could result in disciplinary measures, including dismissal.

The comprehensive rules package highlights ongoing debates within the aviation industry over professional appearance, workplace culture, and the balance between corporate image and employee freedoms.

Brazil’s Dryness Continues to Fuel Global Coffee Price Surge

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Dubai, September 12, 2025 – Qahwa World – Global coffee markets surged sharply on Friday, with December arabica futures climbing +10.75 cents (+2.78%) to a four-month high and November robusta futures rising +$80 (+1.77%) to a one-and-a-half-week peak.

The rally is being driven primarily by ongoing drought in Brazil, the world’s largest coffee producer. Weather agency Somar Meteorologia reported that Minas Gerais, Brazil’s largest arabica-producing state, received no rainfall during the week ending September 6 — a critical period just ahead of the flowering stage for coffee trees.

A stronger Brazilian real added further bullish momentum, rallying to a 15-month high against the US dollar on Friday. A stronger real typically discourages coffee exports, as producers are less incentivized to sell abroad.

In the United States, concerns over tighter supplies are mounting as buyers cancel new contracts for Brazilian beans following the imposition of 50% tariffs on imports. Roughly one-third of America’s green coffee supply comes from Brazil, making the tariffs a significant disruptor for the US market.

Tightness in ICE-monitored inventories has also supported prices. Arabica stocks fell to a 16-month low of 669,251 bags, while robusta inventories declined to a two-week low of 6,557 lots.

Adding to the bullish outlook, Brazil’s crop forecasting agency Conab cut its 2025 arabica production estimate by -4.9% to 35.2 million bags from its May forecast of 37 million. Total Brazilian coffee output for 2025 was also revised lower by -0.9% to 55.2 million bags.

On the trade side, the International Coffee Organization (ICO) reported that global exports in July fell -1.6% year-on-year to 11.6 million bags. Cumulative exports from October to July slipped -0.3% year-on-year to 115.6 million bags.

Brazil’s July shipments added more pressure to the supply side. The Trade Ministry reported that unroasted coffee exports dropped -20.4% year-on-year to 161,000 metric tons. Exporter group Cecafe confirmed a steeper fall, with green coffee exports plunging -28% to 2.4 million bags. Arabica exports dropped -21% while robusta exports plunged -49%. Cecafe added that total July shipments fell -28% to 2.7 million bags, while cumulative January–July exports fell -21% to 22.2 million bags.

Meanwhile, Brazil’s harvest is nearly complete. Cooxupé, the country’s largest coffee cooperative, reported that 97% of its members’ harvest was completed by September 5. Separately, consultancy Safras & Mercado noted that the national 2025/26 harvest reached 99% by August 20, including 100% completion of robusta and 98% of arabica.

In Vietnam, the world’s second-largest producer, 2023/24 coffee output fell -20% year-on-year to 1.47 million metric tons, the smallest crop in four years. Exports in 2024 fell -17.1% to 1.35 million metric tons. However, the General Statistics Office reported that January–August 2025 exports rose +7.8% to 1.14 million metric tons.

Looking ahead, the USDA’s Foreign Agricultural Service (FAS) projected on June 25 that global coffee production in 2025/26 will rise +2.5% year-on-year to a record 178.68 million bags. The forecast includes a -1.7% decline in arabica to 97.02 million bags and a +7.9% increase in robusta to 81.65 million bags. Brazil’s 2025/26 crop is expected to rise +0.5% to 65 million bags, while Vietnam’s production is forecast to grow +6.9% to 31 million bags, a four-year high. Global ending stocks are forecast to rise +4.9% to 22.8 million bags, up from 21.7 million in 2024/25.

However, trader Volcafe has issued a more cautious outlook, projecting a global arabica deficit of -8.5 million bags in 2025/26, compared with a -5.5 million bag deficit in 2024/25. This would mark the fifth consecutive year of deficits for arabica, underscoring structural supply concerns.

The combination of Brazil’s drought, lower exports, shrinking inventories, and global trade pressures highlights the fragility of the balance between supply and demand — setting the stage for further volatility in one of the world’s most important agricultural commodities.

Black Rock Coffee Bar Raises $294 Million in Nasdaq Debut, Surpassing Expectations

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Dubai – 12 September 2025 – Qahwa World – Black Rock Coffee Bar, the Arizona-based café chain, has made a strong entrance into the public markets with its initial public offering (IPO) on the Nasdaq Global Market, raising $294.1 million — above its original $265 million target.

The chain sold 14.7 million shares at $20 each, higher than the marketed range of $16–18, securing a market valuation of $956.3 million, compared to the $861 million it had projected earlier this month. Trading begins today under the ticker symbol BRCB, with underwriters also holding an option to purchase up to 2.2 million additional shares at the same price.

Founded in 2008, Black Rock Coffee Bar has grown steadily to operate 160 company-owned stores across seven US states: Arizona, California, Colorado, Idaho, Oregon, Texas, and Washington. The company intends to use the IPO proceeds to fuel its ambitious expansion plans, aiming to grow its network to 1,000 outlets by 2035.

The chain has demonstrated strong financial performance. In 2024, revenues rose 21% to reach $161 million. By August 2025, revenue for the first half of the year climbed 24% year-on-year to $95 million, with like-for-like sales growing 10.1%.

With its IPO success and solid growth trajectory, Black Rock Coffee Bar positions itself as a rising force in the US coffee market, aiming to challenge larger competitors through rapid expansion and a focus on company-owned outlets.

Starbucks Loses Coffee Battle in China and Prepares to Sell Its Unit

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Beijing – September 11, 2025 – Qahwa World – Reuters has revealed that Starbucks, the world’s largest coffee chain, is preparing to sell a controlling stake in its China operations in a deal valued at around $5 billion. The decision marks one of the most dramatic turns in the company’s history as slowing sales and intensifying competition from local rivals force the Seattle-based giant to rethink its strategy in its second-largest market.

According to sources cited by Reuters, Starbucks has drawn up a shortlist of five investment firms: Carlyle Group, EQT, HongShan Capital Group (HSG), Boyu Capital, and Primavera Capital. These firms are expected to submit binding bids in early October, with a final agreement anticipated by the end of next month. Financial analysts estimate that Starbucks China will generate between $400 million and $500 million in EBITDA this year, which supports a valuation close to $5 billion.

For years, China was considered the crown jewel of Starbucks’ international growth, with the company expanding to nearly 7,800 stores, representing almost 20% of its global footprint and around 8% of group revenues. But the tide has turned. Data from Euromonitor shows the company’s market share plunged from 34% in 2019 to just 14% in 2024, as local players like Luckin Coffee, Cotti Coffee, and Lucky Cup captured millions of consumers with lower prices, digital apps, and aggressive promotions.

Despite this decline, Starbucks has no plans for a full exit. The company intends to retain a minority stake in its Chinese unit while keeping its coffee roasting facility to safeguard quality standards. This strategy will allow Starbucks to share financial and operational risks with local partners while maintaining a foothold in a market with immense long-term potential.

The shortlisted bidders bring strong experience in food and beverage operations. HSG owns a stake in Heytea, China’s 4,300-store tea chain. Carlyle Group operates South Korea’s 1,700-store A Twosome Place and previously held a stake in McDonald’s China. Primavera Capital has invested in Yum China, EQT formerly owned global foodservice operator SSP, and Boyu Capital is a backer of e-commerce giant Alibaba.

The sale of a controlling stake in Starbucks China represents more than just a financial transaction—it is a strategic turning point. Once viewed as a symbol of Western modernity in China, Starbucks now finds itself forced into a restructuring move to secure its survival in a market where domestic brands are growing at breakneck speed. For investors, the deal offers a rare chance to gain access to a multibillion-dollar coffee market that continues to expand, though marked by fierce competition and price-sensitive consumers.

Binding offers are due in early October, with a final decision expected by the end of the month. Whatever the outcome, one fact is clear: Starbucks is losing the coffee battle in China and entering a new phase of forced partnerships and strategic recalibration that could reshape not only its presence in the country but also the global coffee landscape.

Dubai to Host Public Cupping of Best of Yemen 2025 Coffees

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DUBAI – 11 September 2025 – Qahwa World – Coffee enthusiasts in Dubai are invited to a unique public cupping showcasing the Best of Yemen 2025 auction coffees, curated by Qima Coffee.

The event will take place on 12 September 2025 at 3:00 p.m. at The Roasteria, offering attendees the chance to taste some of Yemen’s rarest and most celebrated coffee lots. Organized in collaboration with Toga Coffeehouse and Biru Roast, the session highlights the cultural and agricultural legacy of Yemeni coffee under the theme “Living Legacy.”

Yemeni coffee, considered one of the most prized origins in the world, has long been treasured for its distinct flavors and deep heritage. This year’s Best of Yemen edition promises an exceptional line-up of coffees, sourced directly from Yemeni farmers and brought to global audiences through Qima Coffee’s auction platform.

The cupping aims to connect Dubai’s coffee community with Yemen’s centuries-old coffee tradition, while allowing participants to experience firsthand why Yemeni coffee continues to captivate connoisseurs worldwide.

“Come and taste rare gems of coffee by Qima Coffee,” the organizers announced, extending an open invitation to all who appreciate specialty coffee.

India’s Coffee Shop Market Rises as Homegrown Brands Gain Ground

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New Delhi, 11 September 2025 – Qahwa World – India’s branded coffee shop sector is undergoing remarkable growth, highlighting both the strength of global players and the rise of domestic champions. New industry data shows the market expanded by 12.7% over the past year, adding more than 600 new outlets to reach a nationwide total of 5,339 branded coffee shops. This surge underscores the growing appetite for café culture in the world’s most populous nation.

Market leaders and shifting dynamics

At the forefront is Tata Starbucks, which operates 480 outlets across India, securing its position as the market leader. It is closely followed by Barista with 465 stores, while Café Coffee Day remains in third place with 425 stores, though it continues to shrink in scale due to financial pressures.

India’s branded coffee landscape is not just defined by large chains. Among the 104 branded operators currently active, nearly four in five are homegrown, demonstrating the growing dominance of domestic brands. Boutique names such as Blue Tokai Coffee Roasters, Third Wave Coffee, and Subko have built reputations by spotlighting India’s coffee-growing heritage, while affordable brands like Nothing Before Coffee, abCoffee, and First Coffee attract younger professionals seeking value-driven options.

Fastest movers in the market

Two local chains stand out for their rapid expansion: Third Wave Coffee and Café Buddy’s Espresso. Each grew by 56 outlets in the past year, bringing their store counts to 172 and 145 respectively. Their rise reflects the strong momentum of Indian-owned businesses as they capture consumer loyalty.

Consumer preferences: social and experiential

Unlike in many Western countries, takeaway culture remains limited in India. Coffee shops are primarily social spaces where family and friends gather, with nearly one-third of visits taking place after 5 p.m. The experience comes at a premium: average spending per visit, including food, is ₹660.86 ($7.53), while beverage-only visits average ₹426.22 ($4.85).

Beyond coffee shops, coffee also plays a growing role in restaurant culture, with nearly 75% of surveyed consumers reporting that they ordered coffee in restaurants over the past year. This has encouraged international players to adapt, with UK-based Pret A Manger launching its first-ever full-service restaurant format in India earlier this year.

A market with global potential

India’s demographics provide fertile ground for future growth. With a population of 1.45 billion, more than half of whom are under 30, and a strong base of coffee-growing regions, the country is poised to become a key global hub for coffee commerce.

Projections indicate that the branded coffee shop market will exceed 6,100 outlets by 2026, and is on track to cross 10,000 outlets by 2030. Analysts forecast a 13.2% compound annual growth rate (CAGR) over the next five years. Coffee-focused chains are expected to expand at 15% CAGR, surpassing 8,050 outlets, while food-led operators will grow at around 7% CAGR, reaching nearly 1,860 stores.

Coffee’s future in India

India’s shift from a tea-first nation to a thriving coffee culture is unmistakable. While global chains such as Starbucks and Costa Coffee initially brought premium café experiences to the country, domestic brands are now setting the pace. By blending modern hospitality with local roots, these operators are shaping India’s evolving identity as a coffee destination.

With rising incomes, urbanization, and a new generation of coffee drinkers seeking aspirational experiences, India is set to become one of the world’s most dynamic coffee markets. From metropolitan hubs like Delhi, Mumbai, and Bengaluru to second- and third-tier cities, coffee culture is spreading fast — and the momentum shows no signs of slowing.