Category: Studies

Coffee drying is a crucial part of post-harvest processing. After harvesting, coffee cherries contain a high moisture content—typically 50–60%. This must be reduced to a safe storage level of around 10–12% to prevent mold, bacterial growth, and premature spoilage. But drying does more than just reduce water—it preserves the cellular and chemical structure of the bean, allowing roasters to unlock its full sensory potential.

Improper drying leads to:
– Uneven roasting due to moisture inconsistency
– Loss of volatile aromatic compounds
– Increased risk of “quakers” (undeveloped beans)
– Shorter shelf life
– Muted or imbalanced cup profiles

Drying, therefore, plays a key role in green coffee stability, flavor development, and overall cup quality.

The Four Phases of Coffee Drying Explained

1. Initial Surface Drying

Immediately after depulping or washing (in washed and honey processes), beans are spread in thin layers under the sun to allow surface moisture to evaporate quickly. This phase is crucial to avoid fermentation-related defects.

Optimal Tools: Concrete patios, African beds, solar dryers
Ideal Conditions: Dry, sunny weather with moderate airflow
Duration: 1–2 days depending on climate and method

2. Gradual Internal Drying

Once surface moisture is removed, the beans are heaped into thicker layers. Turning becomes essential to ensure uniformity. Here, solar radiation must be controlled to avoid excessive temperatures above 40°C, which can kill living cells within the beans and lead to uneven drying.

Turning Schedule: Every 30–60 minutes during peak heat
Moisture Target: 20–16%
Risk: Beans become increasingly sensitive to heat and microbial imbalance

3. Resting or Stabilization

At around 16–17% moisture, coffee is rested—either in shaded heaps or designated storage areas. This resting stage is critical for internal moisture redistribution, allowing the entire batch to stabilize before final drying.

Scientific Insight: Research by Professor Flávio Borém shows that resting enhances uniformity and influences the formation of volatile aromatic compounds, especially in natural and honey-processed coffees.

Sensory Benefit: Reduces “green” or herbal notes often associated with excess moisture

4. Final Drying Phase

This is the slowest and most delicate part of the process. Beans are again spread thinly and dried slowly to reach a safe moisture content (10–12%). Methods like the “volcano” drying technique—where beans are mounded like a cone and carefully turned—help minimize sun exposure while allowing air circulation.

Best Practice: Dry under mild temperatures (<35°C)
Post-drying Rest: 15–30 days in storage to allow moisture equilibration

How Drying Affects Roasting and Cup Quality

Uniformly dried coffee beans roast evenly. Uneven drying, by contrast, causes some beans to roast faster than others—leading to underdeveloped flavors, bitterness, or even burnt notes.

Two moisture distribution profiles illustrate this clearly:
– Wide Spread: Same average moisture, but includes over-dried and under-dried beans. Results in inconsistent roasting.
– Narrow Spread: Uniform moisture content across the batch. Ensures even heat transfer and flavor clarity.

Key Insight: Single moisture readings can be misleading. Understanding the distribution is essential for quality control.

From Drying to Roasting: A Continuum of Quality

Dionathan emphasizes that post-harvest processes and roasting are inseparable. At Aracaçu and Caxambu farms, drying is treated not just as a technical task but as a craft rooted in care. Coffees rest for at least 20 days after drying—not only to stabilize but to pay respect to the bean’s life cycle.

This respectful approach leads to:
– Better flavor development
– Longer green coffee shelf life
– Higher scoring lots
– More transparency and traceability

Natural vs. Washed Coffee: Drying Makes the Difference

Drying methods differ by processing style:
– Natural Coffees: Dried with fruit skin intact, allowing fermentation to enhance sweetness and complexity
– Washed Coffees: Pulped and cleaned before drying, typically brighter and more acidic in profile
– Honey Processed: Partial mucilage retention, offering a balance of body and acidity

Each method requires its own drying curve and monitoring strategy. Understanding these differences is key to producing consistent, high-quality lots.

The Role of Infrastructure: Patios, Beds, and Climate

The drying environment—whether brick patios, raised beds, greenhouses, or mechanical dryers—directly impacts the rate and uniformity of drying. Microclimates, altitude, and air circulation all play a role.

Altitude Advantage: Higher altitudes with cooler temperatures enable slower, more controlled drying—ideal for premium specialty coffees.

Raised Beds: Promote airflow from above and below, reducing microbial buildup

Concrete vs. Brick Patios: Each retains heat differently, influencing drying speed and bean exposure

Final Thoughts: Drying as the Hidden Hero

Drying is not just a post-harvest step—it is a bridge between farming and roasting. It determines whether a coffee reaches its full potential or falls short. Understanding the science and philosophy behind drying helps producers, roasters, and buyers align expectations and improve outcomes.

 

By Dr. Steffen Schwarz | Coffee Consulate – Applied Coffee Science

Deep within Colombia’s lush coffee-growing regions—where humid air mingles with volcanic soil and the aroma of ripe coffee cherries—an invisible transformation unfolds inside each bean. It’s not just fermentation shaping the taste of your morning brew; it’s a microscopic migration of acids and sugars that redefines our understanding of flavor development in coffee.

Recent research led by scientists at Cenicafé and the University of Caldas has uncovered a crucial mechanism behind coffee’s flavor complexity: the diffusion of organic compounds from the mucilage (a sticky, sugar-rich layer surrounding the bean) into the bean’s endosperm during fermentation. This process goes far beyond surface interaction—it’s a journey of molecules, altering the coffee from the inside out.

The study focused on the Castillo variety of Coffea arabica grown in Chinchiná, in the Colombian Andes. Researchers exposed cherries at three stages of ripeness to extended fermentation under tightly controlled conditions. Using advanced carbon isotope tracing, they monitored how compounds such as citric, malic, quinic, tartaric, acetic, and lactic acids—along with sugars like glucose, fructose, and sucrose—moved from the mucilage into the beans.

The findings were striking. While citric, malic, and quinic acids remained relatively stable within the bean, the levels of tartaric and acetic acids increased significantly with time. This confirmed that these acids weren’t just produced externally—they diffused into the bean during fermentation.

This reveals a critical but often overlooked mechanism in coffee processing: mass transfer by diffusion. Unlike mixing or stirring, this is a silent chemical process, occurring under solid-state fermentation conditions—without agitation, without convection, but driven by gradients in chemical potential.

Understanding this migration could transform how producers manage fermentation. For instance, acetic acid adds brightness in small amounts but can overpower a cup if excessive. Tartaric acid, known for its sharp grape-like flavor, can similarly be used to modulate taste. Meanwhile, while most sugars are metabolized by microbes during fermentation, their byproducts leave flavor footprints in the bean.

Temperature and fermentation time are key to this delicate process. Lower temperatures slow down diffusion—much like syrup thickening in a cold room—while higher temperatures speed it up but can also accelerate microbial instability. This balance between physical chemistry and microbiology is crucial to refining cup quality.

These insights shift the narrative of coffee processing. Fermentation is no longer merely an external microbial event—it is a chemical conversation between the bean and its surrounding mucilage. For producers, roasters, and baristas, understanding this internal transformation offers new tools for controlling flavor development with precision.

Because every remarkable cup of coffee doesn’t begin at the roastery—it begins with thousands of invisible steps, many of which happen deep inside the bean.

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Scientific References:

• Osorio, V., Medina, R., Acuña, J.R., Pabón, J., Álvarez, C.I., Matallana, L.G., & Fernández-Alduenda, M.R. (2023). Transformation of organic acids and sugars in the mucilage and coffee beans during prolonged fermentation. Journal of Food Composition and Analysis, 123, 105551. https://doi.org/10.1016/j.jfca.2023.105551

• Kregiel, D., Dziekonska-Kubczak, U., Czarnecka-Chrebelska, K., & Pielech-Przybylska, K. (2025). Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts. Molecules, 30, 2319. https://doi.org/10.3390/molecules30112319

The global coffee market continued its complex trajectory in May 2025, with slight adjustments in prices and exports reflecting the delicate balance between improving supply chains, mixed demand trends, and broader economic uncertainties.

According to the latest Coffee Market Report released by the International Coffee Organization (ICO), the ICO Composite Indicator Price (I-CIP) averaged 334.41 US cents per pound in May—slipping by just 0.4% compared to April. Despite this minor decline, prices remain significantly elevated year-over-year, standing 60.5% higher than in May 2024.

Arabica Holds Ground, Robusta Retreats

While Robusta coffee experienced a notable 3.5% price decline, dipping to 237.76 US cents/lb, Arabica varieties saw modest gains:

• Colombian Milds: 395.59 US cents/lb (+0.4%)

• Other Milds: 397.84 US cents/lb (+1.3%)

• Brazilian Naturals: 380.02 US cents/lb (+0.5%)

The arbitrage between New York and London futures widened by 6.6% to 143.58 US cents/lb. Meanwhile, market volatility stabilized slightly, with I-CIP intra-day variation averaging 11.1%.

Shifting Export Patterns: Brazil Slows, Africa Surges

Global green coffee exports in April 2025 totaled 10.2 million bags, down 6.8% from April 2024. The decline was largely driven by a 14.4% drop in Brazilian Naturals. Robustas also decreased by 5.8%, primarily due to Brazil’s dramatic 86.4% fall in Robusta exports.

In contrast, the Colombian Milds and Other Milds categories grew modestly, with Kenya and Ethiopia leading the gains. Kenyan exports soared 14%, marking a 24-year record for the country.

The share of Arabica in total green bean exports increased from 59.9% to 63.3%, further underscoring consumer preference for higher-end coffee despite inflationary pressures.

Regional Highlights

• Africa: Exports surged 30.2% to 1.8 million bags. Ethiopia and Uganda led the way, buoyed by strong harvests and high global prices.

• Asia & Oceania: Up 8.3%, with Indonesia and Vietnam showing double-digit growth in response to elevated Robusta prices.

• South America: Down 28.4% as Brazil’s exports fell sharply, partly due to ongoing port delays. This marked the sixth consecutive month of decline.

• Mexico & Central America: Grew 4.1%, potentially signaling the start of a new up-cycle after years of decline.

Roasted and Soluble Coffee Rising

Processed coffee exports reflected growth as well. Soluble coffee exports rose 6% to 1.13 million bags in April 2025, with Brazil leading the segment. Roasted coffee beans surged 16.4%, reaching 87,619 bags compared to 75,253 bags in April 2024.

Soluble coffee’s share of total coffee exports rose to 9.5%, up from 8.8% a year earlier—demonstrating rising global demand for convenient coffee products.

Futures Market Update: Major Contract Shift Ahead

A major structural change was also announced: ICE Futures U.S. will phase out the Coffee “C” contract by March 2028. The new Arabica contract will be priced in USD per metric tonne and allow the use of Flexible Intermediate Bulk Containers (FIBCs), aiming to modernize the coffee futures market.

Mixed Market Signals: What Lies Ahead?

The report identified several bullish and bearish indicators shaping the near-term outlook:

Bullish:

• Strong U.S. consumer spending supported by low household debt.

• JDE Peet’s announcement of possible retail price hikes, signaling sustained demand.

Bearish:

• USDA forecasts indicate increased supply from Brazil (+0.2%) and Peru (+8%).

• Neutral El Niño conditions bode well for harvests in Latin America.

• Geopolitical improvements in the Red Sea (Houthi ceasefire) are enhancing logistics and reducing shipping delays.

• Concerns persist over U.S. trade tariffs and potential recessionary effects.

Inventory Rebound

Certified coffee stocks rebounded in May:

• Arabica (New York): +9.4% to 0.93 million bags

• Robusta (London): +28.1% to 0.92 million bags

These increases suggest improved logistics and short-term supply availability.

Conclusion

May 2025 brought stabilization rather than disruption to the global coffee market. Arabica continues to dominate global exports, while African and Southeast Asian producers have capitalized on global price dynamics. As the market transitions into the second half of the year, attention will turn to weather patterns, economic signals, and the evolving futures market structure to gauge where prices and demand are headed.

📊 Download the full report here
📈 Explore price visuals and regional breakdowns on QahwaWorld.com

Ethiopia, the birthplace of Arabica coffee and one of the world’s most iconic producing countries, is expected to maintain a steady output of 4.5 million 60-kg bags in the 2024/25 marketing year, according to the latest report from the USDA Foreign Agricultural Service. This consistent level of production underscores the resilience of Ethiopia’s coffee sector in the face of prolonged drought and changing climate patterns.

Coffee remains the backbone of Ethiopia’s rural economy, providing livelihoods for over 15 million people, mostly smallholder farmers. Despite mounting production challenges, including erratic rainfall and limited irrigation infrastructure, the country has shown remarkable adaptability in sustaining its output at near-record levels. The forecast for 2024/25 matches the previous season’s production, reaffirming Ethiopia’s position as the fifth-largest Arabica producer globally.

Although Ethiopia experienced below-average rainfall during the last growing season, particularly in southern coffee-growing areas like Sidama and Yirgacheffe, production was largely preserved due to the enduring strength of its traditional agroforestry systems. The use of shade trees, minimal chemical inputs, and intercropping techniques not only sustains the environment but also helps maintain coffee yields even under climatic stress.

Additionally, while high global coffee prices in early 2024 initially encouraged expansion, smallholders were later discouraged by input costs and unstable weather. However, there is growing interest in drought-resistant coffee varieties, and government-led agricultural extension programs are helping producers cope with environmental stressors.

Ethiopia’s coffee exports are projected to reach 4.0 million bags in 2024/25, slightly up from 3.98 million bags in the previous season. The country remains one of the few major producers that exports both washed (wet-processed) and unwashed (natural) coffee at scale. In value terms, coffee exports continue to be the largest foreign exchange earner for the country, with Germany, Saudi Arabia, the United States, Japan, and South Korea among the top destinations.

Ethiopian coffee is internationally prized for its unique cup profiles — ranging from floral and citrusy to fruity and wine-like — especially from regions like Guji, Limu, and Harrar. These differentiated flavor profiles allow Ethiopian exporters to target both premium specialty markets and volume-based buyers.

Despite volatile international prices and recent currency fluctuations, the Ethiopian Coffee and Tea Authority (ECTA) is working with local cooperatives to improve traceability, quality control, and market access for smallholder producers. The country has also expanded its participation in international coffee fairs, with positive reception at events like the Specialty Coffee Expo in Chicago.

While exports dominate the coffee sector, domestic consumption is also rising steadily, estimated at 534,000 bags in 2024/25. Coffee drinking is deeply woven into Ethiopian social and cultural life, with the traditional coffee ceremony remaining a vital ritual across urban and rural households.

Urban demand for roasted and ground coffee is also growing, fueled by the expansion of modern retail outlets, local roasteries, and coffee chains in Addis Ababa and other major cities. This growing internal market provides some insulation for farmers from international price shocks.

Looking ahead, Ethiopia’s coffee sector faces several critical challenges. The continued depreciation of the Ethiopian birr, high transportation costs, and limited access to finance for smallholders and exporters are among the top concerns.

Moreover, climate volatility remains a long-term threat. While Ethiopia’s traditional production systems have helped mitigate recent drought impacts, more investment is needed in research, extension services, and infrastructure to prepare for future climate events.

There are also increasing concerns about regulatory fragmentation and the pace of implementation of the country’s coffee reform agenda. Some private exporters have expressed frustration over bureaucratic hurdles and a lack of transparency in the Ethiopian Commodity Exchange (ECX), although the government is gradually allowing direct export channels for specialty coffee under the new vertical integration model.

Despite its challenges, Ethiopia’s coffee sector stands on a strong foundation of tradition, biodiversity, and quality. The country’s ability to maintain stable production and exports under environmental and economic pressure reflects a deep-rooted resilience that few producing countries can match.

As demand for high-quality, traceable coffee continues to grow globally, Ethiopia is well-positioned to capitalize on its unique heritage — provided it continues to invest in climate adaptation, value chain transparency, and market reforms.

The Center for Circular Economy in Coffee (C4CEC), a collaborative initiative founded by the Lavazza Foundation, Politecnico di Torino, and the University of Gastronomic Sciences, has launched a global survey aimed at understanding how the coffee industry manages spent coffee grounds (SCGs). This effort seeks to gather insights from coffee professionals worldwide to inform a forthcoming white paper on sustainable practices in the sector.slowfood.com

Transforming Waste into Resource

The global coffee industry generates approximately 40 million tons of biomass waste annually, including SCGs, coffee cherry skins, and husks. Traditionally discarded, these by-products hold significant potential for upcycling into valuable products through circular and regenerative agricultural practices. Recognizing this opportunity, C4CEC aims to centralize innovation and knowledge on waste valorization, promoting sustainability across the coffee supply chain .researchgate.net+5slowfood.com+5cinea.ec.europa.eu+5backend.qahwaworld.com+1slowfood.com+1

Survey Objectives

The survey targets individuals and organizations involved in brewing, roasting, or selling coffee. It seeks to understand:

• Current methods of SCG management

• Challenges faced in valorizing SCGs

• Innovative practices and success stories

• Support and resources needed to enhance sustainability effortsmdpi.com

Insights gathered will contribute to a white paper developed by C4CEC, aiming to provide actionable recommendations for the industry.slowfood.com

Global Movement Towards Circular Economy

C4CEC’s initiative aligns with a broader global movement embracing circular economy principles in the coffee sector. Organizations worldwide are exploring innovative uses for SCGs, such as transforming them into biofuels, bioplastics, and even construction materials . These efforts not only reduce environmental impact but also open new economic opportunities within the industry.biochartoday.com

Participation and Impact

Coffee professionals are encouraged to participate in the survey, which takes approximately 5–7 minutes to complete. By sharing experiences and insights, participants will contribute to shaping a more sustainable and circular future for the coffee industry.

To participate in the survey, visit: https://form.jotform.com/251032520271340

Women who drink caffeinated coffee regularly in midlife may have a better chance of aging in good physical, mental, and cognitive health, according to a major long-term study presented on Monday at the Nutrition 2025 annual meeting of the American Society for Nutrition in Orlando.

The study, led by Dr. Sara Mahdavi during her postdoctoral fellowship at Harvard University’s T.H. Chan School of Public Health, tracked the health and dietary habits of 47,513 women over a 32-year period from 1984 to 2016. The findings suggest that women who consumed coffee regularly—especially in their 50s—were more likely to live beyond the age of 70 with minimal chronic diseases, strong physical function, and sound mental health.

“The findings suggest that caffeinated coffee — not tea, not decaf — may uniquely support aging trajectories that preserve both mental and physical function,” said Dr. Mahdavi.

Coffee’s Role in Healthy Aging

Participants were part of the Nurses’ Health Study, a large-scale, ongoing health survey in the United States. The women, aged between 45 and 60 at enrollment, provided detailed responses every four years about their dietary patterns and lifestyle, including their caffeine consumption from sources such as coffee, tea, cola, and decaffeinated coffee.

Researchers defined “healthy aging” as living to 70 or older without any of 11 major chronic illnesses, maintaining physical mobility, and having no signs of cognitive impairment or memory complaints.

By 2016, 3,706 women met these healthy aging criteria.

On average, these women consumed 315 mg of caffeine per day, equal to three small cups of coffee or 1.5 large cups by modern standards. Over 80% of their caffeine intake came from regular coffee, not other beverages.

Each additional cup of coffee per day was linked to a 2% to 5% increase in the likelihood of healthy aging—up to five cups daily, or roughly 2.5 modern-sized cups. Notably, this association held firm even after accounting for other lifestyle variables like diet quality, exercise, and smoking.

“These results, while preliminary, suggest that small, consistent habits can shape long-term health,” said Dr. Mahdavi.

Coffee vs. Other Caffeine Sources

While coffee appeared to offer positive effects, the study did not find similar benefits from other common sources of caffeine. Tea, decaffeinated coffee, and caffeinated soft drinks showed no significant association with healthy aging.

In fact, the study found that each additional small glass of caffeinated soda or cola was tied to a 20–26% lower chance of healthy aging.

“The health benefits appear specific to coffee. We didn’t observe the same associations with decaf, tea, or soda — suggesting that coffee’s unique combination of bioactive compounds plays a key role,” Dr. Mahdavi explained.

Moderation and Future Research

According to the researchers, up to two cups of coffee daily may be beneficial for most people, but moderate to higher intakes may offer additional advantages depending on individual tolerance.

Still, Dr. Mahdavi cautioned that coffee is no magic bullet and should be viewed as part of a holistic health strategy. “While this study adds to prior evidence suggesting coffee intake may be linked with healthy aging, the benefits are modest compared to overall healthy lifestyle habits,” she said.

Future research will explore how specific compounds in coffee interact with genetic and metabolic markers, particularly in women, to uncover the mechanisms driving these outcomes.

Important Notes and Limitations

Dr. Mahdavi noted that the participants in the study were primarily white, educated, and health professionals, which may limit the broader applicability of the results. “Further work is needed to confirm generalizability to more diverse populations,” she told Fox News Digital.

The study was presented as an abstract and has not yet undergone full peer-reviewed publication, though a detailed manuscript is expected to be submitted soon.

Meanwhile, health authorities like the Mayo Clinic continue to state that up to 400 mg of caffeine daily is safe for most healthy adults.

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Bottom line: For women already enjoying their daily brew, this study offers promising evidence that coffee—when consumed in moderation—may do more than just wake you up. It might also help you age with strength, clarity, and resilience.

Coffee is a beloved daily ritual for millions, but few realize it may interfere with medications ranging from thyroid pills to antidepressants. According to a detailed report by Dipa Kamdar, Senior Lecturer in Pharmacy Practice at Kingston University and published by The Conversation UK on May 30, 2025, caffeine can alter how drugs are absorbed and metabolized in the body—potentially reducing effectiveness or increasing side-effects. Here’s what every coffee drinker should know to stay safe while on medication.

For many people, the day doesn’t officially begin until that first sip of coffee. It’s energizing, comforting, and consumed by billions worldwide. However, new insights from Dipa Kamdar, Senior Lecturer in Pharmacy Practice at Kingston University, highlight a critical but often overlooked concern: coffee may interfere with the way certain medications work in the body.

The report, published by The Conversation UK, underscores that while caffeine boosts energy, it can also amplify side-effects, reduce drug absorption, and affect how long medications stay active in the system. Here’s a closer look at the main interactions and what you can do to avoid complications.

1. Cold and Flu Medications

Many cold remedies, such as those containing pseudoephedrine (e.g., Sudafed), are stimulants—just like caffeine. When taken together, these stimulants may cause restlessness, insomnia, headaches, rapid heartbeat, and even increased blood sugar and body temperature, especially for people with diabetes.

Caffeine can also intensify the side effects of asthma medications like theophylline and ADHD treatments such as amphetamines, potentially leading to jitteriness or disrupted sleep.

2. Thyroid Medications

If you’re taking levothyroxine for hypothyroidism, coffee timing matters. Studies show that drinking coffee within an hour of taking the pill can reduce its absorption by up to 50%, leading to decreased effectiveness and the return of symptoms such as fatigue or weight gain.

This interaction is mainly seen with tablet forms of the drug. To ensure maximum effectiveness, levothyroxine should be taken on an empty stomach with water, followed by a 30–60 minute wait before consuming coffee or food.

This rule also applies to osteoporosis medications like alendronate and risedronate (bisphosphonates), which also require an empty stomach to be absorbed properly.

3. Antidepressants and Antipsychotics

The interaction between caffeine and mental health medications is complex. For example:

• SSRIs (sertraline, citalopram): Lab studies suggest that caffeine may bind to these drugs in the stomach, potentially reducing their absorption and effectiveness.

• Tricyclic antidepressants (TCAs) like amitriptyline and imipramine: These drugs and caffeine are metabolized by the same liver enzyme (CYP1A2), which can lead to slower drug breakdown and increased side-effects or prolonged caffeine stimulation.

• Clozapine, a powerful antipsychotic, is also broken down by CYP1A2. Studies reveal that drinking just 2–3 cups of coffee can raise clozapine levels by up to 97%, increasing risks of drowsiness, confusion, or even more serious health issues.

4. Painkillers

Some over-the-counter pain medications (e.g., aspirin, paracetamol) include added caffeine to speed up absorption. Coffee may enhance this effect by increasing stomach acidity and emptying speed.

While this might help the drug work faster, it could also increase the risk of stomach irritation or bleeding, especially when multiple sources of caffeine are consumed.

5. Heart Medications

Caffeine can raise blood pressure and heart rate for several hours after consumption. This could counteract the benefits of medications prescribed for hypertension or arrhythmia. While patients with heart conditions don’t necessarily need to give up coffee entirely, monitoring intake and opting for decaffeinated coffee may be advisable in some cases.

Practical Tips to Stay Safe

To enjoy coffee while staying safe on your medications, consider the following expert recommendations:

• Take levothyroxine and bisphosphonates on an empty stomach with water, and wait at least 30–60 minutes before consuming coffee or food.

• Be mindful when using cold/flu medications, ADHD drugs, and asthma treatments alongside caffeine, as stimulant effects may be amplified.

• If you are on antidepressants, antipsychotics, or heart medications, discuss your caffeine habits with your doctor to adjust dosages or timing if needed.

• Watch for signs like insomnia, jitteriness, or heart palpitations — these could be clues that caffeine is affecting your medication.

• Metabolism varies: some people handle caffeine better than others. If you feel off after your coffee, consult your doctor or pharmacist.

Final Thoughts

Coffee is a powerful beverage that goes beyond flavor and energy—it’s a bioactive compound capable of altering the effects of several medications. While most people can still enjoy their daily brew, timing, dosage, and personal sensitivity matter.

As Dipa Kamdar emphasizes in her article for The Conversation UK, “A short conversation with your pharmacist or doctor might save you weeks of side-effects or reduced treatment effectiveness – and help you enjoy your brew with peace of mind.”

 

Good news for coffee lovers around the world. A recent scientific study, supported by expert commentary from a leading Egyptian cardiologist, reveals that coffee is far more than just a morning pick-me-up—it holds remarkable health benefits, including protection against liver and heart diseases and even contributing to a longer life.

Scientific Study: Coffee Shields the Liver

A collaborative study conducted by researchers from the University of Southampton and the University of Edinburgh analyzed data from nearly half a million participants and produced striking findings:

• A 35% reduction in the risk of developing liver cirrhosis

• A 34% lower likelihood of liver cancer

• A 61% decrease in the risk of death from liver-related diseases

What’s even more surprising is that these health benefits apply across all types of coffee—including instant, ground, and even decaffeinated varieties. The protective effect is attributed to coffee’s rich content of polyphenols and bioactive compounds, which offer strong antioxidant and anti-inflammatory properties. These elements help reduce inflammation, shield liver cells from damage, and mitigate oxidative stress, thus enhancing liver function and preventing chronic illnesses.

Dr. Gamal Shaaban: Coffee Is “The Alcohol of the Intelligent” and Promotes Longevity

In a related statement, renowned Egyptian cardiologist Dr. Gamal Shaaban spoke to Al-Dostor newspaper about coffee’s benefits for both the body and heart. He described coffee as “the alcohol of the intelligent,” emphasizing that it improves mood, boosts concentration, and supports longevity—provided it’s consumed in moderation.

Dr. Shaaban recommended three cups of coffee per day as the optimal amount, with a maximum of five. He highlighted that coffee helps prevent atherosclerosis, is rich in antioxidants, and plays a role in preventing fat accumulation in the liver, thus lowering the risk of fatty liver disease and cancer.

Timing and Consumption Guidelines

Dr. Shaaban stressed the importance of drinking coffee after breakfast and before 6:00 PM, cautioning against late consumption as it may cause insomnia and restlessness, which negatively impact heart health and increase the risk of clots.

He also advised drinking coffee without sugar or milk, explaining that sugar diminishes its positive effects, while milk may interfere with the absorption of its beneficial compounds.

In his concluding remarks, Dr. Shaaban stated:

“Coffee is the alcohol of the intelligent—one of life’s useful secrets, if consumed wisely.”

Popular Science highlights how research is rewriting what we thought we knew about coffee—debunking myths about roast strength, dehydration, heart health, and more.

Coffee is one of the most widely consumed beverages in the world, yet it remains surrounded by misconceptions. From the idea that dark roast has more caffeine to the belief that coffee causes dehydration or heart issues, myths persist despite scientific evidence to the contrary.

In a recent feature published by Popular Science, journalist Justin Pot examined four of the most common coffee myths and presented what the science really says. Here’s a breakdown of those myths—and the research that dispels them.

1. Dark Roast Doesn’t Mean More Caffeine

Contrary to popular belief, dark roast coffee isn’t stronger in caffeine content than light or medium roast. While the taste of a dark roast is more intense, it doesn’t correlate with higher caffeine levels.

According to a 2017 study cited by Popular Science and published in Nature, researchers Megan Fuller and Niny Z. Rao from Thomas Jefferson University found that medium roast Arabica beans actually had higher caffeine concentrations than dark roast when measured by mass. The longer roasting process reduces caffeine slightly, meaning that the darker the roast, the less caffeine it may contain.

2. Coffee Doesn’t Stunt Growth in Children

Another widespread myth is that drinking coffee can stunt a child’s growth. However, no scientific research supports this claim.

Popular Science references Dr. Roy Kim of the Cleveland Clinic, who clarified that “caffeine doesn’t impact growth.” While caffeine may slightly suppress appetite, this does not translate into any significant effect on child development or height. However, excessive caffeine consumption in children may cause sleep issues, moodiness, or heart palpitations—reasons why moderation is still advised for young coffee drinkers.

3. Coffee Does Not Dehydrate You

Because caffeine is known as a diuretic, many assume that drinking coffee leads to dehydration. This idea, though popular, has been largely debunked.

A 2014 study by researchers at the University of Birmingham, published in PLOS ONE and highlighted in Popular Science, compared hydration markers in men who consumed either coffee or water. The findings revealed no significant difference in hydration between the two beverages, showing that coffee contributes to fluid intake similarly to water. This is because coffee is mostly water—offsetting any mild diuretic effect from the caffeine.

4. Coffee Doesn’t Cause Heart Disease—It May Even Help

Many people worry that regular coffee consumption might increase the risk of heart problems due to its stimulating effects. However, research paints a very different picture.

As noted by Popular Science, a major 2022 study by the European Society of Cardiology found that drinking two to three cups of coffee per day—whether instant, ground, or decaf—was linked to a reduced risk of cardiovascular disease and lower overall mortality. The study involved more than 500,000 participants and supports the idea that moderate coffee consumption is not only safe but potentially beneficial for heart health.

Bottom Line: Science Supports Your Morning Cup

Coffee has long been misunderstood, but studies continue to show that many of the concerns associated with it are unfounded. Whether it’s fears about caffeine levels, dehydration, or long-term health effects, Popular Science makes it clear: coffee in moderation can be part of a healthy lifestyle.

Before making any significant changes to your caffeine intake, it’s always best to consult with a healthcare professional—especially if you have existing conditions. But for most people, that daily cup of coffee is not just safe—it may even be doing you good.

Peru’s coffee production is forecast to reach 4.2 million bags in 2025/2026, an 8% increase driven by better prices, fertilizer use, and organic market leadership. Challenges persist with pests, infrastructure, and EU regulations.

Peru’s coffee industry is set for a modest rebound in the 2025/2026 marketing year, with total production forecast to reach 4.2 million 60-kg bags, marking an 8% year-on-year increase, according to the Coffee Annual Report released by the U.S. Department of Agriculture (USDA) on May 21, 2025. This improvement is largely attributed to stronger international prices and increased fertilizer use, despite ongoing pressures from pests and structural limitations.

Coffee in Peru is primarily cultivated along the eastern slopes of the Andes, with the key producing regions being Cajamarca (22%), San Martín (20%), Junín (19%), and Amazonas (15%). Production remains almost entirely Arabica, with Typica (70%) and Caturra (20%) as the dominant varieties. The majority of cultivation takes place at elevations between 1,000 and 1,800 meters, where coffee is shade-grown, hand-picked, and sun-dried. Yields vary widely based on farm management practices, with the national average reaching 721 kg/ha in 2024/2025.

Despite better weather conditions and modest yield gains, Peruvian coffee farmers continue to face economic hardship. Labor represents 58% of production costs, followed by fertilizers (24%) and agrochemicals (12%). Most farms are smaller than 5 hectares and rely on traditional methods. Financial challenges persist due to limited access to credit, especially where land titles are not formalized, pushing many farmers toward cooperatives or informal lenders.

The harvest area remains stable at 335,000 hectares, with harvests typically running from April to September, peaking in June and July. However, coffee leaf rust (Hemileia vastatrix) and coffee borer beetle (Hypothenemus hampei) continue to affect up to 40% of production. These threats are particularly problematic at lower elevations and have led to increased use of phytosanitary treatments and tree replacement programs.

Peru’s domestic coffee consumption is forecast to rise slightly to 300,000 bags, although it still accounts for only 6% of total production. Per capita consumption remains low at 950 grams, far behind Colombia (2.5 kg) and Brazil (6 kg). Soluble coffee dominates the local market (75%), but preferences are shifting among younger urban consumers who increasingly opt for roasted and ground coffee.

On the trade front, Peru’s coffee exports are projected to rebound to 4.2 million bags in 2025/2026. In the previous year, the United States remained the top destination, taking in 27% of exports, followed by Germany (19%) and Belgium (11%). Export prices rose by 28% to an average of $229 per bag, with U.S.-bound coffee fetching slightly more at $236 per bag. Peru remains globally competitive, in part due to its status as the world’s leading exporter of organic coffee, with 90,000 hectares certified organic and many more effectively organic due to limited input use.

Peruvian producers actively pursue certifications like Fair Trade, Organic (USDA NOP, JAS, OCIA), Rainforest Alliance, and Café Practices, and the country is a frequent contender at international specialty coffee competitions. However, infrastructure issues—particularly poor roads and limited storage—continue to hamper access to global markets.

New policy developments are shaping the sector. Through the USDA-backed MOCCA initiative, Peru has trained over 27,000 producers, established 515 nurseries, and facilitated nearly $17 million in credit. The government also launched a national coffee promotion plan (through the National Executive Coffee Council) extending through 2030, aiming to improve production, boost consumption, and elevate Peruvian coffee on the world stage.

Yet looming regulatory concerns threaten smallholders. The EU Regulation on Deforestation-Free Products (EUDR) mandates traceability for imported coffee. Peru’s National Coffee Board warns that most small producers lack proper land-use certifications and face regulatory complexity that may limit access to EU markets. Although Peru’s Congress amended forestry laws in January 2024 to simplify compliance, producers insist more support is required.

Coffee continues to play a pivotal role in Peru’s rural economy, generating over 855,000 jobs, especially in remote regions. Through agencies like DEVIDA, the government promotes coffee as a sustainable alternative to coca leaf cultivation, reinforcing its significance as both an economic and social development tool.

Tanzania forecasts 1.45 million bags of coffee in 2025/2026. Robusta gains strength, exports grow to 1.37 million bags, while domestic consumption and EU trade shape future strategies.

The Coffee Annual Report – Tanzania 2025/2026, published by the U.S. Department of Agriculture on May 20, 2025, forecasts Tanzania’s total coffee production to reach 1.45 million 60-kg bags, up from 1.35 million the previous year. The increase is driven by favorable weather, ongoing farm rehabilitation, and strong international prices that continue to incentivize investment. Robusta production leads the growth, particularly in the northwest Kagera region, where new farms are emerging in districts like Ngara.

Tanzania’s cultivated coffee area is set to expand to 270,000 hectares in 2025/2026, though the harvested area remains stable at 265,000 hectares due to the maturity timeline of new plantings. While over 40% of Tanzanian farmers grow coffee—mostly on small plots averaging 0.63 hectares—the majority of trees are over 25 years old, highlighting the importance of replanting initiatives.

The country grows both arabica (60.9%) and robusta (39.1%). Arabica thrives in the northern highlands and southern regions such as Kilimanjaro, Mbeya, and Njombe, while robusta is cultivated mainly in Kagera, near Lake Victoria. The harvest season runs from July to October, with about 90% of total production generated by 320,000 smallholder farmers.

Increased rainfall, stable temperatures, and ongoing government-supported seedling distribution (25 million seedlings by end-2025) are helping rejuvenate aging farms. Additionally, robusta prices and market demand have encouraged farmers to expand and invest in fertilizers, tools, and better agricultural practices. Nonetheless, fertilizer use remains limited—only 40% of farmers in the north and south apply synthetic fertilizers, and just 2% in the west.

Fertilizer costs are high, with subsidized prices ranging from $23 to $28 per 50-kg bag as of September 2024. Since Tanzania imports 95% of its fertilizer, price volatility remains a constraint, especially for smallholders with limited capital. On average, farmers apply just one bag per hectare—far below recommended levels.

Coffee exports are forecast to grow to 1.37 million bags in 2025/2026, up from 1.26 million the prior year. Export momentum remains strong, supported by premium Tanzanian arabica, global price incentives, and improved capacity in production and marketing. The European Union continues to dominate as Tanzania’s largest export market, purchasing six times more green beans than the United States. Despite a decline from 749,000 bags in 2023 to 653,000 in 2024, the EU remains critical. Japan is the second-largest importer, followed by the United States, which has more than doubled its purchases over the past three years. China and India also show rising interest.

Tanzania’s soluble coffee exports—centered in Bukoba—are projected to remain stable at 10,000 bags, with destinations like Kenya, Turkey, and the EU showing varied but consistent demand. The export season peaks between December and February, with January 2025 seeing a high of 169,638 bags shipped.

On the domestic front, consumption is projected to grow to 85,000 bags, up from 77,000 the previous year. Urbanization, rising incomes, and government-led coffee promotion in cities like Dar es Salaam and Arusha are boosting demand. Low-cost coffee stalls and awareness campaigns aim to shift local preference away from tea, which remains the dominant beverage.

However, local consumption still lags significantly behind production due to high roasting costs, limited infrastructure, and cultural preferences. The government continues to encourage local roasting and brewing, but strong export demand keeps most production headed abroad.

Stocks are forecast to rise slightly to 51,000 bags, held primarily by cooperatives, exporters, and larger growers. Government policy efforts—guided by the Tanzania Coffee Industry Development Strategy (2020–2025)—focus on improving quality, expanding cultivation, and strengthening market access. In April 2025, a major Memorandum of Understanding with Corus International secured $30 million in funding to improve coffee quality, marketing, and farmer income.

Tanzania’s position as one of only three global producers of Colombian Mild Arabica—alongside Colombia and Kenya—remains a major asset. The country’s coffee sector has shown resilience amid climate challenges and market fluctuations. With rising production, expanding exports, and ongoing replanting initiatives, Tanzania’s coffee industry is poised to grow—provided it can address persistent input, infrastructure, and quality bottlenecks.