Category: News

Colombian Specialty Coffee Enters a New Phase of Expansion in the Middle East

Posted on by Qahwa World

Dubai – Qahwa World

Over the past decade, specialty Colombian coffee in the Middle East has largely been defined by small, limited harvests known as microlots. Celebrated for their unique flavors and seasonal character, these microlots helped elevate café culture, introduce consumers to Colombian coffee, and establish the region as one of the fastest-growing specialty coffee markets in the world.

As the market has matured, a major challenge has emerged: consistency. By nature, microlots are small and variable. While they offer distinct sensory experiences, they also create operational challenges. Café owners must continually retrain baristas as flavors change, roasters struggle to maintain consistent roast profiles, and consumers often encounter variability from cup to cup.

With specialty coffee consumption in the Middle East growing at an estimated 8–10% annually, inconsistency has become a barrier to sustainable growth. The market is no longer niche—it now demands scale, reliability, and consistent experiences alongside compelling origin stories.

  • A New Trade Model

Dubai-based Aveem Corporation is introducing a new model by allocating large volumes of Colombian specialty coffee in standardized, repeatable flavor profiles. This approach bridges the gap between microlot exclusivity and market-wide consistency. Two carefully selected profiles are included:

Ecotopo Cusillo – 85 SCA

Regional Nariño – 84.25 SCA

These coffees retain their specialty credentials while offering predictable sensory profiles. Baristas can work with consistent extraction parameters, roasters can maintain stable roast curves, and cafés can deliver a reliable experience to their customers.

  • Market Implications

Importers: Reduced sourcing volatility and improved supply-chain planning.

Roasters: Consistent brand expression across locations and countries.

Cafés: Lower training costs while maintaining high-quality offerings.

Consumers: Reliable, high-quality coffee without compromise.

Data shows that over 60% of specialty coffee consumers value consistency once they find a preferred flavor profile. By transitioning Colombian specialty coffee from fragmented microlots to structured, scalable allocations, Aveem strengthens the entire ecosystem. The move represents a shift from scarcity and experimentation to sustainability and scale in the Middle East’s specialty coffee market.

Coffee Market in Southern Russia: 2025 Overview

Posted on by Qahwa World

Dubai – Qahwa World

In 2025, the coffee market in Southern Russia experienced steady price growth alongside the expansion of café networks. Data from Check Index and Kontur.Fokus reveal key trends in Rostov Oblast and Krasnodar Krai.

  • Rising Coffee Prices and Consumer Demand

By December 2025, the average price of a cup of coffee in Rostov Oblast reached 209 rubles (+17% YoY).

In Krasnodar Krai, the average price was 223 rubles (+15% YoY).

Despite price increases, consumer demand remained stable, driven by milk-based drinks and combo purchases.

Top Coffee Choices: Over 80% of sales come from cappuccino and latte.
Combo Orders: Many consumers pair coffee with pastries, sandwiches, or desserts.
Average Check: Rostov-on-Don ranked in the top 10 Russian cities over one million residents by café spending, with the average check at 494 rubles in autumn 2025.

  • Café Infrastructure Growth

The rise in prices did not stop café expansion:

Rostov Oblast: 513 cafés (+11.5%)

Krasnodar Krai: 792 cafés (+11.9%)

  • Strategic Opportunities

Experts highlight a shift in growth from central urban areas to residential districts, where high-quality coffee outlets are scarce. This trend opens new opportunities for entrepreneurs in Southern Russia’s coffee market.

Drier Conditions in Brazil Lift Arabica Coffee Prices

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Dubai – Qahwa World

Arabica coffee futures moved higher on Wednesday, reaching their strongest level in about four weeks, while robusta prices weakened. March arabica contracts gained modestly, supported by weather concerns in Brazil and currency movements, whereas robusta futures declined amid ample supply from Vietnam.

Lower-than-normal rainfall across key Brazilian growing regions is providing support to arabica prices. Recent data from Somar Meteorologia showed that Minas Gerais—Brazil’s largest arabica-producing state—received significantly less rainfall than usual in late December, raising concerns about crop development. Brazil is the world’s top producer of arabica coffee, making weather conditions there especially influential for global prices.

Additional support came from a firmer Brazilian real, which reached its strongest level in roughly a month against the US dollar. A stronger currency tends to slow export selling, as Brazilian producers receive fewer local-currency returns from dollar-based coffee sales.

In contrast, robusta prices are under pressure due to strong export volumes from Vietnam, the world’s largest robusta supplier. Official figures indicate that Vietnam’s coffee exports rose sharply in 2025, adding to near-term supply availability.

Inventory trends remain a key focus for traders. Arabica stocks monitored by ICE had previously fallen to their lowest level in nearly two years before rebounding slightly in recent weeks. Robusta inventories also declined to a one-year low earlier in December but have since shown signs of recovery.

Demand patterns have also influenced the market. Earlier US tariffs on Brazilian imports reduced American purchases of Brazilian coffee, leading to tighter inventories in the United States. Although those tariffs have since been reduced, buying activity has not yet fully recovered.

Looking ahead, expectations of larger global supplies are limiting further price gains. Brazil’s crop agency recently raised its forecast for the country’s 2025 coffee output, citing improved conditions. Vietnam is also expected to increase production in the upcoming season, with industry groups projecting strong output if favorable weather continues.

On the global stage, export data suggest some tightening, as shipments declined slightly year over year. However, longer-term projections from the USDA point to record world coffee production in 2025/26, driven by growth in robusta output that more than offsets a decline in arabica production. Ending global coffee stocks are forecast to fall modestly, keeping supply concerns on the radar despite higher overall production.

How Vietnam Turned Coffee Into a Way of Life?

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Dubai – Qahwa World

National Geographic has published an in-depth report examining Vietnam’s coffee culture, describing it as one of the most dynamic and inventive in the world—where a once-colonial crop has evolved into a powerful symbol of identity, community, and creativity.

According to the magazine, coffee in Vietnam is far more than a daily stimulant. While many cultures consume coffee quickly or in passing, Vietnamese coffee is typically enjoyed slowly, in social settings that encourage conversation, reflection, and a shared sense of place.

From Colonial Introduction to Global Powerhouse

As reported by National Geographic, coffee was first introduced to Vietnam in 1857 by French missionaries. Early cultivation focused on Arabica beans, which struggled in the country’s climate. Farmers eventually shifted to Robusta, a hardier variety that thrived in the Central Highlands and southern regions.

Following the Vietnam War, coffee became a cornerstone of the country’s economic recovery. Government investment in the 1980s helped transform Vietnam into a major producer, and today it stands as the world’s second-largest coffee exporter after Brazil, the magazine notes.

Innovation Shaped by Scarcity

The report highlights how periods of scarcity fueled Vietnam’s most distinctive coffee traditions. During the 1940s, when fresh milk was difficult to obtain, condensed milk became a staple ingredient. The same era saw the creation of Vietnam’s iconic egg coffee, made by whisking egg yolks with sugar into a rich, creamy topping.

National Geographic also points to the phin filter—a simple metal brewing device—as a defining feature of Vietnamese coffee culture, producing a bold, concentrated brew that reflects both practicality and craftsmanship. Coconut coffee, meanwhile, emerged from the country’s abundance of tropical resources.

Coffee as a Social Ritual

According to voices cited by National Geographic, coffee in Vietnam functions as a social rhythm rather than a rushed habit. From street-side stools in Ho Chi Minh City to neighborhood cafés in Hanoi, coffee drinking is deeply embedded in everyday life.

The magazine reports that this communal approach has increasingly attracted travelers, while younger generations of Vietnamese entrepreneurs are reshaping the industry—focusing on quality, traceability, and thoughtful café experiences that elevate local beans to global standards.

A New Era of Coffee Experiences

National Geographic notes that cities such as Hanoi, Da Nang, and Hoi An now offer a wide spectrum of coffee experiences. Traditional cafés coexist with specialty shops, luxury hotels, and curated tasting programs that introduce visitors to Vietnam’s diverse coffee terroirs.

The report also highlights the growing presence of coffee-based cocktails and modern mixology, where Vietnamese Robusta beans are used to add depth and structure to innovative drinks, reflecting the country’s evolving culinary creativity.

A Living Cultural Legacy

In conclusion, National Geographic emphasizes that Vietnam’s relationship with coffee mirrors the nation’s broader history—shaped by colonial influence, hardship, and adaptation, yet ultimately defined by ownership and pride.

As the magazine observes, drinking Vietnamese coffee today is not simply about flavor, but about experiencing a collective memory of resilience, reinvention, and hope.

Hoof Launches Updated Food Menu Across UAE Locations

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Dubai — Qahwa World

Hoof, a UAE-based specialty coffee brand, has introduced a new food menu across its cafés, expanding its offering with a range of savoury and sweet dishes designed to accompany its coffee programme.

The menu, now available at selected locations, reflects a farm-to-plate approach and focuses on simple preparations and balanced flavours. Items available across all five branches include the Pulled Beef Sandwich, made with slow-cooked brisket, and the Chicken Harissa and Mushroom Croissant, combining chicken, mushrooms and melted cheese. Sweet options include Vanilla Fruits and Labneh, served with seasonal fruit, honey and granola.

Hoof’s Dubai Mall, Misk, Grove Village and Muweilah branches feature an expanded selection, including the Chicken Katsu Sando and Beef Brisket Egg Benedict. Dessert options at these locations include Raspberry and Pistachio Pancakes.

At the Aljada drive-through location, the menu has been adapted to suit the format, with a smaller selection of exclusive items such as the Monte Cristo sandwich, a Roast Beef Sandwich served on sourdough, and a Matcha Cookie made with white chocolate.

According to Chef Ilya Faril Bandi, the menu was developed to align closely with Hoof’s coffee offering. “Each dish was tested alongside our coffee to ensure balance,” he said. “The aim was to create food that complements the cup without overpowering it, using ingredients that are treated with care and intention.”

Hoof cafés are characterised by a consistent design language across locations, incorporating natural materials and minimal interiors. While each branch reflects its surrounding community, the overall aesthetic remains uniform throughout the brand’s spaces, including Dubai Mall, Misk Sharjah, Grove Village, Muweilah and Aljada.

The brand sources coffee beans from 13 countries and offers a rotating selection of espresso-based and seasonal drinks. Hoof has positioned itself as a destination for specialty coffee while continuing to expand its food offering.

The new menu is currently available at Dubai Mall, Misk, Grove Village and Muweilah, with selected items exclusive to Aljada.

  • About Hoof

Founded in Sharjah in 2018, Hoof is a UAE-based specialty coffee café inspired by equestrian heritage. The brand focuses on coffee quality and craftsmanship, sourcing beans from 13 countries and roasting them through its sister company, Archers.

In addition to its coffee programme, Hoof offers a curated food menu developed using a farm-to-plate approach, with an emphasis on clean flavours and quality ingredients. Hoof operates multiple locations across the UAE, including Muweilah, Misk, Aljada, Grove Village in Ras Al Khaimah, and The Dubai Mall.
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Ras Al Khaimah to Host 2nd Edition of “Gulf Coffee Maker” Competition

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RAS AL KHAIMAH – QAHWAWORLD

The organizing committee for the “Gulf Coffee Maker” competition has finalized preparations for the launch of its second edition (2026 Cup). Scheduled for this Saturday, January 10, the event will take place at the Ras Al Khaimah Youth Center in the Al Dhait South area. This edition is jointly organized by S 3 C A F E, Coffee Market Innovations, and Palate Coffee, aiming to provide a community-driven competitive platform for coffee enthusiasts.

  • Elite Competition and Significant Rewards

The competition will feature 40 contestants vying for the title of “Gulf Coffee Maker.” A total prize pool of 20,000 AED has been allocated for the winners and audience draws. While four winners will be crowned at the end of the day, the organizers have also prepared 100 raffle gifts specifically for visitors and spectators.

  • Strict Technical Regulations

To ensure the highest standards of fairness, the committee has established rigorous technical guidelines:

Equipment: Each participant must bring their preferred manual brewing tool (e.g., V60, AeroPress, Wave, Clever, or any other manual dripper).

Time Limits: Contestants are allotted 5 minutes for preparation and 5 minutes for the actual brewing process.

Grinding: While an electronic grinder will be provided on-site, participants are permitted to use their personal grinders.

Water Standards: Organizers will provide certified water and kettles. Participants may use their own water subject to prior testing and approval by the committee, though the use of provided kettles is encouraged to save time.

  • Brewing Protocol and Judging Criteria

On the day of the event, each contestant will receive 150 grams of coffee to be used for both training and the preliminary rounds. Those who advance to subsequent stages will receive an additional 50 grams per round. To qualify for judging, contestants must submit more than 100 grams of brewed coffee to the panel.

The competition follows a group format, where the preliminary and semi-final rounds consist of groups of four, with only the top performer advancing. The final round is divided into two categories:

Senior Category: Featuring three finalists competing for the top three ranks.

Junior Category: Featuring a focused competition to determine a single winner.

  • Event Schedule

The day begins at 10:00 AM with contestant registration, followed by training sessions and a specialized exhibition. The official knock-out rounds commence at 5:40 PM, culminating in the grand finale and an awards ceremony at 8:40 PM.

 

Entrecôte Café de Paris Arrives at St. Regis Al Mouj Muscat Resort

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Muscat – Qahwa World is proud to introduce Entrecôte Café de Paris to its offerings.

A Parisian taste arrives in Muscat as Entrecôte Café de Paris opens at St. Regis Al Mouj, Muscat Resort. It introduces its world-renowned single-menu concept and the original Café de Paris butter— a recipe guarded for four generations.

The story of Entrecôte Café de Paris began in 1930 in Geneva, at Café de Paris on Rue du Mont-Blanc. It was here that patron Chef Boubier created the now-famous Café de Paris butter. This recipe’s exact composition remains a closely held secret to this day.

In 1942, Chef Boubier passed the recipe to his daughter and son-in-law, Arthur Dumont. They transformed the restaurant into a concept that would redefine simplicity in dining. Their idea was precise and uncompromising: a single-menu formula. This included a fresh green salad, 180 grams of prime entrecôte steak, generously served with the signature Café de Paris butter, accompanied by homemade French fries.

The formula achieved immediate and enduring success. While many have attempted to replicate both the menu and the sauce, none have matched its distinctive flavour, texture or legacy — a philosophy captured in the restaurant’s enduring motto, “Toujours Imité, Jamais Égalé”; Always Imitated, Never Equaled.

Now arriving in Muscat, Entrecôte Café de Paris offers guests an experience defined not by choice, but by mastery.

Today, this legacy is upheld by the Vouillamoz family, custodians of Café de Paris in Geneva and guardians of the original butter recipe. The butter is prepared exclusively in Geneva, following the same closely guarded method established decades ago. Moreover, the Café de Paris butter continues to be made where the story began. From there, it is transported by air from Geneva to Entrecôte Café de Paris restaurants around the world. This ensures that each plate served remains faithful to its origins — authentic, uncompromised, and unchanged.

Coffee Prices Mixed as Brazil Rainfall Lags and Vietnam Exports Surge

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Dubai – Qahwa World

Coffee futures ended mixed on Monday, January 5, with arabica prices settling higher while robusta declined to a one-week low. March arabica coffee rose about 0.6%, supported by below-normal rainfall in Brazil and a stronger Brazilian real, while March robusta fell between 1% and 2.5% under pressure from rising Vietnamese supplies.

Arabica prices drew support after Somar Meteorologia reported that Minas Gerais—Brazil’s largest arabica-growing region—received just 47.9 millimeters of rain in the week ending January 2, only 67% of the historical average. Weather concerns remain important for Brazil, the world’s largest arabica producer. Additional support came from the Brazilian real strengthening to a three-week high against the U.S. dollar, which discourages Brazilian growers from selling coffee into export markets.

In contrast, robusta prices weakened as supply concerns eased. Vietnam’s National Statistics Office reported that 2025 coffee exports surged 17.5% year over year to 1.58 million metric tons. Vietnam is the world’s largest robusta producer, and expectations for higher output continue to weigh on prices. Production for the 2025/26 season is projected to rise about 6%, with industry groups suggesting output could climb as much as 10% if weather remains favorable.

Inventory trends remain mixed but generally supportive. ICE-monitored arabica inventories fell to a 1.75-year low in November before rebounding modestly in late December, while robusta inventories also recovered slightly after hitting a one-year low earlier in the month. Meanwhile, U.S. coffee stocks remain tight after American buyers sharply reduced Brazilian purchases last fall due to temporary import tariffs, which caused U.S. imports from Brazil to drop more than 50% year over year during that period.

Longer-term supply expectations continue to pressure the market. Brazil’s crop agency Conab recently raised its 2025 production estimate to 56.54 million bags. Globally, the USDA projects world coffee production in 2025/26 will rise 2% to a record level, driven by strong growth in robusta output despite a projected decline in arabica production. Ending stocks are expected to fall modestly, offering some offsetting support.

Overall, the coffee market remains caught between near-term weather and currency support for arabica and ample robusta supplies led by Vietnam, keeping prices volatile and direction mixed.

When Science Says You Should Drink Your Coffee

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Dubai – Qahwa World

Coffee has long been praised for its potential health benefits, but new research suggests that timing may be just as important as quantity. A recent study published in the European Heart Journal found that drinking coffee earlier in the day may offer greater health advantages than consuming it later.

Researchers discovered that people who drank coffee during morning hours—roughly between early morning and noon—experienced better long-term health outcomes compared to those who drank coffee later in the day or not at all.

The study’s lead researcher, Dr. Lu Qi, a public health professor at Tulane University, explained that coffee’s health impact isn’t only about how much you drink. Instead, the time of day coffee is consumed appears to play a meaningful role. The research team analyzed dietary and lifestyle data from tens of thousands of U.S. adults collected over nearly two decades. Participants reported what they ate and drank, including the timing and amount of coffee they consumed.

The findings showed that morning coffee drinkers had a significantly lower risk of death from heart-related conditions. They also showed a reduced risk of death from any cause. Interestingly, these benefits appeared regardless of whether participants drank one cup or several, suggesting that timing mattered more than volume.

While researchers caution that additional studies are needed to confirm the results, the evidence points to a simple takeaway: enjoying coffee earlier in the day may be better for overall health than saving it for later.

  • Why Late-Day Coffee May Be Less Ideal

Coffee is often misunderstood, but its stimulating effects explain why timing matters. Caffeine increases alertness and energy, which can be helpful during the morning when the body is naturally waking up. Increased alertness can lead to better focus and productivity, which are closely linked to mental well-being. Mental health, in turn, plays an important role in physical health, including heart health.

Problems can arise when coffee is consumed later in the day. For people who work night shifts or prefer staying up late, nighttime coffee may feel necessary. However, caffeine can interfere with the body’s internal clock. Nutrition experts note that caffeine can remain in the body for several hours, meaning even an afternoon cup may affect nighttime sleep.

Poor sleep can have a ripple effect, impacting heart rate, breathing, mood, and stress levels. For some individuals, caffeine late in the day may increase feelings of anxiety or restlessness, making it harder to unwind.

Because of these effects, health experts generally recommend limiting coffee consumption to earlier hours whenever possible. Starting the day with coffee may provide benefits, but drinking it too late could do more harm than good.

  • FAQ Questions & Answers

Q1: What is the best time of day to drink coffee?
A: Research suggests that drinking coffee in the morning, between early morning and noon, may provide the greatest health benefits.

Q2: Is morning coffee healthier than afternoon coffee?
A: Yes. Studies indicate that morning coffee consumption is linked to lower risks of heart disease and overall mortality compared to drinking coffee later in the day.

Q3: Does drinking coffee at night affect sleep?
A: Coffee consumed later in the day can interfere with sleep because caffeine stays in the body for several hours and may disrupt the body’s internal clock.

Q4: Does the amount of coffee matter more than timing?
A: According to research, timing appears to be more important than quantity when it comes to long-term health benefits.

Q5: Should night shift workers avoid coffee?
A: Night shift workers may still rely on coffee, but limiting intake closer to sleep time can help reduce negative effects on rest and recovery.

Coffee Prices Rise as Brazilian Real Strengthens and Supply Risks Grow

Posted on by Qahwa World

Dubai – Qahwa World

Coffee futures finished higher on Friday after reversing early weakness, supported by currency movements and renewed supply concerns. March arabica coffee contracts rose sharply, while March robusta prices posted a modest gain.

A key driver of the rebound was strength in Brazil’s currency. The Brazilian real climbed to its strongest level in roughly two weeks against the U.S. dollar, making exports less attractive for Brazilian producers. That shift prompted short covering in coffee futures and helped lift prices into the close.

Weather-related disruptions in Southeast Asia are also lending support. Severe flooding in Indonesia has affected a significant portion of arabica-growing areas in northern Sumatra. Industry officials estimate the damage could cut Indonesia’s coffee exports by up to 15% during the 2025/26 season. Indonesia is a major global supplier, particularly of robusta coffee, and any reduction in output adds to market uncertainty.

Concerns about Brazil’s crop conditions have not faded. Recent data from a private weather firm showed that Minas Gerais—Brazil’s largest arabica-producing region—received far less rainfall than normal in late December. Below-average moisture during this critical period has raised doubts about yield potential for the upcoming harvest.

Inventory trends remain another supportive factor. Arabica coffee stocks monitored by ICE fell to multi-year lows in November before rebounding modestly in recent weeks. Robusta inventories followed a similar pattern, touching their lowest levels in a year before seeing a short-term recovery. Despite the recent uptick, overall stock levels remain relatively tight by historical standards.

On the demand side, U.S. coffee inventories remain constrained. Earlier trade barriers sharply reduced American purchases of Brazilian coffee during late summer and early fall. Although those tariffs have since been reduced, imports have yet to fully recover, leaving supply channels under pressure.

Still, longer-term supply expectations continue to cap rallies. Brazil’s national crop agency recently raised its estimate for the country’s 2025 coffee output, citing improved conditions compared with earlier forecasts. Meanwhile, robusta markets remain weighed down by strong production and export data from Vietnam.

Vietnamese coffee shipments surged late last year, and output for the 2025/26 season is expected to rise further if weather remains favorable. As the world’s largest robusta producer, Vietnam’s expanding supply continues to temper bullish sentiment in that segment of the market.

Globally, mixed signals persist. While international coffee exports have edged slightly lower year over year, production forecasts point to a record crop in the coming season. Arabica output is projected to decline, but gains in robusta production are expected to more than offset those losses. Ending stocks are forecast to fall modestly, suggesting a tighter balance than last year but not an outright shortage.

Overall, coffee prices are being pulled in opposite directions—near-term supply risks and currency dynamics are supporting the market, while expectations of ample global production continue to limit upside potential.

Think Twice Before Ordering Coffee on a Flight, New Study Warns

Posted on by Qahwa World

Dubai – Qahwa World

For many travelers, a cup of coffee is the first comfort requested after takeoff. But a new U.S. study suggests that the water used to brew that inflight coffee may not always meet the same standards passengers expect on the ground.

An independent review of airline drinking water practices has found wide differences in how U.S. airlines manage the water used for onboard beverages, raising fresh questions about the safety of coffee and tea served during flights.

  • Why inflight coffee is under scrutiny

Unlike bottled drinks, coffee served onboard is typically made using water drawn from an aircraft’s internal tank system. That same system supplies water to lavatory sinks and galleys, making its cleanliness critical.

The findings come from the 2026 Airline Water Study, produced by the nonprofit Center for Food as Medicine and Longevity, which analyzed water testing and compliance data from 21 airlines operating in the United States.

Researchers reviewed three years of data, covering late 2022 through 2025, submitted to the U.S. Environmental Protection Agency (EPA) under federal aircraft drinking water regulations.

  • Not all airlines perform the same

The study ranked airlines using a composite Water Safety Score that reflects bacterial test results, maintenance practices, and regulatory violations across each carrier’s fleet.

According to the results, Delta Air Lines and Frontier Airlines ranked among the strongest performers, suggesting more consistent water safety management. Alaska Airlines also placed near the top.

At the lower end of the rankings, American Airlines and JetBlue recorded the weakest scores among major carriers. Several regional airlines scored even lower, with the study identifying higher rates of bacterial indicators in some regional aircraft water systems.

  • What the tests revealed

Across more than 35,000 water samples analyzed in the study, a small but notable percentage tested positive for total coliform bacteria — organisms that are not necessarily harmful themselves but can indicate conditions that allow other pathogens to grow.

While E. coli was detected far less frequently, its presence was treated as the most serious warning sign. The study documented more than 30 E. coli-related regulatory violations, which significantly affected airline rankings.

Because inflight coffee is prepared using this same water supply, the authors argue that beverage service deserves closer attention.

  • Regulation exists — but concerns remain

U.S. airlines are required to follow the Aircraft Drinking Water Rule, which mandates routine testing and regular disinfection of onboard water systems. Airlines must take corrective action when contamination is detected, including repeat testing or shutting down affected systems.

However, the study argues that regulatory compliance does not always translate into consistently clean water. The researchers also raised concerns about enforcement, noting that penalties for violations appear to be rare.

  • Why aircraft coffee water is hard to control

Aircraft water tanks are filled at airports using ground equipment such as hoses and service carts, often drawing from different water sources. According to the study, contamination can be introduced during servicing and persist if tanks and pipes are not thoroughly cleaned — particularly on aircraft used for frequent short-haul flights.

Once onboard, that water may be heated for coffee and tea, but heat alone does not guarantee the elimination of all contaminants.

  • What passengers who love coffee should know

The study does not claim that inflight coffee is unsafe across the board, nor does it assess individual flights. Still, for passengers who want to reduce risk, the authors recommend simple precautions.

These include choosing sealed bottled beverages, opting for canned coffee or espresso-based drinks made with bottled water, or waiting until after landing for a fresh cup brewed on the ground.

For many travelers, inflight coffee will remain a routine part of flying. But as this latest research suggests, what’s in your cup may depend more on the airline than you realize.

Haraz: Where Mountain Agriculture Shapes the Character of Yemeni Coffee

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Haraz – Qahwa World

High in Yemen’s rugged western highlands, the Haraz region stands as one of the world’s most demanding and refined coffee-growing landscapes. Farming coffee here is not merely an agricultural activity; it is a disciplined system built on manual labor, inherited knowledge, and a deep respect for natural cycles.
At Jabalbon Estate, this centuries-old approach remains alive, offering a clear field example of how Yemeni mountain coffee is cultivated with precision, patience, and purpose.

The land reclamation process in Jabalbon Estate farms in Haraz
The land reclamation process in Jabalbon Estate farms in Haraz
  • Reclaiming the Mountain Slopes

The coffee journey in Haraz begins with land rehabilitation, a physically intensive process essential to survival farming in steep terrain. Farmers remove invasive trees such as acacia, clear wild grasses, and restore collapsed stone terraces using traditional construction methods. These terraces are more than landscape features. They stabilize soil, capture seasonal rainfall, and prevent erosion, forming the backbone of sustainable agriculture in Yemen’s high mountains.

A plot of land in Jabalbon Estate in Haraz, where meticulous care is evident from the very beginning.
A plot of land in Jabalbon Estate in Haraz, where meticulous care is evident from the very beginning.
  • Precision in Field Layout

Once the land is prepared, plots are carefully mapped to determine planting points. Coffee trees are spaced at approximately two meters apart, a deliberate decision aimed at improving soil aeration, reducing nutrient competition, and allowing balanced root and canopy development. In an environment where every square meter matters, spacing becomes a quality factor rather than a convenience.

In Jabalbon Estate in Haraz, every tree in its plot tells a unique story.
In Jabalbon Estate in Haraz, every tree in its plot tells a unique story.
  • The “Buur” Pits: A Local Practice with Scientific Logic

One of Haraz’s most distinctive practices is the use of deep planting pits, locally known as buur. Each pit is roughly one meter deep and one meter wide. These pits are designed to break compact volcanic clay soil, enhance drainage, and reactivate biological life within the ground.
Left exposed for several months, the pits are naturally sterilized by sunlight before being refilled, transforming dense soil into a healthier growing medium ready to receive coffee seedlings.

In Jabalbon Estate in Haraz, the timing of planting is carefully managed.
In Jabalbon Estate in Haraz, the timing of planting is carefully managed.
  • Seasonal Planting Windows

Coffee seedlings are planted during two key periods: March and July. These windows coincide with moderate temperatures and natural moisture from seasonal rains, significantly increasing seedling survival rates and long-term stability.

 

  • In Jabalbon Estate in Haraz, coffee trees receive continuous care throughout the year, carried out manually with precise professional attention.
    In Jabalbon Estate in Haraz, coffee trees receive continuous care throughout the year, carried out manually with precise professional attention.

Maintaining coffee trees in Haraz requires continuous attention. Due to the soil’s tendency to harden, farmers carry out multiple annual plowing cycles to prevent root suffocation.
Irrigation relies primarily on rainfall, supported by carefully controlled supplemental watering when necessary. Fertilization follows a balanced program focused on strengthening root systems, supporting vegetative growth, and improving cherry quality over time rather than chasing short-term yields.

Jabalbon Estate is located atop the peaks of the Haraz Mountains, where the high altitude is one of the key factors behind its quality and distinction.
Jabalbon Estate is located atop the peaks of the Haraz Mountains, where the high altitude is one of the key factors behind its quality and distinction.
  • Altitude: The Silent Quality Driver

Jabalbon’s farms are located at elevations exceeding 2,600 meters above sea level. At this height, cooler temperatures and wide day–night fluctuations slow cherry development.
This extended maturation period increases bean density and contributes to the layered, complex flavor profiles that distinguish high-altitude Yemeni coffee on the global stage.

In Jabalbon Estate in Haraz, patience and continuous effort are two indispensable factors.
In Jabalbon Estate in Haraz, patience and continuous effort are two indispensable factors.
  • Patience Before Productivity

Coffee trees at Jabalbon are nurtured for years before reaching full economic production. Peak performance typically begins around the sixth year, when trees achieve physiological stability and consistent output. The philosophy here prioritizes longevity over speed, treating each tree as a long-term agricultural partner rather than a short-term asset.

In Jabalbon Estate in Haraz, between the tree’s flowering and the fruit’s ripening lies a journey that is both challenging and rewarding.
In Jabalbon Estate in Haraz, between the tree’s flowering and the fruit’s ripening lies a journey that is both challenging and rewarding.
  • Flowering, Maturation, and Harvest

Flowering generally begins in March, followed by a slow maturation period lasting six to seven months. Harvest season starts in October and is conducted entirely by hand.
Only fully ripe red cherries are selectively picked, while unripe or green fruit is deliberately excluded. This strict selection ensures that each harvest reflects the true expression of altitude, soil, and climate.

In Jabalbon Estate in Haraz, there is complete reliance on manual labor.
In Jabalbon Estate in Haraz, there is complete reliance on manual labor.
  • Agricultural Ethics at the Core

Jabalbon Estate operates on principles that define traditional Yemeni coffee farming: manual cultivation, respect for natural rhythms, and refusal to force productivity at the expense of tree health.
Here, quality is not engineered through shortcuts. It is earned through time, restraint, and commitment to the land.

In Yemen’s high mountains, coffee is not grown to be harvested quickly — it is grown to endure.

In Jabalbon Estate in Haraz, irrigation holds special importance and follows precise schedules.
In Jabalbon Estate in Haraz, irrigation holds special importance and follows precise schedules.