Category: News

Myanmar Targets 100,000 Acres of Coffee Cultivation in Ambitious Expansion Plan

Posted on by Qahwa World

Yangon – Qahwa World

Myanmar has unveiled an ambitious plan to expand coffee cultivation to 100,000 acres nationwide within the next two years, as part of efforts to boost agricultural exports and enhance rural incomes. The initiative, announced by the Department of Agriculture and reported by state media, includes support for farmers through the provision of seeds, seedlings, and technical assistance.

According to the department, Myanmar currently has about 63,226 acres under coffee cultivation. Two main varieties are being grown: Arabica, which dominates higher-altitude regions, and Robusta, cultivated in lowland areas. Expansion will target key regions including Nay Pyi Taw, Mandalay, Bago, Ayeyarwady, Mon, Tanintharyi, Sagaing, and Magway.

The short-term goal is part of a broader strategy first outlined in 2022, when authorities announced plans to increase total coffee acreage to 300,000 acres over five years. That earlier plan divided cultivation between 200,000 acres of Arabica across four highland zones and 100,000 acres of Robusta across three lowland zones. The latest 100,000-acre target is seen as a first step toward that larger ambition.

Evidence from the regions shows momentum on the ground. In Tanintharyi Region, the Agriculture Department expanded coffee cultivation by nearly 1,874 acres in fiscal year 2024–2025, bringing the total to over 3,000 acres. Officials there aim to add another 1,000 acres in 2025–2026 and have distributed around 170,000 seedlings to farmers alongside technical training.

Coffee has long been considered a promising export crop for Myanmar, though infrastructure and market access remain challenges. A report in 2023 estimated the country’s annual output at more than 9,000 tonnes, with Arabica accounting for nearly 7,000 tonnes and Robusta the remainder. Shan State and other upland regions remain the backbone of production.

Industry observers note that while the government’s targets are ambitious, coffee trees typically require three to five years to reach maturity, meaning today’s plantings will not immediately translate into export growth. Experts also highlight the need for investments in processing facilities, transport infrastructure, and international market linkages to ensure Myanmar’s coffee can compete globally.

Myanmar’s drive to rapidly scale up coffee cultivation underscores its determination to diversify exports and support rural communities. Yet the gap between announced acreage goals and independently verified progress remains significant, leaving questions about how quickly the sector can meet international demand.

Bad News for Coffee Drinkers: U.S. Tariffs Push Prices to Record Highs

Posted on by Qahwa World

Dubai – Qahwa World

Times are getting tougher for coffee drinkers as tariffs push already record-high prices even higher.

When former U.S. President Donald Trump announced new tariffs on imports in April, many in the industry believed coffee would be spared since the U.S. barely produces it domestically. But by midyear, a 10% duty was imposed on most imported coffee, including shipments from Brazil—the world’s top supplier. In August, those tariffs on Brazil rose sharply to 50%.

For roasters like Chad Seegers of Low Country Coffee Roasters in Charleston, South Carolina, the impact has been immediate. “Raw-bean prices have doubled for us,” he said. Wholesale prices to his customers have risen by 30–40%, while retail prices climbed by about 25%. “Brazilian coffee, which made up 80% of our best-selling blend, is simply not feasible anymore.”

The industry was already struggling before tariffs. According to Fernando Maximiliano of StoneX, global coffee output has been hit repeatedly by droughts, frosts, and extreme weather since 2020, leaving global inventories at just 36–37 million bags in 2024, down from nearly 59 million in 2020. “Persistent supply shocks had already fueled inflation in coffee markets. Tariffs only intensified the strain,” Maximiliano explained.

The data shows the severity: U.S. city prices for 100% ground roast coffee hit $8.87 per pound in August 2025—the highest on record since tracking began in 1980. Futures markets reflect the pressure too. Arabica “C” contracts in New York have surged nearly 20% this year, peaking at $4.29 a pound in February.

Trade flows are already adjusting. ING’s food and agriculture economist Thijs Geijer noted that U.S. imports of Brazilian coffee plunged more than 75% in August compared with a year earlier, while exports from Colombia and Vietnam have remained stable. American buyers are now sourcing from alternative markets with lower tariffs.

Still, the adjustment is costly. Seegers said some family growers from Cameroon and Costa Rica refused to sell to the U.S. altogether rather than deal with tariff rules. Profit margins for his roastery have been cut in half, and he warned: “A $4.50 latte is now $7 in some cafés.”

According to Geijer, much of the tariff-driven cost increase has not yet reached store shelves. With the 50% tariff on Brazilian coffee only taking effect in August, existing inventories are still being used. “Expect the tariff impact to start hitting retailers in the fourth quarter,” he warned.

Starbucks, the world’s largest coffee chain, confirmed in its July earnings call that its hedging strategies delay cost spikes, but said year-over-year increases are expected to peak in the first half of fiscal 2026.

Despite the financial hit, Seegers said his company refuses to compromise on quality: “We chose to absorb most of the cost increases rather than cut corners.” But the stress is mounting. Higher prices are slowing demand, squeezing both roasters and cafés.

With U.S. coffee lovers already paying more than ever before, the worst may still be ahead. “High-tariff coffee hasn’t even fully hit the shelves yet,” Geijer warned. For millions of Americans, their daily cup may soon cost more than they ever imagined.

Global Buzz After Italian Chef Declares: “Cappuccino Ends at 11 a.m.”

Posted on by Qahwa World

Dubai – Qahwa World

Italian celebrity chef Gino D’Acampo has stirred a wave of debate after posting a video on his social platforms in which he revealed a strict cultural rule about cappuccino. According to D’Acampo, the drink should never be consumed after 11 a.m., a tradition deeply ingrained in Italian coffee culture, while espresso remains the drink of choice throughout the day.

In the video titled “How to be a Proper Italian with Gino: When should you drink Cappuccino or Espresso?” he explained that there is a time for cappuccino and a time for espresso, and it is not as flexible as people outside Italy may assume. Espresso, he said, can be enjoyed any time, especially after lunch or dinner, because it helps stimulate blood circulation and aids digestion. Cappuccino, however, is an entirely different story.

Based on milk, the drink becomes heavy when consumed after meals, slowing down the digestive process rather than helping it. “Once it’s 11 o’clock, I’m done with cappuccino,” D’Acampo insisted. “I won’t drink it after that.

It’s not something Italians do. Milk after a meal is the last thing your body needs, while caffeine does the opposite and speeds up your system.”

His comments sparked a strong reaction online. The video quickly gained millions of views and triggered wide discussions among coffee lovers worldwide.

Some saw his declaration as a glimpse into the unique Italian approach to food and lifestyle, emphasizing balance, moderation, and cultural identity.

Others mocked the rule with comments like, “So milk after dinner is forbidden, but tiramisu with cream is allowed,” while many insisted that they would continue drinking whatever coffee they wanted, whenever they wanted.

Still, a significant number of viewers acknowledged that these traditions are what make Italy’s coffee culture distinctive and that experiencing coffee in Italy is as much about respecting these unwritten rules as it is about taste itself. D’Acampo, who was born in Naples and is now based in London, is well known for his humorous style and his efforts to share Italian culinary secrets with a global audience.

His remarks this time went beyond nutrition to highlight how Italians view coffee not only as a beverage but as a way of life, with strict rituals and timing that connect to health and social customs.

He reminded his audience that while cappuccino is perfect in the morning alongside a pastry, the rest of the day belongs to espresso, which Italians consume quickly at the bar, often standing, in a tradition that values efficiency and rhythm over size and variety.

The debate also underscores the tension between Italian authenticity and globalization. In places like the United States or the United Kingdom, coffee culture embraces oversized lattes, frappuccinos, and cappuccinos at any time of day.

In Italy, by contrast, the rules are precise: cappuccino before noon, espresso afterward, and rarely anything else. These rules may appear restrictive to outsiders, but for Italians they are a reflection of food wisdom passed down over generations. D’Acampo’s firm stance reflects this heritage.

While announcing that he will soon return with a new television program titled “Italian in Malta” and a separate acting project in Ireland, he reminded viewers that his greatest passion will always remain food.

For him, coffee etiquette is inseparable from Italian culinary identity, and ignoring it is to miss the essence of what it means to drink coffee like an Italian. His viral statement has reignited a timeless conversation about coffee: is it about following traditions and respecting cultural norms, or is it about personal freedom and preference? For Italians, the answer remains clear—cappuccino belongs to the morning, and once the clock strikes 11, it is espresso’s turn to reign.

Ethiopian Coffee Farmers Face Heavy Burden from New EU Regulations

Posted on by Qahwa World

Saddama, Ethiopia – Qahwa World

Al Jazeera has broadcast a filmed report highlighting the impact of the European Union’s anti-deforestation regulations, which are set to come into force on December 30, 2025, after several delays in implementation.

According to the report, the new EU rules are leaving a bitter taste among Ethiopian coffee farmers, who fear losing one of their most important export markets. Roughly one-third of Ethiopia’s coffee production is shipped to the European Union, but the regulations now require proof of origin for every single consignment.

Smallholder Farmers at Risk

For smallholder farmers—the backbone of Ethiopia’s coffee sector—compliance represents a costly and exhausting burden. One producer commented: “Denying us access to the European market is like a punishment, like sanctions. While China financially supports its companies to buy African coffee, the EU does nothing—worse, it increases the burden on us.”

In response, some farmers have started planting shade trees and adopting more sustainable practices. “We no longer cut down trees; we use them sustainably to protect our environment and our crops,” one farmer explained. Training programs have been introduced to help farmers adjust, but challenges remain. A French government study revealed that EU coffee consumption is responsible for nearly half of coffee-related deforestation worldwide, making traceability an urgent priority for European policymakers.

What Are the New EU Rules?

The regulations, known as the EU Deforestation Regulation (EUDR), were approved by the European Parliament in 2023 and will be phased in between 2025 and 2026. They apply to key commodities including coffee, cocoa, soy, palm oil, and timber. The goal is to ensure that no product entering the EU market contributes to deforestation or ecosystem degradation.

Under the rules, importers and exporters must provide detailed information on the origin of products through a dedicated traceability and digital system, using geographic coordinates and satellite mapping of farms. Companies and farmers are required to submit “due diligence statements” to guarantee transparency throughout the supply chain.

Ethiopia’s Challenges

In Ethiopia, where more than four million small-scale farmers cultivate coffee, meeting these requirements appears nearly impossible without broad support. Land surveys and mapping are already underway. One certification officer noted: “At first, some farmers didn’t understand why this was necessary. But so far, we’ve completed 75% of the mapping, and our goal is to register 5,000 farms by the end of the year.” Yet this is only a fraction of the total sector.

The European Commission has pledged to provide assistance but stressed that cooperatives and local governments must also play their part in financing and supporting the transition. Starting January 1, 2026, larger producers will be required to comply immediately, while smallholders have until July 2026. Despite repeated calls for an extension, the EU has made clear it does not intend to delay the deadlines further.

Global Implications

Observers see the move as a double-edged sword. On one hand, it could foster sustainability and help curb deforestation in producing countries. On the other hand, it risks pricing small farmers out of the market, pushing them toward less demanding destinations such as China or Middle Eastern countries.

Ethiopia—the birthplace of coffee and Africa’s largest exporter—now faces a decisive challenge: adapt to the costly EU rules, or risk losing access to its most lucrative market in Europe.

UAE AeroPress Championship 2025 Opens Registration Tomorrow

Posted on by Qahwa World

Dubai – Qahwa World

The organizing committee of the UAE AeroPress Championship 2025 has announced that registration will open tomorrow, Monday, for the regional rounds across the Emirates.

Registration for Abu Dhabi, Ras Al Khaimah, Sharjah, and Umm Al Quwain will take place on September 22, 2025, from 9am to 5pm. Competitors from Dubai, Ajman, and Fujairah can register on September 25, 2025, during the same hours. Registration links will be shared via the official Instagram account and the championship’s website.

Participation Rules

Under the new World AeroPress Championship guidelines, competitors may register in any Emirate of their choice.

A passport or permanent residence in the UAE is not required.

A valid passport or Emirates ID must be uploaded with the online registration form.

Only one registration is allowed per person. Multiple entries will result in automatic disqualification.

Each Emirate will accept up to 36 competitors on a first-come, first-served basis.

Fees and Confirmation

Confirmed competitors will receive an official confirmation email no later than October 6, 2025, at 9pm.

A registration fee of AED 150 (non-refundable) must be paid in cash when collecting the official practice coffee.

Practice coffee distribution will take place from October 8 to October 10, 2025, at Mokha 1450, Palm Jumeirah, Dubai.

With registration about to open, the countdown begins for the UAE AeroPress Championship 2025, as coffee enthusiasts and professionals gear up for an exciting competition showcasing skill, creativity, and passion for specialty coffee.

For registration click here

Sweetness in Coffee: From the Cherry to the Cup

Posted on by Qahwa World

Dubai – Qahwa World

When coffee lovers describe their perfect cup, sweetness is almost always part of the conversation. It is the quality that balances acidity and bitterness, lending harmony and depth to the drink. But sweetness in coffee is not a coincidence—it is the result of a long chain of factors that begins in the orchard and continues through processing, roasting, and brewing before it finally reaches the cup.

The Beginning: The Coffee Cherry

Coffee is not truly a “bean” but a seed that grows inside a fruit known as the coffee cherry. As the cherry ripens, it naturally develops sugars such as glucose and fructose. These sugars form the foundation of sweetness in coffee, but whether they survive to the final brew depends on how carefully they are protected and enhanced at every stage of the journey.

Processing Methods and Their Role

After harvest, the way coffee is processed has a profound impact on how much of this sweetness makes it into the cup.

Natural (Dry) Process: Beans are dried inside the fruit, absorbing sugars and developing pronounced fruity and sweet notes.

Honey Process: Some of the fruit’s mucilage is left on the beans during drying, creating a balance of sweetness and clarity.

Washed Process: All fruit layers are removed before drying, producing a cleaner and more transparent taste, though usually less sweet than natural or honey methods.

The choice of processing is not merely a technical decision; it is also a cultural and economic one. Farmers and producers select methods that align with tradition, climate, and the preferences of their target markets, shaping the final flavor profile and the level of sweetness in the cup.

Roasting: Where Sugars Caramelize

Once dried, coffee enters the roaster, where natural sugars undergo caramelization. Under the watchful eye of a skilled roaster, these sugars transform into flavors reminiscent of caramel, honey, or chocolate. Proper roasting preserves and highlights sweetness, while excessive heat risks burning away delicate sugars. In many ways, the roaster serves as the final guardian of the bean’s innate sweetness.

Brewing: The Fine Line of Extraction

Even the best beans and the most careful roast can be undone at the brewing stage. Extraction is everything. A balanced brew draws out natural sweetness and harmony, while over-extraction produces bitterness and under-extraction leaves the cup sour and thin. Brewing requires an understanding of variables such as coffee-to-water ratio, temperature, and time—each of which plays a role in whether sweetness shines through or disappears.

Terroir and Variety: The Signature of Nature

Beyond human intervention, nature herself determines much of coffee’s sweetness. Terroir—the combination of soil, altitude, and climate—alongside genetic variety shapes unique sugar profiles.

Ethiopian coffees are often prized for their berry-like sweetness and vibrant fruit notes.

Coffees from Central America tend to lean toward flavors of chocolate and caramel.

Historic Yemeni coffees frequently display a layered complexity of dried fruits and spice, offering a sweetness unlike any other origin.

Each region, each variety, and even each harvest reflects a unique balance of sugars, reminding us that sweetness is as much a story of geography as it is of craftsmanship.

Sweetness as a Symphony of Nature and Craft

Ultimately, sweetness in coffee cannot be traced to a single stage. It is the sum of many factors: the sugars formed in the cherry, the processing choices made on the farm, the precision of the roast, the care of the brew, and the natural imprint of terroir and variety.

Sweetness in coffee is never accidental. It is crafted and carried forward through the hands of farmers, roasters, and baristas—all working in harmony with what nature provides. And when all of these elements align, the result is a cup that delights with balance, depth, and a touch of natural sweetness that turns every sip into a moment worth savoring.

BBC: Cutting Back on Coffee Could Lead to More Vivid Dreams

Posted on by Qahwa World

Dubai – Qahwa World

Many people who reduce their caffeine intake report a curious side effect within just a few days: their dreams become unusually vivid, detailed, and sometimes unsettling. While cutting down on caffeine is known to bring health benefits such as whiter teeth and fewer bathroom visits, one unexpected outcome that continues to draw attention is the sudden surge of memorable, often strange dreams.

The science behind caffeine and sleep

Caffeine is a powerful stimulant that disrupts the function of adenosine, a natural brain chemical that accumulates throughout the day and signals the body to rest. Normally, adenosine builds up as we stay awake, creating pressure for sleep by night. During sleep, the body clears adenosine, allowing us to wake feeling refreshed.

When caffeine enters the system, it blocks adenosine’s effect, keeping us awake and alert. However, since caffeine has a half-life of three to six hours, it can linger in the body for much of the day. A late afternoon coffee, for instance, may still be active well into the night, disrupting the ability to fall asleep.

Research consistently shows that caffeine reduces deep, restorative non-REM sleep and increases night-time awakenings. The more caffeine consumed—and the later in the day it is taken—the greater the disruption to overall sleep quality.

How does this affect dreams?

There is little direct research proving that cutting caffeine leads to more vivid dreams. Most studies focus on caffeine’s influence on sleep rather than dream content. But since sleep and dreaming are tightly connected, the link is plausible.

Reducing caffeine allows the body to rebound by spending more time in rapid eye movement (REM) sleep—the stage of sleep most closely tied to dreaming. REM sleep is when the brain is highly active, producing emotionally rich and visually detailed dream experiences. The more REM sleep we get, the greater the chances of having vivid dreams and remembering them clearly.

Some studies, including research on veterans, suggest that a higher percentage of REM sleep correlates with more frequent reports of vivid dreams. Waking up directly from REM sleep also makes dream recall more likely, as the content is still fresh in memory.

What exactly are vivid dreams?

Vivid dreams feel real and immersive. They are marked by strong imagery, detailed storylines, and intense emotions—sometimes positive, sometimes frightening. These dreams often linger long after waking, making them especially memorable compared to ordinary ones.

Timing is everything

Caffeine isn’t limited to coffee and energy drinks. It is also present in tea, chocolate, soft drinks, certain supplements, and even some medications. Sleep researchers recommend avoiding caffeine for at least eight hours before bedtime to reduce sleep disruption, and steering clear of large doses within 12 hours of sleep for maximum effect.

The double-edged nature of caffeine

While caffeine can interfere with sleep, it also offers well-documented benefits. Studies have linked regular coffee consumption to a reduced risk of depression and neurodegenerative diseases such as Parkinson’s. Coffee is also rich in B vitamins and antioxidants that contribute to a healthy diet. For many, especially night-shift workers, caffeine remains an essential tool to combat fatigue and maintain alertness.

The bottom line

There is no definitive scientific proof that reducing caffeine directly causes vivid dreams. However, the connection is clear: caffeine influences sleep, and sleep shapes our dreams. By lowering caffeine intake, the body may gain more restorative sleep and longer REM phases, giving the brain more opportunity to generate—and remember—dreams that are strikingly vivid.

Coffee Gadgets: A Guide to Finding Your Perfect Brewing Method

Posted on by Qahwa World

Dubai – Qahwa World

Coffee preparation has become more than just a morning ritual; it is a pursuit of precision, design, and personal preference. Across the world, enthusiasts choose from a wide variety of brewing devices, each catering to different needs — from quick convenience to meticulous craftsmanship. This guide offers a structured overview of the most notable coffee gadgets, their features, and how to identify which one might be best suited to your lifestyle.

Choosing the Right Gadget

A simple question often helps narrow the choices: Are you making coffee for lots of people?

Yes

If you prefer the ease of automation, an Espresso Machine or Sage Precision Brewer may be ideal.

If you value design and group brewing, the Chemex is a strong candidate.

For portable brewing with larger capacity, consider the Giant AeroPress.

No

If automation is important, a Bean-to-Cup machine offers a seamless experience.

For simplicity, the Coffee Bag provides a quick option.

For those who enjoy measuring and fine-tuning, the V60 Pourover is a classic.

If experimentation excites you, the Picopresso or Syphon provide unique experiences.

For mechanical elegance and complete control, the Lever Espresso stands out.

Coffee Bag

Single-use drip bags offer convenience and portability, functioning like a tea bag but designed for better water contact with coffee grounds. They are ideal for pre-portioned, ready-ground coffee when simplicity is the goal.
Example: Ueshima Pour Over Coffee Bag (~£5).

V60 Pourover

A cone-shaped brewer with a global following, the V60 is inexpensive but requires additional tools — grinder, gooseneck kettle, and scales — for precision. It is popular among those who enjoy the ritual of measured brewing.
Example: Hario V60 Coffee Dripper (~£6).

Chemex

Designed in the 1940s, the Chemex combines glass, wood, and leather in an iconic brewer. Its thicker paper filters produce a “cleaner” cup, though the slower percolation makes it less practical for quick brewing. Larger sizes make it well-suited for groups.
Example: 10-Cup Chemex (~£65).

Giant AeroPress

Known for portability and ease of cleaning, the AeroPress steeps coffee in a sealed chamber before plunging. The larger model caters to groups, while the standard version remains a gateway device for new enthusiasts.
Example: AeroPress XL (~£80).

Syphon

Also called a vacuum pot, the syphon is both functional and theatrical. Water is heated in a lower chamber, rises to mix with coffee in an upper chamber, then filters back down. While fragile and demanding to clean, it produces a distinct cup and serves as a centerpiece for coffee demonstrations.
Example: Hario Technica Coffee Syphon (~£125).

Picopresso

A compact, handheld espresso maker designed for experimentation. It appeals to those who want to test techniques outside of traditional machines while keeping portability in mind.

Sage Precision Brewer

A programmable filter brewer that delivers consistency for larger batches. Its thermal carafe preserves flavor better than hotplates, and the auto-brew function allows preparation in advance.
Example: Sage Precision Brewer Thermal (~£250).

Lever Espresso

A spring- or piston-driven machine that emphasizes manual control. Pulling the lever compresses water through the coffee puck, giving full oversight of extraction variables. Quiet and mechanical, it requires patience but rewards with mastery.
Example: Flair Pro 3 (~£325).

Espresso Machine

Countertop espresso machines allow variety, from straight espresso to milk-based drinks with latte art. They are essential for anyone who prioritizes serving café-style beverages at home, though they require significant space and investment.
Example: Sage Dual Boiler (~£1,250).

Bean-to-Cup

These machines automate the entire process, from grinding beans to extraction, often controlled through digital displays. They provide luxury and convenience, though at the cost of reduced manual experimentation.
Example: Jura Giga 10 (~£3,800).

Conclusion

The diversity of coffee gadgets reflects the diversity of coffee drinkers. Whether one values speed, design, experimentation, or tradition, there is a tool to match. For some, a simple coffee bag suffices. For others, the precision of a lever espresso machine or the indulgence of a bean-to-cup system becomes part of daily life. Understanding each device’s strengths helps not only in choosing the right gadget but also in appreciating the culture of coffee innovation.

Shocking Report: Industrial and Environmental Contaminants Found in All Organic Coffee Samples

Posted on by Qahwa World

Dubai – Qahwa World

The Clean Label Project in the United States has released an extensive report that has stirred debate across the coffee world, revealing findings that undermine the long-standing perception of organic coffee as a guarantee of purity. The report shows that every single organic coffee sample tested contained industrial and environmental contaminants, including residues of pesticides that are officially banned in organic agriculture, raising fundamental questions about certification credibility and agricultural oversight.

The investigation covered fifty-seven different coffee products representing forty-five leading brands in both the U.S. and global markets. Each product was subjected to a rigorous series of laboratory analyses, with more than seven thousand individual tests performed in total. Samples included coffees across all common roast levels—light, medium, and dark—and were taken from the most prevalent packaging formats on the market, from bags and pods to metal cans.

The most striking and controversial result was the detection of aminomethylphosphonic acid, or AMPA, in one hundred percent of the organic samples. AMPA is a breakdown product of glyphosate, a herbicide that has generated global controversy due to its suspected health risks and that is strictly prohibited in certified organic farming. According to the report, the universal presence of AMPA in every sample tested delivers a shock to consumers, many of whom turn specifically to organic coffee in search of a product free from chemical residues.

Although glyphosate itself was detected in only a few of the samples, the consistent appearance of its by-product across all organic coffees raises alarming concerns about the pathways through which contamination occurs. Researchers point to multiple possibilities: runoff from neighboring conventional farms contaminating organic fields, wind drift carrying spray particles across boundaries, or legacy residues lingering in soils for decades that continue to affect crops long after application has ceased.

The report did not stop at AMPA. It also revealed the presence of heavy metals in every single sample, including lead, cadmium, mercury, and arsenic. While most levels remained below the maximum thresholds set by the European Union for food safety when measured against typical daily consumption volumes, experts stress that cumulative exposure over long periods cannot be dismissed as harmless. For regular coffee drinkers, this raises concerns that extend well beyond a single cup.

Equally concerning was the universal detection of acrylamide, a chemical that naturally forms during the roasting process and is classified as a potential carcinogen. Levels of acrylamide were particularly high in medium roasts compared to very light or dark roasts, suggesting that the most popular roast category among consumers could also pose the greatest risk.

The study further highlighted the role of packaging in contamination. Phthalates, chemical compounds associated with plastics and known for their potential to leach into food and beverages, were especially prevalent in canned coffees, followed by pods, with bagged coffee showing the lowest levels. Researchers emphasized that packaging is not simply a marketing tool or a method to preserve flavor; it plays a direct role in determining the chemical purity of the product consumed.

Geographic origin was another factor influencing contamination. African coffees tested in the study generally displayed lower levels of heavy metals, while Hawaiian coffees showed higher concentrations, a result attributed to the mineral-rich volcanic soils in which they are cultivated. This underscores that agricultural environments themselves can significantly shape the safety profile of the beans, regardless of organic practices.

The Clean Label Project stressed that the purpose of this study is not to frighten consumers or to dissuade them from drinking coffee, but rather to raise awareness of hidden risks and equip people with the knowledge they need to make informed decisions. Among its recommendations: consumers should look for brands with independent certifications that verify product testing, favor darker or very light roasts to reduce acrylamide exposure, avoid canned coffee in favor of bagged products, and follow ongoing testing results published regularly by the organization.

The broader implications of the report are profound. Coffee is one of the most consumed beverages in the world, with more than one billion people drinking it daily and a U.S. market valued at more than 269 billion dollars in 2024 alone. The findings remind us that the coffee industry, despite its global cultural and economic importance, is not immune to environmental and industrial contamination. For producers, regulators, and consumers alike, the lesson is clear: the label “organic” does not automatically guarantee absolute purity.

The report concludes with a call for stricter oversight of organic certification processes, greater transparency across supply chains, and more independent research to restore and sustain consumer confidence. In a world where billions of cups of coffee are consumed every single day, the integrity of this industry matters not only for enjoyment and tradition but also for the health and trust of communities worldwide.

International Coffee Day 2025: ICO Launches Global Campaign “Embracing Collaboration More Than Ever”

Posted on by Qahwa World

London – Qahwa World

The International Coffee Organization (ICO) has announced the theme for International Coffee Day 2025, celebrated worldwide on October 1: “Embracing Collaboration More Than Ever.”

The annual event brings together millions of people across the globe to celebrate coffee and recognize the farmers, cooperatives, traders, roasters, baristas, and consumers who contribute to making coffee the world’s most beloved beverage. This year’s campaign underscores that coffee is synonymous with collaboration and calls on all stakeholders to unite in a spirit of solidarity and shared purpose.

Collaboration at the Core

The ICO emphasizes that the 2025 theme highlights the essential role of collaboration across the coffee value chain in ensuring sustainable livelihoods and shared prosperity. By strengthening links from crop to cup, the campaign positions coffee as a driver of income generation, sustainable development, and resilient communities.

Vanúsia Nogueira, Executive Director of the ICO, stated:

“Coffee is a product of many hands and many hearts. When farmers, cooperatives, researchers, roasters, traders, baristas and consumers work together, we create opportunities for income, resilience and environmental stewardship. This year’s campaign calls for practical collaboration that delivers real benefits along the whole chain. Join us — take part in the challenges and show how, together, coffee can be a force for good.”

Digital Campaign and Global Participation

The 2025 initiative will feature a refreshed, interactive website and encourage digital participation through the hashtag #ICD2025. Among the activities, participants will be invited to complete the phrase “Coffee is collaboration because…” in posts or videos, showcasing the many ways coffee connects people across the globe.

The ICO invites governments, industry partners, civil society, cooperatives, and consumers to get involved by:

Registering events and activities on the official campaign website

Promoting the hashtag #ICD2025 through their communication channels

Recording short videos with the campaign phrase and tagging @icocoffeeorg

A full communications toolkit and multilingual resources are available at www.internationalcoffeeday.org

About the ICO

The International Coffee Organization is the only intergovernmental body focused on enhancing the sustainability of the global coffee sector. It provides official statistics on production, trade, and consumption, and develops public-private partnerships and technical cooperation projects to foster progress and resilience in the industry. More information is available at www.ico.org

Yemeni Coffee Achieves Record Heights at the Best of Yemen 2025 Auction

Posted on by Qahwa World

Dubai – September 2025 (Qahwa World) – The Best of Yemen 2025 auction, organized by Qahwa Al Qimma (Qima Coffee), has come to a historic close after two days of global bidding that stretched across 12 intense hours. The event not only broke price records but also highlighted the resilience of Yemeni farmers and the global demand for their unique coffees.

The auction witnessed unprecedented participation, with servers overwhelmed after 11 hours of bidding and forced into a temporary pause. When resumed the following day, just one more hour of spirited competition was enough to crown this year’s winners.

The Top Lots

1st Place: Yahya Al Faqeeh, offering the rare Yemenia variety processed naturally, achieved the highest price of the auction at $851.50 per pound for 37 lbs. The winning buyer was Black Sip Coffee Roasters, securing one of the most expensive Yemeni coffees in history.

2nd Place: Maghrib Ans XV (Kent, Alchemy process), 110 lbs, sold for $320.50/lb to Sulalat.

3rd Place: Hejrat Al Ain Women Farmers XV (Yemenia, Alchemy process), 88 lbs, reached $327.50/lb, purchased by Albhaa Roastery and Out of Line.

4th Place: Bait Yaseen XI (Yemenia, Alchemy process), 110 lbs, sold for $196.50/lb to Entro Coffee Egypt and ESS’s Roasters Saudi Arabia.

Women Farmers in the Spotlight

Women-led lots stole the spotlight this year. Coffees from Hejrat Al Ain, Hayma Dakhiliya, Bait Al Yaziji, and Al Mezab all ranked among the top positions, underscoring the growing role of Yemeni women in shaping the country’s specialty coffee renaissance.

Global Buyers

Bidders came from across the Middle East, Asia, Europe, and North America. Notable names included George Howell Coffee Company (USA), Slope Roastery (Saudi Arabia), Andes Coffee Roaster (Latin America), and several specialty roasters from China and Europe. The diversity of buyers confirmed Yemen’s status as a global benchmark for rare and exclusive coffees.

Auction Figures

Total lots: 33

Total weight: 2,857 lbs

Total value: $391,632

Average price (weighted): $137.08/lb

Median price: $109/lb

Highest price: $851.50/lb

Lowest price: $50.50/lb

Lots over $100/lb: 21

In its closing statement, the organizer said: “This milestone is not only about record prices—it is about the resilience of Yemeni coffee and the farming communities behind it. The unwavering commitment of our buyers and partners makes these moments possible year after year.”

The Best of Yemen 2025 auction was more than a commercial success; it was a cultural milestone. It brought together farmers cultivating coffee in the mountains of Yemen with roasters across the globe, uniting two ends of a shared story: those who grow coffee at its birthplace and those who bring it to the world’s cups.

Update on Intended Recommended Public Offer by Keurig Dr Pepper for JDE Peet’s

Posted on by Qahwa World

Burlington (Mass.), Frisco (Texas) & Amsterdam – 19 September 2025 – Qahwa World – Keurig Dr Pepper (KDP) and JDE Peet’s have issued a joint update on the intended recommended public offer by KDP for all issued and outstanding ordinary shares of JDE Peet’s. The all-cash offer, first announced on 25 August 2025, values each share at €31.85, alongside a previously declared dividend of €0.36 per share to be paid prior to closing.

The companies confirmed that preparations for the offer are progressing as planned. A request for review and approval of the Offer Memorandum will be filed with the Dutch Authority for the Financial Markets (AFM) no later than 16 November 2025.

Subject to regulatory approvals and customary conditions, both parties continue to expect the transaction to close in the first half of 2026. Once completed, the deal will significantly reshape the global coffee landscape by uniting KDP’s North American strength with JDE Peet’s worldwide portfolio of brands, including Peet’s, L’OR, Jacobs, Douwe Egberts and Moccona.

The €18.2bn acquisition also aligns with JDE Peet’s “Reignite the Amazing” strategy, focused on simplifying its portfolio, strengthening leading brands, and delivering efficiency savings of €500m ($590m).

The tender offer will be made under Dutch law and will also comply with U.S. securities regulations via the Tier II exemption. U.S. shareholders are advised that the process will follow Dutch disclosure and procedural requirements, which differ from U.S. tender offer rules.

KDP, a leading North American beverage company with revenues exceeding $15bn, is known for its broad portfolio of over 125 owned, licensed and partner brands, including Green Mountain Coffee Roasters and Dr Pepper. JDE Peet’s, the world’s largest pure-play coffee company, serves approximately 4,400 cups of coffee per second across more than 100 markets worldwide.

Both companies stressed that the transaction remains subject to market, legal and regulatory risks, but reaffirmed their confidence in completing the offer within the projected timeline.