Category: News

Simonelli Group Showcases Innovation at Fine Food Australia 2025

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Dubai, 20 August 2025 (Qahwa World) – Simonelli Group has announced its participation at Fine Food Australia 2025, the country’s leading trade event for the foodservice and hospitality industry, taking place from September 8 to 11 at ICC Sydney. Visitors will find the group at Booth A40, where it will present a range of cutting-edge technologies from its two leading brands, Nuova Simonelli and Victoria Arduino.

Nuova Simonelli will present the NUOVA Aurelia, an advanced professional espresso machine featuring E-Milk and C-Automation technologies. E-Milk technology enables automatic frothing with up to nine customizable recipes at the push of a button, ensuring consistency in milk-based beverages. C-Automation, powered by artificial intelligence, connects the Aurelia machine with the GX grinder, analyzing coffee flow and automatically adjusting grind settings. This integration improves workflow speed by up to 20%, reduces training costs, minimizes human error, and cuts waste during recipe setup.

Victoria Arduino will highlight its Black Eagle Maverick espresso machine, designed for both high performance and sustainability. Equipped with T3 Genius, PBtech, Gravitech, and Advanced Steam-by-Wire technologies, the Maverick allows precise control over temperature, infusion, and steam. Alongside it, the Mythos grinder, engineered specifically for the specialty coffee sector, will be featured with its Clima Pro, Gravitech, and HighSpeed technologies, ensuring efficient grinding and consistent quality.

Also on display will be the Eagle One, a contemporary espresso machine combining sleek design with NEO (New Engine Optimization) technology for energy efficiency and exceptional performance. The Eagle Tempo, designed for cafés, restaurants, roasters, pastry shops, and chains, will also be introduced. With high production capacity, NEO technology, and a unique design, Eagle Tempo aims to deliver excellent results while reducing energy use and waste.

At Fine Food Australia 2025, Simonelli Group will not only present its latest professional equipment but also offer visitors the opportunity to experience the future of coffee preparation through tastings, demonstrations, and live interactions with baristas and experts. With its commitment to innovation, sustainability, and workflow efficiency, the company aims to set new standards for the global coffee and hospitality industry.

Coca-Cola Weighs Future of Costa Coffee Amid Strategic Review

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Dubai, 24 August 2025 (Qahwa World) – The Coca-Cola Company is considering a possible sale of Costa Coffee, the British café chain it acquired in 2018, in what could become one of the most significant moves in the global coffee sector this year. According to reports confirmed by individuals familiar with the discussions, the U.S. beverage giant has hired investment bank Lazard to explore strategic options for Costa, ranging from a complete divestment to other restructuring paths. Early conversations have reportedly taken place with a limited number of potential bidders, including private equity firms, with indicative offers expected later this autumn.

The development marks a dramatic turn for Coca-Cola, which purchased Costa Coffee for more than $5 billion only seven years ago. At the time, the acquisition was presented as a bold entry into the booming global coffee market, positioning Coca-Cola to compete directly with established players such as Starbucks and Nestlé. With over 4,000 stores worldwide, including more than 2,700 outlets in the United Kingdom and Ireland, Costa provided the Atlanta-based company with an immediate international footprint in coffee retail, a sector where it had previously lacked presence.

Yet the performance of Costa under Coca-Cola’s ownership has fallen short of expectations. While revenues have grown modestly, the chain has struggled with profitability in the face of rising costs, increased competition, and shifting consumer behavior. In 2023, Costa’s revenues climbed by 9 percent to nearly £1.22 billion, but the company recorded a pre-tax loss of £9.6 million. The figure represented a sharp contrast with the £245.9 million profit reported just one year earlier, underscoring the financial pressure weighing on the brand.

Several factors appear to have contributed to Costa’s difficulties. Inflation has raised the cost of raw coffee beans and other inputs, while the high-street café market in the United Kingdom has grown more crowded with independent operators and international rivals. Additionally, some smaller branches in towns such as Andover and Lyme Regis have recently closed, fueling concerns that the chain has been unable to maintain momentum outside its core metropolitan strongholds.

The possibility of a sale, first reported by Sky News and later confirmed by other outlets, has already sparked debate over how much Costa is worth in the current environment. Industry analysts have suggested that the chain could fetch as little as £2 billion—less than half of what Coca-Cola paid in 2018. Such a valuation would reflect the challenges the brand faces as well as the cautious outlook of investors weighing long-term demand trends.

Coca-Cola executives have acknowledged the need to reassess the company’s position in the coffee category. In an earnings call last month, Chief Executive James Quincey stated that Costa had not delivered on the original investment hypothesis, noting that the company was now reflecting on lessons learned and exploring new avenues for growth in coffee. At the same time, he emphasized that Costa continues to operate successfully day to day, suggesting that any decision would be carefully measured rather than abrupt.

The discussions around Costa also fit into a broader wave of corporate restructuring across the global food and beverage industry. With inflation altering cost structures and consumers increasingly prioritizing health, sustainability, and transparency, large companies are rethinking their portfolios to adapt. Coca-Cola has already made moves in this direction, most recently announcing a shift to real cane sugar in its U.S. beverages as part of a campaign to respond to rising health awareness.

Should a sale move forward, it would reshape the global coffee landscape. Costa, with operations spanning more than 50 countries, represents one of the few brands capable of challenging Starbucks on a multi-regional scale. A new owner could seek to revitalize the brand with fresh investment and focus, while Coca-Cola would gain flexibility to redirect resources toward other categories. On the other hand, if bids fall short of expectations, the company may choose to retain Costa and pursue an internal restructuring to restore profitability.

For now, the process remains in early stages, and no definitive outcome has been decided. What is clear, however, is that Coca-Cola’s venture into the café business—once considered a cornerstone of its diversification strategy—is under critical review. Whether Costa changes hands or undergoes a major transformation within the Coca-Cola system, the decision will send ripples through both the corporate boardrooms and coffee shops that make up an increasingly competitive global market.

Does a Cup of Coffee Weaken Your Treatment? Study Reveals a Surprise About Caffeine

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Dubai, 25 August 2025 (Qahwa World) – Coffee has long been celebrated as a daily ritual for millions, a comforting beverage that fuels mornings and punctuates workdays. Yet new scientific findings are shedding light on a potential downside that coffee drinkers might not expect: its ability to interfere with the effectiveness of certain antibiotics. According to a groundbreaking study recently published in the journal PLOS Biology, caffeine can alter how bacteria respond to some widely used antibiotics, raising concerns about the hidden influence of everyday dietary habits on medical treatments.

The study was conducted by an international team of researchers who set out to better understand how chemical substances affect the ability of bacteria to regulate what moves in and out of their cells. The focus was on Escherichia coli (E. coli), a bacterium commonly found in the human gut but also responsible for a range of infections from urinary tract infections to bloodstream infections. The scientists tested ninety-four different chemical substances and tracked their impact on bacterial transport systems, which function like cellular gates. Around a third of these substances were shown to disrupt genetic activity linked to transport, but one stood out more than any other: caffeine. When caffeine was introduced, E. coli absorbed noticeably lower amounts of certain antibiotics, most notably ciprofloxacin and amoxicillin, two drugs frequently prescribed around the world.

The mechanism behind this surprising effect turned out to be more complex than a simple blockage. At the center of the process was a regulatory protein called Rob, which the researchers discovered played a far larger role in bacterial survival than previously understood. Rob controlled about a third of all the transcriptional changes triggered by the different chemicals in the study. When caffeine entered the system, it activated Rob, which in turn stimulated the expression of a small RNA molecule known as MicF. This RNA molecule suppressed the production of OmpF, a porin protein in the outer membrane of E. coli. OmpF normally acts as an open gate, allowing substances, including antibiotics, to flow into the bacterial cell. By shutting down OmpF production, the bacteria effectively reduced the uptake of antibiotics, leaving the drugs less effective.

Researchers confirmed this effect through checkerboard assays, a method of testing drug interactions that involves exposing bacteria to different concentrations of antibiotics in the presence of caffeine. The results showed that the bacteria required higher doses of antibiotics to achieve the same level of inhibition once caffeine was present. This is a classic example of what scientists call low-level antibiotic resistance. It is not the dramatic, full-scale resistance that has become a global health crisis, where bacteria acquire mutations that allow them to permanently survive treatment. Instead, it is a subtler, temporary effect triggered by environmental changes and chemical exposures. These adaptations may not fully defeat antibiotics, but they can weaken their effectiveness and complicate treatment strategies.

Importantly, the weakening effect of caffeine was not observed in all bacteria. When the same experiments were carried out on Salmonella enterica, a pathogen closely related to E. coli, caffeine showed no influence on antibiotic absorption. This suggests that the response is species-specific and highlights how much remains unknown about the interaction between bacteria, antibiotics, and common dietary substances.

The authors of the study caution that these results were obtained under controlled laboratory conditions. At this stage, it is not possible to say how much coffee a person would need to drink to cause noticeable effects while taking antibiotics, or whether these findings translate directly to human patients. However, the researchers argue that the implications are serious enough to warrant further investigation. Even small shifts in antibiotic uptake could make infections harder to treat, particularly at a time when the medical community is racing to address the growing threat of antibiotic resistance worldwide.

Coffee has already been linked in past research to the way the body metabolizes certain medications, including drugs for high blood pressure and depression. The new findings extend this conversation to antibiotics, suggesting that caffeine’s influence reaches beyond human metabolism and into the bacterial world itself. As microbiologist Christoph Binsfeld of the University of Würzburg noted, substances like caffeine can “subtly but systematically” influence bacterial gene regulation, and mapping these mechanisms will be crucial for ensuring that antibiotics remain effective tools in modern medicine.

For coffee lovers, the message is not one of alarm but of awareness. More research will be needed to determine whether drinking coffee while on antibiotics has real-world clinical consequences. Until then, the study serves as a reminder that the foods and drinks we consume can interact with medical treatments in unexpected ways. With antibiotic resistance already recognized by the World Health Organization as one of the most pressing threats to global health, even small lifestyle factors deserve careful attention. The simple act of sipping coffee may seem harmless, but as this study reveals, it could be part of a much more complex story of how microbes adapt, survive, and challenge the medicines designed to fight them.

Coffee Prices Surge on Brazil Weather Concerns and Supply Tightness

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Dubai, 23 August, 2025 (Qahwa World) – Coffee futures surged sharply on Friday, reaching multi-month highs as weather concerns in Brazil and tightening global supplies continued to fuel bullish momentum. December arabica coffee (KCZ25) closed up +13.30 cents (+3.64%), marking a 3.5-month high, while September ICE robusta (RMU25) gained +108 points (+2.27%), its strongest level in three months. The rally extended a three-week upward trend, with traders reacting to reports of dry conditions and frost damage in Brazil, the world’s largest coffee producer.

According to Somar Meteorologia, Minas Gerais, Brazil’s leading arabica coffee-growing region, recorded no rainfall during the week ending August 16. This lack of precipitation, coupled with recent frost damage, raised concerns over crop yields and pushed prices higher. Additional upward pressure came from the United States, where coffee supplies are tightening as buyers void new Brazilian contracts in response to a 50% tariff on Brazilian exports. With nearly one-third of U.S. coffee imports traditionally sourced from Brazil, the restrictions have intensified market concerns over availability.

Brazil’s Trade Ministry reported that July unroasted coffee exports fell by 20.4% year-on-year to 161,000 metric tons. Exporter group Cecafe confirmed an even steeper decline in green coffee shipments, which dropped 28% in July to 2.4 million bags. Arabica exports fell 21%, robusta plunged 49%, and overall shipments for the January–July period slipped 21% to 22.2 million bags. Meanwhile, ICE-monitored arabica inventories fell to a 1.25-year low of 726,661 bags before recovering slightly to 729,606 bags on Friday. Robusta inventories also dropped to a four-week low of 6,642 lots, down from a two-year high of 7,029 lots at the end of July.

On the other hand, progress in Brazil’s harvest is adding a bearish element. Safras & Mercado reported that 99% of the 2025/26 crop was harvested as of August 20, with the robusta harvest completed and 98% of arabica finished. Brazil’s largest cooperative, Cooxupé, announced that its members had completed 86.1% of their harvest by August 15.

Global developments continue to influence sentiment. The International Coffee Organization reported that world coffee exports rose 7.3% in June to 11.69 million bags, although cumulative shipments from October through June were slightly lower at 104.14 million bags. In Vietnam, drought reduced 2023/24 production by 20% to 1.472 million metric tons, the smallest crop in four years, while 2024 exports dropped 17.1%. The Vietnam Coffee and Cocoa Association has since lowered its 2024/25 production forecast to 26.5 million bags. However, government data showed that exports from January to July 2025 rose 6.9% to 1.05 million metric tons.

The USDA’s Foreign Agriculture Service projects that global coffee production in 2025/26 will rise by 2.5% to a record 178.68 million bags, with robusta output increasing by 7.9% to 81.66 million bags and arabica output slipping 1.7% to 97.02 million bags. Ending stocks are forecast to climb 4.9% to 22.82 million bags. Despite these figures, trader Volcafe projects a widening arabica deficit of 8.5 million bags for 2025/26, compared with 5.5 million in 2024/25, marking the fifth consecutive year of shortages.

Coffee markets are now navigating the opposing forces of immediate weather-driven supply risks and harvest progress in Brazil against longer-term forecasts of record global output, leaving traders alert to further volatility in the weeks ahead.

Rose Domingo Nikki Crowned “Barista of the Year” at Drinkit

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Dubai, August 23, 2025 (Qahwa World) – Rose Domingo Nikki has been named Barista of the Year at the Drinkit Barista Championship held in the UAE. The grand finale took place today at the Victoria Arduino Experience Center in Dubai. Wainaiana Sammy secured second place, followed by Ndikum Chefor Skyler in third.

In an exclusive interview with Qahwa World after her win, Rose Domingo Nikki expressed her overwhelming joy, saying: “I never expected to win… My colleagues here performed exceptionally well… Honestly, I was surprised myself… I’m overflowing with emotion at this moment, and I hope this experience propels me toward continued growth.”

This was the inaugural championship, organized in parallel across the UAE, the Russian Federation, and Kazakhstan, under Drinkit’s guiding motto: “We compete not to prove something, but to grow. That is the Drinkit spirit.”

The competition began internally across Drinkit’s seven Dubai branches, with one standout barista from each advancing to the final round, where the top three were decided.

Though initially hesitant to attend, I honored my promise to Albina Khamidullina—and was surprised to find the event far exceeded expectations. It transcended a typical contest; it became a deeply enriching social and communal experience, brimming with warmth and camaraderie unique to Dubai’s Drinkit team.

The atmosphere was charged with mutual support and encouragement. Rather than competing against each other, participants cheered one another on—truly embodying “competing to grow.”

What moved me most was the shared joy—smiles, laughter, and genuine emotion. It felt more like celebrating a collective achievement than a competition. Everyone—staff and participants alike—felt like stakeholders, not just employees. Having covered similar events, it’s rare to witness such authentic, community-driven celebration.

Elena Gess, Head of learning and Development at Drinkit, received heartfelt gratitude. Though the event wasn’t designed for speeches, team members couldn’t help but express their appreciation for her mentorship and unwavering support. Many credited her encouragement—even in small gestures during the competition—for their success.

Despite her modesty, Elena addressed the crowd: “I hadn’t planned to speak. I just wanted to make today memorable for you. This isn’t about me—it’s about you. You inspire me to push myself, to find opportunities for you. What makes me special is you all. This day, this competition, means nothing without you. It’s all thanks to you. Thank you.”

Albina Khamidullina, Head of Marketing also received widespread admiration for leading with professionalism and positivity.

The event was further elevated by the presence of Mikael Jasin, the 2024 World Barista Champion. He lauded Drinkit’s initiative, encouraging the company to sustain such efforts. “It’s wonderful to be here, to witness competition, mutual support—even dancing! This reflects exceptional company culture. Only great organizations allow their people to express themselves fully. You’re not just honoring your craft; you’re building a creative, courageous community. Hats off to you all.”

Federico Ortili, General Manager of Simonelli Group for the Middle East, praised the Experience Center in Dubai as an ideal host venue, commending the positive energy and calling the championship “a unique incentive for shared and sustainable growth.”

Notably, Drinkit recently celebrated the opening of its 100th café across the UAE, Russia, and Kazakhstan—a testament to dedicated teams and loyal clientele.

What began as a digital-first concept is evolving into a global specialty coffee chain. Backed by Dodo Brands, fueled by smart technology and passionate people, Drinkit continues to demonstrate that great coffee and great systems go hand in hand.

The Ultimate Guide to Coffee Processing Methods Around the World: From Cherry to Cup

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Dubai, 23 August 2025 (Qahwa World) – In the world of coffee, the journey from a ripe cherry on a tropical tree to the steaming brew in your mug is a tale of art, science, and global tradition. The coffee processing stage—where the fruit is transformed into green beans ready for roasting—is the crucible where flavors are shaped. This comprehensive guide explores coffee processing methods, diving into their histories, techniques, regional strongholds, and sensory impacts. Whether you’re a researcher seeking types of coffee processing, a barista curious about wet vs dry coffee processing, or an enthusiast exploring anaerobic coffee processing trends, this reference covers it all. Spanning over 70 coffee-producing countries, we’ll journey through time-honored methods like natural, washed, and honey processing, alongside cutting-edge innovations like anaerobic fermentation, which is gaining traction worldwide, including in Yemen.

With climate change reshaping coffee production, processing methods are evolving to balance sustainability and flavor innovation. By 2025, the rise of anaerobic processing in countries like Yemen highlights its growing appeal. Let’s uncover the full story.

The Origins of Coffee Processing: A Historical Perspective

Coffee’s story begins in Ethiopia around the 9th century, where wild Coffea arabica plants were first harvested. Early farmers dried whole cherries under the sun, birthing natural coffee processing. As coffee spread through Yemen and the Middle East to the Americas by the 18th century, diverse climates and resources spurred new techniques. Processing significantly influences a coffee’s flavor profile—many experts estimate it can account for around 30%—shaping acids, sugars, and volatile compounds through microbial activity and fermentation time. For researchers studying coffee biochemistry or sustainability, this guide offers a foundation for understanding these dynamics.

Natural (Dry) Processing: The Timeless Tradition

Natural coffee processing, or dry processing, is the oldest method, requiring minimal water and relying on sunlight. Whole cherries are spread on patios, raised beds, or rooftops and dried for 2–4 weeks, turned regularly to prevent mold. The bean absorbs sugars from the fruit, and the dried husk is hulled at 11% moisture.

Key Regions and History

  • Ethiopia: The origin, producing Yirgacheffe naturals with wild strawberry notes.

  • Brazil: The world’s top producer, using mechanized farms for consistency.

  • Yemen and Indonesia: Ancient terraces yield complex, winey profiles.

Flavor Profile and Science
Natural processing creates full-bodied, low-acidity cups with sweet, fruity notes like blueberry or chocolate. The bean ferments inside the fruit, boosting ethyl butyrate esters for fruity aromas. Risks include mold in humid conditions, requiring careful management. Variations include African raised-bed drying for airflow and Brazilian mechanical dryers for rainy seasons.

Washed (Wet) Processing: Precision and Clarity

Pioneered in Central America in the 19th century, washed coffee processing suits wet climates. Cherries are depulped, fermented in water tanks for 12–48 hours to remove mucilage, washed, and dried to 10–12% moisture.

Key Regions and History

  • Colombia and Kenya: Abundant rivers produce bright, citrusy coffees.

  • Guatemala, Nicaragua, Rwanda: High-altitude farms emphasize acidity.

Flavor Profile and Science
Washed coffees are clean and vibrant, with high acidity and notes like green apple or jasmine. Fermentation breaks down pectins via yeast and bacteria, clarifying terroir. Though water-intensive (20–40 liters per kilo), it reduces defects. Innovations include Kenyan double-washing for brightness and mechanical aquapulping to save water.

Honey (Pulped Natural) Processing: The Sweet Hybrid

Originating in Costa Rica in the mid-20th century, this hybrid method conserves water. Cherries are depulped, leaving varying mucilage (the “honey”) during drying for 8–30 days.

Key Regions and History

  • Costa Rica: Classifies as Yellow (minimal mucilage, grainy acidity), Red (balanced sweetness), or Black Honey (floral, syrupy).

  • Brazil (Pulped Natural), El Salvador, Panama: Used for premium lots.

Flavor Profile and Science
Sweeter than washed, cleaner than natural, with caramel, stone fruit, and honey notes. Mucilage caramelization enhances sucrose absorption. It’s eco-friendly but needs monitoring to avoid over-fermentation.

Wet Hulled (Giling Basah): Indonesia’s Earthy Signature

For humid climates, wet hulled coffee processing (semi-washed or Giling Basah) emerged in 19th-century Indonesia. Cherries are depulped, briefly fermented, hulled at 30–35% moisture, and dried further.

Key Regions and History

  • Indonesia (Sumatra, Java): Suits rainy climates, producing bold Mandheling coffees.

  • Papua New Guinea: Similar adaptations.

Flavor Profile and Science
Low acidity, heavy body, with earthy tobacco and dark chocolate notes. Rapid microbial activity in humid conditions risks defects but creates unique profiles.

Emerging Innovations: The Rise of Anaerobic and Fermentation-Driven Methods

The specialty coffee boom has sparked fermentation innovations, with anaerobic coffee processing leading the charge. Inspired by winemaking, it involves sealing beans in oxygen-free tanks for 12–72 hours, enhancing exotic flavors. By 2025, anaerobic processing is surging globally, including in Yemen, where farmers are adopting it to boost quality and demand.

Key Regions and History

  • Colombia and Costa Rica: Pioneers of anaerobic, yielding peach or yogurt notes.

  • Yemen: Recent adoption (post-2020) enhances Mocha coffee’s complex flavors, with airtight bags or barrels used for up to 120 hours, compared to traditional 10–20 hour wet fermentation. Professional tasters note increased recognition for Yemeni coffee globally.

  • Ethiopia, Brazil, Panama: Experimenting for premium lots.

  • Vietnam: Applying to robusta for bold, innovative profiles.

Flavor Profile and Science
Anaerobic fermentation produces intense, fruit-forward, or winey flavors (lactic acids create cheesy or yogurt-like notes). Yemen’s anaerobic coffees highlight natural aromas, balancing acidity. Variations include:

  • Carbonic Maceration: CO₂-infused tanks (Panama, Kenya) yield banana or whisky notes, starting in 2015.

  • Lactic Processing: Emphasizes creamy textures via milk-like bacteria.

  • Frozen Natural: Chilling cherries preserves brightness.

These methods enhance volatiles but may reduce bioactives like caffeine. They’re costly but fetch high prices in specialty markets.

Coffee Processing Methods Comparison: Insert Table Here

COFFEE PROCESSING METHODS COMPARISON
Method Key Regions Water Use Drying Time Flavor Profile Pros / Cons
Natural (Dry) Ethiopia, Brazil, Yemen Low 2–4 weeks Fruity, sweet, full-bodied Eco-friendly; risk of mold
Washed (Wet) Colombia, Kenya, Guatemala High 1–2 weeks Clean, bright acidity Consistent quality; water-intensive
Honey (Pulped) Costa Rica, Brazil, Panama Medium 1–4 weeks Sweet, caramel, balanced Sustainable; requires monitoring
Wet Hulled Indonesia (Sumatra) Medium ~1 week Earthy, heavy body, low acid Fast process; higher risk of defects
Anaerobic Colombia, Costa Rica, Yemen Varies Varies Exotic, winey, lactic, fruity Innovative; costly; experimental
Carbonic Maceration Panama, Kenya Low Varies Wine-like, banana, whisky Premium lots; inspired by winemaking

The Future of Coffee Processing: Sustainability and Global Trends

As climate change threatens yields, low-water methods like honey and anaerobic are gaining ground. Yemen’s shift to anaerobic processing, reported in 2025, reflects a broader trend toward flavor innovation and market competitiveness. AI-monitored fermentations and thermal shock (quick freezing) are emerging, with researchers predicting wider adoption by 2030. The Specialty Coffee Association offers resources for studying these trends.

FAQ: Common Questions on Coffee Processing

What is anaerobic coffee processing?
A fermentation in oxygen-free tanks, producing exotic flavors, increasingly used in Yemen and Colombia.

Why is anaerobic processing popular in 2025?
It enhances flavor complexity, boosting demand in specialty markets.

How does processing affect coffee quality?
It shapes acidity, body, and defects through microbial and chemical changes.

What are the best coffee processing methods?
Natural for sweetness, washed for clarity, anaerobic for innovation.

This ultimate guide to coffee processing methods is a definitive resource for researchers, baristas, and enthusiasts searching for anaerobic coffee processing Yemen or global coffee processing techniques. Each method tells a story of tradition, innovation, and environment, ensuring every sip is a chapter in coffee’s global legacy.

Saudi Arabia’s Coffee Shops: From “Al-Zuhour” to a Billion-Riyal Industry under Vision 2030

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Dubai – August 22, 2025 (Qahwa World) – Coffee in Saudi Arabia is no longer just a morning ritual or a social beverage. It has transformed into a thriving industry aligned with Vision 2030, drawing local and international investment. According to figures reported by Al-Eqtisadiah, the Saudi coffee market was valued between SAR 5 and 7 billion in 2024, growing at an annual rate of more than 5%. Saudis consume around 80,000 tons of coffee beans annually, which translates to 36.5 million cups every day.

Saudi Arabia’s café culture dates back to the mid-20th century. One of the earliest modern cafés, “Al-Zuhour,” opened in Riyadh in 1954. At the time, Yemeni-style cafés, serving coffee alongside tea, shisha, and food, were more prominent. By the 1960s and 1970s, cafés became more widespread, only to face setbacks during the 1980s due to social restrictions.

With the dawn of the new millennium, internet cafés marked the beginning of a new chapter. These spaces quickly evolved into modern cafés, catering to a young population—70% of Saudis are under 35. This demographic shift laid the foundation for today’s café boom, where establishments are not only places for leisure but also venues for cultural and artistic events.

Coffee and Vision 2030

Vision 2030 treats coffee as more than a beverage. It is seen as part of Saudi Arabia’s cultural identity and as a driver of economic diversification. In 2022, the Ministry of Culture declared the “Year of Saudi Coffee,” while also adopting the official term “Saudi Coffee” instead of “Arabic Coffee” in restaurants, cafés, and retail outlets.

This move carried strong symbolic value, reaffirming coffee’s deep cultural roots in the Kingdom. It also boosted international recognition through festivals, exhibitions, and promotional campaigns, positioning Saudi coffee as both a cultural marker and an economic asset.

To build on this momentum, the Public Investment Fund (PIF) launched the Saudi Coffee Company in 2022, with a SAR 1.2 billion (USD 320 million) investment plan over ten years. The company’s mission is to develop a full value chain—from cultivating beans in the southern regions, particularly Jazan, Asir, and Al-Baha, to processing, roasting, marketing, and exporting.

The plan includes planting 5 million coffee trees by 2030, raising domestic production from 800 tons annually to over 10,000 tons. A major milestone is the construction of a factory in Jazan with a capacity of 27,000 tons per year, including 9,000 tons of roasted coffee, with scalability for future expansion. This facility is expected to be a cornerstone for local industry growth and international market entry.

Cafés now account for 16% of Saudi Arabia’s food service sector, which reached SAR 17 billion in 2024. The Ministry of Commerce reports that by mid-2025, there were 61,000 commercial licenses for cafés, including 27,000 for traditional coffee shops.

On the brand front, competition is fierce. Local chain Barn’s leads the market with more than 800 outlets, followed by Dunkin’ with over 600, and Starbucks with more than 450. Kyan Café has expanded to over 270 locations, Coffee Address to 234, while Dr. Café maintains a strong presence with more than 100 outlets. This mix of homegrown and global brands reflects the Kingdom’s dynamic market and consumer demand.

From History to Today’s Transformation

Historically, coffeehouses worldwide were intellectual and social hubs—whether in Istanbul in 1475, Cairo’s famed El Fishawy café that hosted writers like Naguib Mahfouz, or the European coffeehouses that played roles in politics and literature.

In Saudi Arabia, the transformation has been unique. From Al-Zuhour in the 1950s to today’s modern coffeehouses, these spaces now serve as cultural platforms as much as commercial ventures. They host poetry readings, art exhibitions, and social events, aligning with a broader national vision to diversify entertainment and cultural offerings.

Long considered a “drink for the mood,” coffee in Saudi Arabia is now firmly embedded in the economic landscape. It is part of a broader narrative that blends heritage and modernity. Between the millions of cups consumed daily, the government-backed Saudi Coffee Company’s ambitious investments, and the strong presence of global and local brands, coffee has become a pillar of both identity and growth.

From its modest beginnings in a small Riyadh café seven decades ago to today’s billion-riyal industry, Saudi coffee tells a story of transformation. It is no longer only about flavor and tradition, but also about culture, business, and the country’s ambition to position itself as a key player in the global coffee economy.

Coffee Planet Expands in Saudi Arabia with New Coffee Shop in Riyadh’s King Abdullah Financial District

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Riyadh, 22 August 2025 (QahwaWorld) – Coffee Planet has officially inaugurated its newest coffee shop in Riyadh’s King Abdullah Financial District (KAFD), marking an important milestone in the company’s commitment to delivering exceptional specialty coffee experiences across the Kingdom.

The opening ceremony was graced by the presence of Coffee Planet’s Chairman, W. Allan Jones, adding a special and distinguished touch to the occasion.

This achievement was made possible through the continued support of Coffee Planet’s strategic partner, HB Brands, as both companies work hand in hand to provide high-quality, sustainably sourced coffee to wider communities in Saudi Arabia and beyond.

The new opening reflects Coffee Planet’s dedication to creating inspiring spaces where coffee lovers can enjoy unique experiences. The company expressed gratitude to its teams, partners, and loyal customers, whose support makes every cup possible.

Coffee Planet reaffirmed its determination to continue its journey of growth and excellence, one cup at a time.

Founded in 2005 in the United Arab Emirates, Coffee Planet began with a vision to transform the local coffee landscape by introducing the finest Arabica beans from around the world. From the very start, the company focused on quality roasting and innovation, establishing itself as a pioneer in specialty coffee.

The journey started with supplying freshly roasted Arabica coffee at highway fuel stations, before rapidly expanding into five-star hotels, airlines, catering companies, and offices. In 2008, Coffee Planet opened its Dubai roastery, gaining full control over the roasting process of its specialty blends and single-origin coffees. This laid the foundation for its retail growth across the UAE and GCC, followed by international franchising of its café concept.

Today, Coffee Planet stands as a multi-million-dollar success story, recognized both through its own brand and private-label roasting for leading global companies, while remaining committed to growth, sustainability, and making 100% Arabica specialty coffee accessible to all.

China Simplifies Registration for Imported Roasted Coffee

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Beijing – August 21, 2025 (Qahwa World) – A report released by the United States Department of Agriculture (USDA) titled China: Trade Alert – GACC Amends CIFER Self-Registration Process on August 20, 2025, revealed that the General Administration of Customs of China (GACC) has introduced new adjustments to the self-registration system for overseas food production enterprises. Among the product categories affected is roasted coffee, a key commodity for exporters targeting the rapidly growing Chinese market.

According to the USDA report, the changes took effect on August 14, 2025, when the Bureau of Import and Export Food Safety under GACC announced functional adjustments to the China Import Food Enterprise Registration (CIFER) system. The new requirements apply to manufacturers of products such as vegetables and their processed forms, grain-based products, tea, nuts and seeds, alcoholic beverages, beverages and frozen drinks, biscuits, pastries, bread, sugars including raw and edible sugar, lactose and syrups, candies, chocolates including cocoa butter substitutes, seasonings, roasted coffee beans, cocoa beans and their products, fruit-based products, and other miscellaneous food items.

The main adjustment is the removal of the requirement for self-registered enterprises to identify Harmonized System (HS) codes and China Inspection and Quarantine (CIQ) codes for the products they intend to export. Previously, exporters of roasted coffee beans and similar products risked rejection of applications if the codes were incorrectly entered. Under the new system, HS and CIQ codes are no longer required for self-registration of roasted coffee beans, cocoa beans, and a wide range of processed foods. However, some categories such as vegetables, vegetable products, grain products, and tea still require HS and CIQ code selection.

At the same time, the revised CIFER system introduces a mandatory page of enterprise commitments, which overseas manufacturers must complete before proceeding with registration. These commitments require applicants to confirm they are genuine manufacturers or operators of processing or cold storage facilities, explicitly excluding trading companies from applying. Applicants must be approved by, and under the effective supervision of, the food safety authority in the country of origin, and must upload valid production licenses issued by that authority. They are also required to maintain effective food safety and hygiene systems, ensure products comply with Chinese food safety laws and standards, and guarantee that the information submitted matches supporting documents in both content and authenticity.

The USDA report highlights that false declarations or inconsistencies can result in serious consequences, including revocation of Chinese registration, rejection or destruction of products, and potential investigation by the competent food safety authority in the exporting country. Enterprises must also pledge cooperation with GACC during food safety reviews, including providing additional verification materials or facilitating cross-checks with their national food safety authorities. Furthermore, registered enterprises are required to proactively assume responsibility for food safety, suspending exports to China and taking corrective measures if risks or non-compliance are detected.

The adjustments also cover additional reporting content such as production type and actual production or processing capacity, which must be provided within the CIFER system. Enterprises that have already been registered can view their specific approved products through the “Comprehensive Query – Registered in China” section of the system.

The USDA clarified that these changes do not apply to U.S. exporters of meat, poultry, dairy, infant formula, and seafood products, which remain subject to procedures established by FSIS and FDA. The new self-registration requirements are also not relevant for exporters whose products fall under the review of the GACC Department of Animal and Plant Quarantine (DAPQ) or other Chinese regulatory agencies.

By removing the need to provide HS and CIQ codes, the registration process for roasted coffee beans and other products is expected to become faster and less prone to administrative errors. However, the introduction of strict enterprise commitments underscores China’s emphasis on food safety, regulatory compliance, and accountability from overseas manufacturers. For coffee exporters, this combination of simplified technical requirements and strengthened legal obligations could reshape access to one of the world’s most dynamic and fast-growing coffee markets.

Mexico Prepares Early for World of Coffee Dubai 2026

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Xalapa – Mexico, August 21, 2025 (Qahwa World) – As part of Mexico’s early preparations for World of Coffee Dubai 2026, the Secretariat of Economic and Port Development of the State of Veracruz (SEDECOP), through its Directorate of Foreign Trade and in collaboration with Casa Tostadora Briones, has officially invited Veracruz specialty coffee producers to participate in the global event, scheduled for January 18–20, 2026 at the Dubai World Trade Centre (Za’abeel Halls 1, 4, 5 & 6).

Showcasing Veracruz Coffee in the Middle East

The initiative targets Arabica specialty coffee producers from Veracruz to submit samples that highlight the diversity, quality, and richness of the state’s coffee sector. Each sample will be displayed at Mexico’s pavilion in Dubai with the producer’s name, farm, region of origin, and coffee profile — a recognition of the growers’ work and a step to foster direct trade links.

SEDECOP underlined that the purpose of the participation is to strengthen international trade ties, promote the quality of Veracruz coffee in global markets, and position it as an authentic product with high added value. Casa Tostadora Briones emphasized that this step represents an opportunity to give Mexican coffee “a voice and presence” on the global stage while honoring the work and traditions of Veracruz farmers.

Veracruz: Mexico’s Coffee Heartland

Located on the eastern coast of Mexico along the Gulf of Mexico, Veracruz is one of the country’s oldest and most important agricultural regions. Its capital is Xalapa, and the state enjoys diverse climates — from tropical on the coast to temperate in the highlands — creating ideal conditions for coffee cultivation.
Veracruz is among Mexico’s largest coffee-producing regions, particularly in the central highlands, where high-quality Arabica is grown and internationally recognized. The historic Port of Veracruz also serves as a key export gateway for agricultural products, especially coffee.

Participation Requirements

Interested producers must meet the following:

  • Submit 500 g of green specialty Arabica coffee.

  • Minimum cupping score of 82+ (SCA standards).

  • Provide a technical datasheet in both Spanish and English.

  • Samples accepted from August 2025 until January 5, 2026.

  • Participation is free of charge, sponsored by Casa Tostadora Briones.

Application Process

  1. Complete the official online registration form:
    World of Coffee Dubai 2026 – Application

  2. Submit a valid tax compliance certificate issued within the last 90 days.

  3. Sample shipments will be coordinated through Casa Tostadora Briones.

Eligible participants will be selected based on compliance with requirements and registration deadlines, with chronological order of registration serving as the main selection criterion.

Event Details

  • Event: World of Coffee Dubai 2026

  • Dates: January 18–20, 2026

  • Venue: Dubai World Trade Centre – Za’abeel Halls 1, 4, 5 & 6

Contact Information

  • Directorate of Foreign Trade – SEDECOP
    Boulevard Cristóbal Colón 5, Torre Ánimas, Office 1005, Jardines de las Ánimas, Xalapa, Veracruz.
    Tel: +52 (228) 841-8500 ext. 3615
    Email: [email protected]

Complaints or inquiries can also be directed to SEDECOP’s Internal Control Office at: [email protected].

Novikov Café Celebrates Emirati Women’s Day with Elegant Chocolate Tribute

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Dubai,August 2025 (Qahwa World) — The Mediterranean brasserie Novikov Café, known as one of Dubai’s most elegant eateries, is celebrating Emirati Women’s Day with a thoughtful gifting initiative that honours the women who quietly shape the world around them — at home, in their communities, and across the nation.

Located within the luxurious Fashion Avenue at Dubai Mall, Novikov Café offers modern Mediterranean cuisine under the direction of Head Chef Riccardo Stevan. Drawing on locally sourced ingredients from across the UAE, Stevan creates wood-coal-cooked dishes that blend contemporary culinary techniques with timeless Mediterranean traditions.

To mark Emirati Women’s Day, the café has created a bespoke box of handcrafted chocolates, presented in the brand’s signature style. The gift is designed to feel precious — a quiet gesture wrapped in care.

From August 23 to 27, a select group of women will receive the gift in advance of the celebration as a personal token of recognition. On August 28, all women dining at Novikov Café will be offered the same chocolate gift — a sincere expression of appreciation and respect.

The initiative reflects Novikov Café’s philosophy that true hospitality extends beyond the table, finding meaning in small moments, where care is most powerful when it feels genuine.

A gentle tribute that embodies Novikov Café’s belief in celebrating grace, and in leaving lasting meaning in every gesture.

The Coffee Off Returns to Milan After Five-Year Hiatus

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Dubai, August 21, 2025 (Qahwa World) – After being absent since 2019, one of Milan’s most popular fall traditions is set to make its comeback. The Coffee Off, a downtown street fair, tasting event, and brewing competition, will return to Tolan Square on October 4 from 8 a.m. to 12 p.m., bringing together coffee lovers, local vendors, and community members for a morning of flavor and connection.

According to organizers, the event was paused after 2019 due to increased commitments from Moving Milan Forward, the nonprofit that runs the festival. The group shifted its focus toward community infrastructure projects, including improvements to Tolan Square and other civic initiatives, which meant temporarily shelving the Coffee Off. With many of those projects now complete, the organization said 2025 was the right moment to revive the event as a way to reconnect the community and celebrate local traditions.

From its launch in 2014 until its pause in 2019, The Coffee Off grew from a small neighborhood gathering into one of Michigan’s most recognizable seasonal coffee events. Its revival this fall is framed around a new goal: rebuilding community ties through shared coffee culture.

“This is a beloved event, and we’re thrilled to bring it back,” said organizer Dave Baldwin. “Whether you’re a devoted espresso enthusiast or just someone who enjoys a cozy cup on a crisp autumn morning, The Coffee Off is for everyone. Come sip, connect, and support Milan.”

All proceeds from the 2025 event will benefit Friends of the Saline River, a nonprofit dedicated to clearing log jams and restoring recreational access for kayaking, canoeing, and other outdoor activities.

This year’s program will feature interactive coffee stations with live demonstrations and tastings, a competition with both People’s Choice and Judges’ Pick awards, live music by singer-songwriter Amy Timbers, and local food from Grumpy Monkey Waffle Co. and Rich Grains Bakery. Coffee-related vendors will also be present. Each ticket includes a tasting mug and event t-shirt while supplies last.

More than 400 attendees are expected, and the festival is open to the public, promising a warm and welcoming atmosphere for both newcomers and longtime residents. For ticket sales or event updates, visit milancoffeeoff.com or contact Josh Kofflin at [email protected].