Category: News

Faisal Abdu Saeed Al-Tahri: The Hero of Al-Udayn and Guardian of Yemeni Coffee

Posted on by Qahwa World

Ibb – August 30, 2025 – (Qahwa World) — In Wadi ‘Annah of Al-Udayn District, where terraced fields rise against the mountain slopes, stands Faisal Abdu Saeed Al-Tahri, known locally as Al-Mahlawi. With determination rooted as deep as his coffee trees, he refuses to let a centuries-old legacy fade. His annual harvest may amount to only 40–50 kilograms, but each bean carries the story of Al-Udayn — a story that has gifted the world a coffee unlike any other.

Despite drought, the absence of modern irrigation, and the high costs of cultivation, Al-Tahri is intent on expansion, not retreat. He plans to plant 500 new seedlings over the next two years. Achieving this goal, however, requires real support, for he lacks the means to build water reservoirs or install irrigation systems. His effort is more than a personal endeavor; it is a model for safeguarding Yemen’s coffee and turning individual resilience into collective success.

Al-Udayn: Valleys Between Mountains and Water

Al-Udayn, in Ibb governorate, is one of Yemen’s most fertile and striking regions. It is home to Wadi Al-Dur and Wadi ‘Annah, two beating hearts of Yemeni coffee. Within these valleys, two distinct coffees thrive:

  • Mountain coffee: grown at higher altitudes, producing small beans with concentrated, complex flavor.

  • Valley coffee: cultivated along streams and under shade trees, softer in taste and smoother on the palate.

This balance of mountain and valley has given Al-Udayn coffee its singular identity. Here, coffee is not merely a crop — it is heritage. Local historians even suggest that the very name Al-Udayn is linked to the stem of the coffee plant.

From Al-Udayn to Mocha: A Journey That Changed History

Al-Udayn was never isolated. It was part of the supply network that sustained the historic port of Mocha. From its valleys, caravans carried beans across rugged terrain to the coast, where they were shipped abroad. In the mid-15th century (around 1450), the first Yemeni coffee left Mocha, and the word Mocha became synonymous with coffee worldwide.

Enduring Testimonies

In 1587, historian Abdul Qadir Al-Jaziri wrote in Umdat al-Safwah fi Hal al-Qahwa:
“As for the origin of coffee, it is from the lands of Yemen — from Aden, Zabid, Sana’a, Mocha, and others.”

In 1573, German physician Leonhard Rauwolf described coffee for Europeans for the first time:
“A black beverage like ink, sold in Yemen, beloved by the people, useful for stomach ailments.”

And in the 17th century, Ottoman traveler Evliya Çelebi observed:
“In the mountains of Ibb and Al-Udayn are coffee farms that dazzle the eyes, and their people live by this precious crop whose fame spread across horizons.”

These accounts are more than documentation; they are a testament that what Al-Tahri cultivates today is part of a heritage that once transformed global history.

Our Visit to Faisal Al-Tahri

Our visit to Faisal Al-Tahri was not just a meeting with a farmer but a glimpse into the living history of Al-Udayn. Through his determination, he mirrors the perseverance of hundreds of farmers who struggle to preserve coffee against drought, neglect, and the spread of competing crops such as qat, which has consumed large areas of farmland.

He embodies the broader story of Yemen itself: a land that gave coffee to the world and continues, through its devoted farmers, to offer an enduring lesson in resilience.

Faisal: The Face of the Present, the Banner of the Future

Al-Tahri’s humble smile never leaves his face, and his care for his centuries-old trees reflects the Yemeni farmer’s deep bond with the land. Coffee for him is no longer just a crop — it is a struggle for survival against drought, lack of support, and the encroachment of other crops threatening Yemen’s agricultural identity.

In Faisal Abdu Saeed Al-Tahri, Al-Udayn is personified: its fertile valleys, its towering mountains, and its historic link to Mocha, the port that shipped the world’s first coffee. He is the present rooted in the past, cultivating for the future a legacy that endures under one name: Al-Udayni Coffee.

Vietnam Coffee Industry Poised to Benefit from Global Price Surge

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HANOI – August 30, 2025 (Qahwa World) — Vietnam’s coffee industry is moving to capitalize on soaring global prices, with exports recording strong growth and experts urging greater investment in processing and branding to ensure long-term sustainability.

According to the Ministry of Agriculture and Environment, Vietnam’s coffee export turnover reached more than $560 million in July, bringing the total export value for the first seven months of 2025 to $3.6 billion. This represents a 20 percent year-on-year increase and underscores the industry’s ability to leverage favorable international conditions.

The growth comes amid a rally in global coffee prices. A study by the Food and Agriculture Organization reported that prices rose globally by about 40 percent in 2024, driven by unfavorable weather conditions linked to climate change. Production declines in Brazil, Colombia, and Indonesia reduced global supply, while demand in Europe, the United States, and Asia continued to expand.

A strong market position
Vietnam is the world’s largest exporter of Robusta coffee, accounting for around 40 percent of the global market. This dominance, combined with stable supply, gives the country a competitive edge at a time when many producers are struggling with weather disruptions.

Nguyen Nam Hai, president of the Vietnam Coffee and Cocoa Association, emphasized that “the international coffee market has never been as favorable as it is now. With high prices, strong demand, and Vietnam’s reliable supply, the industry is in an advantageous position.”

However, Hai and other experts caution that to take full advantage of these conditions, Vietnam must expand into deep processing and value-added products instead of relying primarily on raw bean exports.

Processing gap remains wide
While exports are rising in value, the structure of Vietnam’s coffee trade remains heavily skewed toward raw beans. Deep-processed coffee, including roasted, instant, and specialty products, currently accounts for just 12–15 percent of total exports. This is significantly lower than in Brazil and Colombia, where processed coffee represents 30–40 percent of total shipments.

Industry leaders say this gap leaves Vietnam vulnerable to fluctuations in global commodity prices. Le Hoang Diep Thao, founder and chief executive of King Coffee, told local media that investing in processing allows companies to “multiply the value of their products significantly.”

But she acknowledged that the financial barriers are steep. Instant coffee production technology alone requires capital investments running into hundreds of billions of dong, which many small and medium-sized enterprises cannot afford. In addition to high costs, technological limitations and branding weaknesses continue to slow progress.

Technology and branding challenges
Large enterprises such as Vinacafe, Trung Nguyen, and Nestlé have invested in processing facilities, but many smaller businesses lack the technological capacity to compete. The industry’s processing base remains uneven, particularly in the specialty coffee and instant coffee segments.

Branding is another critical challenge. Internationally, Vietnam is recognized for its export volume, but its consumer brands have yet to achieve significant recognition. Global buyers often associate coffee with well-known international names such as Starbucks from the United States, Lavazza from Italy, or Nestlé from Switzerland. This lack of global brand presence makes it harder for Vietnamese processed coffee to compete in premium markets.

Agricultural economist Dinh Van Thanh warned that “if Vietnam continues to depend mainly on raw exports, it will remain only an ingredient supplier for large multinational corporations.” He stressed the need for a long-term national strategy to boost processing capacity and to build a recognized coffee brand that can stand alongside global competitors.

Positive signals from the industry
Despite these challenges, signs of progress are emerging. Trung Nguyen Legend has been expanding its instant coffee exports to markets in the Middle East and Eastern Europe. Vinacafe has shifted focus toward developing sales within the ASEAN region. Meanwhile, several start-ups in Lam Dong and Gia Lai are working to establish specialty coffee brands targeting premium consumers in Japan and South Korea.

Rather than exporting raw beans, some of these start-ups are partnering with international buyers to roast and process coffee locally before shipping it abroad. According to Thao, this model doubles the selling price compared to raw beans while also ensuring farmers receive higher incomes.

Strategic recommendations
Industry specialists believe that to maintain momentum and secure its place in the global market, Vietnam must adopt a three-pronged strategy.

First, investment in deep processing technology must be accelerated. Government support through preferential credit policies could play a crucial role in enabling businesses to acquire the necessary machinery and production lines for instant and specialty coffee.

Second, Vietnam must prioritize the development of a strong national coffee brand. Experts point to models such as Thailand’s Jasmine rice and Colombia’s Arabica coffee, both of which have achieved global recognition. A similar effort in branding would enhance Vietnam’s visibility and competitiveness on the international stage.

Third, attention should be directed toward emerging markets such as the Middle East, South Asia, and Eastern Europe, where demand for coffee is growing rapidly. These regions present opportunities for processed Vietnamese coffee to establish new distribution channels and expand market share.

At a turning point
With international coffee prices at record highs and global consumption continuing to rise, Vietnam’s coffee sector stands at a turning point. The ability to move beyond raw exports and build a stronger international identity could define its future role in the global coffee trade.

As industry experts stress, Vietnam now faces a critical choice: remain a bulk supplier of raw beans, or transform into a producer of high-value, branded coffee products that command a stronger position in world markets.

British Study: Hot Drinks Contain the Highest Levels of Microplastics

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London – August 28, 2025 (Qahwa World) – A peer-reviewed study from the University of Birmingham has found that everyday hot beverages—especially tea and coffee—contain the highest concentrations of microplastics among popular drinks tested, raising fresh questions about packaging, preparation practices, and real-world exposure. The paper, published in Science of the Total Environment, analysed 155 widely available drinks sold in UK supermarkets and coffee shops and is the first to assess human exposure via total beverage intake rather than water alone.

Researchers reported microplastics in every sample. Hot tea recorded the highest average concentration at 60 ± 21 particles per litre, followed by hot coffee at 43 ± 14 particles per litre. By comparison, iced tea averaged 31 ± 7, iced coffee 37 ± 6, fruit juices 30 ± 11, energy drinks 25 ± 11, and soft drinks 17 ± 4 particles per litre. Detected particle sizes ranged from 10 to 157 μm. The study also found a statistically significant difference between hot and cold beverages, indicating that temperature enhances the leaching of microplastics from packaging into drinks.

Packaging emerged as a critical factor. The authors highlight that higher temperatures increase microplastic release from packaging and that plastic packaging contributes to the contamination observed in beverages. In hot coffee served in disposable paper cups with polypropylene (PP) caps, PP microplastics predominated—strong evidence that cup materials are a primary source. Similar packaging-linked patterns appeared for iced products sold in PET bottles.

Beyond quantifying contamination, the study models realistic exposure by combining laboratory results with a survey of UK adults’ daily drink consumption. The estimated daily intake via total beverage consumption averages 1.6–1.7 microplastic particles per kilogram of body weight per day for men and women, respectively—a materially higher figure than previous estimates based on water alone. The authors conclude that focusing exposure assessments solely on tap or bottled water underestimates total intake because other beverages contribute substantially.

Contextualising these results, the research team notes that prior work by the same group measured broadly similar microplastic levels in UK tap and bottled water, underscoring that the higher counts now seen in hot tea and coffee represent an additional exposure pathway. The paper also synthesises evidence from multiple countries showing packaging and handling as recurring factors—ranging from release from tea bags to particles in soft drinks—while emphasising the novelty of testing a broad range of hot and cold beverages from a single market and pairing those measurements with consumption data.

Mechanistically, the findings are consistent: heat accelerates the transfer of particles from polymer-lined cups and lids, while materials such as PP, PET, polystyrene, polyethylene, and others appear across drink categories, mirroring common packaging choices. The authors cite previous studies that similarly link high temperature to increased microplastic release and demonstrate that both container material and product format (for example, single-use cups or PET bottles) shape the polymer “fingerprint” detected in the drink.

Public-health implications, while still being delineated by the broader scientific community, are clear enough to prompt the study’s call for more comprehensive risk assessments and policy responses. The authors characterise this work as a critical step toward understanding real-life exposure and urge regulators and industry to consider the combined effects of packaging materials, preparation conditions, and consumption habits when setting guidelines to limit human exposure.

The Birmingham team underscores limitations that likely make their exposure estimates conservative. Analytical methods in this study quantified particles ≥10 μm; smaller microplastics and nanoplastics—potentially more bioavailable—were outside detection limits. Nevertheless, with microplastics present across all categories tested and highest in hot beverages integral to daily routines, the evidence base now more firmly indicates that the act of making and serving hot drinks in common packaging can materially influence what ends up in the cup.

For consumers and producers alike, the study’s takeaway is practical: materials and temperature matter. For policymakers, the message is systemic: exposure assessments built solely on drinking water do not reflect the way people actually consume liquids. As the authors conclude, more accurate, comprehensive, and realistic exposure studies are needed to support effective environmental and public-health interventions.

Source: University of Birmingham, “Synthetic microplastics in hot and cold beverages from the UK market: Comprehensive assessment of human exposure via total beverage intake,” Science of the Total Environment 996 (2025) 180188.

SCA Unveils Slate of Candidates for 2026–2028 Board of Directors and Appoints 2nd Vice President

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Dubai – August 28, 2025 (Qahwa World) – The Specialty Coffee Association (SCA) has announced the official slate of candidates for its 2026–2028 Board of Directors election, alongside the appointment of the association’s new 2nd Vice President. The announcement was made by Yannis Apostolopoulos, CEO of the SCA, in an address to members worldwide.

The nominations, which follow an extensive interview and review process led by the Nominating Committee chaired by SCA Board President Garfield Kerr, bring together three prominent industry leaders:

  • Emi-Beth Aku Quantson, CEO and Chief Caffeination Officer at Kawa Moka Coffee Company

  • Rob Stephen, Managing Director of Covoya Specialty Coffee

  • Daryanto Witarsa, Co-Founder of Common Grounds Coffee and Catur Coffee Company

A Diverse and Influential Slate

Emi-Beth Aku Quantson has redefined Ghana’s coffee sector by creating value across the supply chain. Through Kawa Moka, she sources premium Robusta from rural farmers—mainly women—roasts it locally, and develops eco-innovations such as turning coffee waste into skincare products. A PwC alumna and Fortune Magazine-featured entrepreneur, she has received international recognition for her pioneering role in African agribusiness and youth empowerment.

Rob Stephen, with over 35 years in specialty coffee, is the Managing Director of Covoya Specialty Coffee. A former SCAA President and Coffee Kids President, Stephen has deep expertise in retail, roasting, quality, standards, and international coffee trading. As a Q Grader instructor and representative at the ISO Council on coffee standards, he is known for his leadership in global quality protocols and supply chain optimization.

Daryanto Witarsa, a central figure in Indonesia’s specialty coffee movement, co-founded Common Grounds Coffee and Catur Coffee Company, helping shape modern coffee culture in the region. As President of the Specialty Coffee Association of Indonesia (SCAI) and Advisor at the Coordinating Ministry of Food Affairs, he has championed Indonesian producers globally. He also played a key role in hosting World of Coffee Jakarta 2025 and has mentored leading baristas such as 2024 World Barista Champion Mikael Jasin.

Appointment of the 2nd Vice President

In addition to the election slate, the SCA Board of Directors has appointed Jiyoon Han, Co-Owner of Bean & Bean Coffee in New York, as the association’s new 2nd Vice President. Han, a Licensed Q Grader and Harvard MBA, is recognized for her work on gender equity and technology in coffee, as well as her jury service at Cup of Excellence competitions across Latin America. Alongside her mother, Rachel, she has built Bean & Bean into a multi-channel coffee business spanning retail, ecommerce, and wholesale.

With Han’s appointment, the officer group of the SCA Board for 2026 will consist of:

  • Andrew Tolley (Tolley Coffee & Tea), President

  • Nadine Rasch (Primavera Coffee), Vice President

  • Jiyoon Han (Bean & Bean Coffee), 2nd Vice President

  • Cosimo Libardo (Nomad Coffee Consulting), Treasurer

Election Process and Next Steps

The SCA Board of Directors, comprising 15 volunteer members serving three-year terms, plays a pivotal role in guiding the global coffee industry. For the 2025 election cycle, three seats are open. The final ballot will be released on October 13, 2025.

If the number of candidates exceeds the available seats, voting will take place from November 1–30, 2025. Ballots will be distributed via eBallot, the third-party company managing the process, from the email [email protected]. Members are encouraged to add this address to their contacts to avoid missing their ballot.

More details on the election process, candidate biographies, and frequently asked questions are available on the SCA’s elections page: sca.coffee/board/elections.

Starbucks Malaysia Suffers Record Annual Losses as Boycotts Persist

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Kuala Lumpur – August 28, 2025 (Qahwa World) – Starbucks’ Malaysia operator, Berjaya Food Berhad, has announced the heaviest losses in its history as customer boycotts linked to the Israel–Gaza conflict continued to weigh on sales and consumer sentiment. The group reported a net loss of RM 292 million ($69 million) for the year ending 30 June 2025, more than triple the losses of the previous year. Fourth-quarter results also reflected the downturn, with losses exceeding RM 185 million ($44 million), the worst quarterly outcome since the company was listed on Bursa Malaysia in 2011.

Revenues were similarly affected, dropping 36% year-on-year to RM 476.77 million ($113 million), while fourth-quarter sales fell 10% to RM 115.9 million ($27.5 million). Berjaya cited the prolonged boycotts as the main reason behind the decline, noting that the shift in consumer behavior has significantly impacted Starbucks and other US-based foodservice brands operating in Malaysia. The group was also compelled to scale back its Starbucks network, reducing its outlets from 408 to 320 stores over the past year, while making impairment provisions on assets due to the downsizing.

The financial damage reflects a wider backlash in Malaysia against American brands, with chains such as McDonald’s, Burger King, and KFC also facing boycotts. The trend has reshaped spending patterns in the majority-Muslim country, where consumer sentiment toward US companies has been severely weakened.

Globally, Starbucks is grappling with similar pressures, recording weaker results in several key markets. The brand has faced revenue declines in Europe and the Middle East alongside falling like-for-like sales across its 17,200 US outlets. Franchise partners have also been hit, with Alsea in Europe reporting five consecutive quarters of falling sales, while Kuwait-based Alshaya Group abandoned plans to sell a minority stake in its Starbucks franchise business earlier this year.

Despite the downturn, Berjaya is moving to diversify and expand. Beyond Starbucks, the group operates Paris Baguette, Kenny Rogers Roasters, and Krispy Kreme in Malaysia, and has been widening its international footprint with new Starbucks licenses in Denmark, Finland, and Iceland, where it opened its first store in July 2025. Berjaya is also looking to grow its Paris Baguette operations, with franchise agreements in place to bring the bakery-café chain to Thailand, Brunei, and the UAE.

World Barista Championship Turns 25 in Milan: Applications Now Open

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Milan – August 28, 2025 (Qahwa World) — The World Barista Championship (WBC) is marking a historic milestone this year as it celebrates its 25th anniversary at HostMilano in Milan, Italy. From October 17–21, 2025, the global coffee stage will once again spotlight innovation, talent, and passion, bringing together more than 50 national champions to compete for the world title.

What started in 2000 with just 14 baristas in Monte Carlo has now grown into the world’s most prestigious coffee competition. Over a quarter of a century, the WBC has defined modern barista culture, inspired innovation across the industry, and created a platform where champions set the tone for the global specialty coffee movement.

To mark this landmark edition, the World Coffee Championships (WCC) is inviting skilled professionals to apply as Calibration Baristas or Emcees. These roles are essential in ensuring the highest competition standards and delivering a seamless championship experience.

Calibration Baristas support Judge Certification and Calibration events by performing competition-level routines multiple times, helping align scoring standards across the judging panel. Applicants must have competed at least once in a national or world-level competition, possess two competition-ready routines, and demonstrate strong organizational skills and adaptability.

Emcees, meanwhile, take on the role of guiding audiences through the event, ensuring that the stories of competitors and the spirit of the championship are conveyed to spectators both in person and online.

The 25th edition of the WBC will not only crown a new champion but also celebrate the baristas and judges who have shaped coffee history over the past two decades. Audiences can join live at HostMilano or follow the competition online, ensuring global access to the world’s biggest coffee stage.

Applications for Calibration Baristas and Emcees are open for a limited time. More details, including eligibility requirements and deadlines, are available on the official website: wcc.coffee.

Matcha Gains Momentum as Hospitality Embraces Ritual and Wellness

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Dubai, August 27, 2025 (Qahwa World) – Matcha is fast emerging as one of the most influential beverages in the global hospitality industry. Once rooted in the centuries-old tea traditions of Japan, it has now been adopted worldwide as a drink that symbolizes wellness, sustainability, and cultural sophistication. For hotels, cafés, and specialty bars, it is no longer just an alternative to coffee, but a statement of values that align with modern consumer expectations.

In recent years, the pace of change in beverage menus has accelerated. Consumers are increasingly seeking options that provide not only refreshment but also meaning. Matcha, with its history and ritualized preparation, has stepped into that space. It is being served not only in traditional bowls but also as lattes, iced beverages, and innovative cocktails, offering versatility that fits seamlessly into contemporary hospitality.

“Matcha speaks to a deeper need, the desire to slow down and reconnect, even in the midst of a busy day,” said Fabiola Ruggiero, Founder of Cose di Tè. “Its preparation is a quiet ritual. Its flavor is bold, complex, vegetal. It engages the senses — and invites a moment of presence.”

Unlike conventional teas, which are steeped and discarded, matcha is consumed in its entirety. Finely ground from shade-grown leaves, it is rich in antioxidants, amino acids, and slow-release caffeine. This makes it especially appealing to younger generations and professionals seeking calm focus and sustained energy without the spikes often associated with coffee. Nutrition experts also point to its role in supporting wellness trends that emphasize balance and mindfulness.

Ruggiero underlined that matcha is more than a healthy beverage. “It’s rare to find a product that unites health benefits, aesthetic appeal, and storytelling potential. Matcha does all three. That is why it resonates so deeply with today’s guest.”

The storytelling element is particularly relevant for the hospitality sector. By presenting matcha as part of an intentional ritual — where preparation tools are visible, tasting notes are offered, and pairings such as mochi or shortbread are served — operators can elevate the guest experience. Small details, such as presenting matcha with a focus on authenticity and care, are increasingly being recognized as defining aspects of modern luxury.

For venues, the commercial logic is clear. Matcha introduces new revenue streams during off-peak hours, appeals to customers seeking non-coffee options, and positions businesses as forward-thinking. The drink’s vibrant green color and striking presentation also add visual impact in an era where social media presence influences customer decisions. “Matcha is where ancient tradition meets future-conscious living,” Ruggiero said. “It is an invitation to pause, to reconnect, to choose differently.”

Technology is also playing a role in ensuring consistency and quality in matcha-based beverages. The Eagle One machine by Victoria Arduino has been engineered with Steam-by-Wire technology to guarantee precise temperature stability, energy efficiency, and responsive steam control. For baristas, this ensures that milk-based matcha drinks achieve the silky microfoam and balance that complement, rather than overpower, the delicate tea. Such precision has become increasingly important as venues adapt to growing demand for plant-based alternatives such as oat or almond milk.

The integration of matcha into menus reflects a broader shift in hospitality, where tradition and innovation work hand in hand. On one side, the centuries-old ritual of whisking green tea powder into water continues to carry cultural significance. On the other, modern design, technology, and hospitality concepts are helping to reintroduce matcha to new audiences in ways that feel relevant and accessible.

As the global beverage industry adapts to rapid change, matcha has moved far beyond being a temporary trend. Its combination of heritage, health benefits, versatility, and cultural narrative places it firmly at the intersection of wellness and hospitality innovation. For operators seeking to meet evolving consumer expectations, it represents not just another option on the menu, but a strategic choice that signals purpose and progress.

Coffee Prices Surge as ICE Inventories Hit Multi-Year Lows

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Dubai, August 27, 2025 (Qahwa World) – Coffee markets staged a sharp turnaround by Wednesday’s close, with both arabica and robusta futures rallying strongly as dwindling ICE inventories and tightening export flows outweighed harvest pressure from Brazil. The rebound highlights the volatility gripping global coffee trade, where supply constraints and policy shifts continue to drive rapid intraday price swings.

On the ICE exchange, December arabica coffee (KCZ25) jumped +13.00 (+3.49%), while November robusta (RMX25) surged +188 (+4.01%), with robusta touching a three-month high. The rally came just hours after arabica futures had slipped on harvest pressure, underscoring how quickly sentiment is shifting.

ICE-monitored stocks remain a key bullish driver. Arabica inventories fell to a 1.25-year low of 716,578 bags, while robusta dropped to a one-month low of 6,611 lots. Traders say the tightening certified stockpiles are providing strong underlying support, particularly for robusta. At the same time, Brazil’s harvest is almost complete. Cooxupé, the country’s largest cooperative, reported members were 91.3% finished by August 22, while Safras & Mercado estimated 99% of the crop complete, with robusta fully harvested and arabica at 98%. This progress has been weighing on prices, yet the bullish impact of falling inventories and weaker exports is increasingly dominant.

July export figures underline this trend. Brazil’s Trade Ministry reported a 20.4% year-on-year decline in unroasted coffee exports, totaling 161,000 metric tons. Cecafé confirmed a broader contraction, citing a 28% fall in green coffee exports to 2.4 million bags. Arabica exports dropped 21%, while robusta plunged 49%. Shipments for the first seven months of 2025 are down 21% at 22.2 million bags.

Outside Brazil, fundamentals remain tight. Vietnam’s 2023/24 crop fell 20% year-on-year to 1.47 million metric tons due to drought, the smallest in four years. Exports in 2024 declined 17%, though shipments this year have rebounded, rising 6.9% between January and July. At the global level, the International Coffee Organization (ICO) reported June exports up 7.3% year-on-year to 11.69 million bags, though cumulative shipments since October are slightly lower at -0.2%.

Looking ahead, the USDA’s Foreign Agricultural Service (FAS) projects record global production of 178.68 million bags in 2025/26, driven by robusta’s 7.9% expansion. Arabica output is expected to contract by 1.7% to 97 million bags. Despite this, Volcafé forecasts a deepening arabica deficit of 8.5 million bags, widening from this year’s 5.5 million, marking the fifth consecutive annual shortfall.

The market’s day-to-day volatility highlights the tension between short-term harvest pressure and long-term structural supply constraints. With U.S. buyers canceling contracts following 50% tariffs on Brazilian coffee, and inventories at multi-year lows, analysts warn the coming months could bring continued turbulence for global coffee prices.

Qahwa World and Ethiopia’s Buna Kurs Forge Landmark Editorial Alliance

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Dubai,Addis Ababa, 27 August 2025(Qahwa World) – In a groundbreaking development for the global coffee industry, Qahwa World of the Middle East and Ethiopia’s Buna Kurs Media have signed a pioneering editorial Memorandum of Understanding (MoU), creating a cross-regional alliance that bridges Yemeni coffee heritage, the broader Arab qahwa tradition, and Ethiopia’s buna legacy. These three cultural foundations have shaped coffee’s global history yet remain underrepresented in industry narratives.

The partnership establishes a new model of media collaboration in the coffee sector, centered on shared storytelling, cross-regional representation, and mutual amplification. By connecting Yemen’s pivotal contribution, the Arab world’s cultural continuum, and Ethiopia’s origin story, Qahwa World and Buna Kurs aim to spark new conversations among brands, researchers, donors, media, and investors.

Under the agreement, Qahwa World will serve as Buna Kurs’s editorial partner in the Middle East, amplifying African coffee narratives—including Ethiopia and beyond—to Yemeni and Arab audiences, while Buna Kurs strengthens Qahwa World’s presence in Africa. The collaboration includes joint editorial exchange, event coverage, and advertising opportunities. Together, the two platforms will publish features, interviews, and cultural spotlights designed to challenge conventional narratives, elevate overlooked voices, and create new opportunities for authentic engagement.

“Qahwa World has always sought to honor coffee’s Yemeni and Arab legacy. Working with Buna Kurs allows us to situate that legacy within the broader African origin story, creating a holistic and globally relevant narrative. This is not just about content—it is about shaping the industry’s cultural conscience,” said Ali Alzakary, Founder of Qahwa World.

Tewodros Balcha, Founder of Buna Kurs, echoed the vision: “Coffee has always been more than a commodity—it is a cultural connector. Through this partnership, we are pioneering a new way to tell coffee’s story: one that restores origin narrative.”

At a time when the global coffee industry is grappling with sustainability, equity, and identity, the alliance signals a fresh approach to media and storytelling. By linking Yemen, the Arab world, and Ethiopia, the initiative offers brands, institutions, and investors a platform for authentic cross-continental engagement while opening new doors for responsible promotion, collaborative research, and cultural exchange.

The MoU serves as a framework for broader cooperation, with plans for co-hosted events, thematic campaigns, and joint representation at global industry forums. Both Qahwa World and Buna Kurs are committed to shaping a coffee narrative that reflects heritage, culture, and the evolving challenges of today’s market.

About Qahwa World
Qahwa World is a UAE-based media platform dedicated to Yemeni and Arab coffee heritage. Through journalism, cultural storytelling, events, and partnerships, it bridges traditional qahwa culture with today’s global coffee industry.

About Buna Kurs
Buna Kurs is Ethiopia’s pioneering coffee industry platform, with a curated audience of thousands of stakeholders across Africa. It amplifies Ethiopia’s and Africa’s role in the global coffee narrative.

3 to 5 Cups of Coffee Daily Extend Life and Reduce Disease Risk

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Dubai, 27 August 2025 (Qahwa World) – For centuries, coffee has been more than a drink. It has been a ritual, a social bond, a fuel for intellectual debate, and a daily companion for billions. Now, science is reaffirming that this centuries-old beverage is not only cultural but also profoundly tied to human health. A comprehensive review published this month in Nutrients concludes that moderate coffee consumption, typically three to five cups a day, is consistently linked to longer life and a reduced risk of many of the world’s leading causes of death.

The study, authored by Ryan Emadi and Dr. Farin Kamangar, examined decades of large-scale cohort research involving millions of participants across the United States, Europe, and Asia. Their findings show that people who regularly drink coffee enjoy between 10% and 15% lower overall mortality than non-drinkers. Importantly, both caffeinated and decaffeinated coffee were associated with these benefits, suggesting that the protective effects come not only from caffeine but also from the dozens of bioactive compounds present in coffee.

Evidence is particularly strong when it comes to major chronic diseases. For cardiovascular health, those who consumed three to five cups daily experienced about a 15% reduced risk of heart disease and stroke. Type 2 diabetes, a condition that affects hundreds of millions worldwide, also appears to be strongly influenced by coffee habits. A meta-analysis of more than one million participants found that coffee drinkers had nearly a 30% lower risk of developing type 2 diabetes, and this protection extended to both decaf and regular coffee. Among people already living with diabetes, coffee consumption was linked to fewer cardiovascular events and lower mortality rates.

The benefits extend to neurological health as well. Drinking coffee was associated with up to a 25% lower risk of cognitive disorders such as dementia and Alzheimer’s disease. The protective effect also applied to Parkinson’s disease, where coffee and caffeine intake not only lowered the risk of developing the disease but also slowed its progression among those already diagnosed. Respiratory diseases, another major global killer, also showed an inverse relationship with coffee consumption, while studies reported reduced risks of liver fibrosis, chronic kidney disease, and acute kidney injury among habitual drinkers.

Cancer, once the focus of skepticism about coffee, has now largely been cleared from suspicion. Earlier fears that coffee might contribute to cancer risk have been replaced by evidence suggesting the opposite. Coffee is now associated with reduced risk of several cancers, particularly of the liver, uterus, and endometrium. A pooled analysis of nineteen studies found that women who drank coffee had a 13% lower risk of endometrial cancer, and the relationship was dose-dependent—the more coffee, the lower the risk.

Beyond chronic disease, coffee also appears to play a role in everyday well-being and safety. Studies cited in the review showed that drivers consuming caffeinated coffee were significantly less likely to crash, and older adults had a reduced risk of falls. Researchers attribute this to coffee’s ability to improve alertness, attention, and mobility.

The mechanisms behind these benefits are diverse and interconnected. Coffee has been shown to improve glucose tolerance, enhance daily physical activity, increase fat oxidation during exercise, boost lung function, and reduce inflammation. One trial found that people who drank caffeinated coffee walked an average of 1,000 more steps per day than on days they abstained. Other studies demonstrated that coffee drinkers had lower levels of inflammatory markers, suggesting that coffee helps the body manage the underlying inflammation that fuels many chronic diseases.

Yet not all coffee is created equal. The review stressed that black coffee offers the strongest protection. Adding sugar, in particular, can cancel out or diminish benefits. Some studies have linked sugar-sweetened coffee to higher risks of depression and weight gain, while unsweetened coffee showed the opposite effect. Cream and milk appear less harmful, but excessive amounts of sugar and high-fat additives weaken coffee’s health profile.

There are also caveats. Pregnant women are advised to limit caffeine to below 200 milligrams per day, as higher intake may pose risks. Coffee can interfere with sleep if consumed too late in the day, cutting total sleep time by around 30 to 45 minutes. Excessive consumption may trigger anxiety, palpitations, or panic attacks in sensitive individuals. Despite these concerns, the authors emphasized that for the vast majority of adults, moderate consumption is not only safe but beneficial.

Dr. Farin Kamangar summarized the findings: “The results of several decades of high-quality research on millions of people show that coffee is overall beneficial to health. Moderate coffee consumption, typically three to five cups a day, is linked to increased longevity and reduced risks of many major diseases, including heart disease, stroke, type 2 diabetes, respiratory illnesses, and cognitive decline.”

This new consensus has already begun to reshape official guidelines. The U.S. Food and Drug Administration recently ruled that plain coffee with fewer than five calories per serving can be labeled as “healthy,” reflecting its favorable profile across multiple health outcomes.

In the end, coffee is not a cure-all, but the evidence is clear: consumed in moderation, it is far more friend than foe. For billions who reach for a cup each morning, the comfort of coffee now comes with scientific reassurance that it may also be extending their lives.

Tims China Accelerates Franchise Push Amid Store Closures to Regain Profitability

Posted on by Qahwa World

Dubai, 27 August 2025 (Qahwa World) – Tims China is doubling down on its sub-franchise strategy as the Canadian coffee chain’s master licensee in China seeks a path to sustainable profitability in one of the world’s most competitive coffee markets. The company is closing underperforming outlets while rapidly expanding its franchised network across new cities and high-traffic locations.

The operator of Tim Hortons in China reported a 4.9% year-on-year revenue decline in the second quarter of 2025, falling to RMB 349m ($48.7m). The drop was largely driven by a 12.5% contraction in sales from company-operated stores, following the closure of 49 outlets during the three-month period ending 30 June, including 41 small-format Tims Express locations.

Despite the top-line decline, the strategic retreat yielded financial relief. Adjusted corporate EBITDA returned to positive territory at RMB 2.2m ($300,000), a turnaround from a RMB 29.3m ($4m) loss in the previous quarter. Adjusted net loss narrowed 16.2% year-on-year to RMB 39.7m ($5.5m), while net loss from continuing operations fell 24% to RMB 75.9m ($10.6m).

At the end of June, Tims China operated 1,015 stores nationwide, with 566 company-operated and 449 franchised outlets. The franchising model is emerging as a key growth engine: franchised store revenues surged 50% year-on-year to RMB 67.1m ($9.4m), supported by aggressive expansion into transport hubs, hospitals, and universities.

“Leveraging several franchisee partnerships, we expanded our store footprint into 98 cities, including Zibo in Shandong, Lishei in Zhejiang, Luan in Anhui, and Jincheng in Shaanxi,” said Yongchen Lu, CEO of Tims China.

However, challenges remain. Like-for-like sales across company-operated stores fell 3.6%, with transactions down 3.2% and average ticket size shrinking 6.9% year-on-year, underscoring pressure on consumer spending and brand positioning in China’s crowded coffee landscape.

The second quarter marked the fifth consecutive year-on-year decline in group revenues, yet management views the franchising shift as a pathway to long-term stability. By reducing exposure to loss-making outlets and capitalizing on franchise partnerships, Tims China aims to balance expansion with profitability — a strategy increasingly favored by global coffee chains navigating China’s competitive market.

Tim Cofer’s Strategy: Why Keurig Dr Pepper Is Building a Coffee Giant

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New York – August 27, 2025 (Qahwa World) – When Keurig Dr Pepper (KDP) unveiled its $18.4 billion acquisition of JDE Peet’s, the headline alone turned heads. But the deeper story lies in the reasoning of CEO Tim Cofer, who is reshaping the company by building a coffee powerhouse—only to spin it off as an independent entity while KDP doubles down on its soda and refreshment empire.

The move marks a sharp departure from the vision set in 2018, when Keurig Green Mountain merged with Dr Pepper Snapple in a $19 billion deal. The idea was bold: unite hot and cold beverages under one roof, controlling every category of nonalcoholic drinks on consumers’ shopping lists. That concept thrived during the COVID-19 lockdown, when KDP used AI insights from home brewers to anticipate surging demand for K-Cups, while also stockpiling Dr Pepper and Canada Dry. Sales boomed as consumers hoarded both coffee pods and sodas.

Yet the promise of synergy has faded. In Q2 2025, KDP’s soft drink revenues surged 10.7% compared with the previous year, but U.S. coffee sales fell 1.9% and international hot beverages dropped 3.8%. Rising coffee bean prices forced K-Cup price hikes, pushing consumers toward cheaper ground and instant coffee. Instead of a perfect fit, coffee became a drag on the business, and management faced the distraction of running two very different operations.

Cofer’s solution: scale and separation. By acquiring JDE Peet’s—home to brands like Jacobs, L’Or, and Peet’s Coffee retail stores—KDP will merge it with Keurig to create a transatlantic coffee giant generating nearly $16 billion in annual revenues split evenly between Europe and North America. Then KDP will spin off the coffee business to shareholders, giving it independence and sharper focus. The remaining KDP will center entirely on refreshment, managing more than 150 brands from Dr Pepper and 7Up to Snapple and Schweppes.

For Cofer, the decision is not about retreat but about unlocking potential. Coffee, he points out, is a $400 billion global market—one of the few products most people consider indispensable. But paired with sodas, it lacked the attention and resources it deserved. As a standalone company, it can pursue growth on its own terms. Meanwhile, KDP’s soda business can concentrate on taking market share from Coke and Pepsi, especially in restaurants, energy drinks, sports hydration, and trendy innovations like “dirty sodas,” which KDP introduced after spotting a viral TikTok craze.

The move reflects Cofer’s pedigree as a dealmaker. At Kraft and Mondelez, he mastered the art of integrating and separating global businesses, from the Kraft-Cadbury merger to snack acquisitions in Asia. At KDP, he has applied the same instincts, betting on bold moves like acquiring Ghost Energy and diversifying into premium categories. Now he is wagering that specialization, not diversification, will deliver long-term growth.

Investors are skeptical. KDP’s stock fell 11% on the day of the announcement, erasing billions in market value. But analysts note that coffee and sodas are fundamentally different businesses, with little overlap in distribution or strategy. Splitting them could, in fact, make both stronger.

If Cofer’s gamble pays off, KDP’s breakup will not just be remembered as a costly deal but as one of the defining strategic pivots in today’s beverage industry—creating two giants instead of one distracted hybrid.