Category: News

Tokyo’s Avatar Robot Café: A New Dawn for Inclusive Dining

Posted on by Qahwa World

Tokyo, August 2025 (Qahwa World) – In the heart of Chuo Ward, Tokyo, a café is redefining what it means to dine out. The Avatar Robot Café Dawn ver. Beta employs people who are paralyzed or otherwise unable to leave their homes, giving them the chance to work and connect with society by remotely piloting humanoid robots.

Originally launched as a short-term experiment, the café has now become a permanent space that blends hospitality, technology, and inclusivity. Staffed by over 60 “pilots” operating from their homes across Japan, the café offers a uniquely human experience—through robots.

Dining with Robots, Connecting with People

Customers can choose from three seating tiers, ranging from casual observation to full table service by OriHime robots. These units, developed by OryLab, allow operators to interact with guests, take orders, and even hold conversations.

One such pilot is Koki, a veteran OriHime operator from Mie Prefecture, over 300 kilometers away. Paralyzed since 1991 after a diving accident, Koki once felt isolated and withdrawn. Today, through OriHime, he provides warm table service, shares stories, and even entertains guests with impromptu singing.

Koki explains how this work has changed his life: “Before, I was always thanking others for helping me, but I was rarely thanked myself. At the Avatar Café, I hear people say ‘thank you’ to me. That makes me happy.”

Human Interaction in a Robotic World

Unlike typical restaurants where robots simply deliver plates, Dawn’s robots are human-driven, giving them personality and humor. Guests witness lively exchanges between robot staff, occasional clumsy moments like dropping cups, and heartfelt conversations that make the dining experience feel deeply personal.

Beyond wait service, the café also features a Nextage Tele-Barista robot, which brews coffee through a French press under the control of a remote operator. Customers can choose from three coffee beans and watch as the robot prepares their drinks with precision—and occasional endearing mistakes.

A Vision of Accessibility

The café is the brainchild of Ory Yoshifuji, inventor of the OriHime robot, who created the system to combat loneliness and provide opportunities for people with disabilities. The project has grown into a platform for empowerment, allowing individuals like Koki to not only serve customers but also lecture at universities, carry the Olympic torch, and even assist Japan’s Prime Minister at global events.

Mariko Ohanabatake, a visitor who experienced Dawn firsthand, described it as “a place where robots connect people, not just serve them. It felt like the future.”

Café Details

Avatar Robot Café Dawn ver. Beta (分身ロボットカフェ DAWN ver.β)
📍 Nihonbashi Lifescience Building 3 (1F), Chuo-ku, Tokyo
⏰ Hours: 11:00 a.m. – 7:00 p.m. (Closed Thursdays unless public holiday)
🌐 Website: DAWN Avatar Robot Café

Living Legacy: Yemen’s Coffee Farmers Shine in Best of Yemen 2025

Posted on by Qahwa World

Dubai / Sana’a – August 2025 (Qahwa World) – The mountains of Yemen have spoken once again. The Best of Yemen 2025 auction has revealed its winners: 33 rare coffees, each carrying the taste of history and the strength of survival. This year’s theme, Living Legacy, honors the people, practices, and places that have kept Yemeni coffee alive for more than five centuries.

At the summit stands Yahya Al Faqeeh, a farmer from Al Jidan in Hayma Kharijiya. His Yemenia natural, just 37 pounds in total, scored 90.45 points—the highest of the competition. In his cup: jasmine, yellow lily, peach, macerated strawberry, blueberry gummies, and green apple. Behind it is a family tradition stretching back three centuries, with women at the heart of harvest and terraces carved into stone that have endured drought, pests, and time itself.

He is joined by other remarkable producers: Maghrib Ans XV (90.29), a Kent variety shaped through Qima’s Alchemy fermentation; Hejrat Al Ain Women Farmers XV (90.16), a women-led lot grown at 2,300m; and Bait Yaseen XI (90.16), a community coffee that blends history with floral vibrancy.

This year, women played a defining role. Fourteen of the winning lots—42 percent—came from women farmers, either through individual entries or collective groups. From Hejrat Al Ain to Al Mezab, their stories echo sacrifice and determination: planting seedlings instead of qat, selling gold to buy new trees, and working from dawn to dusk so their children inherit both terraces and tradition.

The auction also highlighted Yemen’s unique balance of tradition and innovation. Natural processes preserved terroir at its purest, Alchemy lots introduced layers of clarity and sweetness, and Carbonic Honey, represented by Bani Zaidan, added rare vibrancy while conserving water.

From 12 highland villages, perched between 1,800 and 2,300 metres, these coffees are more than agricultural products—they are monuments of endurance. Each terrace tells a story of families who, against scarcity and isolation, continue to farm the world’s most legendary coffee.

On 18 September 2025, buyers worldwide will compete for these treasures at the seventh edition of the Best of Yemen auction, held in collaboration with the Alliance for Coffee Excellence. For them, it will be a chance to secure rare coffees of unmatched flavour. For Yemen, it is another chapter in a legacy written across mountains, families, and centuries.

Because Yemeni coffee is not just grown. It is lived.

Keurig Dr Pepper to Acquire JDE Peet’s and Separate into Two Independent Global Leaders

Posted on by Qahwa World

Dubai, August 25, 2025 (Qahwa World) – Keurig Dr Pepper (NASDAQ: KDP) and JDE Peet’s (EURONEXT: JDEP) have announced a landmark agreement under which KDP will acquire JDE Peet’s in an all-cash transaction valued at €15.7 billion, followed by a strategic separation into two publicly traded companies: “Global Coffee Co.” as the world’s largest pure-play coffee business, and “Beverage Co.” as a major North American refreshment beverage challenger. Under the agreement, JDE Peet’s shareholders will receive €31.85 per share in cash, representing a 33% premium over the company’s 90-day average share price. The transaction is expected to close in the first half of 2026, subject to customary regulatory approvals.

Following the separation, Global Coffee Co. will become the world’s leading coffee company with approximately $16 billion in annual revenue and operations across more than 100 countries. The new entity will combine KDP’s single-serve leadership in North America with JDE Peet’s global portfolio of iconic brands, including Jacobs, Peet’s, Douwe Egberts, L’OR, Moccona, and OldTown. With leading positions in 40 markets worldwide, the company is expected to generate around $400 million in cost synergies within three years, supported by strong cash generation, consistent earnings growth, and a compelling dividend framework.

“This announcement marks a transformational moment in the beverage industry as we create two winning companies, including a new global coffee champion,” said Tim Cofer, CEO of Keurig Dr Pepper. “The complementary combination of Keurig and JDE Peet’s gives us an exceptional opportunity to build a global coffee giant. This is the right time for this transaction, with KDP in a position of operational and financial strength and with momentum across our evolving portfolio.”

Beverage Co., based in Frisco, Texas, will operate with annual revenues exceeding $11 billion, focusing on the $300 billion North American refreshment market. Its portfolio will include iconic brands such as Dr Pepper®, Canada Dry®, 7UP®, and A&W®, alongside rapid expansion into high-growth segments such as energy drinks, functional beverages, and ready-to-drink alcohol alternatives. The company will also leverage its strong Direct-Store-Delivery system across the U.S. and Mexico, supported by a proven capital-efficient growth model.

Upon separation, Tim Cofer will serve as CEO of Beverage Co., while Sudhanshu Priyadarshi will lead Global Coffee Co. as CEO. Rafa Oliveira will continue as CEO of JDE Peet’s until the transaction closes. Global Coffee Co. will be headquartered in Burlington, Massachusetts, with its international base in Amsterdam, the Netherlands.

The acquisition, unanimously approved by JDE Peet’s Board of Directors, will be financed through a combination of new debt and existing cash resources, with full underwriting secured by affiliates of Morgan Stanley and Mitsubishi UFJ Financial Group. Closing of the transaction is anticipated in early to mid-2026, followed shortly by the spin-off of Global Coffee Co. as a tax-free distribution to KDP shareholders.

Burgerizzr Enters the Café Sector with 60% Acquisition of “Shuffle”

Posted on by Qahwa World

Dubai, August 25, 2025 (Qahwa World) – Burgerizzr, the Saudi-based fast-food chain, announced the signing of an agreement to acquire 60% of Coffee Bean Trading Company, the owner of the café brand “Shuffle.”

In a statement released on Tadawul Saudi Exchange on Sunday, Burgerizzr explained that this strategic acquisition is part of its growth plan to expand into the café sector and strengthen its position in the wider food and beverage market. The company emphasized that the deal will enhance long-term value for its shareholders.

Coffee Bean Trading Company, which owns the “Shuffle” brand, currently operates seven branches and aims to expand further, building a strong presence in the café segment.

Burgerizzr confirmed that the acquisition will be financed through its own resources, subject to the fulfillment of contractual conditions and regulatory approvals in Saudi Arabia. The company also highlighted that it will disclose any material developments in due course and clarified that there are no related parties involved in this deal.

Earlier this month, on August 5, the Saudi Capital Market Authority approved Burgerizzr’s request to increase its capital by 60% through the issuance of bonus shares. According to the company’s statement on Tadawul, the capital increase will be executed by capitalizing SAR 21 million from retained earnings through the issuance of 21 million new shares. Each shareholder will receive three bonus shares for every five shares held.

As a result, the company’s capital will rise from SAR 35 million to SAR 56 million, distributed across 56 million shares. Burgerizzr noted that the entitlement of bonus shares will be granted to shareholders registered with the Securities Depository Center (Edaa) by the end of the second trading day following the extraordinary general assembly meeting, the date of which will be announced later.

The Capital Market Authority stipulated that the extraordinary general assembly meeting must be held within six months from the date of approval of the capital increase, with Burgerizzr required to complete all related regulatory procedures.

Around the Block Turns Pink for Emirati Women’s Day with Limited-Edition Creations

Posted on by Qahwa World

Dubai, August 2025 (Qahwa World) – To mark Emirati Women’s Day on August 28, Around the Block, the homegrown café brand celebrated for its specialty coffee and vibrant brunch culture, is offering a playful pink twist on its menu. For one day only, guests can enjoy the new Strawberry Freddo Matcha—a refreshing blend of earthy matcha and fresh strawberry, served in a striking shade of pink for AED 38.

In addition, each order will come with a complimentary Horlicks softy, a nostalgic treat designed to evoke childhood memories while connecting generations. The pairing reflects the café’s tribute to Emirati women, honouring both tradition and the dynamic spirit of the future.

The limited-edition creations will be available exclusively on August 28 across all Around the Block locations in Dubai: Al Khawaneej, Al Wasl51, and Nad Al Sheba.

“With bold colours and uplifting flavours, this special release is our way of celebrating the resilience, creativity, and spirit of women across the UAE,” the brand noted in its announcement.

Founded in Dubai, Around the Block has built a loyal following for its specialty coffee and globally inspired breakfast menu, positioning itself as a hub for early risers, creatives, and local communities. Its venues combine thoughtful design with a sense of warmth, reinforcing its reputation as one of the pioneers of Dubai’s third-wave coffee movement.

Simonelli Group Showcases Innovation at Fine Food Australia 2025

Posted on by Qahwa World

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

Posted on by Qahwa World

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

Posted on by Qahwa World

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

Posted on by Qahwa World

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

Posted on by Qahwa World

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

Posted on by Qahwa World

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

Posted on by Qahwa World

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.