Ethiopia’s Golden Opportunity in the Global Coffee Market

Posted on September 8, 2026 by Qahwa World

Source: Coffee Market Analysis / Ethiopian Coffee and Tea Authority
Author: Qahwa World
Date: September 8, 2026

Ethiopia’s Golden Opportunity in the Global Coffee Market

Brazil’s coffee quality is declining due to unexpected rains, creating a golden opportunity for Ethiopia.
New York arabica coffee prices dropped by 5.5% to 6.2% last week.
This price drop reflects increased Brazilian production volume, not improved quality.
Ethiopia’s specialty coffee has a strong opportunity to sell at premium prices.
Farmers, processors, and exporters must focus on quality to seize this opportunity.
The global market winner will be those who supply quality, not just quantity.

The global coffee market appears to be at a crossroads. Brazil has delivered high production volumes, but quality is declining. This could create significant price volatility and market uncertainty.

Last week, New York arabica coffee prices dropped by 5.5% to 6.2%, causing market turbulence. However, behind this price drop lies a real opportunity for Ethiopian farmers and exporters.

Reason for the Price Drop

The price drop is attributed to a temporary supply surplus due to increased Brazilian coffee production and a 9.9% rise in exports. However, the market has realized the bigger truth: this is about quantity, not quality improvement.

Brazil’s Coffee Quality Decline

Unexpected rains in Brazil have severely reduced coffee quality. The 2026/27 production season may be one of the lowest quality years in recent history.

**Brazil vs Ethiopia Coffee Comparison**
Aspect	Brazil	Ethiopia
Production Volume	High (71.9 million bags)	Moderate (12.1 million bags)
Quality	Declining due to rain	High (Specialty Grade)
Market Focus	Volume-driven	Quality-driven
Price Premium	Standard	Premium Price
Natural Advantage	High weather impact	Diverse climate conditions

Opportunity for Ethiopian Farmers and Exporters

International coffee buyers will inevitably seek high-quality coffee that meets specialty grade standards. This is great news for Ethiopia, which is naturally endowed with unique flavors and aromas.

Quality Commands Higher Prices

As the global market is flooded with lower-quality coffee, Ethiopia’s high-quality specialty coffee will have an exceptional opportunity to sell at premium prices. International buyers and importers will turn their attention to Ethiopia, allowing the country to dominate the quality gap in the market.

What Needs to Be Done?

Farmers: Pay special attention to quality from plant care to harvesting (picking only the best red cherries) and drying processes. Focusing on producing standard-quality coffee will be more profitable than focusing only on quantity.

Processors and Washing Station Owners: Maintain cleanliness in washing and drying stations, properly control moisture levels, and strictly monitor cupping standards.

Exporters: Understand the quality demand created by the global market’s quality decline, promote Ethiopia’s unique coffee flavor and grade, and negotiate for better prices.

Conclusion

In the coffee market, “more production doesn’t always mean better coffee!” In today’s market reality, the winners will not be those who export the most coffee, but those who supply the quality the market demands. Ethiopian farmers and exporters now have a golden opportunity to use their quality advantage to strengthen their competitiveness and profitability in the global market.

Frequently Asked Questions

Why has Brazil’s coffee quality declined?Unexpected rains in Brazil have lowered quality. The 2026/27 production season may be one of the lowest quality years in recent history.

Why does Ethiopia have a better opportunity?Ethiopia produces high-quality specialty coffee, and international buyers are increasingly seeking quality coffee.

What should farmers do?Farmers should focus on quality by picking only the best red cherries and maintaining proper processing and drying standards.

What should exporters do?Exporters should understand the global market’s quality demand, promote Ethiopia’s unique coffee profile, and negotiate for better prices.

Why did coffee prices drop?Prices dropped due to a temporary supply surplus caused by increased Brazilian production and a 9.9% rise in exports.

Can Ethiopian coffee sell at premium prices?Yes, the international market is willing to pay premium prices for high-quality specialty coffee.

Coffee’s Effects on Sex Hormones in Men and Women

Posted on August 31, 2026 by Qahwa World

Source: University of Oulu / European Journal of Nutrition
Author: Qahwa World
Date: August 31, 2026

Finnish Study: Coffee’s Effects on Sex Hormones in Men and Women

Finnish study links regular coffee consumption to healthier body composition in both sexes.
Significant increase in total testosterone and SHBG in men.
Increased SHBG and decreased free androgens in women.
Lower levels of branched-chain amino acids (BCAAs) in both sexes.
Lower BCAAs indicate reduced risk of insulin resistance, diabetes, and heart disease.
The study included over 2,200 participants aged 46.

A new scientific study by researchers at the University of Oulu in Finland has found that regular coffee consumption is linked to healthier body composition. Coffee drinkers had lower stored fat and greater muscle mass compared to non-drinkers. The study also revealed surprising hormonal effects that differ between men and women.

The study was published in the European Journal of Nutrition. It analyzed data from over 2,200 participants aged 46. The research team examined the relationship between coffee consumption, heart health indicators, metabolic outcomes, and sex hormone levels.

A Hormonal Signature Linked to Coffee

The results revealed a “hormonal signature” linked to coffee. The strongest effects were seen in men. Coffee consumption was associated with improved glucose and insulin regulation. Men also showed higher levels of total testosterone and sex hormone-binding globulin (SHBG).

In women, coffee was linked to increased SHBG and decreased free androgens. These hormones are responsible for libido, mood, and the health of the body, hair, and bones.

**Hormonal Effects of Coffee by Gender**
Gender	Hormonal Effect
Men	Increased total testosterone, increased SHBG, improved glucose and insulin regulation
Women	Increased SHBG, decreased free androgens

Hormonal Changes Independent of Lifestyle

Lead researcher Luca Viruisti, a nutrition specialist, explained that these hormonal changes remained significant even after excluding lifestyle factors and body mass index. This suggests coffee has a direct effect on the hormonal system, not just a result of other healthy habits.

Lower Branched-Chain Amino Acids (BCAAs)

The results showed lower levels of branched-chain amino acids (BCAAs) in the blood of coffee drinkers of both sexes. Researchers noted that lower levels of these amino acids are a positive indicator. Chronic elevation of BCAAs is linked to risks of insulin resistance, type 2 diabetes, heart disease, and declining liver health.

**Benefits of Lower Branched-Chain Amino Acids (BCAAs)**
Risks Linked to High BCAAs	Benefits of Lower BCAAs
Insulin resistance	Improved insulin sensitivity
Type 2 diabetes	Lower diabetes risk
Heart disease	Lower cardiovascular risk
Declining liver health	Improved liver function

Conclusion: Coffee’s Divergent Hormonal Effects

The study confirms that coffee has hormonal effects that differ between men and women. For men, coffee appears supportive of testosterone levels and metabolic health. For women, it may be linked to hormonal changes that affect libido and mood.

On the positive side, coffee was linked to lower branched-chain amino acids in both sexes. This reduction may contribute to lowering the risks of insulin resistance, diabetes, and heart disease. Further studies are needed to understand the precise mechanisms behind these effects.

Frequently Asked Questions

Does coffee raise testosterone in men?Yes, the study showed significant increases in total testosterone and SHBG levels in men who regularly consume coffee.

How does coffee affect hormones in women?In women, coffee was linked to increased SHBG and decreased free androgens, which are responsible for libido, mood, and body, hair, and bone health.

What are branched-chain amino acids (BCAAs)?They are amino acids whose elevated levels are linked to risks of insulin resistance, diabetes, and heart disease. The study showed lower levels in coffee drinkers.

Are coffee’s hormonal effects dependent on lifestyle?No, the study showed that hormonal effects remained significant even after excluding lifestyle factors and body mass index.

How many participants were in the study?The study included over 2,200 participants aged 46, giving the results good statistical power.

Where was the study published?The study was published in the European Journal of Nutrition, a peer-reviewed scientific journal specializing in nutrition and health.

Workplace Coffee Machines May Raise Bad Cholesterol

Posted on August 24, 2026 by Qahwa World

Source: Uppsala University / Chalmers University of Technology / Nutrition, Metabolism and Cardiovascular Diseases journal
Author: Qahwa World
Date: August 24, 2026

Swedish Study: Workplace Coffee Machines May Raise Bad Cholesterol

Swedish study reveals workplace coffee machines may produce natural compounds that raise bad cholesterol.
The main compounds are cafestol and kahweol, belonging to the diterpene group.
Traditional machines with metal filters produced elevated levels of these compounds.
Machines using liquid coffee concentrate recorded low levels similar to filtered coffee.
Paper-filtered and instant coffee contain very low levels of these compounds.
Researchers recommend those drinking several cups daily choose paper-filtered or instant coffee.

A recent Swedish scientific study has found that some common workplace coffee machines produce elevated levels of natural fatty compounds. These compounds may contribute to higher levels of bad cholesterol in the blood.

The study was published in the journal Nutrition, Metabolism and Cardiovascular Diseases. It was led by a team from Uppsala University in collaboration with Chalmers University of Technology, under the direction of researcher David Iggman.

What Are the Compounds That Raise Cholesterol?

The researchers focused on two natural compounds found in coffee: cafestol and kahweol. These belong to a group known as diterpenes. It has long been known that these compounds are present in higher amounts in unfiltered or boiled coffee. They can raise levels of LDL or “bad” cholesterol while slightly lowering HDL or “good” cholesterol. Elevated LDL is linked to an increased risk of cardiovascular disease over time.

How Was the Study Conducted?

The team analyzed samples from 14 coffee machines located in different workplaces, mostly healthcare facilities. Samples were collected over multiple days and compared with other common brewing methods, including paper-filtered drip coffee, French press, espresso, and boiled coffee.

**Cafestol and Kahweol Levels by Brewing Method**
Brewing Method	Compound Level
Traditional machines with metal filters (ground coffee)	High
Machines using liquid coffee concentrate	Low (similar to filtered)
Paper-filtered drip coffee	Very low
Instant coffee	Very low
French press	High
Espresso	Relatively high
Boiled coffee	High

Key Findings

Results showed that traditional machines using ground coffee beans and metal filters produced significantly higher amounts of these compounds than paper-filtered coffee. In contrast, machines using liquid coffee concentrate recorded much lower levels, similar to those found in well-filtered coffee.

Lead researcher David Iggman noted that the impact of these compounds depends largely on the amount of coffee consumed daily. He emphasized that coffee remains a beverage associated with several health benefits. Proper filtration, he added, plays a crucial role in reducing the presence of these substances.

Researcher Recommendations

The researchers recommended that people who drink several cups a day opt for paper-filtered coffee or instant coffee. Both contain very low levels of these compounds.

The findings highlight the importance of brewing method, particularly in workplace settings where many people rely on automatic coffee machines on a daily basis.

Frequently Asked Questions

What are cafestol and kahweol?They are natural compounds found in coffee, belonging to the diterpene group. They are present in higher amounts in unfiltered coffee and can raise LDL cholesterol.

Which type of coffee is safest for cholesterol?Paper-filtered coffee and instant coffee contain the lowest levels of these compounds, making them the best choice for those concerned about cholesterol levels.

Are workplace coffee machines dangerous to health?Not necessarily, but the study suggests that some machines using metal filters may produce higher levels of cholesterol-raising compounds. Paper filtration significantly reduces these compounds.

Should I stop drinking coffee?No. The study confirms that coffee remains a beverage associated with multiple health benefits. The solution is to choose a brewing method that reduces these compounds, such as paper filtration or instant coffee.

How much coffee is considered safe?The impact of these compounds depends on daily consumption. Researchers recommend those drinking several cups daily choose paper-filtered or instant coffee to minimize risk.

Does instant coffee contain cafestol?No, instant coffee does not contain cafestol or kahweol, making it a safe choice regarding cholesterol.

Coffee Not a Heart Risk: AHA Sets Safe Caffeine Limit

Posted on August 10, 2026August 12, 2026 by Qahwa World

Source: American Heart Association / Circulation journal
Author: Qahwa World
Date: August 10, 2026

Coffee Not a Heart Risk: AHA Sets Safe Caffeine Limit

AHA recommends up to 400mg of caffeine daily for most adults.
That equals about 5 cups of brewed coffee (8 oz per cup).
Plain black coffee linked to lower risk of type 2 diabetes.
Filtered coffee better for cholesterol; unfiltered may raise LDL.
Energy drinks are not like coffee and may cause BP spikes and arrhythmias.
Pregnant women and those with palpitations or uncontrolled BP should consult doctors.

Cardiologists have long treated coffee with caution. The reason was caffeine’s temporary effect on heart rate and blood pressure. However, this position is beginning to change.

According to a new scientific statement from the American Heart Association, moderate caffeine consumption appears safe for most adults. This applies especially to coffee. It may even be linked to cardiovascular benefits for some people.

Dr. Kelley Chen interventional cardiologist at Henry Ford Health’s Genesis Heart Center, noted that caffeine has long had a bad reputation when it comes to heart health.

What Is the Safe Amount for Most Adults?

The statement sets 400mg of caffeine daily as a typical upper limit for most healthy adults. This equals about five 8-ounce cups of regular brewed coffee. However, caffeine content varies depending on coffee type, preparation method, and cup size.

Regular brewed coffee contains about 9.4 to 20.6mg of caffeine per fluid ounce. This means the amount can vary significantly. The evidence reviewed suggests the clearest results are linked to coffee itself. But adding large amounts of sugar and flavored syrups may reduce any potential health benefits.

**Recommended Caffeine Limits by Source**
Source	Approximate Caffeine	Note
Daily upper limit	400 mg	For most healthy adults
Brewed coffee (8 oz)	75 – 165 mg	Varies by type and preparation
Instant coffee (8 oz)	30 – 90 mg	Lower caffeine than brewed
Espresso (single shot)	45 – 75 mg	Higher concentration per ounce
Energy drinks (can)	Varies widely	May contain very high doses

Blood Pressure: Different Effects by Consumption Level

Coffee can raise blood pressure in the short term. However, long-term consumption results appear more complex. The statement cites research finding that one to three cups of caffeinated coffee daily was linked to increased hypertension risk among people with ideal blood pressure. In contrast, drinking more than three cups daily was linked to lower hypertension risk in some studies.

Type 2 Diabetes: Black Coffee Showed Strongest Link

For type 2 diabetes, the statement reviews evidence linking black caffeinated coffee consumption to lower diabetes risk. This applies when consumed without cream, sweeteners, or flavorings. However, caffeine may reduce insulin sensitivity in the short term. Therefore, researchers caution that the protective association may come from other compounds in coffee, not caffeine alone.

Cholesterol: Filtered Coffee Appears Better

Brewing method matters for cholesterol too. Randomized trial data indicates that cafestol, a compound in coffee, can raise LDL cholesterol levels. Cafestol is found in unfiltered coffee like espresso, French press, Turkish coffee, and boiled coffee. Most of this compound is removed when using paper filters. It is also absent from instant coffee, according to the statement.

Heart Rhythm: No Increase in Atrial Fibrillation, But a Note

The AHA statement indicates that research analyses found one to three cups of caffeinated coffee daily were not linked to increased risk of atrial fibrillation or heart rhythm disorders. However, randomized trials also found a link between coffee caffeine and increased premature ventricular contractions. These are extra heartbeats generally not dangerous. However, they may cause palpitations or anxiety in some people.

The Most Important Warning: Energy Drinks Are Not Like Coffee

A large portion of research focuses on coffee as the world’s most consumed caffeinated beverage. However, caffeinated energy drinks have not received the same level of study. Therefore, caffeine recommendations for coffee should not necessarily apply to all caffeine sources.

The AHA also warns that some concentrated energy shots may contain much higher caffeine per ounce than regular coffee. Their consumption has been linked to increased risk of high blood pressure and heart rhythm disorders.

Conclusion: What This Means for Coffee Lovers

For most adults, the AHA indicates that up to 400mg of caffeine daily is generally safe. Coffee consumption may be linked to lower risk of heart disease, stroke, and heart failure in some people. The potential benefits are more strongly associated with unsweetened coffee. Sugar and high-calorie additives can change the nutritional profile.

People with heart palpitations, sleep disorders, pregnant women, and those with uncontrolled high blood pressure should discuss appropriate caffeine amounts with their doctor.

Frequently Asked Questions

What is the safe daily caffeine limit?AHA recommends 400mg of caffeine daily as an upper limit for most healthy adults, equal to about 5 cups of brewed coffee.

Is coffee good for blood pressure?Coffee may temporarily raise blood pressure, but studies suggest drinking over 3 cups daily may be linked to lower long-term hypertension risk.

What’s the difference between filtered and unfiltered coffee for cholesterol?Unfiltered coffee contains cafestol, which may raise LDL cholesterol. Paper filters remove most of it, and instant coffee contains none.

Are energy drinks as safe as coffee?No. Energy drinks contain much higher caffeine per ounce and have been linked to high blood pressure and heart rhythm disorders. They are not a substitute for coffee.

Does coffee cause heart palpitations?Coffee may cause premature ventricular contractions in some people. These extra beats are generally not dangerous but may cause palpitations or anxiety.

Who should consult a doctor about coffee?Pregnant women, people with palpitations, sleep disorders, or uncontrolled high blood pressure should discuss appropriate caffeine intake with their doctor.

Optimal Coffee Amount by Age: What Large Scientific Studies Say

Posted on August 1, 2026August 1, 2026 by Qahwa World

Source: UK Biobank, Nurses’ Health Study, American Heart Association
Author: Qahwa World
Date: August 1, 2026This article explores coffee consumption by age based on major health studies.

Optimal Coffee Amount by Age: What Large Scientific Studies Say

Large observational studies link moderate coffee consumption to lower risk of chronic diseases.
These findings are associations, not proof of causation, and vary by age, health, and genetics.
After 30: 3-5 cups daily associated with lower risk of liver cirrhosis and liver cancer.
After 40: 3 small cups daily linked to “healthy aging” for midlife women.
After 50: 3-5 cups (400 mg caffeine) safe for most healthy adults, may reduce heart failure risk.
After 60: Coffee linked to lower risk of physical frailty and cellular renewal processes.
Individual response varies based on genetics, health status, and additives (sugar and cream).

Coffee is no longer just a morning wake-up drink. Over the past two decades, large observational studies have gathered consistent evidence that moderate consumption may be linked to lower risk of several chronic diseases.

These potential benefits include liver disease, dementia, and certain aspects of healthy aging. However, these remain associations, not proof of causation. Benefits and risks vary significantly by age, health status, genetics, and individual caffeine sensitivity.

**Practical Summary: Optimal Amount by Age Group**
Age Group	Optimal Amount (cups/day)	Key Potential Benefits	Main Sources
After 30	2-5	Liver protection (cirrhosis, cancer)	UK Biobank (355k participants)
After 40	2-3 (women)	Healthy aging	Nurses’ Health Study (47.5k)
After 50	3-5	Heart health (heart failure, stroke)	American Heart Association
After 60	2-4	Reduced frailty, cellular renewal	Observational studies on elderly

After 30: Potential Liver and Brain Protection

Long-term risk factors begin to form during this stage. A massive recent study from UK Biobank involving about 355,000 participants found coffee consumption linked to lower risk of liver cirrhosis, liver cancer, and liver-related deaths.

Benefits appeared starting from one to two cups daily. They increased with quantity and were strongest at 3-5 cups or more. Interestingly, the positive effect was also observed with decaffeinated coffee. This suggests that other compounds (like polyphenols) play an important role alongside caffeine.

For the brain, multiple studies link 2-3 cups daily to lower risk of dementia or cognitive decline in later life. Proposed mechanisms include anti-inflammatory effects, improved insulin sensitivity, and reduced accumulation of harmful proteins.

After 40: Potential Benefits for Midlife Women

Perimenopause involves significant hormonal changes affecting physical and cognitive health. The Harvard Nurses’ Health Study, which followed about 47,500 women for over three decades, found that women consuming about three small cups of caffeinated coffee in midlife were more likely to reach age 70 with “healthy aging.”

This includes freedom from major chronic diseases, preserved physical function, mental health, and absence of cognitive impairment. Decaffeinated coffee and tea did not show the same association as strongly. At this stage, some women may become more sensitive to caffeine. If coffee causes anxiety, palpitations, or sleep disruption, reducing the amount is advisable.

After 50: Heart Health and Safety of Moderate Consumption

Old beliefs linking coffee to inevitable heart damage are no longer supported by modern evidence. Recent reviews and meta-analyses, including data from the American Heart Association, indicate that most healthy adults can safely consume up to 3-5 cups (or about 400 mg caffeine) daily.

This level is often linked to lower risk of certain cardiovascular diseases like heart failure and stroke in observational studies. However, the optimal amount remains highly individual. It depends on sleep quality, blood pressure, and personal physician recommendations.

After 60: Supporting Muscle Function and Reducing Frailty Risk

With advancing age, the risk of losing muscle mass and physical frailty increases. Recent observational studies on elderly individuals link higher coffee consumption to lower likelihood of frailty, including weight loss, muscle weakness, exhaustion, slow walking speed, and low physical activity.

Mechanistically, animal studies show that coffee stimulates autophagy—a natural cellular renewal process that removes damaged components—in muscles, liver, and heart. This may contribute to preserving muscle tissue, though human evidence remains indirect.

What Makes Coffee Beneficial? How Does Response Vary?

Potential benefits come from a combination of caffeine and its effects on the nervous system and metabolism, antioxidants and polyphenols (such as chlorogenic acid), and other compounds affecting inflammation, insulin, and cellular renewal processes.

However, individual response varies greatly. Genetics (such as variations in the CYP1A2 enzyme) determine caffeine metabolism rate. Health status, additives (sugar and cream often reduce benefits), and preparation method also affect health impacts.

Practical Conclusion: No Universal Optimal Dose

There is no single “universal optimal dose” for everyone at every age. Current evidence suggests that moderate consumption (generally 2-4 cups daily for most healthy individuals) is linked to several potential benefits, especially for liver, brain, and healthy aging.

However, keep in mind that these are associations, not proof of causation. Those with anxiety disorders, insomnia, certain heart conditions, pregnant women, or those taking specific medications may need to limit or avoid coffee. It is always best to consider personal tolerance and consult a doctor if you have any chronic condition.

Frequently Asked Questions

How many cups of coffee are suitable for those over 30?The UK Biobank study suggests 3-5 cups daily are linked to lower liver cirrhosis and liver cancer risk, with benefits starting from two cups daily.

Is coffee beneficial for midlife women?Yes. The Nurses’ Health Study found that 3 small cups daily of caffeinated coffee were linked to greater odds of healthy aging after age 70.

Does coffee harm the heart?Modern evidence, including the American Heart Association, indicates that 3-5 cups daily (400 mg caffeine) are safe for most healthy adults and may reduce heart failure and stroke risk.

What are the benefits of coffee for seniors?Coffee is linked to lower risk of physical frailty (muscle loss and exhaustion) through stimulating cellular renewal processes (autophagy).

Is decaffeinated coffee also beneficial?Yes. In the liver study, the positive effect was also observed with decaffeinated coffee, suggesting a role for other compounds like polyphenols.

Is there an ideal dose that fits everyone?No. Individual response varies based on genetics, health status, and personal tolerance. It’s best to consult a doctor for chronic conditions.

Garfield Kerr: Coffee is the World’s Premier and Most Definitive Functional Beverage

Posted on July 23, 2026 by Qahwa World

DUBAI – Ali Alzakary

Mr. Garfield Kerr, CEO of Mokha 1450, a leading specialty coffee chain in Dubai and the UAE, confirmed that coffee is the world’s premier and most definitive functional beverage.

Speaking to Hospitality News ME magazine in issue no. 157, published for the period from May to July 2026, Mr. Garfield said that modern scientific research has settled the decades-long debate surrounding coffee and dispelled old myths. Furthermore, he affirmed its role as the first, most versatile, and most effective functional beverage in history.

He explained that coffee’s roots as a functional beverage date back to 15th-century Yemen, where Sufi communities consumed coffee to maintain focus and alertness during long hours of prayer.

He added that claims circulating in the mid-20th century regarding coffee’s negative health impacts, such as stunted growth or irritability, were based on inaccurate studies flawed by small sample sizes and methodological errors.

However, he noted that comprehensive meta-analyses emerging in the 1990s and 2000s shifted this perception and uncovered coffee’s immense health benefits.

Mr. Garfield clarified that what places coffee at the forefront of functional beverages is its richness in plant-based and bioactive compounds.

He confirmed that caffeine belongs to the methylxanthine class. This class contributes to stimulating the central nervous system and increasing alertness by blocking adenosine receptors. Additionally, it inhibits phosphodiesterase enzymes.

He added that coffee contains antioxidant compounds such as chlorogenic acids and polyphenols. These compounds work to reduce oxidative stress, protect the liver and kidneys, and inhibit the growth of harmful bacteria in the digestive tract.

Mr. Garfield stated that black coffee provides immediate advantages for athletes and fitness enthusiasts, as it contributes to enhancing cardiovascular performance, accelerating muscle glycogen resynthesis, and stimulating fat oxidation at rest and during exercise.

Additionally, he added that it lowers perceived exertion and elevates pain thresholds during physical activity. Moreover, it elevates mood and suppresses appetite.

He reviewed the scientific evidence confirming coffee’s long-term health benefits, confirming that it significantly reduces the risks of heart attack, stroke, and heart failure. In addition, it lowers the risk of type 2 diabetes, liver cirrhosis, and pancreatic and liver cancers.

He added that coffee provides neuroprotection against diseases such as Parkinson’s, Alzheimer’s, and dementia. Besides, it lowers rates of depression and the overall risk of mortality.

He noted that these functional properties of coffee gain added significance alongside the growth of the global functional beverage market. Currently, this market is valued at approximately $130 billion and projected to reach $200 billion by 2030.

Mr. Garfield emphasized that black coffee remains the safest and most effective option compared to synthetic alternatives, such as energy drinks packed with sugar and unstudied additives.

He explained that the safe consumption rate of coffee, ranging between three to five cups per day, falls within normal limits for most consumers. Thus, its abuse is rare.

Mr. Garfield concluded his discussion by highlighting the future horizons of coffee science, pointing to ongoing research regarding coffee’s impact on the gut microbiome in collaboration with food chemistry researcher Aysenur Santaroğlu.

He confirmed that coffee is a complex chemical system rich in compounds such as melanoidins, diterpenes, and polyphenols, noting that the interaction of these compounds with gut bacteria could open new doors in preventative medicine and longevity enhancement, ensuring this beverage remains the most ubiquitous and effective functional drink throughout history.

AHA Says Five Cups of Coffee Daily Safe for Adults

Posted on July 20, 2026 by Qahwa World

Source: Qahwa World
Author: Qahwa World
Date: July 20, 2026

AHA Says Five Cups of Coffee Daily Safe for Adults

American Heart Association statement says up to five cups of coffee daily is safe for most adults.
Three to five 8-ounce cups (about 400 mg caffeine) linked to lower risk of heart disease and stroke.
The statement published in Circulation journal analyzed dozens of studies on coffee and heart health.
Coffee may help heart health through increased exercise, diuretic effects, and reduced inflammation.
Some decaf coffee studies also show benefits due to polyphenols acting as antioxidants.
Energy drinks contain higher caffeine levels and may pose health risks, researchers warn.
Sugar, syrups, and saturated-fat creamers can dilute or eliminate coffee’s benefits.

There is good news for coffee drinkers. Up to five cups of coffee daily are safe for most adults. The brew may even have benefits for heart health. This comes from a new scientific statement by the American Heart Association.

Drinking three to five 8-ounce cups daily is linked to lower health risks. These include heart disease, heart failure, stroke, and Type 2 diabetes. The statement was published Monday in the journal Circulation.

Mixed Research Gets Much-Needed Clarity

Research on coffee and caffeine has been very mixed. Some studies show benefits. Others show health risks. The new statement provides much-needed clarity.

Dr. Eugenia Gianos is a cardiologist at Northwell Health in New York. She was not involved in the statement. She noted that the public is confused. Many clinicians also do not know how to guide their patients. She added that it is great that coffee might even have benefits. “We could even be recommending soon that people have coffee,” she said.

What the Study Found

The statement’s authors analyzed dozens of studies. They looked at the impact of coffee and caffeine on heart health. Researchers came from the Harvard T.H. Chan School of Public Health. George Washington University and other institutions also participated.

Dr. Gregory M. Marcus is the statement’s lead author. He is a cardiologist at UC San Francisco. He said evidence for coffee’s safety and benefits has been building over time. Most studies are observational. They cannot prove cause and effect. However, there have been more randomized controlled trials in recent years. These show that coffee consumption can be beneficial for heart health.

**Key Findings from AHA Coffee Statement**
Finding	Detail
Safe daily intake	Up to five 8-ounce cups (approx. 400 mg caffeine)
Health benefits linked	Lower risk of heart disease, stroke, heart failure, Type 2 diabetes
Optimal range	Two to four cups daily
Decaf benefits	Also linked to lower diabetes and heart disease risk
Warning	Sugar, syrups, creamers dilute benefits
Energy drinks	Higher caffeine, potential health risks

Why Coffee Might Help the Heart

Scientists are still studying why caffeine might help the heart. People tend to exercise more on days they drink caffeinated coffee. Coffee acts as a diuretic and can lower blood pressure. Caffeine also blocks a substance that causes atrial fibrillation. This arrhythmia can lead to strokes.

Coffee contains other beneficial substances. These include polyphenols that act as antioxidants. They may reduce inflammation. This could explain why decaf coffee is also linked to lower risks of Type 2 diabetes and heart disease in some studies.

The Sweet Spot for Coffee Consumption

Research suggests the sweet spot for caffeinated coffee is two to four cups daily. This amount is enough to have a biological effect. It is not so much that it reaches toxic levels.

People have different responses to caffeine. Genetics and consumption habits play a role. “We all metabolize caffeine at different speeds,” Marcus said.

What to Avoid

The benefits of coffee can be diluted or eliminated by additives. Sugar, syrups, and creamers with saturated fat are problematic. The statement advises caution with these additions.

The AHA statement also examined other caffeine sources. Energy drinks often contain much higher caffeine levels than coffee. Some research has found they can lead to health problems. These include irregular heartbeats and high blood pressure. Marcus advises people to avoid energy drinks.

“Not only is the lay public confused about this topic, but many clinicians out there don’t know how to guide their patients. It is great that a drink so many people enjoy daily might even have benefits. We could even be recommending soon that people have coffee.”

— Dr. Eugenia Gianos, Northwell Health

“We all metabolize caffeine at different speeds.”

— Dr. Gregory M. Marcus, UC San Francisco

Implications for Public Health

The AHA statement offers clear guidance for consumers and clinicians. It suggests that moderate coffee consumption can be part of a heart-healthy lifestyle. The evidence supports coffee’s safety and potential benefits. However, individual responses vary. People should be mindful of additions like sugar and cream. Energy drinks should be avoided due to higher risks.

Frequently Asked Questions

Is it safe to drink five cups of coffee daily?Yes, according to the American Heart Association. Up to five 8-ounce cups daily (about 400 mg caffeine) are safe for most adults.

What are the health benefits of coffee?Moderate coffee consumption is linked to lower risk of heart disease, heart failure, stroke, and Type 2 diabetes.

What is the optimal number of cups per day?Research suggests the sweet spot is generally between two and four cups daily for cardiovascular benefits.

Is decaf coffee also beneficial?Yes, some studies show decaf coffee is also linked to lower risk of Type 2 diabetes and heart disease due to polyphenols.

Can additives reduce coffee’s benefits?Yes, sugar, syrups, and creamers with saturated fat can dilute or eliminate the health benefits of coffee.

Are energy drinks safe?Researchers advise avoiding energy drinks. They often contain much higher caffeine levels and have been linked to irregular heartbeats and high blood pressure.

Coffee Linked to Lower Risk of Cirrhosis and Liver Cancer in Large Study

Posted on July 2, 2026 by Qahwa World

Source: Clinical Gastroenterology and Hepatology – Adapted by Qahwa World |
Author: Qahwa World |
Date: July 2, 2026

Coffee Linked to Lower Risk of Cirrhosis and Liver Cancer in Large Study

Key Findings:

Study of over 354,000 UK Biobank participants followed for a median of 13 years.
Five or more cups of coffee daily linked to 32% lower risk of cirrhosis, 47% lower risk of liver cancer, and 42% lower risk of liver-related death.
The association followed a dose-response pattern: more coffee, lower risk.
Similar results for caffeinated and decaffeinated coffee, suggesting non-caffeine compounds play a protective role.
Adding sugar or sweeteners did not eliminate benefits but was linked to markers of liver inflammation and fibrosis.
Proteomic analysis identified 74 proteins associated with coffee intake and reduced fibrosis risk.

A large-scale study of over 354,000 participants from the UK Biobank has found that higher coffee consumption is associated with significantly lower risks of cirrhosis, liver cancer, and liver-related death. The findings, published in Clinical Gastroenterology and Hepatology, also identified MRI and blood protein changes that may help explain the biological mechanisms behind the association.

The study followed participants for a median of 13 years. Researchers assessed self-reported coffee consumption, including coffee type and whether participants added sugar or artificial sweeteners. They then examined how these habits were associated with new cases of liver disease, MRI measures of liver health in a subgroup of 28,961 patients, and blood protein profiles in 44,633 patients.

The Numbers: Striking Reductions in Risk

Compared with non-coffee drinkers, those who consumed five or more cups daily were:

32% less likely to develop cirrhosis.
47% less likely to develop hepatocellular carcinoma.
42% less likely to die from liver disease.

The association followed a dose-response pattern, with lower risks observed starting at one to two cups per day. Similar findings were observed for both caffeinated and decaffeinated coffee, suggesting that compounds other than caffeine may play a protective role.

Condition	Risk Reduction (5+ cups/day)
Cirrhosis	32%
Hepatocellular Carcinoma	47%
Liver-Related Death	42%

Sugar and Sweeteners: Mixed Effects

Researchers also examined whether adding sugar or artificial sweeteners changed the association between coffee and liver health. Overall, patients who added sweeteners had similar reductions in the risk of cirrhosis, hepatocellular carcinoma, and liver-related death compared to those who drank unsweetened coffee. However, they had 1.36 times the odds of elevated iron-corrected T1, an MRI marker of liver inflammation and fibrosis, compared with patients who did not add sweeteners.

MRI Findings: Benefits Visible Before Symptoms Appear

MRI results suggested that higher coffee intake was associated with better liver health before liver disease became clinically apparent. Patients who drank at least five cups daily had less liver fat, lower liver iron levels, and lower odds of liver fibroinflammation than non-coffee drinkers. The findings were similar for caffeinated and decaffeinated coffee, further supporting the role of non-caffeine compounds in liver protection.

Proteomic Analysis: 74 Proteins Point to Potential Mechanisms

Proteomic analyses identified 74 proteins associated with both coffee intake and cirrhosis risk, suggesting biological pathways related to liver function, inflammation, fibrosis, and immune regulation. These findings may help explain coffee’s observed associations with better liver health and provide new mechanistic clues.

Expert Insight: Interview with Lead Researcher Dr. Hyunseok Kim

Clinical Gastroenterology and Hepatology invited study author Dr. Hyunseok Kim of the Karsh Division of Gastroenterology and Hepatology at Cedars-Sinai Medical Center to comment on the implications of this work.

Q: Why does this study matter?
Dr. Kim: Coffee has long been associated with better liver health, but most previous studies focused only on clinical outcomes such as cirrhosis or liver cancer. Our study is unique because it integrates clinical outcomes with advanced MRI biomarkers and large-scale plasma proteomics in more than 350,000 UK Biobank participants. By combining these complementary approaches, we were able to show not only that coffee consumption is associated with lower risks of cirrhosis, hepatocellular carcinoma, and liver-related mortality, but also that it is linked to less liver fat, less fibroinflammation on MRI, and favorable biological pathways involved in fibrosis and inflammation. This provides stronger biological evidence supporting coffee as a simple lifestyle factor that may promote liver health.

Q: Was there a finding that surprised you?
Dr. Kim: Several findings stood out. First, we observed remarkably consistent associations across clinical outcomes, imaging biomarkers, and proteomic signatures, all pointing in the same direction. Second, both caffeinated and decaffeinated coffee showed similar associations, suggesting that compounds other than caffeine likely contribute to the liver benefits. Finally, we were intrigued that coffee drinkers had lower levels of proteins involved in fibrosis, macrophage activation, and extracellular matrix remodeling, while proteins reflecting healthier liver synthetic function were higher. These findings offer new mechanistic clues that go beyond the epidemiologic associations reported previously.

Q: How might the findings influence clinical practice?
Dr. Kim: This study should not be interpreted as evidence that coffee is a treatment for chronic liver disease. However, for most patients without contraindications, moderate coffee consumption appears to be a safe, inexpensive, and potentially beneficial lifestyle habit that can complement other evidence-based interventions such as weight loss, alcohol abstinence, and management of metabolic risk factors. I hope these findings will give clinicians greater confidence when discussing dietary habits with patients and encourage further research into the biological mechanisms underlying coffee’s protective effects.

Limitations and Recommendations: A Simple Prevention Strategy

The authors noted several limitations, including self-reported coffee intake, the possibility of unmeasured confounding and reverse causation, a healthier MRI subgroup, and the predominantly European ancestry of the study population, which may limit the generalizability of the findings. They also noted that the blood protein findings require experimental studies to confirm the underlying biological mechanisms.

Nevertheless, the authors concluded that “higher coffee intake was associated with lower risks of cirrhosis, HCC, and liver-related mortality, as well as favorable MRI-based and proteomic profiles.” They added that the combined clinical, imaging, and molecular findings support coffee as “a simple, scalable strategy for liver disease prevention.”

Frequently Asked Questions About Coffee and Liver Health

Q: How many cups of coffee are needed to reduce liver disease risk?

A: The study showed benefits starting at one to two cups daily, with more pronounced effects at five or more cups per day.

Q: Does decaffeinated coffee offer the same benefits?

A: Yes. Similar associations were observed for both caffeinated and decaffeinated coffee, suggesting non-caffeine compounds play a protective role.

Q: Does adding sugar negate coffee’s benefits?

A: Adding sugar or sweeteners did not eliminate the main benefits but was linked to markers of liver inflammation and fibrosis, so excessive additions should be avoided.

Q: Can coffee be considered a treatment for liver disease?

A: No. The study does not prove that coffee is a treatment. However, moderate consumption may be a beneficial complement to standard interventions.

Q: What biological mechanisms might explain coffee’s protective effects?

A: The study identified 74 proteins linked to reduced inflammation and fibrosis, suggesting multiple biological pathways may explain the benefits.

This study adds to the growing evidence on coffee’s potential health benefits, particularly for liver health. With risk reductions of up to 47%, coffee emerges as a simple, accessible tool for preventing chronic liver disease. However, further experimental studies are needed to confirm the biological mechanisms and determine optimal intake. In the meantime, coffee lovers can continue to enjoy their favorite beverage with greater awareness of its potential benefits.

Prepared and edited by: Qahwa World – Based on the study published in Clinical Gastroenterology and Hepatology on July 1, 2026.

Original source: Doug Brunk – Medical Report.

Publication date: July 2, 2026

Coffee Is Under Threat: How Scientists Are Fighting to Save It from Extinction

Posted on July 1, 2026July 1, 2026 by Qahwa World

Source: Nature – Adapted by Qahwa World |
Author: Qahwa World |
Date: July 1, 2026

Coffee Is Under Threat: How Scientists Are Fighting to Save It from Extinction

Key Takeaways:

Coffee is critically threatened by climate change, with arabica suffering or dying when temperatures rise just a few degrees.
Robusta requires massive amounts of water and its yields drop drastically in drought conditions.
Ethiopia, the homeland of arabica coffee, is preserving genetic diversity through conservation areas and living collections of over 12,000 plants.
Scientists are exploring wild coffee species such as C. liberica, C. excelsa, and C. stenophylla that are more climate-resilient.
C. stenophylla, a forgotten species from the 18th century, tastes remarkably similar to specialty arabica from Rwanda.
Chemical tricks like grinding frozen beans can improve extraction and reduce waste, allowing better flavor from less coffee.

“A mathematician is a machine for turning coffee into theorems”, a quote often attributed to the late Hungarian mathematician Paul Erdős. Coffee is one of the world’s favorite drinks and an essential stimulant for many researchers. But its future is uncertain. “Coffee is critically threatened by climate change,” says Kassahun Tesfaye, a plant geneticist at Addis Ababa University.

Nearly all the 10 million tonnes of coffee beans consumed annually around the world come from two plant species: the strong and often bitter robusta (Coffea canephora) and the more delicate-tasting arabica (Coffea arabica). Unfortunately, arabica suffers or dies when temperatures rise just a few degrees, and robusta requires massive amounts of water and its yields drop drastically in a drought. Researchers are racing to keep the world’s coffee drinkers awake – and preserve the livelihoods of the many lower-income-country farmers who grow the cash crop.

The Birthplace of Arabica and Genetic Diversity in Ethiopia

Ethiopians are proud of their country for being the homeland of arabica coffee. The Ethiopian government has been establishing conservation areas to preserve the natural genetic diversity of the species. It also grows more than 12,000 arabica plants in living collections at the Ethiopian Biodiversity Institute in Addis Ababa and at the Ethiopian Institute of Agricultural Research in Jimma. The government is betting that these plants will provide the material for breeding – or genetically engineering – arabica cultivars with traits designed to withstand high temperatures and drought.

Wild Coffee Species: Liberica, Excelsa, and Stenophylla

As temperatures increase, arabica cultivation might need to move to increasingly higher terrain to stay cool, which will not be easy for owners of small coffee plantations. Another solution is to grow other species of coffee plant that can better withstand climate change. There are 134 known wild coffee species, and a few are being grown for their climate resilience, including C. liberica and C. excelsa.

Aaron Davis, a researcher at the Royal Botanic Gardens, Kew, says “the success stories are always about changing the species” that farmers grow. In wet regions, that could mean switching from arabica to robusta, but in other places it could instead mean growing C. liberica, which tolerates higher temperatures than arabica does and does not require as much water.

Davis has also tried a “bonkers” coffee species, Coffea stenophylla, which was described by a Swedish botanist in West Africa in the 18th century and then largely forgotten by science. “It still freaks me out, because here we have a coffee which isn’t related to arabica, occurs in an extreme environment – and yet tastes like a very specific arabica from Rwanda.” The challenge, he says, will be to breed varieties of C. stenophylla that are productive and that farmers find easy to grow.

Species	Characteristics	Challenges
Arabica (Coffea arabica)	Delicate taste, most popular	Heat-sensitive, dies with slight temperature rise
Robusta (Coffea canephora)	Strong, bitter, heat-tolerant	High water demand, yields drop in drought
Liberica (Coffea liberica)	Heat-tolerant, tropical fruit flavors	Different taste, not for everyone
Excelsa (Coffea excelsa)	Climate-resilient, fruity and almondy notes	Rarely cultivated, not well known
Stenophylla (Coffea stenophylla)	Tastes like Rwanda arabica, tolerates harsh conditions	Low productivity, cultivation challenges

Chemistry Tricks: Grinding Frozen Beans and Improving Extraction

Some researchers are looking for ways to get more out of the shrinking arabica supply. Christopher Hendon, a materials scientist at the University of Oregon, says: “There’s a lot you can do at the consuming side.” Hendon and his collaborators have found that grinding coffee beans at below freezing temperatures results in smaller particles. However, counter-intuitively, they also found that finer grinds do not necessarily yield tastier brews. Smaller particles tend to aggregate through electrostatic forces, reducing the surface area exposed to water – and thus the amount of chemicals entering solution – but tweaks to the grinding techniques, such as starting with moist beans, can help reduce the clumping.

Somewhat surprisingly, coarser grinds can also release more of the good stuff into an espresso, but this happens only when beans are put under pressures as low as 7 atmospheres. (A typical coffee-house machine works at around 10 atmospheres.)

Chemistry: The Key to Coffee’s Future

Chemistry is also crucial to investigating alternative coffee plants and how to turn them into desirable products. Hendon says the science of coffee is still young, and researchers are working to develop reproducible and objective techniques. “Compositional measurement is a big challenge,” says Hendon, “and so is assigning a numerical value to flavor.” A typical cup of coffee might contain more than 2,000 organic compounds, and their concentrations vary greatly depending on how and where the plant is grown – and how the beans are roasted.

Tesfaye emphasizes that scientists, of all people, should care about coffee’s future, not just because science is good for coffee, but because coffee is good for science, too. “Many discoveries and knowledge are generated after having a cup of coffee.”

Frequently Asked Questions About Coffee’s Future Under Climate Change

Q: Why is coffee threatened with extinction?

A: Due to climate change. Arabica is highly sensitive to rising temperatures, while robusta requires large amounts of water and suffers from drought.

Q: What are the proposed solutions to save coffee?

A: Solutions include preserving arabica genetic diversity, breeding heat and drought-resistant varieties, cultivating wild species like liberica, excelsa, and stenophylla, and improving grinding and extraction techniques.

Q: What is Coffea stenophylla?

A: A wild coffee species described in the 18th century and then largely forgotten. It tastes similar to specialty arabica from Rwanda and tolerates harsh environmental conditions.

Q: How can chemistry help address the coffee crisis?

A: Through improved grinding and extraction techniques, such as grinding frozen beans, to extract better flavor from less coffee, and developing objective methods to measure flavor.

Q: What is Ethiopia’s role in preserving coffee?

A: Ethiopia is the homeland of arabica coffee. The government is establishing conservation areas and living collections of over 12,000 plants to preserve genetic diversity.

Coffee faces an existential threat from climate change, but scientists around the world are working tirelessly to save it. From preserving genetic diversity in Ethiopia, to exploring resilient wild species, to improving grinding and extraction techniques, the future of coffee depends on scientific creativity and international collaboration. As one researcher said, “Many discoveries are generated after having a cup of coffee.” Let us work together to preserve this precious beverage for generations to come.

Prepared and edited by: Qahwa World – Based on an article in Nature.

Publication date: July 1, 2026

Climate Pressures Affect All Coffee Producers, But Their Adaptation Capacities Vary Shockingly

Posted on June 18, 2026 by Qahwa World

Source: TechnoServe and ACT Coffee Programme (UNIDO) – June 2026 |
Author: Qahwa World |
Date: June 18, 2026

Climate Pressures Affect All Coffee Producers, But Their Adaptation Capacities Vary Shockingly

Key Takeaways:

A new report from TechnoServe and the ACT Coffee Programme reveals that all ten leading coffee-producing countries face increasing climate stress, but their ability to adapt varies significantly.
Latin American countries and Indonesia are the most vulnerable to climate risks, while East African countries are less exposed but suffer from greater economic fragility.
The income gap is striking: Ugandan coffee farmers earn $610 per hectare, while their counterparts in Vietnam earn $4,885.
The report calls for strategic investments of $560 million annually over seven years, which could generate $2.1 billion in additional farm income and $2.6 billion in exports per year.
Thirteen global coffee companies have endorsed the report’s findings, signaling growing industry awareness of the need for climate action.

A new report from TechnoServe, in partnership with the ACT Coffee Programme of the United Nations Industrial Development Organization (UNIDO), reveals that ten of the world’s leading coffee-producing countries face escalating climate pressures. However, the most striking finding is that these countries’ capacities to adapt to these pressures vary dramatically, creating deep economic gaps between coffee farmers around the world.

The report, titled “Benchmarking Coffee Production and Climate Risk,” builds on TechnoServe’s 2025 Regenerative Coffee Investment Case and provides a comprehensive view of how climate change is affecting the sector and what can be done to strengthen its resilience.

Methodology: Three Dimensions of Risk and Two Time Horizons

The report draws on global climate data, international risk indexes, and field data from TechnoServe programs. It evaluates the ten countries across three key dimensions: climate risk exposure (the intensity of changes in temperature and rainfall), climate sensitivity (the degree to which the production system is affected by these changes), and adaptive capacity (the readiness of farmers, governments, and the private sector to invest in adaptation solutions). The analysis was conducted under a moderate climate scenario (SSP2-4.5) and examined two time horizons: the near term (2020–2040) and the long term (2040–2060).

Country Differences: Latin America and Indonesia Most Vulnerable, East Africa Most Fragile

The results reveal significant variation in farmers’ ability to face climate challenges and the level of support available to them. Brazil, Peru, and Indonesia showed a high degree of risk exposure with relatively stronger adaptive capacity. Vietnam also scored high on adaptive capacity but was classified in the intermediate vulnerability category.

East African countries such as Ethiopia and Uganda showed lower overall risk exposure but weaker adaptive capacity, with smaller farms, lower yields, and limited support systems. The report noted that smallholder coffee revenue in Uganda is estimated at about $610 per hectare, compared to $4,885 in Vietnam and $4,731 in Brazil. This disparity reflects deep economic fragility in East Africa, despite relatively lower climate exposure.

Country	Risk Exposure	Sensitivity	Adaptive Capacity	Farm Income ($/ha)
Brazil	1.52	3.1	2.6	4,731
Indonesia	2.00	2.4	2.6	–
Peru	1.90	2.8	2.7	–
Vietnam	1.69	2.6	2.7	4,885
Ethiopia	1.28	2.1	2.1	–
Uganda	1.07	2.1	2.1	610

Source: TechnoServe report – Benchmarking Coffee Production and Climate Risk (2026). Scores range from 1 to 4 (1=Low, 4=High).

Types of Risks: Heat Stress, Heavy Rainfall, and Drought

The report identified Indonesia, Peru, Vietnam, and Brazil as facing the most acute challenges from rising temperatures exceeding suitable ranges for coffee cultivation. In these countries, lower elevation further amplifies the impact of heat stress and temperature variability. Indonesia, Peru, and Colombia face the highest risk of damage from excessive rainfall, which can lead to soil erosion, waterlogging, and the spread of pests and diseases.

In contrast, Brazil faces the greatest risk of thermal-water stress, where the combined effect of high temperatures and low rainfall increases drought risk. Specific regions in Kenya and Uganda are also expected to experience rainfall deficits.

Recommendations: Investing in Farms and Infrastructure Is the Solution

One of the report’s central conclusions is that improving farm profitability is among the most effective ways to strengthen resilience against climate risks. The report calls for directing capital across three interconnected categories:

Farmer training and technical assistance: To disseminate regenerative agriculture practices that address local thermal and water risks.
Farmer capital and financial products: To provide affordable financing for farmers to cover transition costs and bridge income gaps during renovation years.
Systemic and infrastructure gaps: Including disaster preparedness, research and development, market systems, and policy reforms.

The report estimates that an annual investment of approximately $560 million over seven years in regenerative agriculture could generate $2.1 billion in additional farm income and $2.6 billion in exports per year across several key coffee-producing countries.

Thirteen Coffee Companies Endorse Findings, But Funding Challenges Loom

According to TechnoServe, 13 coffee companies have endorsed the report’s findings, reflecting what the organization described as growing industry-wide recognition of the need for action. However, the report does not specify whether these companies provided financial support for the study, nor does it detail any climate-adaptation investments they may have made on behalf of coffee farmers.

The call for coordinated investment comes at a challenging time for agricultural development globally. Recent reductions in foreign-aid funding, including cuts affecting international development programs, have contributed to a widening funding gap across the coffee sector.

Experts: The Report Reflects a Daily Reality for Coffee Farmers

Paul Stewart, TechnoServe’s Global Coffee Director and one of the report’s lead authors, said: “The report reflects what TechnoServe teams around the world see every day. Climate change is already affecting the productivity and livelihoods of smallholder coffee farmers, yet many lack the tools they need to respond.”

Frequently Asked Questions About the Climate Risk Report

Q: Which ten countries are covered in the report?

A: Brazil, Indonesia, Peru, Vietnam, Kenya, Honduras, Colombia, Tanzania, Ethiopia, and Uganda.

Q: What are the three dimensions of risk assessment?

A: Climate risk exposure, climate sensitivity, and adaptive capacity.

Q: Why are East African countries more fragile despite lower risk exposure?

A: Due to smaller farm sizes, lower yields, weaker support systems, and lower income per hectare, limiting farmers’ ability to invest in adaptation.

Q: What is the estimated investment needed according to the report?

A: Approximately $560 million annually over seven years.

The TechnoServe report confirms that climate challenges facing the coffee sector are not uniform, and that smart, data-driven investments can make a significant difference in the lives of millions of farmers and the sustainability of the global sector.

Prepared and edited by: Qahwa World – Based on the TechnoServe report “Benchmarking Coffee Production and Climate Risk” (June 2026), and the UNIDO ACT Coffee Programme.

Publication date: June 18, 2026

The Coffee That Brought Ronaldinho and Messi Together

Posted on June 3, 2026 by Qahwa World

Source: Spanish Press (HProject Podcast) |
Date: June 3, 2026

The Coffee That Brought Ronaldinho and Messi Together

Key Takeaways:

Former Barcelona player Andrea Orlandi reveals the unique relationship between Ronaldinho and a young Messi.
Ronaldinho would jokingly ask Messi to prepare coffee for him.
Messi obediently made the coffee, showing respect and affection.
The Brazilian star supported Messi, saying, “One day you will sit at my table.”
Ronaldinho assisted Messi’s first official goal for Barcelona with a brilliant pass.
Their bond went beyond teammates to a special connection between two geniuses.

Andrea Orlandi, a former Barcelona player, has revealed touching and amusing details about the relationship between two legends: Lionel Messi and Ronaldinho. These memories date back to the early days of the Argentine star at the Catalan club.

Orlandi played three seasons at Barcelona. Two of those seasons were with the reserve team, and one was with the first team. During this period, he witnessed Ronaldinho at his peak. He also saw the very beginnings of Messi at the club. Orlandi now works as a football agent. He recalled those days during an appearance on the “HProject” podcast. There, he spoke about the special bond between the Brazilian star and his young teammate.

The Coffee Request: Joke or Mentorship?

Orlandi said on the podcast: “Ronaldinho would ask Messi to make him coffee.” He added that the Brazilian would jokingly say: “How many World Cups have you played in, kid?” Orlandi then explained that Messi actually complied with Ronaldinho’s requests. He confirmed that it was all within the framework of joking and affection inside the team.

Orlandi continued: “Messi would indeed prepare the coffee for him. But it was a way to keep him close and surround him with care.” He pointed out that Ronaldinho was trying to support Messi and give him confidence. It was as if he was saying: “You are not Ronaldinho yet, but your future is huge.”

A Relationship Beyond the Locker Room

Orlandi explained that the relationship between the two stars went beyond ordinary teammaturity. A special bond grew between them, built on mutual respect and admiration. He added: “There was a special relationship between them. When two players understand each other and see things the same way, the more experienced player tries to guide the younger one. There was real affection between Ronaldinho and Messi.”

He continued: “Ronaldinho was loved by everyone. But he would tell Messi: ‘One day you will be able to sit at my table.’ He realized the enormous talent this kid had.” Orlandi noted that Ronaldinho was among the first to recognize Messi’s exceptional potential. He added: “These geniuses recognize each other in the end. It was not difficult to spot Messi’s talent, but Ronaldinho was keen to show it to everyone, as if saying: ‘This kid is extraordinary.'”

An Unforgettable Moment: Messi’s First Goal

Ronaldinho’s contribution to Messi’s first official goal for Barcelona is one of the most iconic moments reflecting their relationship. On May 1, 2005, during a La Liga match against Racing Santander, Ronaldinho played a brilliant pass to Messi through three defenders. Messi then delicately lifted the ball over the goalkeeper to score his first official goal for the first team.

Messi was only 17 years old at the time. That was the beginning of a historic journey. A journey that would later lead him to become one of the greatest footballers in the world. For many inside Barcelona, Ronaldinho was not just a huge star at that time. He was also the first mentor who helped Messi integrate and adapt inside the locker room. He then passed the torch to a new generation. That generation, led by Messi, went on to achieve an unprecedented era of success.

Frequently Asked Questions About Ronaldinho and Messi’s Relationship

Q: Who is Andrea Orlandi?

A: He is a former Italian footballer. He played three seasons at Barcelona (two with the reserves and one with the first team). He now works as a football agent.

Q: Was Ronaldinho serious when he asked Messi to make coffee?

A: No, it was done in a joking and affectionate manner. The goal was to keep Messi close and give him confidence and protection.

Q: How did Messi react to Ronaldinho’s requests?

A: Messi actually complied and made the coffee. He did so without complaint, showing respect for the older, more experienced player.

Q: When did Messi score his first official goal for Barcelona?

A: He scored his first goal on May 1, 2005, against Racing Santander. He was only 17 years old.

Q: Who assisted Messi’s first goal?

A: Ronaldinho provided the brilliant pass through three defenders. That assist became an iconic moment in the club’s history.

Q: Was the relationship between Ronaldinho and Messi truly special?

A: Yes, it went beyond normal teammaturity to a unique bond. Ronaldinho acted as a spiritual mentor and older brother to Messi in his early days.

Prepared by: Sports News Unit – Qahwa World – based on statements by Andrea Orlandi on the HProject Podcast (source: Spanish press).

Publication date: June 3, 2026

Sucafina: 43% Responsible Sourcing and $7.4M Sustainability Investment in 2025

Posted on May 20, 2026May 24, 2026 by Qahwa World

Author: Coffee World
Source: Sucafina 2025 Sustainability Report
Date: May 2026

Executive Summary:

Sucafina achieved 43% of its sales as responsibly sourced or traceable to farm level in 2025.
The company invested $7.42 million in training and community support projects.
Coffee was sourced from 214,313 certified farmers worldwide.
Sucafina monitored 437,602 plots across 18 countries for deforestation risk, with 99.2% deforestation-free.
The company distributed 895,085 high-quality coffee seedlings and 203,748 native tree seedlings.
Sucafina added “Accountability” as its seventh corporate value and adopted a “Connected Value” strategy.
The company launched IMPACT Industrial to extend its responsible sourcing program to soluble coffee manufacturing.

Sucafina, a global leader in farm-to-roaster coffee trading, announced exceptional results in its 2025 annual sustainability report. The announcement came during a year marked by global uncertainty, rising costs, and evolving regulations. The company achieved record numbers in its IMPACT responsible sourcing program, raised its external investments in sustainability initiatives to unprecedented levels, and simplified its strategy while adding “Accountability” as its seventh corporate value.

Nicolas A. Tamari, CEO of Sucafina, said: “Despite a difficult start to 2025, the second half of the year revealed a more encouraging reality. We saw renewed commitment from customers who realized that sustainability, traceability, human rights, and environmental stewardship are not options.

They are integral to brand value and consumer trust. By the end of the year, we reached an important milestone: 43% of our sales were responsibly sourced or traceable to farm level. This is a strong signal that our long-term investments are aligning with market expectations.”

Key Sustainability Figures for 2025

Indicator	Value
Certified farmers sourced from	214,313
High-quality coffee seedlings distributed	895,085
Farm plots monitored for deforestation	437,602 (covering 674,161 hectares in 18 countries)
Deforestation-free plots	99.2%
Native tree seedlings distributed	203,748
Farmers certified under IMPACT Verification	69,229
Total employee training hours	11,971
Investment in training and community projects	$7.42 million
Permanent employees trained in occupational health and safety	680
EcoVadis award	Bronze (top 35%)

Strategic Update: Simplification, Integration, and Accountability

After five years of implementing its 2030 sustainability strategy, Sucafina conducted a comprehensive mid-term review. This resulted in an updated and simplified strategy centered on the concept of “Connected Value.” The five IMPACT program goals (Livelihoods, Regenerative Agriculture, Climate Action, Community Well-being, Forest Conservation) were integrated into three main pillars: Investing in Farmers, Caring for People, and Protecting the Planet. The company also added a seventh corporate value: Accountability, joining Adaptability, Humility, Entrepreneurship, Integrity, Expertise, and Passion.

In a strategic move, Sucafina decided to step away from the Science Based Targets initiative (SBTi) framework and transition toward a customized climate action pathway for its operations and supply chain.

The company will focus on practical interventions that achieve measurable emissions reductions and enhance resilience in coffee-producing regions, rather than compliance with a framework that does not always adapt to the reality of agricultural commodity trading.

Key Field Projects and Initiatives

Investing in Farmers
Sucafina’s Regenerative Agriculture methodology underwent external verification. It assesses the implementation of 15 targeted practices linked to four environmental dimensions: soil, water, biodiversity, and greenhouse gas emissions.

Pilot farms were established in Uganda and elsewhere. Notable projects include the SEMEIA project in Brazil (in partnership with Itochu and Ajinomoto AGF), a four-year initiative supporting nine farmers in Arabica and Robusta regions.

The project has planted 30,000 new coffee trees, installed composting units, and planted 6,680 native trees, aiming to reduce emissions and production costs by 2028.

Other initiatives include the Tools for Prosperity project in Uganda distributing basic agricultural tools, and the Regeneration Stimulation project in Rwanda (with 100WEEKS and Ahold Delhaize) where 95-97% of incentivized farmers performed radical pruning compared to 63% in the non-incentivized group.

Caring for People (Communities and Employees)
The REACH project in Uganda (with JDE Peet’s, Elucid, and RVO) developed a digital health financing platform serving 2,700 farming families, addressing challenges of treatment costs and distance.

Women’s savings and lending groups (VSLAs) were established in Burundi, Rwanda, and Kenya, along with support for livestock and beekeeping as additional income sources. For child protection, Sucafina joined the Child Rights Coalition in Uganda (with ChildFund, JDE Peet’s, Nestlé, NKG, Volcafe) to implement a system for monitoring and addressing child labor risks.

In education, the company built classrooms in Colombia (funded by 1% of Sucafina Instant’s net profits), supported early childhood programs in Guatemala with Seeds for Progress, and improved school facilities in Uganda.

Following Cyclone Sinar in Indonesia’s Gayo communities, Sucafina distributed emergency food packages to 913 farmers and 69 suppliers via two air freight shipments.

Protecting the Planet
For deforestation monitoring and EUDR compliance, Sucafina monitored 437,602 farm plots, with 99.2% deforestation-free.

The company developed an EUDR compliance methodology that includes geodata collection, satellite risk assessment, secondary verification, and support for environmental restoration efforts (including distribution of 203,748 native tree seedlings).

Solar energy was installed at the Beyers Koffie plant in Belgium: 642 high-efficiency solar panels (285.69 kWp capacity) produce approximately 243,000 kWh annually, covering 4-5% of the plant’s total electricity consumption.

In Rwanda, an agroforestry program in partnership with the London School of Economics distributed 110,064 regionally appropriate shade trees to 3,735 farmers with cash incentives for tree regeneration.

IMPACT Industrial: Extending the Program to Manufacturing

Sucafina unveiled a new track within its IMPACT program: IMPACT Industrial, designed to cover the production and manufacturing stages of soluble coffee.

The initiative aims to assess environmental, social, and governance practices among manufacturing partners and open constructive dialogue to improve performance in a stage that has historically lacked visibility and standardization.

Sucafina’s Operational Scale in 2025

Indicator	Value
Permanent employees	1,528 (38% women)
Seasonal employees	7,138 (54% women)
Green coffee traded	541,000 metric tons
Certified farmers sourced from	214,313
Market share	More than 1 in every 20 coffee cups consumed globally passes through Sucafina’s supply chains

Frequently Asked Questions (FAQ)

1. What percentage of Sucafina’s sales were responsibly sourced in 2025?

43% of total sales were responsibly sourced or traceable to farm level.

2. How much did Sucafina invest in sustainability projects in 2025?

The company invested $7.42 million in training and community support projects through the Kahawatu Foundation and other initiatives.

3. What is the new corporate value added by Sucafina?

Sucafina added “Accountability” as its seventh corporate value, alongside Adaptability, Humility, Entrepreneurship, Integrity, Expertise, and Passion.

4. What is the new IMPACT Industrial track?

A new track within the IMPACT program designed to assess environmental, social, and governance practices among soluble coffee manufacturing partners and improve transparency in that stage.

5. How is Sucafina addressing EU Deforestation Regulation compliance?

The company developed a compliance methodology including geodata collection, satellite risk assessment, and secondary verification, resulting in 99.2% of monitored land being deforestation-free.

6. What are the goals of the SEMEIA project in Brazil?

The four-year project aims to reduce emissions and production costs by 2028 through new tree planting, composting units, and native tree cultivation.

Coffee World – Based on Sucafina’s 2025 Sustainability Report.
Published: May 2026