Tag: coffee

COFFEE vs. TEA: A Funny Anecdote from Sweden

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The Swedish “Clinical Trial” Myth: Coffee vs. Tea. And the Winner Is…

By Ennio Cantergiani

Legend has it that King Gustav III of Sweden (reigned 1771–1792) wanted to prove that coffee was harmful. According to the tale, he allegedly took two condemned identical twins, commuted their death sentences, and subjected them to a “scientific” experiment using extreme doses:

Twin A: three pots of coffee per day

Twin B: three pots of tea per day

Two physicians supposedly supervised the experiment and reported the results to the king. Ironically, the tea twin died first—at age 83 (!). Meanwhile, the king was assassinated before seeing the final outcome, and so coffee was declared the “winner.”

That’s the meme. But here’s the uncomfortable truth: the documentation is thin to nonexistent.

  • The Historical Context

Sweden did have multiple periods of coffee restriction and prohibition. Coffee was considered a luxury import and a potential moral and economic threat. Enforcement created a lively underground coffee culture, with Stockholm police records documenting hundreds of cases involving illegal coffee selling, preparation, and consumption.

And yes, Gustav III is a real, well-documented historical figure.

But the specifics of the twin experiment raise many red flags:

No names of the twins

No prison identified

No surviving protocol

No contemporary debate traceable

It’s unusual for such a sensational “first clinical trial” to leave no trace. Even Uppsala University treats the story as unproven, explicitly noting:

“The truth of the story has not been proven.”

COFFEE vs. TEA: A Funny Anecdote from Sweden

  • Where the Story Likely Came From

The oldest description historians have located is not from the 18th century at all—it appeared in 1937, in Science News, via a claim that a museum curator found the experiment in 18th-century records.

This suggests that the story may be a 20th-century packaging of older anti-coffee sentiment, rather than a genuinely documented 18th-century experiment.

Yet, the anecdote is frequently retold in medical-history literature, often without primary evidence. Secondary sources can give the illusion of historical certainty, even when the original records are missing.

  • Why the Myth Persists

The tale is irresistibly viral:

It dramatizes moral panic around coffee

It has a deliciously ironic twist: tea loses

It includes story candy: assassination, doctors, royal hubris

It flatters modern coffee lovers: “coffee was right all along”

All while piggybacking on a kernel of truth: Sweden really did restrict coffee and police its consumption.

Bottom line: The twin experiment is almost certainly a myth—but it’s a charming, cautionary story that shows how coffee culture, historical myth, and human imagination blend into one unforgettable anecdote.

Which Coffee Is Actually the Healthiest? Scientists Share an Unexpected Answer

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Dubai – Qahwa World

For many people, mornings begin with coffee—and a familiar dilemma: espresso, cappuccino, or Americano. Yet research suggests that the most health-friendly option is often overlooked and far less trendy.

  • Brewing Method Matters More Than Strength

It turns out that how coffee is prepared can be more important than how strong it is. Long-term population studies conducted in Scandinavia found that people who regularly drank filtered coffee had a lower risk of cardiovascular problems compared to those who favored unfiltered varieties.

The reason lies in the filter itself. Paper filters trap certain natural compounds in coffee that can raise levels of LDL (“bad”) cholesterol. By removing these substances, filtered coffee becomes gentler on the heart. Moderate daily consumption has been associated with improved cardiovascular outcomes.

  • Espresso-Based Drinks and Brain Health

This doesn’t mean espresso is harmful. On the contrary, recent research suggests that compounds found in espresso may help protect the brain. These substances appear to interfere with processes linked to the buildup of abnormal proteins associated with neurodegenerative conditions.

Caffeine also has anti-inflammatory properties and can support alertness and cognitive performance. In this context, drinks like cappuccino or latte may offer more than just comfort—they could contribute to long-term brain health when consumed sensibly.

  • Instant Coffee: Not as Bad as Its Reputation

Instant coffee often gets a bad rap due to its higher levels of acrylamide, a compound formed during high-temperature processing. While large doses have shown harmful effects in laboratory studies, the amounts typically consumed in everyday life are far lower.

Health experts emphasize that moderate intake of instant coffee is unlikely to pose significant risks. In fact, it still contains antioxidants that can support gut health and overall well-being.

  • The Bottom Line

There is no single “perfect” cup of coffee.
Filtered coffee appears to be the best choice for heart health, espresso-based drinks may benefit the brain, and instant coffee is acceptable in moderation.

Ultimately, the best coffee is the one you enjoy and drink responsibly. Any health benefits should be seen as a welcome bonus—not the sole reason to pour another cup.

Is Coffee Good for You?

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A Comprehensive Expert Guide to Coffee and Health

Dubai – Qahwa World

Coffee is no longer viewed merely as a morning stimulant or a daily habit. Over the past two decades, it has become one of the most extensively studied beverages in nutritional science. A growing body of research now suggests that coffee—when consumed thoughtfully—may be one of the most beneficial drinks for long-term health.

According to leading researchers in nutrition and epidemiology at Harvard University, the scientific evidence supporting coffee’s health benefits is stronger today than ever before.

This guide examines coffee through both a scientific and professional coffee expert lens: what it contains, how it affects the body, when it helps, when it harms, and how to get the most benefit from every cup.

  • What Is Actually in Coffee?

Coffee beans are among the most chemically complex foods humans consume. They contain more than one thousand biologically active compounds that interact with multiple systems in the body.

1. Caffeine

A natural stimulant of the central nervous system

Improves alertness, concentration, and reaction time

Reduces perceived fatigue by blocking adenosine receptors in the brain

Slightly increases metabolic rate and fat oxidation

2. Antioxidant Plant Compounds

Reduce chronic inflammation

Improve insulin sensitivity

Support gut health and beneficial bacteria

Protect cells from oxidative stress and damage

3. Natural Acids That Regulate Blood Sugar

Slow glucose absorption after meals

Improve blood sugar stability

Associated with a reduced risk of type 2 diabetes

  • 4. Natural Coffee Lipids

Found mainly in unfiltered coffee

Can raise LDL (bad) cholesterol when consumed excessively

Also show protective effects against certain cancers when intake is moderate

  • Proven Health Benefits of Coffee

Brain and Nervous System Health

Regular coffee consumption has been associated with:

A lower risk of Parkinson’s disease

Reduced cognitive decline with aging

Improved mood and lower rates of mild to moderate depression

Heart and Blood Vessel Health

Moderate coffee intake is linked to:

A lower risk of cardiovascular disease

Reduced risk of stroke

The strongest benefits appear at one to three cups per day, without added sugar or heavy cream

Metabolism and Diabetes

Coffee contributes to:

A significantly lower risk of developing type 2 diabetes

Improved insulin response

Benefits observed even with decaffeinated coffee

Liver Health

Coffee is one of the most protective beverages for the liver:

Reduced risk of liver fibrosis and cirrhosis

Lower incidence of liver cancer

Improved liver enzyme levels

Longevity

Large population studies show that moderate coffee drinkers:

Have a lower overall risk of premature death

Experience the greatest benefits with consistent, moderate consumption

  • Decaffeinated Coffee: Is It Worth Drinking?

Yes. Decaffeinated coffee:

Retains most of coffee’s antioxidant and protective compounds

Is associated with lower risks of diabetes and heart disease

Is suitable for individuals sensitive to caffeine or prone to anxiety or sleep disorders

Contains only a very small fraction of the caffeine found in regular coffee

How Brewing Method Affects Health

Healthier Brewing Methods

Paper-filtered coffee

Slow manual filtration methods

These remove most of the cholesterol-raising compounds naturally present in coffee oils.

Methods That Require Moderation

Unfiltered coffee

Boiled coffee preparations

These contain higher levels of natural compounds that may raise LDL cholesterol if consumed in large amounts.

Concentrated coffee prepared under pressure is a special case: although unfiltered, the small serving size limits its impact on cholesterol for most people.

  • Ideal Amount and Timing

How Much Is Optimal?

Up to four moderate cups per day is considered safe for most adults

Even one cup daily provides measurable health benefits

Best Time to Drink Coffee

Morning through late morning

Drinking coffee late in the day may:

Suppress melatonin production

Disrupt circadian rhythms

Impair sleep quality

  • Additions: When Coffee Loses Its Benefits

Coffee’s health benefits decline sharply when:

Excess sugar is added

Large amounts of heavy cream are used

Artificial flavorings or syrups are included

Best options:

Black coffee

Coffee with a small amount of milk

Unsweetened alternatives

  • Coffee and Medications

Caffeine can interact with certain medications by:

Altering how quickly they are absorbed or metabolized

Reducing the effectiveness of some drugs

Medications that may be affected include:

Certain antibiotics

Heart medications

Asthma treatments

Some antidepressants

Individuals taking daily medications should consult a healthcare professional about coffee consumption.

  • Final Expert Summary

Coffee is not merely a stimulant—it is a functional beverage with measurable benefits for brain health, metabolism, cardiovascular health, liver function, and longevity when consumed wisely.

Moderation, proper brewing methods, minimal additives, and mindful timing are the keys to turning coffee into a daily health-supporting habit.

High-quality coffee, prepared correctly and consumed at the right time, can be an investment in long-term health rather than a guilty pleasure.

Are there grounds for including coffee in the Oxford Dictionary?

Posted on by Qahwa World

LONDON — Qahwa World

Few words have travelled as far, or gathered as much cultural sediment, as coffee. In a recent editorial reflection, Phoebe Nicholson, Executive Editor of the Oxford English Dictionary, turned the lexicographical spotlight on a term that, she notes, is “very close to the OED editors’ hearts.” The story of coffee in English, it seems, is as rich, layered, and stimulating as the drink itself.

  • From Qahwa to Coffee

The English language first encountered coffee—then often spelled coffeen—in the late 16th century, borrowing it through Turkish from Arabic roots. One persuasive etymological thread links the word to qahwa, an old poetic Arabic term for wine. When alcohol became prohibited under Qur’anic law, coffee emerged as a permissible and invigorating alternative, inheriting some of wine’s social and symbolic weight.

Early English accounts reveal fascination tinged with suspicion. Travel writers described “a certaine liquor… which wil soone intoxicate the braine,” while observing that Coffa houses in Turkey were “more common than Ale-houses in England.” The drink was exotic, energising, and unmistakably tied to Arab social life.

  • Settling the Spelling, Brewing a Culture

By the mid-17th century, the unruly spellings—caova, choava, coho, among others—began to coalesce into the now-familiar coffee. More importantly, the beverage itself took firm root in England. Coffee was no longer merely imported; it was institutionalised.

The language records this shift vividly. One of the earliest and most influential compounds was coffee-house (noun), denoting not just a place where coffee was served, but a centre of social exchange. Coffee-houses became arenas for political debate, literary criticism, mercantile gossip, and the circulation of news. To frequent such places was to participate in public life.

The culture was so distinctive that coffee-house later evolved into a verb, meaning to loiter and gossip during a hunt—a telling sign of how synonymous the term had become with sociability itself.

  • Coffee and the Cause of Temperance

As the centuries turned, coffee’s linguistic productivity followed social change. In the late 19th and early 20th centuries, terms such as coffee palace and coffee tavern emerged, particularly in British and Australian English. These were not merely grand coffee-houses, but deliberate alternatives to gin palaces, promoted by temperance societies as spaces for sober recreation.

Here, coffee stood for moral reform as much as refreshment, and the dictionary preserves that association: language as a record of social aspiration.

  • Modern Grounds: Conversation Still Brewing

In contemporary English, coffee remains a marker of connection. Expressions such as coffee morning, coffee date, and coffee klatch describe informal gatherings centred on conversation rather than consumption alone. The beverage continues to function as a social lubricant, its name endlessly adaptable.

As Nicholson observes, a word this productive almost demands a pause of its own. In the OED’s pages, coffee is more than a drink: it is a witness to trade routes, religious practice, political debate, moral movements, and everyday companionship.

The only fitting conclusion? Time, perhaps, for a coffee break—double espresso, naturally.

Think Twice Before Ordering Coffee on a Flight, New Study Warns

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Dubai – Qahwa World

For many travelers, a cup of coffee is the first comfort requested after takeoff. But a new U.S. study suggests that the water used to brew that inflight coffee may not always meet the same standards passengers expect on the ground.

An independent review of airline drinking water practices has found wide differences in how U.S. airlines manage the water used for onboard beverages, raising fresh questions about the safety of coffee and tea served during flights.

  • Why inflight coffee is under scrutiny

Unlike bottled drinks, coffee served onboard is typically made using water drawn from an aircraft’s internal tank system. That same system supplies water to lavatory sinks and galleys, making its cleanliness critical.

The findings come from the 2026 Airline Water Study, produced by the nonprofit Center for Food as Medicine and Longevity, which analyzed water testing and compliance data from 21 airlines operating in the United States.

Researchers reviewed three years of data, covering late 2022 through 2025, submitted to the U.S. Environmental Protection Agency (EPA) under federal aircraft drinking water regulations.

  • Not all airlines perform the same

The study ranked airlines using a composite Water Safety Score that reflects bacterial test results, maintenance practices, and regulatory violations across each carrier’s fleet.

According to the results, Delta Air Lines and Frontier Airlines ranked among the strongest performers, suggesting more consistent water safety management. Alaska Airlines also placed near the top.

At the lower end of the rankings, American Airlines and JetBlue recorded the weakest scores among major carriers. Several regional airlines scored even lower, with the study identifying higher rates of bacterial indicators in some regional aircraft water systems.

  • What the tests revealed

Across more than 35,000 water samples analyzed in the study, a small but notable percentage tested positive for total coliform bacteria — organisms that are not necessarily harmful themselves but can indicate conditions that allow other pathogens to grow.

While E. coli was detected far less frequently, its presence was treated as the most serious warning sign. The study documented more than 30 E. coli-related regulatory violations, which significantly affected airline rankings.

Because inflight coffee is prepared using this same water supply, the authors argue that beverage service deserves closer attention.

  • Regulation exists — but concerns remain

U.S. airlines are required to follow the Aircraft Drinking Water Rule, which mandates routine testing and regular disinfection of onboard water systems. Airlines must take corrective action when contamination is detected, including repeat testing or shutting down affected systems.

However, the study argues that regulatory compliance does not always translate into consistently clean water. The researchers also raised concerns about enforcement, noting that penalties for violations appear to be rare.

  • Why aircraft coffee water is hard to control

Aircraft water tanks are filled at airports using ground equipment such as hoses and service carts, often drawing from different water sources. According to the study, contamination can be introduced during servicing and persist if tanks and pipes are not thoroughly cleaned — particularly on aircraft used for frequent short-haul flights.

Once onboard, that water may be heated for coffee and tea, but heat alone does not guarantee the elimination of all contaminants.

  • What passengers who love coffee should know

The study does not claim that inflight coffee is unsafe across the board, nor does it assess individual flights. Still, for passengers who want to reduce risk, the authors recommend simple precautions.

These include choosing sealed bottled beverages, opting for canned coffee or espresso-based drinks made with bottled water, or waiting until after landing for a fresh cup brewed on the ground.

For many travelers, inflight coffee will remain a routine part of flying. But as this latest research suggests, what’s in your cup may depend more on the airline than you realize.

Espresso Prices in Ukraine: Regional Trends and Cost Changes

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Kiev – Qahwa World

The price of a single cup of espresso in Ukraine continues to rise, reflecting broader shifts in the country’s coffee market. As espresso forms the base of most coffee drinks, changes in its cost directly influence café pricing nationwide.

Data published by Opendatabot shows that in December 2025, the average price of an espresso reached 41 hryvnias. This marks a 17% increase compared to the same period last year, while prices have almost doubled since the beginning of the full-scale war.

Price differences between regions remain noticeable. The Lviv region currently records the highest average price, with a cup of espresso costing 47 hryvnias, up 19% year on year. This is the first time in several years that the region has topped the national price ranking.

The Odesa region follows closely, where espresso is sold for an average of 45 hryvnias per cup.

At the opposite end of the scale, the Khmelnytskyi region offers the lowest prices, with espresso costing around 33 hryvnias, despite an 18% annual increase. Prices remain relatively moderate in the Zaporizhzhia and Kirovohrad regions, where a cup averages 35 hryvnias.

The sharpest annual rise was recorded in the Sumy region, located near the frontline. There, espresso prices increased by 26% over the year, bringing the average cost to approximately 36 hryvnias.

The Espresso Index is commonly used as an economic benchmark, tracking the price of a standard espresso to compare living costs, purchasing power, and inflation trends across different regions and countries.

In related commodity news, global cocoa prices previously hit a record high, with New York futures reaching USD 11,578 per metric ton. By the end of April, however, cocoa bean prices fell by 26% within just two days.

Coffee Prices Rise Amid Brazilian Heatwave and Supply Pressures

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Dubai – Qahwa World

Coffee markets are seeing an upward shift in prices, driven by weather events in key production regions and tightening global supplies.

March arabica futures rose 1.26%, while ICE robusta for January had previously gained 1.06% before the holiday closure. The Brazilian coffee belt is experiencing a heatwave forecasted to last through Monday, putting pressure on crops and supporting prices.

Additional factors are influencing the market. In Indonesia, recent floods have affected roughly one-third of northern Sumatra’s arabica plantations, potentially cutting the nation’s coffee exports by up to 15% in the 2025-26 season. Robusta production has been less impacted. Indonesia remains the third-largest robusta producer worldwide.

Meanwhile, Brazil’s Minas Gerais region received rainfall during the week ending December 19 that was below average, according to Somar Meteorologia. Reduced precipitation in key growing areas can add bullish pressure on arabica coffee.

Coffee inventories also play a role in market dynamics. ICE-tracked arabica stocks hit a 1.75-year low of 398,645 bags in November before rising to 456,477 bags recently. Robust a inventories similarly fell to near 12-month lows before modest recovery.

US demand for Brazilian coffee remains restrained. Tariffs previously imposed on imports led to a 52% drop in purchases from August to October compared to the previous year. Although tariffs have since eased, US stock levels remain limited.

On the supply side, Brazil’s national crop agency Conab raised its 2025 production estimate to 56.54 million bags, up from 55.20 million in September, signaling an ample supply outlook.

Robusta coffee faces downward pressure amid expectations of strong output. Vietnam’s coffee exports surged 39% year-on-year in November and 14.8% from January to November, according to government statistics. Total production in 2025/26 is projected to rise 6% to 1.76 million metric tons, a four-year high.

Globally, the International Coffee Organization reported a slight decline of 0.3% in coffee exports for the current marketing year, supporting price stability. The USDA projects world coffee output for 2025/26 to reach a record 178.85 million bags, with arabica falling 4.7% and robusta rising 10.9%. Brazil’s production is expected to decrease by 3.1%, while Vietnam’s output could rise 6.2% to a four-year high. Ending stocks are projected to decline by 5.4% to 20.15 million bags.

Overall, a combination of adverse weather in Brazil, flooding in Indonesia, and fluctuating inventories is contributing to upward momentum in coffee prices, even as abundant output in some regions, particularly Vietnam, applies downward pressure on robusta markets.

Historic Sale at Cerrado Mineiro: Coffee Bag Fetches $38,500

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Patrocínio, Brazil – Qahwa World

A bag of specialty coffee from Brazil’s Cerrado Mineiro region has reached a record price of US$38,500 at the 13th Cerrado Mineiro Regional Award in Uberlândia, Minas Gerais. The lot, winning the Pulped Cherry category, was cultivated by Eduardo Pinheiro Campos of Fazenda Dona Nenem in Presidente Olegário and purchased by a consortium led by Expocacer, in collaboration with Veloso Green Coffee, Marex, and Nucoffee.

The runner-up bid of US$19,250 went to Louis Dreyfus Company for the champion of the Natural category. The strong competition reflects growing worldwide interest in Cerrado Mineiro coffees.

The Cerrado Mineiro Coffee Growers Federation confirmed that this is the highest amount ever paid for a coffee bag at an auction in Brazil. The auction raised a total of US$108,500 across nine lots, averaging US$12,000 per bag.

Eduardo Pinheiro Campos commented: “This achievement honors our hardworking team. It reflects years of dedication, awards, and excellence. Over the thirteen editions of this competition, we have reached the podium eleven times, showing consistent quality and commitment.”

Simão Pedro, President of Expocacer, added: “When buyers compete at this level, it demonstrates the global recognition of our quality, sustainability, and innovation. Expocacer is proud to lead Brazil’s coffee sector, proving that our specialty coffee sets benchmarks internationally.”

The 13th Cerrado Mineiro Regional Award showcased the best coffees of the 2025–2026 harvest in four categories: Natural, Pulped Cherry, Fermented, and Sweet Cerrado Mineiro. Expocacer members won first place in Pulped Cherry and shared first place in Sweet Cerrado Mineiro.

Forty percent of the auction proceeds (US$43,400) will benefit the Escola de Atitude project, which supports youth education and personal development in coffee-growing communities.

Highlights of Expocacer at the 13th Cerrado Mineiro Regional Award

Eduardo Pinheiro Campos – First place, Pulped Cherry (90.59 points)

Maria Soraia Guimarães – Third place, Pulped Cherry (89.18 points)

Guima Café – First place (shared), Sweet Cerrado Mineiro

About Expocacer
Founded in 1993 in Patrocínio, Minas Gerais, Expocacer is a cooperative of coffee producers supporting over 740 members. With modern facilities, including warehouses holding over one million coffee bags, the cooperative exports specialty coffee to more than 35 countries while promoting social and environmental initiatives.

Coffee as Destination: Positioning Ethiopia’s Origins for Experiential Tourism

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An interview with Musa Kedir CEO, Tourism Attraction and Product Development, Ministry of Tourism – Ethiopia

By Qahwa World × Buna Kurs

Coffee has long been Ethiopia’s most visible global export, yet its potential as a tourism experience remains largely untapped. While several coffee-producing countries have successfully transformed farms, processing sites, cupping rituals, and café culture into immersive visitor journeys, origin countries themselves have often underutilized this experiential dimension.

Ethiopia, the birthplace of Coffea arabica, holds a rare advantage. Coffee here is not only an agricultural product but a living culture—woven into daily life, social rituals, landscapes, and identity. Translating this depth into structured and sustainable tourism experiences represents one of the most promising frontiers for destination development.

During the Coffee Origins Trip (COT 2) organized by Kerchanshe and Oromia Tourism Commission, a diverse group of international buyers, roasters, social media storytellers, tourism executives, and sector leaders came together to experience Ethiopia’s coffee landscape firsthand. As part of this journey, Qahwa World and Buna Kurs sat down with CEO, Tourism Attraction and Product Development, Ministry of Tourism – Ethiopia, to discuss how coffee tourism fits into the national tourism agenda and what it will take to elevate coffee into a globally competitive tourism product.

Qahwa × Buna: How does the Ministry currently position coffee within the wider national tourism development agenda, and what opportunities do you see for formalizing coffee as a structured tourism product?

Musa Kedir: The Ministry has already recognized coffee as a key element within Ethiopia’s national tourism brand, “Land of Origins,” which positions the country as the birthplace of Coffea arabica. This recognition is also reflected in the revised National Tourism Development Policy, which explicitly emphasizes the development of niche tourism products.

Within this framework, coffee is viewed both as a core special-interest tourism product and as a supplementary experience that can enhance broader travel itineraries. This policy foundation creates strong opportunities to formalize coffee tourism through structured products, packages, and destination planning.

Qahwa × Buna: From a destination development perspective, what gives Ethiopia a unique competitive edge in coffee tourism compared to other producing countries?

Musa Kedir: Ethiopia’s advantage lies not only in having given the world Arabica coffee, but in the deep cultural attachment to coffee itself. Coffee in Ethiopia is an integral part of daily life.

The way Ethiopians prepare, serve, and share coffee reflects a living culture rather than a staged experience. This cultural intimacy is something no other coffee-producing country can replicate, and it provides Ethiopia with a uniquely authentic foundation for coffee tourism.

Qahwa × Buna: Which parts of the coffee value chain do you believe hold the strongest potential for experience design—farm level, processing, culture, heritage, gastronomy, trade, or a combination?

Musa Kedir: A combination of farm-level experiences, processing, culture, heritage, and gastronomy offers the strongest potential overall. Together, these elements allow visitors to understand coffee as a complete journey rather than a single moment.

Among these, a well-organized and customized combination of farm-level and processing experiences holds particularly strong appeal due to its uniqueness and attraction. These stages allow visitors to witness the transformation of coffee firsthand, which is central to meaningful tourism experiences.

Qahwa × Buna: Is the Ministry working on national guidelines, standards, or policy frameworks to support the growth of coffee tourism experiences such as farm tours, cupping sessions, processing visits, or heritage trails?

Musa Kedir: Based on the recognition of coffee as a potential niche tourism product, the Ministry has previously organized coffee-focused familiarization trips for media outlets and diplomatic communities.

More recently, recognizing the need for deeper strategizing, the Ministry has begun working with partners such as the Japan International Cooperation Agency (JICA) to identify Ethiopia’s major coffee-producing corridors. This work will support the development of well-organized coffee tour packages at the national level.

The Ministry also plans to organize a national coffee tourism awareness seminar that will bring together key stakeholders across the value chain, and it is working on comprehensive tourism destination and product development guidelines aligned with the revised tourism policy.

Qahwa × Buna: How does the Ministry view the role of major private-sector actors like Kerchanshe in shaping the future landscape of coffee tourism?

Musa Kedir: The Ministry has a strong belief in the vital role played by private-sector actors affiliated with the coffee industry.

This is why the Ministry collaborated in the recent coffee tour organized jointly by the Oromia Tourism Commission and Kerchanshe. Moving forward, the Ministry has also scheduled consecutive meetings with key coffee sector actors to facilitate brainstorming and discussions focused specifically on developing coffee for tourism.

Qahwa × Buna: What kinds of cross-sector collaborations are needed between tourism, agriculture, culture, trade, and regional governments to build a unified coffee tourism platform?

Musa Kedir: Because the coffee value chain is cross-sectoral by nature, it is critical for all stakeholders to reach a similar level of understanding in order to succeed in positioning coffee for tourism.

The Ministry is taking a catalyst role by creating platforms that bring stakeholders together and laying the foundation for strong collaborations that can endure into the future.

Qahwa × Buna: From what you have observed on this field visit so far, what strengths, innovations, or community stories stand out as directly translatable into tourism offerings?

Musa Kedir: The visit revealed that there are exemplary companies, such as Kerchanshe, that are aligned with national priorities to make coffee one of Ethiopia’s competitive tourism advantages.

These actors are taking the lead in showcasing meaningful experiences within their capacity. However, the visit also highlighted the need to further strengthen local community participation, improve readiness among local authorities, and better organize resources at the local level.

A shared understanding and collaboration among stakeholders is essential for the sustainable creation of a strong national coffee tourism culture.

Qahwa × Buna: How can coffee tourism support local community development, regional economies, and job creation across key coffee districts like Guji, Sidama, Yirgacheffe, Jimma, and Kaffa?

Musa Kedir: At present, coffee primarily serves its traditional commercial role. However, recent familiarization trips—particularly those led by Visit Oromia—have shown how tourism can be developed alongside existing coffee systems.

These initiatives can help create permanent economic advantages through tourism, including job creation and income diversification in key coffee-producing regions.

Qahwa × Buna: What narratives or storylines should Ethiopia prioritize when positioning itself internationally as the birthplace of coffee and a unique tourism destination?

Musa Kedir: It is critical to firmly engage in leveraging Ethiopia’s identity as the birthplace of coffee. Beyond that, creativity is required to transform everyday coffee culture into compelling tourism experiences.

Coffee culture in Ethiopia is deeply rooted and diverse across the country. Interpreting this heritage in a way that resonates with international travelers—both as a special-interest experience and as a complementary offering—is essential.

Narratives should focus on Ethiopia’s local coffee cultures and on organizing their interpretation into well-designed tourism products.

Qahwa × Buna: How does the Ministry plan to ensure that coffee tourism grows in an environmentally and culturally sustainable way?

Musa Kedir: The Ministry has only recently begun to systematically structure programs that position coffee for tourism. To ensure sustainability, it is preparing a comprehensive National Tourism Destination Development and Management Plan.

This plan will guide tourism development across the entire value chain, including coffee-related experiences, and will ensure environmental and cultural sustainability.

Qahwa × Buna: What level of investment or infrastructure development is required to elevate selected coffee-producing areas into international-standard tourism sites?

Musa Kedir: Most coffee corridors are already accessible, but as coffee tourism becomes more competitive, it will require basic infrastructure such as improved access within farms, accommodation facilities, and structured community collaboration.

While coffee farms are well organized for production, additional effort is needed to convert them into tourism experiences. This can best be achieved through collaboration among farm owners, government institutions, and tourism organizations.

Qahwa × Buna: What immediate next steps does the Ministry envision after this trip, and how might these insights shape upcoming MOT programs or national campaigns related to coffee?

Musa Kedir: The Ministry has already begun planning around coffee tourism and similar niche potentials. To ensure long-term and sustainable use, it will focus on redesigning model tourism packages that integrate coffee as both a special-interest experience and a complementary tourism offering.

These insights will directly inform upcoming Ministry programs and national tourism campaigns.

Lablibell Crowned UAE Lavazza Barista Champion

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Dubai – Qahwa World

Lablibell has been crowned the UAE Lavazza Barista Champion for this year, achieving a well-deserved victory that qualifies her to represent the nation at the Lavazza World Barista Championships in Italy in February 2026.

The finals were held on Thursday, December 11th, at the Grosvenor House Hotel in Dubai Marina, where the competition showcased the talent and passion of the nation’s top baristas.

Lablibell impressed the judges with her signature drink titled “Beyond Times,” inspired by her professional journey and continuous development in the art of coffee preparation. The champion used the distinguished Lavazza Kafa Forest Beans as the base for her espresso, presenting a winning cup that combined heritage, passion, and high skill.

The champion expressed her delight and deep gratitude to everyone who contributed to supporting her throughout the intense competition journey. Lablibell affirmed that the road to the title was filled with challenges and learning, which only deepened her passion for the craft she loves. She also commended the strong spirit of competition among all participants, appreciating their creativity and commitment.

This victory is the culmination of significant effort. Lablibell extended her thanks to everyone who assisted her in training and refining her skills, highlighting the support received from the local coffee community and the competition organizers.

Global Coffee Market: Collapsing Inventories and a Fragile Price Truce

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Dubai – Qahwa World

The global coffee market is currently resting in a precarious calm, according to the International Coffee Organization’s (ICO) November 2025 Market Report. Despite major geopolitical and climatic events, the ICO Composite Indicator Price (I-CIP) showed only a marginal rise of 1.2%, averaging 330.44 US cents/lb.

This unexpected stability is not a sign of market health, but rather the result of a dramatic “offsetting effect” between two powerful, opposing forces: a historical US decision to soften tariffs on Brazilian coffee imports (a bearish signal), and devastating floods that struck Vietnam’s Central Highlands (a bullish factor).

  • The Damp Squib of US Tariff Relief

The most significant political event of the month was the US administration’s move to phase out the additional 40% tariff previously imposed on Brazilian coffee imports. This action should have triggered a sharp price correction downward, given Brazil’s status as the world’s largest producer.

The Professional Read: The market reaction was surprisingly muted. The I-CIP did dip to its monthly low (320.39 cents/lb) following the announcement, but the effect dissipated within three days. Analysts concur that the market had “priced in” the removal of the tariffs beforehand, drastically reducing the impact.

Compounding the lack of immediate bearish pressure, Brazil’s export performance remains subdued. Exports of Brazilian Naturals declined by 8.2% in October, marking the eighth consecutive month of negative growth for this key group, highlighting underlying challenges linked to the Arabica production cycle and not just trade barriers.

  • Vietnam’s Catastrophe: The Unlikely Price Stabilizer

As the US news failed to exert sustained downward pressure, a major climatic shock in Asia provided the necessary counter-balance. Severe flooding hit Vietnam’s Central Highlands, the global nucleus for Robusta coffee production.

• Destruction Estimates: Initial reports from Dak Lak indicated that an estimated 10% to 15% of the 2025/26 coffee crop, which was already harvested and undergoing the drying process, was significantly damaged.
• Price Resilience: This dire news provided crucial support, preventing Robusta coffee prices from sliding (they contracted only a negligible 0.1%). Furthermore, the supply concerns emanating from Asia helped push all Arabica groups (including Brazilian Naturals and Colombian Milds) higher, with increases ranging from 1.4% to 1.8%, contributing strongly to the overall I-CIP stability.

  • The Red Flag: Global Inventory Collapse

The most alarming data point in the ICO report is the state of exchange-certified stocks, which are rapidly depleting and indicate a severe structural vulnerability in the global supply chain.

• Robusta Stocks Crash: Certified Robusta coffee stocks at the London exchange plunged by a dramatic 28.3% in November, settling at a precarious 0.73 million bags.
• Arabica Drawdown: Arabica stocks in New York also drew down by 5.9%.

This inventory collapse means the market is quickly losing its buffer capacity. It is becoming almost entirely reliant on continuous, smooth flows of new harvests, making it exceptionally sensitive to any disruptions (like the future fallout from the Vietnam floods) and highly susceptible to sharp, upward price spikes.

  • Shifting Tides: The Decline of Latin American Dominance

While total global green coffee exports saw a slight rise of 1.9% in October 2025, the geographical distribution reveals a critical strategic shift.

• South America Retreats: Exports from South America (driven mainly by Brazil) declined by 13.0%, marking the eleventh consecutive month of negative growth for the region.
• Africa and Asia Surge: This gap was aggressively filled by other origins: Asia and Oceania exports jumped 23.9% (fueled by Vietnam), and African exports soared by 21.9% (led by Ethiopia and Uganda).
• Arabica Share Shrinks: The total share of Arabica coffee in green exports fell to 68.8% from 70.2% the previous year, underscoring the market’s increasing dependence on Robusta coffee to meet overall global demand.

  • The Bottom Line

The price stability observed in November was a fluke, a result of powerful forces cancelling each other out. The true economic background—collapsing exchange inventories and the sustained export decline from the world’s largest producer—suggests the market is in a highly precarious state of “active waiting.

The coffee sector is now dangerously exposed. Any further negative climate report or logistical disruption will likely shatter the current equilibrium, immediately unleashing a sharp, acute wave of price volatility. Buyers should prepare for potential supply shocks and the associated upward pricing pressure in the coming months.

 

Swiss Study: Coffee Reduces Sleep Duration But Enhances Its Quality

Posted on by Qahwa World

Dubai -Qahwa World

The impact of coffee on our nightly rest has long been a fiercely debated topic in scientific circles. However, groundbreaking new research from Swiss scientists at the University of Zurich is redefining this relationship, unveiling a sophisticated and surprising adaptation mechanism employed by the human brain when faced with chronic caffeine consumption. The study, published in the Journal of Psychopharmacology, confirms a dualistic paradox: while heavy daily coffee intake slightly reduces sleep time, it simultaneously increases the depth and quality of the restorative phase.

  • Unveiling the Compensatory Mechanism

The key finding reached by the research team, led by scientist Benjamin Stucky, was a precise measurement of this paradoxical effect. Individuals with high habitual consumption—defined as four or more caffeinated beverages per day—experienced a small, specific decrease in total night sleep duration, averaging just 11 to 13 minutes per night.

Crucially, this reduction in time was counterbalanced by a significant increase in quality. Objective brain recordings, taken via Polysomnography, showed stronger activity in the Delta frequency range (the slow, high-amplitude brain waves). These Delta waves are the hallmark of the deepest, most restorative stage of non-rapid eye movement (NREM) sleep.

Scientists interpret this finding as evidence of a compensatory mechanism or homeostatic regulation in the brain. The central nervous system essentially works harder to compress the process of recovery and maximize the efficiency of the available sleep time, resulting in deeper, higher-quality rest.

  • Methodological Rigor and Robust Findings

The study achieved its high degree of certainty by moving beyond simple observational data. The researchers combined two massive datasets: genetic and behavioral information from nearly half a million participants (the UK Biobank), and objective sleep measurements from over 1,700 individuals in Switzerland.

To firmly establish a causal link, the team utilized advanced statistical techniques, including Mendelian Randomization and Causal Matching. These methods were essential for isolating the effect of caffeine from other potentially confounding lifestyle factors, lending unparalleled robustness to the conclusions.

Stucky explained that this adaptive response explains why heavy consumers did not report feeling significantly less rested, despite their slightly shorter sleep time.

  • The Cautionary Note on Sleep Debt

Despite these fascinating insights, the researchers stressed that their findings should not be misinterpreted as an endorsement for heavy consumption. While the study dispels the notion of “very detrimental consequences for sleep quality,” scientists cautioned that the increased depth could potentially reflect an “ongoing sleep debt,” meaning the body is constantly struggling to catch up. Such continuous striving for recovery might lead to strain on the nervous system over the long term.

Therefore, general health advice remains critical: experts continue to recommend limiting coffee intake to no more than three cups per day, and maintaining the optimal sleep duration of seven to nine hours for overall adult health and cognitive function.