Tag: coffee

The Kingdom of Saudi Arabia signed an international coffee agreement 2022

Posted on by Qahwa World

20 February 2024, London, (QW): The Kingdom of Saudi Arabia made history today, signing the International Coffee Agreement (ICA) 2022 at the International Coffee Organization (ICO) headquarters in London.

This is the first time the country has formally joined the ICO world coffee family, whose history spans 60 years.

Attending the ceremony were representatives from the Saudi Embassy in London and HRH Prince Khalid Bin Bandar Bin Sultan Bin Abdulaziz Al Saud, Ambassador of Saudi Arabia to the United Kingdom, who signed the trade treaty.

Under the ICA 2022, governments, in collaboration with the private sector and civil society, will come
together to determine initiatives that support a more prosperous and sustainable future for stakeholders within the global coffee value chain.

Coffee is deeply woven into the fabric of life in Saudi Arabia. Historically, it was cultivated by the ancient tribes of Khawlan who lend their name to the prized Khawlani coffee typical of the Jazan region, the cultivation practices of which are inscribed on the UNESCO Representative List of Intangible Cultural Heritage.

As for consumption, the country’s habits represent a blend of modernity and tradition, where the buzz of state-of-the-art espresso machines in Riyadh’s coffee outlets intertwines with the comforting echoes of ancestral practices in homes across the nation. Saudis embrace both international coffee trends and authentic qahwa, often flavoured with cardamom and poured into small ornate cups called finjan. For many, the serving of the beverage is a distinctive cultural ritual and a symbol of the Kingdom’s rich history and hospitality.

ICO Executive Director Vanúsia Nogueira said:“We are honoured to welcome Saudi Arabia as a signatory to the ICA 2022 and hope that this will bring a unique new flavour to our global community. Together in the spirit of international cooperation, we celebrate the diversity of coffee traditions and jointly undertake to safeguard, promote, and sustain the sector. I am sure that our collaboration will thrive as we foster a future where we continue to savour the richness of coffee while advocating for all aspects of sustainability”.

On signing the Agreement, HRH Prince Khalid Bin Bandar Bin Sultan Bin Abdulaziz Al Saud commented: “This is a remarkable day for the Kingdom of Saudi Arabia as we join the International Coffee Organization.

For years, people of Saudi Arabia enjoyed the delights of traditional Arabic coffee, which has a 600 years history and is still regarded as a hallmark of Arabian hospitality today, and is inextricably linked to traditional identity.

The coffee sector in Saudi Arabia is growing fast and is an important part of our plans for the future and the change we wish to bring to our country as it contributes to diversifying the national economy. Public Investment Fund (PIF) launched the Saudi Coffee Company in May 2022, which is investing 319$ million over the next ten years to support the growth of the national coffee industry, with the goal of boosting the country’s production from 300 tons per year to 2500 tons per year, and focusing on achieving sustainability, across the production, distribution and marketing aspects of the coffee supply chain. We see ICO, and this updated agreement, as a key to achieving our hopes and ambitions for the coffee industry locally and globally, and we look forward to working with colleagues at ICO to secure a positive and thriving future for coffee in the years and decades to come.”

European Coffee Federation (ECF): Shaping the Future of Coffee Trade and Sustainability in Europe

Posted on by Qahwa World

The European Coffee Federation (ECF) is the single voice of the European coffee trade and industry, facilitating the development of an environment in which the industry can meet the needs of consumers and society, while competing effectively to ensure the resilience and long-term sustainability of the coffee supply chain, from farm to cup. Established in 1981, ECF represents the interests of the European green coffee traders, roasted and soluble coffee manufacturers, decaffeinators, coffeehouses and warehousekeepers.

The European Coffee Federation counts 16 national associations and 37 company members across Europe, and speaks for over 700 companies, ranging from SMEs to internationally operating companies, representing an estimated total import volume of 40 million coffee bags, or approximately 35% of the world coffee trade volume.

ECF PRIORITIES

ECF offers a forum for exchange, identifying industry-wide issues of common interest in the areas of food safety, sustainability and international trade. The European Coffee Federation is engaged in an open dialogue with the European authorities and relevant stakeholders. We do recognise the need for an effective EU regulatory framework guaranteeing a high level of consumer protection and a level playing field for industry across Europe.

The European Coffee Federation represents the interests of its members towards the European institutions, industry and consumer associations, as well as consumers.

The European Coffee Federation is registered in the EU Transparency Register (no. 958482431512-92), a database of special interest groups whose goal is to influence the law-making and policy implementation process of the EU institutions. The European Coffee Federation complies with their Code of Conduct in all its relations with the EU institutions and their representatives.

FOOD SAFETY & COMPLIANCE

The European Coffee Federation, as the voice of the European coffee industry, is engaged in an open dialogue with the European authorities and relevant stakeholders. We do recognise the need for an effective EU regulatory framework guaranteeing a high level of consumer protection and a level playing field for industry across Europe.

Food safety is paramount to the coffee industry. ECF works closely with regulators, scientists and stakeholders to collect and analyse data and achieve the highest compliance possible. We do anticipate emerging risks or changes in the regulatory framework, as well as advocate for a favourable regulatory environment so that our members’ products meet the highest food safety standards, the latest legal requirements and other established international safety standards.

We work closely with our Members to gather sectorial expertise and science-based evidence to support our sector’s engagement towards EU decision-makers. We do raise awareness and share expertise in the appropriate regulatory fora by providing scientific data and knowledge. We collaborate and engage with the European Food Safety Authority (EFSA) and EU authorities – by providing sectorial data and contributing to public consultations – in order to ensure that science-based decisions are adopted.

RESPONSIBLE SOURCING & CONSUMPTION

Coffee is a sought-after commodity, as it is estimated that 500 billion cups of coffee are consumed every year across the globe. Europe accounts for around 30% of global coffee consumption, making it a large and attractive coffee market. Europe has also the highest yearly consumption per capita in the world, even if consumption differs from one country to the other.

As ECF, we advocate for sustainable and resilient food systems that will develop and enhance the lives of coffee growing communities and encourage increasing consumers ethical, economic and environmental aspirations in order to embrace social responsibility and reduce their environmental footprint.

ECF and its members offer all their knowledge and experience from existing private sustainability initiatives in view of contributing to the consolidation of a global level playing field for the coffee sector.

AT ORIGIN

We support and encourage dialogue and engagement with the international coffee community to ensure that conditions are in place to improve the wellbeing, livelihoods and economic success of coffee farming communities.

The coffee sector is involved in numerous private projects, certification and verification schemes and industry-wide voluntary initiatives. The European Coffee Federation and its members strongly believe that sustainability is a shared responsibility and are therefore active in the sector-wide dialogue launched to build consensus and find actionable solutions to drive long-term sustainability in the coffee sector.

We work together and in partnership with other stakeholders in the coffee chain to ensure that coffee is sourced and products are manufactured in a responsible manner. We act as facilitators between the different sustainability initiatives, fostering mutual learning from our actions and experiences, as well as contributing to Public-Private partnerships that are so valuable to ensure sustainability programmes’ effectiveness and efficiency.

Take a look at the various sustainability initiatives in the coffee sector.

AT DESTINATION

We encourage continuous improvement of the environmental performance of coffee products, including by promoting the use of more sustainable packaging throughout the product’s life cycle.

Together with our members, we collaborate with a wide range of stakeholders, from those that source the raw materials to those that dispose of post-consumer waste to gather qualitative information to understand the sector’s performance and to minimise its footprint.

We seek new ways of improving resource efficiency and strive to reduce the environmental footprint of our products through research and innovation. We promote waste reduction in the food chain and a circular economy for coffee. We are committed to identifying efficient, responsible and sustainable solutions for the collection and recycling of coffee single serve units extracted by beverage systems.

We maintain regular discussions to ensure an evidence-based dialogue with EU and national decision-makers on policies targeting packaging and related items used to serve food & drink.

INTERNATIONAL TRADE

Coffee is produced in over 60 countries, in the area known as the “Coffee belt” which is located between the Tropics of Capricorn and Cancer. Each year, the EU imports over 3 million tons of green coffee from the different coffee origins.

Most of the coffee imported in 2019 originated from Brazil (980 262 tonnes) and Vietnam (725 525 tonnes). They were followed by Honduras (235 088 tonnes), Colombia (180 227 tonnes, Uganda (146 009 tonnes), India (139 688 tonnes), Peru (119 799 tonnes) and Ethiopia (83 722 tonnes).

The five main EU importers of coffee in 2019 were Germany (1.1 million tonnes) and Italy (603 983 tonnes), followed by Belgium (301 454 tonnes), Spain (270 108 tonnes), and France (233 600 tonnes).

PROMOTING COFFEE TRADE

The European Coffee Federation promotes the value of the coffee trade to the EU policy- and decision-makers and ensures that appropriate EU policies are adopted to increase the EU import capabilities, especially considering that coffee cannot be grown in the EU. ECF also informs origin countries about the latest EU policy developments and establishes solid links with them in order to coordinate the efforts towards guaranteeing sustainable imports of coffee into the European Union.

GREEN COFFEE STOCKS IN EUROPE

ECF has built ties with major coffee carrying shipping lines and European ports in order to ensure smooth logistics operations and minimize speculations in the coffee trade.

Green coffee stocks in the major coffee ports of Europe

ECF BEST SHIPPING LINE OF THE YEAR AWARD

Since 2018, ECF has been evaluating shipping line performance and awarding the best performer with the ECF Best Shipping Line of the Year award.

The award is granted based on the results of the ECF survey for shipping line performance that is distributed amongst the members of the ECF Logistics Committee.  Amongst others, the following aspects are taken into consideration: schedule, frequency, transit time performance, availability of suitable containers and vessel space, booking acceptance, timely release of container at destination or customer service.

For two consecutive years, ECF members have recognized Hapag-Lloyd as the best shipping line of the year.

EUROPEAN STANDARD CONTRACT FOR COFFEE

The trade in green coffee is facilitated if a shipment is bought and sold under the same conditions of sale. ECF provides a common contract – that is well established in the sector – to simplify the procedure and avoid misunderstandings. The ECF European Standard Contract for Coffee (ESCC) facilitates a common framework to enable an agreement between two parties, creating a legal obligation for both to perform specific acts.

 

Recent Study: Coffee Reduces the Risk of Osteoporosis in Middle-aged and Older Individuals

Posted on by Qahwa World

Dubai, February 19, 2024 (QW): A recent cross-sectional study, published in Calcif Tissues International, has uncovered a connection between coffee consumption and the prevalence of osteoporosis among Americans aged 50 and above. Conducted using data from the National Health and Nutrition Examination Survey (NHANES) spanning from 2005 to 2014, the study highlights potential protective effects of moderate coffee intake against bone-related conditions.

The research challenges previous inconclusive findings regarding the relationship between coffee consumption and bone health. Despite existing evidence showcasing the positive impact of daily coffee intake on reducing the incidence of various metabolic diseases, the specific link to osteoporosis has remained uncertain.

The study involved 8789 participants, all aged 50 and above, who completed two non-consecutive 24-hour dietary recalls during NHANES survey cycles from 2005 to 2014. The analysis focused on evaluating the connection between coffee consumption and bone mineral density (BMD).

Key findings indicate that individuals who consumed up to two cups (16 oz) of coffee daily showed a reduced risk of osteoporosis and bone fragility in the femoral neck and lumbar spine. The study observed a significant decrease in the odds of femoral neck osteoporosis (FOO) among those with moderate coffee intake (OR 0.83; 95% CI, 0.72-0.95; p = 0.01) compared to those consuming other beverages.

Additionally, the study revealed a noteworthy relationship between daily caffeine intake and both femoral neck osteoporosis (FOO) and lumbar spine osteopenia/osteoporosis (LOO). Even after adjusting for factors such as decaffeinated coffee, tea, sugar-sweetened beverages (SSBs), and overall coffee consumption, the likelihood of osteoporosis and bone fragility persisted at both femoral and lumbar spine levels.

These results suggest that habitual moderate coffee consumption, defined as up to two cups per day, may offer protective effects against osteoporosis and bone fragility in the femoral neck and spine among adults aged 50 and above in the United States.

The History of Coffee in India: What We Know?

Posted on by Qahwa World

The website of ‘DRWakefield’ has recently released a comprehensive report detailing the history of coffee in India. This report contains a wealth of significant information, tracing the journey of coffee from Ethiopia and Yemen to India.

‘QahwaWorld’ is pleased to announce the re-publication of this report in its entirety, even though there may be some differences in specific details. We aim to present the content as it is, respecting the original information provided by ‘DRWakefield’.”

While researching for this article, I stumbled upon Edmund C. P Hull’s book from 1865 “Coffee Planting in Southern India and Ceylon”. I noticed that he lived in Madras (modern-day Chennai) and the book was published by the Gantz brothers based out of Mount road, known as one of the most important roads of Chennai dating over 400 years old. These journals on coffee were sent back to London. I was born and raised in Chennai and lived a 6-minute drive from Mount Road. Today, I am writing this article only 15 minutes from where these journals were posted to in Charring Cross, from the DRWakefield London Office.

India, a land of diverse cultures and traditions has a rich history of coffee cultivation and consumption. This journey takes us through the origins influences, and dynamic evolution of the coffee culture in India, exploring the mystical tales of Baba Budan, the colonial imprints of the Dutch and the British, and the pulse of the 3rd wave coffee movement.

The Seven Seeds

The historical roots of coffee trace back to Africa, and its journey subsequently led it to the Arabian peninsula. Yemen emerged as a coffee cultivation powerhouse, exporting exclusively roasted coffee from the port of Al-Makha. Meanwhile, ancient India was renowned for its spice trade, a highly sought-after commodity globally. Arab traders, drawn to India in pursuit of these spices, introduced roasted coffee to the region. Coffee quickly captivated the elite circles of the subcontinent, sparking a surge in demand that far exceeded the supply.

The first actual mention of coffee being consumed comes from the work of Reverend Edward Terry in the court of Emperor Jahangir, in 1616. He was the chaplain to Sir Thomas Roe, ambassador of the King of England, at Jahangir’s court. He writes

“Many of the people there, who are strict in their religion, drink no at all; but they use a liqour more wholesome than pleasant, they call coffee; made by a black seed boyld in water, which turns it almost into the same colour, but doth very little alter the taste of the water: notwithstanding it is very good to help digestion, to quicken the spirits, and to cleanse the blood.”

MUGHAL EMPEREOR, JAHANGIR, IS BEING SERVED FOOD AND DRINK BY HIS TWO SONS KHUSRAU AND PARVIZ. MUGHAL DYNASTY, INDIA (1610)

Knowing that there was a demand for coffee and that it was well appreciated within India, it was only a matter of time before it would grow locally. Enter the legend,(of) Baba Budan, a Sufi saint who, in the 17th century, carried seven coffee seeds from Yemen in his beard whilst returning from a pilgrimage. Planted in the hills of Chikmagalur (Western Ghats), these seeds marked the inception of coffee cultivation on Indian soil, a move that would shape the country’s history. The hills are now referred to as the Baba Budangiri Hills and a shrine has been built there in his honour.

THE HILLS OF BABA BUDAN GIRI

Birth of Plantations

Now that we know how coffee arrived in India, let’s look into how cultivation grew. In 1650, Pieter van den Broecke, working for the Dutch East India Trading Company, visited Mocha in Yemen and tasted something “Hot and Black”. He was the first Dutch merchant to taste coffee. He also decided to steal the coffee seeds and take them back to Amsterdam. As the climate in the Netherlands wasn’t suitable for cultivation, in 1658, the Dutch shipped the coffee east to Ceylon (Sri Lanka) and later Southern India. The Dutch were among the earliest European colonial powers involved in the Indian coffee trade during the 17th century, later abandoning this cultivation to focus on their Javanese plantations to avoid lowering the price by oversupply.

The British East India Company, later in the 18th century, played a crucial role in shaping the coffee industry in India. The coffee plant gained popularity in regions like Karnataka, where British planters started large-scale cultivation. Over time, the British promoted coffee cultivation in the Nilgiri Hills and Wayanad, contributing to the diversification of coffee-growing regions in India.

Not long ago the British Museum held an exhibition on the history of coffee. I came across some of DRWakefields coffee sacks but also a beautiful painting of the coffee plant that was part of a botanical album compiled in Calcutta, recorded by William Roxburgh, the Superintendent of the Calcutta Botanical Garden (18th Century). British botanists ventured into the hills of the western ghats to investigate and research coffee plants and their behaviour. In fact, the very oldest plant specimens at Kew were gathered in India in 1696.

Whilst the British grew and shipped coffee from India, around the Cape of Good Hope to Northern Europe, at certain times of year the coffee would change. This was not a short journey and would take around 6 months; in the monsoon season, this was ample time for the beans to absorb the additional moisture, swelling and changing character into what we now call Monsoon Malaabar coffee.

Shipping gradually improved, times reduced, but the flavour was still desirable, and so the understanding of what caused these changes were adapted to replicate the monsooning in large open-sided warehouses on land over the hulls of wooden ships. These days coffee is exposed over a period of 3-6 months on the west coast of India, which occurs between June/July and September.

Modern Coffee Cultivation 

Although India primarily cultivated Arabica coffee, widespread infestations of coffee leaf rust to India from Sri Lanka compromised 30% – 50% of the crop. Robusta plants were discovered to be more tolerant to the humidity and resistant to diseases like rust. They also found that not only were the beans larger in size but also cheaper to grow. Over time, the majority of the coffee cultivated in India shifted towards Robusta. Learn more about the birth of robusta in our article here.

Today, both Arabica and Robusta are cultivated in India, with over 70% of the national production reserved for exports. Coffee is now largely cultivated in Southern India primarily in Karnataka, Kerala, Tamil Nadu and Andhra Pradesh. The non-traditional areas popularly known as the “Seven Sister States of India” comprising the states of Assam, Manipur, Meghalaya, Mizoram, Tripura, Nagaland and Arunachal Pradesh of Northeastern India also grow smaller amounts of coffee, mainly contributing to the local market.

COFFEE GROWING REGIONS OF INDIA

Shade-Grown and Sustainable Coffee

Although shade-grown coffee practices are not exclusive to India, most of the coffee produced in India is shade-grown under a canopy of evergreen and leguminous trees. When Guus visited India back in 2020 (Trip Report), he was pleasantly surprised by the vast amounts of shade everywhere. He said, “Big silver oaks, jackfruit, soapnut, sacred fig, matti and many other jungle wood species hung over the plantations, creating the feeling of being in a forest”. Less direct sunlight brings down the crop size but increases the quality by slowing down the ripening process and giving sugars more time to develop.

ARCHULEY ESTATE

Many coffee farms in India incorporate a variety of fruits and spices into their cultivation practices. This polyculture approach originated from the realisation that solely depending on coffee might not provide sufficient economic support for the land, given the unpredictable nature of global coffee prices. It is now common to see cardamom, nutmeg, cloves, oranges and tangerines, and pepper vines growing alongside the estate’s coffee plants. Coffee here is also handpicked without any machinery to ensure only fully ripe beans are harvested, often with multiple rounds of selective picking. Indian coffee is also sun dried on patios often lined with brick, stones, or concrete. Many estates will also use raised beds for the initial stages.

The increasing variety of overhead shade trees provide a sanctuary for birds and enhance the quality of natural organic matter introduced to the soil from falling leaves. This decomposed organic matter enriches the soil, conserves moisture, and reduces the need for chemical fertilizers. Shade trees also control the growth of weeds on the estates and reduce the incidence of insects, pests, and leaf disease.

 

Shade coffee also plays an important role in India’s wildlife. The Western Ghats are globally recognised as one of the 36 biodiversity hotspots of the world that runs over 1500km long. Although the area accounts for less than 6 percent of the national land area, it contains more than 30 percent of all plant, fish, bird and mammal species found in the country. Atleast 325 globally threatened species can be found in the Western Ghats. Over a third of the region’s plant species are endemic and BirdLife International has designated it ‘Western Ghats Endemic Bird Area’, as it has 16 restricted-range species confined to this region. The Nilgiri Flycatcher is one such threatened species endemic to the region, but is one of the many birds that is often found only in shaded coffee plantations and this is crucial for its conservation.

NILGIRI FLYCATCHER BY N.A. NASEER

South Indian Filter Kaapi

Tea and Coffee are widely available in India and often served in every household across the country. That said, this is not the tea and coffee that you might be familiar with. Although coffee is consumed around the world, it means different things in different cultures. In India, a cup of coffee now denotes hot milk and sugar mixed with a concoction brewed through percolation of finely ground coffee powder, often containing between 20-49% Chicory which counteracts the bitterness and balances it with its own sweet and woody flavours. This drink is known as South Indian Filter Kaapi. If you are interested in brewing this, check out this video [7]. Despite refraining from sugar and being lactose intolerant, this is by far my favourite way to drink coffee.

FILTER KAAPI SERVED IN STEEL TUMBLER AND DAVARA

3rd Wave Coffee Movement 

Our world has seen coffee trends come and go but in the last few decades, we have seen a period of growth and evolution for the global coffee industry. Though the traditional Filter Kaapi has been very popular, there is a shift towards specialty coffee in India. You might already be familiar with the 3 waves of coffee, and those waves are ripping on the coastline.

Over the last two decades, India saw a surge in the growth of large corporations setting up coffee shops which one could relate to the second wave. India’s very own Cafe Coffee Day, commonly known as CCD, had a revolutionary impact on Indian coffee culture. Founded in 1996, by 2016 they had over 2000 cafes across 220 cities. Unfortunately, poor financial management led to its downfall.

Enter Starbucks. In 2011, Starbucks and Tata Coffee announced plans to begin opening Starbucks in India through a 50:50 joint venture. As of 2023, they now have over 333 cafes around India. This is one of the few cafes in India offering coffee from a variety of origins. Cafe chains are now growing quicker than ever with Costa Coffee, Pret a Manger, Tim Hortons and more opening throughout the country.

GROWTH OF STARBUCKS IN INDIA

The first speciality cafe that I had been to was in fact called ‘Third Wave Coffee’ back in 2017, and at the time that was their only cafe. 6 years later, they now have over 100 cafes and are aiming for 300 in the near future. In 2020, I was back home in Chennai because of the infamous Covid-19. I read that the first speciality cafe was opening in my city and I immediately applied to work with them. I have slowly noticed that now there are more specialty cafes than I can keep count of within just 4 years. The covid effect has been seen across various industries, as visiting cafes wasn’t an option anymore, and Indians needed to purchase brewing equipment nearly tripling the number of home brewers. Coffee drinkers started to explore how people are beginning to understand how coffee is grown, processed and sourced.

India, despite ranking 6th in global coffee exports, faces unique domestic challenges. If you went into a local speciality cafe looking for a chocolatey Brazil or a berry-like Kenyan (as I’ve tried), you are not likely to find it. Importing green coffee bears a Basic Customs Duty (BCD) of 100%, accompanied by a 10% Social Welfare Surcharge (SWS) within India. Consequently, this hefty tariff structure discourages local roasters from actively seeking out imported coffee, limiting consumers with little choice of Origin.

While of course there are challenges, such as infrastructure limitations, quality control and market education, the trajectory of the specialty coffee industry in India points towards a bright future with a dynamic and ever-evolving landscape.

At DRWakefield, we have an amazing selection of coffees from India. This year, we will be looking at sourcing the Gems of Araku again. We have been in partnership with Gems of Araku since 2012 and have always been supportive of them, promoting their different coffee profiles coming from different tribes, villages, and districts in the beautiful Araku Valley, Andhra Pradesh. Keep an eye out for these delicious micro-lots!

 

International Coffee Organization Explores Coffee’s Positive Impact on Type 2 Diabetes

Posted on by Qahwa World

The International Coffee Organization (ICO) continues its informative series, aiming to highlight the health benefits of our beloved beverage based on the Coffee Guide by the International Trade Centre.

In today’s installment, the organization sheds light on the impact of coffee on type 2 diabetes, revealing a significant correlation between coffee consumption and a reduced risk of this common disease.

The ICO confirms that enjoying 3-4 cups of coffee daily is associated with a substantial 25% decrease in the risk of type 2 diabetes compared to those who consume little or no coffee.

Moreover, the positive effect persists with each additional cup, provided it remains within the recommended limit of up to five cups per day. The organization emphasizes that both caffeinated and decaffeinated coffee exhibit the same preventive effects.

Beyond diabetes, the series underscores that consuming 3-5 cups of coffee daily may also lower the risk of cardiovascular diseases and death for healthy individuals. Our beloved beverage appears to be more than just a source of warmth and comfort; it can contribute to heart health.

The ICO assures that moderate caffeine intake carries no increased risks of heart and vascular diseases, irregular heartbeats, heart failure, or high blood pressure. Therefore, coffee enthusiasts can rejoice, as indulging in their favorite drink in moderation may be more beneficial than they realize.

It’s worth noting that these valuable insights are based on research conducted by the Scientific Information Institute on Coffee and are extracted from the Coffee Guide affiliated with the International Trade Centre—a rich resource providing insights from the ICO.

While coffee enthusiasts everywhere savor their daily cup, this serves as a reminder that our favorite beverage may pave the way for a healthier future for us all.

 

Fairtrade International Enhances Coffee Standard to Surpass EU Deforestation Regulations

Posted on by Qahwa World

Fairtrade International is revising its coffee standard to align with or surpass the forthcoming regulations of the EU deforestation-free regulations (EUDR).

This sustainability certification organization, dedicated to supporting smallholder farmers globally, is implementing monitoring and reporting requirements for certified coffee producer groups, as well as for buyers and traders within the Fairtrade system. The new standard, effective from 2026, applies to all Fairtrade-certified coffees, not limited to those bound for the EU.

The EUDR, in effect since June 2023 with enforcement for large European companies beginning in January 2025, aims to curb deforestation linked to various agricultural imports in the EU, including coffee.

Fairtrade International’s updated coffee standard offers guidance to approximately 600 coffee cooperatives, representing about 870,000 coffee farmers across 1.1 million hectares, to meet deforestation-free criteria.

Juan Pablo Solis, Fairtrade International’s Senior Advisor for Climate and Environment, emphasized the urgency of addressing climate issues, stating, “There is no denying we are living in an era of climate crisis.”

Approved by the Fairtrade International Standards Committee, the new standard, developed with input from key stakeholders, surpasses EUDR requirements in several aspects. Notably, it establishes a deforestation cut-off date of Jan. 1, 2014, compared to EUDR’s Dec. 31, 2020, cut-off date.

Additionally, the standard mandates producer cooperatives to create prevention and mitigation plans, incorporating satellite-based deforestation monitoring provided by Fairtrade. The organization recently enlisted the services of the Dutch firm Satelligence for satellite monitoring.

While the EUDR requires geolocation data, the Fairtrade standard goes further by obliging producer organizations to collect and report this information to Fairtrade and share it with payers and conveyors. This emphasis on fairness underscores the shared responsibility of all parties involved in protecting the environment.

Fairtrade International had previously increased price minimums and premiums for certified coffees, effective since last August.

What is a Cappuccino and what are its backgrounds ?

Posted on by Qahwa World

A cappuccino is a classic coffee beverage that originated in Italy. It is traditionally made with espresso, steamed milk, and milk foam, and has a ratio of 1:1:1 of each ingredient. The espresso provides the base of the drink, the steamed milk adds creaminess and body, and the milk foam creates a light and airy texture on top. Cappuccinos are often enjoyed for breakfast or as a mid-morning pick-me-up.

History of the Cappuccino

The exact origins of the cappuccino are unclear, but it is believed to have been developed in Italy sometime in the early 20th century. The name “cappuccino” is thought to be derived from the Capuchin friars, whose robes were a similar color to the coffee drink.

How to Make a Cappuccino

To make a cappuccino, you will need an espresso machine, a milk frother, and a cup. Here are the basic steps:

Pull one or two shots of espresso into your cup.
Steam milk until it is hot and frothy.
Pour the steamed milk into the cup, stopping halfway to create a layer of foam.
Spoon the remaining milk foam on top of the drink.
Variations of the Cappuccino

There are many variations of the cappuccino, such as:

Dry cappuccino: This cappuccino has less steamed milk and more milk foam, resulting in a stronger espresso flavor.
Wet cappuccino: This cappuccino has more steamed milk and less milk foam, resulting in a milder espresso flavor.
Iced cappuccino: This cappuccino is made with cold milk foam instead of hot milk foam.
Flavored cappuccino: This cappuccino is made with flavored syrup or powder, such as chocolate, vanilla, or caramel.

Cappuccino Tips

Use fresh, cold milk for the best results.
Don’t over-steam the milk, or it will become too hot and lose its froth.
If you don’t have an espresso machine, you can use strong brewed coffee instead.

EFSA Confirms Safe Daily Caffeine Limit and Unveils its Impact on Alertness and Well-being

Posted on by Qahwa World

Caffeine is a natural compound found in a number of plant species including coffee, tea and cocoa. A typical cup of coffee contains 75-100mg caffeine, whilst levels in brewed tea and cocoa are lower

Caffeine is the principal active compound in coffee, but other compounds are also present which can make it difficult to differentiate effects of caffeine per se from other compounds1.

The European Food Safety Authority (EFSA) in a review on the Safety of Caffeine concluded that a moderate caffeine consumption, of around 400mg caffeine per day (the equivalent of up to 5 cups of coffee), can be enjoyed as part of a healthy balanced diet and an active lifestyle4. Pregnant and breastfeeding women are advised to limit their caffeine intake to 200mg per day4.

Research suggests that moderate caffeine consumption may be associated with a range of physiological effects, including mental and physical performance5.

Caffeine is a mild central nervous stimulant, and is associated with increased alertness5. The European Food Safety Authority (EFSA) concluded that a cause and effect relationship has been established between a 75mg serving of caffeine and both increased attention and alertness6. Caffeine works as an adenosine receptor antagonist: with a similar structure to adenosine, caffeine may bind to the adenosine receptors, acting as an imposter and blocking the actions of adenosine, leading to feelings of alertness5,7. This effect may cause sleep disturbance in some8,9, but may also help in situations that require increased alertness, e.g. night shifts, long distance driving, and jet lag10-15.

It is important to note that the individual responses to caffeine ingestion may differ according to genetic variability and individuals often manage their own caffeine intake to suit their personal lifestyle16,17.

 

International Coffee Organization (ICO) Unveils 5 Fascinating Facts About Your Daily Cup!

Posted on by Qahwa World

In an exclusive revelation today, the International Coffee Organization (ICO) is shedding light on five intriguing facts about our daily cup of joe that may have slipped under your radar. This unveiling marks the commencement of a captivating series of posts, exploring the intricate relationship between coffee, health, sustainability, and more. This informative series draws inspiration from The ITC Coffee Guide, a valuable resource on the coffee trade enriched with insights from the ICO.

Fact 1: A Rich Tapestry of Micronutrients One of the lesser-known gems about coffee is its natural abundance of micronutrients. Potassium, magnesium, niacin, and antioxidants are among the nutritional treasures found in every cup, contributing to the daily intake of essential elements.

Fact 2: Tailored Nutrition The nutritional composition of your coffee experience is not a one-size-fits-all affair. Depending on the additions of milk, cream, sugar, or other ingredients, the nutritional profile of your cup can vary significantly, allowing for a personalized and delightful experience.

Fact 3: Fitness-Friendly Brew For coffee enthusiasts who prioritize fitness, here’s a delightful tidbit – coffee itself contains virtually no calories! It’s a guilt-free indulgence for those with a flair for healthy lifestyles.

Fact 4: Caffeine Considerations According to the European Food Safety Authority (EFSA), indulging in up to 400mg of caffeine per day, equivalent to approximately five cups of coffee, is deemed safe within the context of a balanced diet and an active lifestyle. This reassures coffee lovers that their daily fix falls well within the bounds of a healthy routine.

Fact 5: Caffeine Chronicles Delving into the caffeine content, a typical cup of coffee packs a punch with 75-100 milligrams (mg) of caffeine. This makes caffeine the primary bioactive compound in our beloved beverage, contributing to its energizing and stimulating effects.

Stay tuned as the ICO continues to unravel the mysteries behind our cherished daily brew, exploring the intricate connections between coffee, well-being, and sustainability. Join us on this exciting journey through the world of coffee, where each sip holds a story waiting to be discovered.

 

Coffee Planet’s Grand Entrance: A Conversation with Jamie Brown on Abu Dhabi Expansion, Market Potential, and Sustainable Initiatives

Posted on by Qahwa World

Abu Dhabi, February 02, 2024(QW): In a momentous occasion on Thursday, Mr. Jamie Brown, the CEO of Ludlow Group, officially inaugurated the inaugural branch of the internationally acclaimed “Coffee Planet” in the heart of Abu Dhabi. The ceremony, attended by a distinguished gathering of executives, both local and international experts, and fervent coffee enthusiasts, marked a significant step for the renowned brand in creating an unparalleled coffee experience.

Nestled in the strategically selected “Etihad Plaza,” the newly established facility encompasses a versatile facility housing the company’s offices, a chic café, an innovative showroom, and a cutting-edge service and training center. Positioned in close proximity to the local community and essential facilities, this choice underscores Coffee Planet’s commitment to accessibility and community engagement.

In an exclusive interaction with the “Qahwa World” website, Mr. Jamie Brown shared his excitement about the opening of the Abu Dhabi branch. Inviting coffee aficionados in Abu Dhabi and the Emirates to explore the new facility, savor their favorite brew, and partake in expert-led training courses at the company’s training center, Mr. Brown reiterated Coffee Planet’s dedication to fortifying its presence in the capital.

Here are the key highlights from the conversation:

Celebrating Abu Dhabi’s Coffee Culture

Mr. Jamie Brown expressed deep satisfaction at realizing the long-standing ambition of establishing a presence in Abu Dhabi after 18 years of serving the capital. The opening of the branch signifies a pivotal moment for the brand, bringing it closer to its patrons.

Market Potential in the UAE

Recognizing the growing demand for specialty coffee in the UAE, Mr. Brown emphasized the brand’s role in educating people about the background, story, and origins of specialty coffee. Coffee Planet aims to bring this unique experience to the masses, aligning with its strategy of being everyone’s cup of specialty.

Future Plans for Abu Dhabi and Beyond

While Coffee Planet’s heart remains in the UAE, Mr. Brown unveiled plans to support the Emirates and expand the brand’s international presence. Collaborations with global partners are in progress to share the Coffee Planet vision on a broader scale.

Regional Expansion into GCC

Highlighting the success of a recent partnership in Saudi Arabia, Mr. Brown revealed plans to establish a presence in each GCC market. The expansion strategy is meticulous and structured to ensure a successful foray into new territories.

Challenges in the Coffee Chain

Acknowledging the challenges in the coffee supply chain, particularly with export and import, Mr. Brown assured stakeholders of the company’s resilience. Coffee Planet is well-positioned with stock holdings of green beans in the country to navigate current challenges, and collaboration within the industry is deemed crucial for maintaining a consistent supply chain.

Commitment to Sustainability

Sustainability takes center stage in Coffee Planet’s agenda, with the establishment of a dedicated green team. The brand started its journey towards achieving 100% traceale coffee in 2023, a milestone et to be achieved in 2024. Initiatives covering recycling, reducing coffee ground waste, and various sustainability campaigns are integral to Coffee Planet’s commitment to a greener future.

About Coffee Planet:
Coffee Planet was born in the UAE in 2005. Over the years, their loyal customers and partners have benefited from their expanding product and service offerings. Today, their coffee is served at leading 5-star hotels, airlines, offices, restaurants, and more.  It can also be purchased in over 700 retail outlets and through numerous online channels.

Providing everything to support their products, Coffee Planet distributes a range of market-leading coffee equipment and coffee-related consumables. They keep their clients and consumers caffeinated through their various products via a dedicated team of qualified coffee professionals on hand, 24/7, for full service and maintenance.

Above all, their commitment to creating a sustainable world is realised at each step of production and by providing a range of sustainable coffee products to waste management as well as initiatives and programs that are developed to reduce the impact of their actions on the environment.

 

Second Cup Celebrates Remarkable Growth in Egypt and Significant Regional Expansion

Posted on by Qahwa World

Dubai, January 19, 2024 (QW): The Second Cup Coffee Company Inc. (“Second Cup”), A global leading specialty coffee retailer, is thrilled to announce its extraordinary growth and expansion in Egypt. With a strong commitment to delivering exceptional coffee experiences, The Second Cup has successfully established itself as a beloved brand in the Egyptian coffee market.

Over the past year, Second Cup has experienced unprecedented success in Egypt, with a significant increase in customer demand and an expanding customer base. This remarkable growth can be attributed to Second Cup’s dedication to providing high-quality coffee, innovative menu offerings, and a warm and inviting café atmosphere.

Second Cup’s expansion throughout Egypt has been strategically planned to bring the brand’s exceptional coffee and outstanding service to coffee & tea lovers in various cities and neighborhoods. The company has opened multiple locations in key areas, including Cairo, New Cairo, Giza, and Tanta, with plans for further expansion in the very near future.

“We are absolutely thrilled with the remarkable growth and success we have achieved in Egypt,” said Jim Ragas, CEO of The Second Cup Coffee Company Inc. “Our expansion in this vibrant market is a testament to the strong appeal of our brand, the quality of our coffee, and the dedication of our team led by our Master Franchise (Maximum Stores) CEO Yahya Ghamdan and their COO Hany Said. We are excited to continue serving our valued customers in Egypt and introducing more coffee lovers to The Second Cup experience.”

Second Cup is renowned for its commitment to sourcing the finest arabica coffee beans from around the world and organic teas, ensuring exceptional quality and taste in every cup. With a wide range of premium coffees, teas, specialty beverages, and delectable baked goods, Second Cup offers a diverse menu that caters to the unique preferences of café enthusiasts.

In addition to its exceptional coffee offerings, Second Cup is deeply committed to corporate social responsibility and sustainability. The company actively supports local communities and initiatives, while also prioritizing environmental stewardship through sustainable sourcing practices and eco-friendly packaging.

Second Cup’s growth in Egypt is a testament to the brand’s ability to captivate coffee lovers with its unparalleled coffee expertise, warm ambiance, and commitment to excellence. As the company continues to expand its presence in Egypt, it remains steadfast in its mission to deliver extraordinary coffee café experiences that create lasting memories for its valued customers.

About The Second Cup Coffee Company Inc.
Founded in 1975, The Second Cup Coffee Company Inc. originated in Canada and has cafes in 22 countries and is a leading specialty café chain, offering premium arabica coffee, organic teas specialty beverages, all-natural frozen yogurt, and delicious baked goods. With a commitment to quality, sustainability, and exceptional customer service, The Second Cup has become a beloved destination around the world.

A Success Story: A Journey into the World of Coffee with Marko Djuric, Director of Global Business Development at Coffee Desk

Posted on by Qahwa World

Dubai, January 19, 2024 (QW): In this exclusive interview, we sit down with Mr. Marko Djuric, the Global Business Development Director at Coffeedesk GCC. Marko takes us on a journey through his background, passion for coffee, and the remarkable trajectory that led him from Poland to Dubai and across the Gulf Cooperation Council countries. As an industry expert, he shares insights into Coffeedesk’s journey, evaluates the current state of the coffee industry in Dubai and the UAE, explores global opportunities, and addresses the challenges that persist in this dynamic sector.

Coffee Journey and Background:

Can you provide us with a brief overview of your background and how you ventured into the realm of coffee? What inspired you to embark on this journey from Poland to Dubai and across the Gulf Cooperation Council countries?

Marko: Absolutely. My journey in the coffee industry began with a passion for exploring diverse cultures and flavors. Originating from Poland, I found myself drawn to the rich and dynamic world of coffee. The move to Dubai and across GCC countries was fueled by the region’s booming coffee culture and the opportunity to contribute to its growth. My background in Global Business Development aligns seamlessly with the dynamic nature of the coffee industry. It’s an exciting venture that allows me to combine my love for coffee, business acumen, and a keen interest in connecting with people from various backgrounds. This journey has been a remarkable exploration of both the art and business of coffee, and I’m thrilled to be a part of it.

Coffeedesk Journey:

Reflecting on Coffeedesk’s journey, could you share insights into its inception, notable milestones achieved thus far, and any future plans you have for its development?

Marko: Coffeedesk’s journey has been remarkable, evolving into a premier destination for coffee enthusiasts. Recognized as a master distributor for brands like Urne, Moccamaster, and AeroPress, and exclusive distributor for Fellow, we’ve achieved significant milestones. Future plans include expanding our ecommerce presence and maintaining a focus on sustainability. Exciting times lie ahead for Coffeedesk.

Coffee Industry Market in Dubai and the UAE:

As an expert in the field, how would you evaluate the current state of the coffee industry market in Dubai and the UAE? Are there any trends or unique aspects that stand out in this region?

Marko: In evaluating the coffee industry in Dubai and the UAE, it’s evident that there’s a dynamic market with a growing coffee culture. The demand for specialty coffee is on the rise, and consumers are increasingly looking for unique experiences. Sustainability is a notable trend, with both businesses and consumers showing a keen interest in eco-friendly practices. Overall, the industry here is vibrant and open to innovation.

Global Opportunities in the Coffee Industry:

With the commencement of a new year, what, in your opinion, are the most significant opportunities on a global scale within the coffee industry? Are there emerging trends or untapped markets that you find particularly promising?

Marko: As we step into a new year, the global coffee industry is rife with opportunities. One noteworthy trend is the increasing popularity of sustainable and ethical practices, resonating well with environmentally conscious consumers. Additionally, the rise of specialty and artisanal coffee continues to present exciting prospects. Untapped markets, especially in regions with a growing middle class, offer substantial potential for expansion. Overall, the evolving preferences of consumers and a focus on quality and sustainability shape the industry’s landscape.

Challenges in the Advanced Coffee Industry:

Recognizing the advancements in the coffee industry, what do you perceive as the primary challenges it faces? How can businesses navigate and overcome these challenges to ensure continued growth and sustainability?

Marko: In the face of remarkable progress in the coffee industry, certain challenges persist. One major hurdle is the volatility of coffee prices, influenced by factors like climate change and geopolitical events. Businesses must strategically manage these uncertainties through diversification and sustainable sourcing practices. Additionally, maintaining quality amidst increasing demand poses a challenge. Investing in technology, fostering direct relationships with producers, and embracing innovation are pivotal for businesses to overcome these challenges and ensure long-term growth and sustainability.

Exploiting Opportunities and Facing Challenges:

Delving deeper into strategy, how do you recommend seizing the available opportunities in the coffee industry on various levels? Additionally, what proactive measures can be taken to effectively address and overcome the challenges encountered in this dynamic sector?

Marko: To seize coffee industry opportunities, adapt to consumer trends, embrace technology, and prioritize sustainability. Overcoming challenges involves transparency, data analytics, and strategic collaborations. A proactive approach, marked by adaptability and partnerships, is essential for sustained growth.