Saudis consider 2022 as ‘The Year of Coffee’

What You Should Know about Arab Coffee?

Recently, Saudi Minister of Culture Prince Badr bin Abdullah bin Farhan announced the designation of 2022 as the “Year of Saudi Coffee” to celebrate this cultural element linked to the identity and culture of the Kingdom, through initiatives, activities, and events held throughout the year.

He went on to say “We are immensely proud of having a diverse, ancient culture, rooted in the depths of this blessed earth from the beginning of history to the present day. Saudi coffee is as an important element of our rich culture, not just because it is a delicious beverage that accompanies us in all moments of our lives, but also because it conveys deep meanings of generosity, hospitality, cultural diversity, and the specificity of the unique Saudi culture.

Starting from its cultivation in the south of the Kingdom, to its harvest and distribution, to its many preparations, which vary from one region to another, to the diverse traditions in which it is offered, Saudi coffee has gained its cultural value as a social activity par excellence that reflects authentic Saudi values and the special connection between Saudis and their distinctive coffee.

For all these considerations, we are honored to announce that 2022 will be the Saudi Coffee Year. We will celebrate this component of our culture with year-round events, activities, and initiatives, and with the active partnership of all community members and stakeholders,”

 The Ministry of Culture will also use the “Saudi Coffee Year” initiative, which is part of the Quality of Life Program, as a platform for initiating events, campaigns, and supporting ideas to fulfill the Kingdom’s Vision 2030.

It is a motivating factor for government agencies, civil institutions, and local and international cafes to participate in it by coming up with innovative ideas to include Saudi coffee in their menus and products, as well as organizing competitions and events for community members to ensure a high level of community participation.

The Ministry of Culture’s attempts to emphasize Saudi cultural aspects, promote it as a distinct cultural product for the Kingdom, and sell it domestically and worldwide, based on the uniqueness of Saudi coffee in Saudi culture, have resulted in the celebration of Saudi coffee.

In the south of the kingdom, Khawlani coffee is grown, the areas of Al-Dayer, Fifa, Haroub, Al-Ardah, and Al-Raith are among the places where Khawlani coffee is farmed.

 In each of Saudi Arabia’s thirteen areas, coffee is produced in a distinct color and flavor. It is served to visitors in a variety of ways and methods, giving the country’s coffee its privacy and cultural richness.

Saudi coffee is often described as a cultural aspect representative of noble virtues such as charity and hospitality that define the Saudi individual. Coffee was and continues to be an important element of any gathering of members of society in the Kingdom.

With the start of the Saudi coffee year 2022, 30 countries will participate in the activities of the “Seventh International Coffee and Chocolate Exhibition” at the Riyadh International Convention and Exhibition Center, with the participation of 300 international companies specialized in the production of coffee types, to display more than 10 products.

Drinking coffee in Saudi Arabia has been a historical and cultural tradition since ancient times, according to experts; it symbolizes great virtues that characterize the Saudi human person, such as charity and hospitality.


Saudi Arabia produces some of the world’s greatest coffee varieties in the south, and Saudi farmers tend to coffee trees to create the best and finest coffee crops. They sell them both domestically and globally.


Coffee seedlings can take anywhere from 45 days to three months to germinate. It is then transported to a location known as “Al-Marakun” before being planted on the farm for over 6 to 12 months.

Coffee is grown extensively in the highland governorates. Al-Dayer is the most productive coffee plant in the Jazan area, accounting for over 70% of Saudi Arabia’s coffee harvest.

Due to the government’s encouragement and assistance, the number of coffee plants planted in Saudi Arabia has increased in recent years. In Saudi Arabia, there are model coffee farms. The most up-to-date agricultural practices for improving coffee product quality at all stages are offered.

Arabic coffee is a symbol of generosity, and Arabs are delighted to consume it because it has replaced camel milk. The men have specific councils for it, known as alum, coffee, or diwaniya, and dates are generally offered with it.

For Arabs, coffee has its rituals and particular pots, the most renowned of which is the Dallah (collected by Dalal), which some hosts import at extravagant rates with the aim of a good reputation.

Dalal comes in a variety of varieties, including Al-Hasawiya, Omani, Raslaniyah, Al-Qurashi, and Al-Baghdadi, which is created in Iraq and is the oldest, most precious, and finest.

 Except for the Raslaniya, which is credited to the Raslan family in the Levant, and the Qurashiyeh, which is manufactured in Mecca, each type’s name denotes the site of manufacturing, while the Dallah was named after (Al Dallah), the person who attends the coffee session.

Coffee Drinking in Arab Sessions

The Arabs of the Arabian Peninsula, particularly the Yemenis, the Gulf people, and the Saudis, hold coffee in high regard. Coffee has tribal customs that are shared by all tribes and ethnicities.

The person pouring the coffee should be standing, holding the dallah in his left hand and offering the cup with his right hand, and never sitting until all of the visitors have completed drinking the coffee.

It’s sometimes even preferable to give the guest another cup after he’s done drinking because he’ll feel embarrassed to ask for more.

If the guest is an elderly person, an old man, or a prince over his people, the pouring and serving of coffee shall begin on the right, as per the dignified Sunnah, or immediately with the guest if he is an elderly person, an old man, or a prince over his people. It is usual to continue pouring coffee until the guest yells “Ps,” or shakes the cup which implies “stop.”

There are etiquettes inherited by the inhabitants of the Arabian Peninsula when it comes to drinking coffee, and in some places of Saudi Arabia, it is needed that the cup is not full with coffee, but rather half-filled with coffee.

It is considered an insult to the guest if the cup is filled and delivered to him. For others, it is a need that the cup is full of coffee, and any reduction is considered an insult.

Making a soft sound as a consequence of contacting the cups – that is, the cups into which the coffee is poured together – is also part of the art of pouring coffee. This motion was meant to inform the visitor if he was departing, as it was in the pleasures, but in sadness, such as grieving, the coffee giver should not make a sound, even if it was light.

Also, when drinking coffee, the drinker shakes the cup left and right till the coffee cools down before hastily consuming it.

Bedouins and Arabs used to revere coffee so much that if one of them had a request to make of the clan sheikh or the host, he would place his cup of coffee on the ground and not drink it.

The host then observes and says, “What do you require?” If he makes amends, he tells him to enjoy his coffee and be proud of himself.

If a visitor refuses to drink coffee and the host ignores him or fails to ask him what he wants, this is regarded as a severe flaw in his right. This information may propagate across the tribe.


The coffee is roasted first over an open fire in a concave metal kettle known as a “mahassa” with a long iron handle. The coffee is then crushed in a metal jar known as “Al-Najr.” It’s cooked in a huge pot called Al-Qumqum or Al-Mubhar with its well-known spices including cloves (nail), saffron, and cardamom.

Arabic in certain locations, ginger or cinnamon, as well as the peel of coffee beans, are consumed in the same way as coffee is, by soaking the peel in hot water overnight, then simmering for a suitable period in the morning and offering to drink.

In certain parts of Saudi Arabia, the najar now refers to the mill or electric grinder, while the “mahmasa” refers to the electric roaster, and the dallah refers to the preserver or thermos (zemzamia).

How to prepare Turkish coffee

Turkish coffee is created by boiling coffee powder with water and sugar in a particular vessel known as a rakwa in Turkey, but sometimes known as an abrik elsewhere.

Remove the mixture from the heat as it begins to froth and before it boils. It can be warmed two more times to get the appropriate foam consistency. A third of the coffee is sometimes divided into individual glasses. As soon as the remaining portion boils, it is returned to the fire and distributed among the cups.

Turkish coffee is sweetened during the brewing process; hence the amount of sugar to use must be established when making the coffee.

It can be eaten unsweetened (Turkish: sade kahve), sweetened (Turkish: tatl), or with low or moderate sugar (orta şekerli). Cardamom, mastic, orchid, and amber are some of the flavors used. From the “cezve” to the “cezve,” a lot of ground coffee powder is transported.

The coffee is typically served in a kahve finjan, which is a tiny clay cup. They’re little cups with a handle, a small saucer, and coffee dregs at the bottom. Turkish coffee cups are the most well-known for their intricate designs.

The face that forms on the surface of Turkish coffee is known as (alwash) in various Arab nations, which refers to the froth that floats on the surface of the jug as it is boiling.

The Middle East, North Africa, the Caucasus, and the Balkans are all familiar with this way of making coffee. Coffee is frequently served with a tiny, sweet snack, such as Turkish delight.

White coffee can refer to a variety of coffees or coffee replacements from all over the world. White coffee, in contrast to black coffee, is defined as coffee that has been bleached with cold milk or any other bleach.

In Lebanon, white coffee refers to a caffeine-free beverage made with water, blossom water, and sweetened with sugar.

Is coffee good for health?

Coffee is one of the world’s most popular and widely consumed beverages. It ranks first on the list of most drank beverages in Germany, with 162 liters drunk per person per year. Coffee has both advantages and disadvantages.

Medical Benefits of Coffee

One of coffee’s initial advantages is that it is a stimulant that lowers the risk of premature mortality and heart disease. It can also be used to treat depression and make people happier. It includes caffeine, which aids in fat burning and protects against Parkinson’s and Alzheimer’s illnesses.

Coffee Risks

Despite these benefits, coffee has risks, especially when drank in large amounts, as it can raise blood pressure and increase the risk of heart attacks. So, what are the daily recommended consumption and the maximum number of cups that should be consumed?

This topic piqued the interest of many academics, which performed a variety of studies to discover an answer, including a recent study done by an Australian university, which resulted in the researchers identifying the right amount of coffee intake and thereby preventing bodily harm.

According to the German website in Franken, researchers at the University of South Australia reviewed data from 347,077 participants aged 37 to 73 who were held in the British Biobank during the study.

Drinking more than 6 cups of coffee every day, according to the study, raises the risk of heart disease by 22%. According to the study, drinking too much caffeine raises the chance of having high blood pressure, which can lead to other cardiac problems.

According to the website of the well-known German “Stern” magazine, which indicates that the percentage of caffeine is related to the quality of coffee, roasting, concentration, and method of preparation, as well as the length and weight of the body and the health status of the person, 400 milligrams of caffeine, is harmless to the health of an adult in good health.

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