Executive Summary
The term “Kahwa” encompasses a rich and multifaceted identity within the global coffee landscape. This report clarifies its dual interpretation, referring both to a deeply rooted traditional Middle Eastern coffee preparation—known as Qahwa or Arabic coffee—and to a specific, contemporary American coffee brand, the Kahwa Coffee Roasting Company. The linguistic evolution of “qahwa” to “kahve” and subsequently to “coffee” in English 1 underscores the profound historical impact of Middle Eastern coffee culture on global consumption and terminology. This linguistic journey is a testament to the beverage’s widespread adoption and adaptation across continents, from its origins in Yemen to its popularization in Europe and beyond, demonstrating its enduring influence on how coffee is understood and named worldwide. Furthermore, the report explores the unique coffee landscape of Medan, North Sumatra, which showcases a fascinating confluence of local traditions and Middle Eastern coffee influences, notably exemplified by the phenomenon of Turkish Sand Coffee.
1. Understanding Kahwa: The Ancient Roots of Arabic Coffee
Qahwa, also recognized as Kahwa or Arabic coffee, represents a traditional method of coffee preparation deeply embedded in the Middle East, with each country often possessing its own unique recipe.7 The historical journey of coffee begins in the wild, with its initial discovery attributed to the Kaffa region of Ethiopia.1 However, the earliest credible evidence of coffee drinking and its systematic cultivation dates back to Yemen in the mid-15th century.2 Here, Sufi mystics notably embraced coffee as an aid to maintain alertness during their extensive nighttime devotions.2
From its Yemeni origins, coffee embarked on a significant northward expansion, reaching Mecca 2 before spreading to Egypt, the Levant (encompassing regions like Syria, Palestine, and Jordan), and by the mid-16th century, arriving in Istanbul, the capital of the vast Ottoman Turkish Empire.2 The Yemeni port of Mocha played a pivotal role in this early trade, becoming a key hub for coffee export, and its name, “Moka” or “Mocha,” became synonymous with coffee.2 For a considerable period, Yemenis maintained a near-monopoly on coffee bean export, reportedly employing methods such as boiling or partially roasting beans to prevent them from sprouting, thereby hindering cultivation outside the Arabian Peninsula.9 This historical practice highlights the strategic economic value placed on coffee from its very inception, demonstrating an early understanding of market control and the protection of a valuable commodity, long before modern concepts of trade secrets and supply chain management emerged. The deliberate effort to control the means of production underscores the immense commercial potential recognized in coffee at that time.
The linguistic trajectory of coffee mirrors its global spread. The English word “coffee” entered the lexicon in 1582 through the Dutch “koffie,” which was borrowed from the Ottoman Turkish “kahve,” itself derived from the Arabic “qahwa”.2 The term “qahwa” may have initially referred to the drink’s ability to suppress appetite, stemming from the Arabic word “qahiya,” meaning ‘to lack hunger’.3 Intriguingly, “qahwa” also carried the meaning of “wine,” a beverage forbidden in Islam.2 This dual meaning, coupled with its use by Sufi mystics for spiritual concentration, led to historical debates among religious authorities regarding its permissibility.2 The initial association of “qahwa” with “wine” and its adoption by Sufi mystics for enhanced devotion suggests that coffee’s early role extended beyond a mere beverage, serving as a tool for altered states of consciousness or heightened spiritual focus. This spiritual dimension likely contributed significantly to its rapid adoption and deep cultural embedding, even in the face of initial religious bans. The complex interplay of its perceived utility for mystics and its controversial, seemingly intoxicating effects created a dynamic cultural negotiation that ultimately propelled its widespread diffusion through both acceptance and resistance. The word “kahwa” also shares a connection with the Indonesian term “kopi,” reflecting historical trade and cultural exchange between the regions.5
2. Cultural Significance and Rituals of Arabic Coffee
Arabic coffee, or Qahwa, is far more than a mere beverage; it is a profound cultural institution deeply ingrained in Arab society, serving as a traditional symbol of respect and a fundamental means of fostering social connection.3 It is an indispensable component of family gatherings, business meetings, and Arabic Majlises—councils or assemblies that have been central to Arab customs and a hallmark of hospitality for millennia.3 Coffeehouses, known as qahwa in Arabic or kahvehanes in Turkish, evolved into “Schools of the Wise” and became vital centers for intellectual discourse, social interaction, and even political discussion.2 These establishments were sometimes viewed as implicit rivals to mosques as primary meeting places, highlighting their significant role in public life.2 The act of serving coffee can signify trust and camaraderie, and historically, “friendship coffee” was employed as a medium for reconciliation, facilitating dialogue and resolving disputes.12
The preparation and serving of Gahwa are considered an art form, often performed in front of guests as a demonstration of respect and meticulous care.3 It is typically presented in small, handleless cups known as finjans.3 The Muqahwi, the individual responsible for serving the coffee, is expected to be mature and interact gracefully with guests.4 Traditional serving etiquette involves moving clockwise among guests, with prioritization based on their age and social status.3 Guests are generally expected to accept a maximum of three cups of coffee, signaling their satisfaction, and indicate completion by gently shaking the finjaan or uttering “daymen,” meaning “always,” which implies “may you always have the means to serve coffee”.3 Receiving the coffee cup with the right hand is considered a polite gesture in Middle Eastern culture.4 To counterbalance coffee’s inherent bitterness, dates and other sweets are frequently served alongside Arabic coffee.3 The ceremonial nature of serving Arabic coffee, including specific hand gestures, the customary number of cups, and guest prioritization, reflects a highly sophisticated social code that transcends mere beverage consumption. This intricate ritual reinforces social hierarchy, demonstrates profound respect, and deepens communal bonds, transforming coffee into a performative act of cultural identity and a crucial mechanism for maintaining social order and cohesion within Arab societies.
Despite its widespread popularity, coffee faced attempts at prohibition by religious authorities in Mecca, Cairo, and Istanbul.2 These bans stemmed from concerns about coffee’s effects, which were likened to those of alcohol, and the potential for coffeehouses to become “dens of sedition” or to rival religious institutions as gathering places.2 However, all such attempts to ban coffee ultimately failed, even when severe penalties, including the death penalty, were employed during the reign of Murad IV.2 The persistence of coffee culture despite these historical bans and severe penalties underscores its deep societal integration and remarkable resilience. This enduring presence suggests that coffeehouses fulfilled a vital social and intellectual need that religious or political authorities were unable to suppress, effectively functioning as early public spheres for civic engagement and discourse.12 This resilience stands as a testament to their indispensable role in community life. Today, Arabic coffee is officially recognized as an Intangible Cultural Heritage of Arab states by UNESCO, further emphasizing its profound cultural value.3 Annually, on March 3rd, Yemen celebrates “Yemeni Coffee Day,” a national festival dedicated to encouraging coffee cultivation.3
3. Preparation Methods and Regional Variations of Traditional Arabic Coffee
Traditional Arabic coffee is primarily prepared from Coffea Arabica beans, which constitute approximately 80% of the world’s coffee production.3 The roasting of these beans varies significantly, ranging from very lightly to heavily (between 165 and 210 °C / 329 to 410 °F), a factor that profoundly influences the final color and flavor of the brew.3 A crucial aspect of its preparation is the grinding of coffee beans to a very fine powder, which is essential because the coffee is typically served unfiltered, allowing the grounds to settle at the bottom of the cup.4
Key spices are integral to the brewing process and are typically added during cooking rather than afterwards.4 Cardamom is considered the most essential spice, but other common additions include saffron, cloves, cinnamon, mastic (particularly in Makkah), ginger, or ajwain, all of which contribute to the coffee’s rich aromatic and antioxidant properties.3 Traditionally, Arabic coffee is served unsweetened, known as qahwah saada, to highlight its distinctive bitterness.3 To balance this inherent bitterness, it is frequently accompanied by sweet dates or other desserts.3 Unlike many Western coffee preparations, milk and cream are not used in traditional Arabic coffee.3 The brewing itself takes place in a specialized pot, commonly referred to as a dallah in Arabic or a cezve (also known as ibrik or kanaka) in Turkish.3 The brewing process generally involves heating water to a boil, incorporating the finely ground coffee powder and spices, simmering the mixture, and allowing the grounds to settle before serving.4
Most Arab countries throughout the Middle East have developed distinct methods for brewing and preparing coffee, reflecting local preferences and the availability of specific spices.3 This emphasis on specific spice combinations and roast levels across different Arab regions indicates a highly sophisticated culinary tradition, akin to regional wine or tea classifications. This practice extends beyond merely adding flavor; it serves to define distinct regional identities and preferences within a shared cultural beverage, showcasing a deep understanding of terroir and flavor pairing.
Regional Variations of Traditional Arabic Coffee
| Region | Typical Roast Level | Key Spices | Characteristic Flavor Notes | Serving Style/Notes |
| Saudi Arabia (Najd/Hejaz) | Light | Cardamom (essential), Saffron, Cloves, Cinnamon | Golden/blonde color, distinctive bitterness, aromatic | Unsweetened (qahwah saada), served with dates/sweets |
| Saudi Arabia (Northern) | Darker (longer roast) | Cardamom (essential), Cloves, Cinnamon | Darker color, slightly bitter, smoky | Unsweetened (qahwah saada), served with dates/sweets |
| Saudi Arabia (Eastern) | Light | Cardamom, Saffron | Delicate, fragrant | Prepared quickly, unsweetened |
| Saudi Arabia (Riyadh) | Balanced (dark/light) | Cloves, Cardamom, Saffron | Balanced flavor | Unsweetened |
| Saudi Arabia (Makkah) | Light | Mastic | Light, aromatic | Unsweetened |
| Saudi Arabia (Southern) | Light | Cinnamon, Ginger, Ajwain | Clear flavors, no strong aftertaste | Unsweetened |
| United Arab Emirates (UAE) | Light | Cardamom, others (optional) | Unfiltered, fine grind | Unsweetened, served with dates/sweets |
| Yemen | Varied | Dried fruit, Chocolate, Cinnamon, Cardamom, Tobacco | Earthy, distinctive (due to dry-processing method) | Unsweetened |
| Levant (e.g., Palestine, Jordan) | Varied | Cardamom (often) | Bitter (qahwah sadah), symbol of hospitality | Unsweetened, served with dates/sweets |
| Lebanon | Mixed (blonde/dark) | Varied | Strong, black, finely ground, distinct from other Middle Eastern coffees (due to bean mix) | Served in rakwe into finjan (60-90ml) |
The recent renaming of “Arabic coffee” to “Saudi coffee” in Saudi Arabia 9 represents a significant cultural initiative aimed at strengthening Saudi cultural identity and emphasizing its unique preparation methods and flavor profiles. This rebranding is not merely a linguistic change; it signifies a strategic move towards national branding and cultural assertion. This development aligns with a broader global trend where nations leverage their cultural heritage for soft power and to establish a distinct identity in an increasingly interconnected world. Such initiatives can influence how traditional beverages are perceived and marketed internationally, potentially leading to similar rebranding efforts in other regions seeking to highlight their unique contributions to the global coffee culture.
4. The Kahwa Coffee Roasting Company: A Modern American Brand
Distinct from the traditional Middle Eastern beverage, the Kahwa Coffee Roasting Company operates as a wholesale and retail coffee enterprise based in St. Petersburg, Florida.18 Founded in 2006 by the entrepreneurial husband-and-wife team, Sarah and Raphael Perrier 18, the company has experienced rapid growth, establishing itself as the largest independent coffee roaster in Florida.18 The founders demonstrated remarkable entrepreneurial conviction, investing 100% of the proceeds from a previous business into launching Kahwa, a decision that underscored their high risk-taking and profound confidence in their new venture.19
A pivotal moment in Kahwa’s early trajectory occurred in 2008 when it received a significant endorsement from world-renowned French chef Paul Bocuse, who selected Kahwa coffee for his esteemed restaurant in Epcot.18 This high-profile validation played a critical role in accelerating the brand’s market acceptance. The founders’ decision to invest all their previous business proceeds and their unwavering “don’t take no for an answer” attitude, combined with Bocuse’s early, influential approval, illustrates the crucial role of entrepreneurial conviction and strategic validation in scaling a specialty beverage brand. This demonstrates how an early “stamp of approval” from an influential figure can significantly de-risk a new venture and accelerate market acceptance, especially when coupled with an unwavering belief in the product within a challenging market.
Kahwa’s first retail cafe opened in downtown St. Pete with the explicit goal of fostering a community meeting place that offered personalized customer service.18 Today, the company boasts nearly 20 retail locations 19 and serves over 800 wholesale customers 18, with ambitious plans for continued expansion.19 In 2019, Kahwa further expanded its operational capabilities by opening a new roasting facility, which effectively tripled its production capacity.19 The company’s business philosophy centers on delivering quality, consistency, and exceptional customer service, prioritizing the cultivation of long-term relationships and trust with its clientele.18 Beyond its commercial endeavors, Kahwa Coffee actively supports nonprofit organizations in the Tampa Bay area, such as Big Cat Rescue.1 The rapid success of Kahwa Coffee Roasting Company, particularly its expansion and status as Florida’s largest independent roaster, indicates a strong market demand for locally roasted, quality coffee, even in a market traditionally dominated by large corporate chains.18 This trend suggests a broader consumer shift towards supporting local businesses and valuing craft or specialty coffee, moving beyond mass-produced options.
Kahwa Coffee exclusively utilizes 100% premium quality Arabica beans, meticulously sourced from diverse origins globally.18 These selected beans are then expertly blended and skillfully roasted to achieve complex flavor profiles.18 To ensure optimal quality and freshness, each blend is roasted and packaged on demand.18 The company offers a diverse range of signature blends and single-origin coffees, catering to various preferences.
Kahwa Coffee Roasting Company’s Signature Blends
| Blend Name | Roast Level | Flavor Notes | Body | Acidity | Recommended Brewing Methods |
| Sirocco | Medium Dark | Dark cherry, honey | Full | Minimal | Everyday, Cold Brew |
| Mistral | Medium | Sweet, creamy, pleasant aftertaste, chocolaty | Strong | Not stated | Espresso, French Press (with milk or standalone) |
| Cubano | Not specified | Not specified | Not stated | Not stated | Not specified |
| Boreas | Not specified | Not specified | Not stated | Not stated | Not specified |
| No. 3 | Not specified | Not specified | Not stated | Not stated | Not specified |
| Evan Longoria | Not specified | Not specified | Not stated | Not stated | Not specified |
| Zonda | Not specified | Not specified | Not stated | Not stated | Not specified |
| Organic Peru Roast | Not specified | Not specified | Not stated | Not stated | Not specified |
Kahwa products are conveniently available in various formats, including fraction packs for traditional coffee brewers, K-Cups for single-cup brewers, and whole bean options for bean-to-cup brewers.1
5. Coffee Culture in Medan, North Sumatra: A Confluence of Traditions
Sumatra, as the largest island entirely within Indonesia, possesses a rich and vibrant coffee culture, with cultivation practices dating back to the early 19th century, following its introduction during the Dutch colonial era in the early 18th century.20 Coffee cultivation on the island is predominantly managed by small-scale, family-owned farms, which have diligently preserved traditional methods passed down through generations.20 The island’s unique geographical characteristics, including its volcanic soil, such as that found on the slopes of Mount Leuser, and high altitudes in regions like the Gayo highlands and Lake Toba, significantly influence the distinctive character of its coffee beans.20
A particularly distinctive aspect of Sumatran coffee processing is the wet-hulled method, also known as the Giling Basah process. This unique approach involves partially drying coffee cherries before removing the outer fruit layer, a technique that contributes to the beans’ characteristic low acidity and complex flavor profile.20 Sumatran coffee is deeply woven into the social fabric of Sumatran life, with coffee ceremonies serving as cherished traditions for social gatherings.20
Notable local Arabica varieties and their profiles include:
- Mandheling Coffee: Originating from northern Sumatra, specifically the Batak region near Padang, Aceh highlands, and Mandailing Natal regency, this coffee is celebrated for its intense, earthy flavor profile, often featuring notes of dark chocolate, licorice, cedar, and warm spices like nutmeg or cloves. It is characterized by a full body and low acidity with a syrupy texture.20
- Aceh Coffee (Gayo): Sourced from the Central Aceh Highlands, this variety is known for its smooth, balanced flavor, subtle herbal and spicy notes, citrus acidity, dark chocolate undertones, and a mild body.20
- Sidikalang Coffee: Hailing from the Dairi regency in North Sumatra, Sidikalang coffee is highly prized for its strong, bold, and distinctive taste, which is attributed to the cool climate and unique soil type of the Bukit Barisan mountain range.22
- Lintong Coffee: From the Humbang Hasundutan regency, this variety is recognized for its notes of chocolate and spices.22
- Sigarar Utang: A quick-yielding Arabica variety cultivated in Samosir regency, famously named for its ability to help farmers repay debts more rapidly than other varieties.22
Medan, recognized as a multicultural metropolis and a regional hub within Indonesia 25, exhibits notable Middle Eastern coffee influences. Arab Indonesians, primarily descendants of Hadhrami immigrants from Yemen, form a significant ethnic group in Indonesia, though largely concentrated in Java.26 Their cultural impact is evident in Indonesian cuisine, including the presence of Yemeni dishes.26 The linguistic connection between the Arabic “kahwa” and the Indonesian “kopi” through historical trade routes suggests a long-standing cultural exchange between these regions.5 Medan is home to several Middle Eastern restaurants and cafes that offer authentic Middle Eastern cuisine, including traditional coffee and desserts, indicating a local appreciation for these cultural elements.27 Examples include Al Jazeerah Restaurant & Cafe Medan, Basnul Caffe, Almasqa Coffe Official, and Lebanon Restaurant Medan, all of which provide a taste of Middle Eastern culinary traditions, often serving unfiltered, finely ground coffee with added spices, mirroring traditional Middle Eastern methods.6
A particularly intriguing development in Medan and the nearby Berastagi area of North Sumatra is the rising popularity of Turkish Sand Coffee, locally known as “Kopi Pasir Turki”.17 This distinctive brewing method involves preparing coffee in a cezve or ibrik that is submerged in a pan filled with hot sand, heated over an open flame. This technique allows for precise control over heat distribution, ensuring a consistent and optimal brew.10 Finely ground coffee, cold water, and often sugar are combined in the cezve, which is then repeatedly removed from and re-immersed in the hot sand to achieve the desired frothy consistency.10 The resulting coffee is characterized by its strength and thick texture, served in small cups, with the grounds settling at the bottom.10 A notable establishment in Berastagi, “Kopi Tugu by Garuda,” specializes in Kopi Pasir, uniquely utilizing local Karo Arabica beans and copper ibriks directly imported from Turkey.17 The presence and popularity of “Kopi Pasir Turki” in Medan and Berastagi illustrate a fascinating cultural fusion. It is not merely an imported trend but rather an adaptation where a traditional Middle Eastern brewing method (Turkish Sand Coffee) is applied to local Indonesian Arabica beans. This demonstrates a dynamic and evolving global coffee culture that embraces both local terroir and international techniques, creating unique hybrid experiences.
The popularity of Kopi Pasir in Berastagi has been significantly amplified by social media, attracting a wide range of visitors from Medan, other Indonesian regions, and even international tourists who attest to its authentic taste.17 This strong social media virality indicates that unique, culturally authentic, and visually engaging coffee experiences are highly marketable in today’s digital landscape. This suggests a trend where traditional preparation methods, when presented with a local twist and effective digital promotion, can achieve widespread popularity, appealing to both local curiosity and international tourist interest, thereby transforming niche cultural practices into broader consumer trends. Furthermore, local adaptations, such as “Kopi Butter” (coffee prepared with butter), have emerged and gained popularity within this evolving coffee scene.29
6. Conclusion and Future Outlook
The term “Kahwa” encapsulates a dual identity within the global coffee narrative. On one hand, it refers to the ancient, culturally rich Arabic coffee (Qahwa), a beverage deeply embedded in Middle Eastern heritage and recognized by UNESCO as an Intangible Cultural Heritage.3 On the other hand, it denotes the contemporary, commercially successful Kahwa Coffee Roasting Company, a modern American brand that has leveraged quality Arabica beans and strategic market approaches to become a significant player in the specialty coffee industry.18 While these two entities share a linguistic root, they represent distinct phenomena: one a centuries-old cultural tradition, the other a modern entrepreneurial success story. The juxtaposition of the ancient, ritualistic “Qahwa” with the modern, branded “Kahwa Coffee” company highlights the dual nature of coffee as both a deeply ingrained cultural artifact and a highly adaptable commercial commodity. This suggests that the market for coffee is increasingly segmented, catering simultaneously to traditionalists seeking authentic cultural experiences and to modern consumers prioritizing convenience, diverse flavor profiles, and brand identity.
The global coffee landscape continues to evolve, marked by several key trends. The enduring global appreciation for Coffea Arabica beans as the preferred species for quality coffee remains a constant.4 There is a dynamic interplay between deeply rooted traditional preparation methods and modern consumption habits, evidenced by the rise of specialty coffee, cold brew, and convenience formats like K-Cups offered by companies such as Kahwa Coffee.1 The increasing importance of local sourcing, community engagement, and ethical practices is also evident in the coffee industry, exemplified by Kahwa Coffee’s support for Tampa Bay nonprofits 1 and the prevalence of small-scale, family-owned farms in Sumatra.20 A striking trend is the growing cultural fusion in coffee, vividly demonstrated by “Kopi Pasir Turki” in Medan, where traditional Middle Eastern techniques are innovatively combined with local Indonesian ingredients and amplified through digital marketing.17Looking ahead, the enduring appeal of coffee as a universal social lubricant and cultural anchor across diverse societies is expected to continue, transcending geographical and cultural boundaries. There is significant potential for further innovation in the coffee sector, particularly in blending traditional methods with modern consumer preferences and technological advancements. The global spread and adaptation of coffee, from its Ethiopian origins to Yemeni cultivation, Ottoman popularization, European adoption, and modern commercialization 2, demonstrates coffee’s unique capacity for cultural diffusion and integration. This indicates that coffee acts as a powerful vector for cultural exchange, absorbing and reflecting local traditions, such as the specific spices used in various Arabic coffee preparations or the wet-hulling process in Sumatra, while maintaining a universal appeal. This makes coffee not just a commodity, but a dynamic cultural bridge between diverse societies. Furthermore, the growing significance of geographical indications and cultural heritage in coffee branding and marketing, as seen with the “Saudi coffee” branding initiative 9 and UNESCO’s recognition of coffee cultures, points to a discernible shift towards valuing origin and tradition in a competitive global market.
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