Jazan’s coffee bean production expected to reach 300 tons in 2020
Coffee bean trees are planted and cultivated at an altitude of 800-2,000 meters above sea level
Updated 27 January 2020
TARIQ AL-THAQAFI
JAZAN: The seventh Coffee Beans Festival starts on Jan. 30, amid expectations that more than 300 tons of coffee beans will be produced and enter the Saudi market by the end of 2020 due to increased production in the Jazan mountains.
“This year’s festival is completely different in terms of activities, with more focus on displaying the local products of Saudi coffee bean farmers,” Dr. Mefarah Al-Malki, director of the festival, told Arab News.
“There are new programs to turn the spotlight on the achievements of Saudi young men and women.”
Award-winning coffee farmer Hussain Hadi Al-Malki, from Al-Dayer governorate, said the Jazan region produced 250 tons of coffee beans last year, but this year production will reach 300 tons.
FASTFACTS
• Coffee bean trees are planted and cultivated at an altitude of 800-2,000 meters above sea level. The higher the altitude, the greater the yield and quality.
• Coffee bean trees need special care, and take up to five years from the time a seed is planted until production.
He added that Al-Dayer accounts for 80 percent of Jazan’s coffee bean production, and that the number of coffee farmers in the region has exceeded 700.
Coffee bean trees are planted and cultivated at an altitude of 800-2,000 meters above sea level. The higher the altitude, the greater the yield and quality.
Coffee bean trees need special care, and take up to five years from the time a seed is planted until production.
Hussain said coffee trees should be pruned properly, and their top branches should be cut off so the tree is not taller than 2 meters.
“Planting coffee trees in the Kingdom faces several challenges such as labor, water for irrigation and costs. There are no real capital investments in this field,” he told Arab News.
“Farmers need support from the time they grow coffee beans to the yield stage in order to cover associated expenses and costs.”
ALKHOBAR: Sourdough has started to shift from a niche interest into a mainstream feature of home kitchens, cafes and specialty bakeries across the Kingdom.
The rise of sourdough is part of a wider shift in Saudi Arabia’s food landscape, where artisanal production and slower preparation methods are gaining traction.
Specialty coffee seems to have set the early template for this transition, normalizing premium pricing, craftsmanship and an interest in process.
The rise of sourdough is part of a wider shift in Saudi Arabia’s food landscape, where artisanal production and slower preparation methods are gaining traction. (Supplied/creativecommons)
Bread is now undergoing a similar shift, with fermentation replacing extraction and roasting as the central point of differentiation.
In both cases, the appeal is rooted in the product’s perceived authenticity, reduced additives, and a clearer link between raw ingredients and final consumption.
Home bakers in Riyadh, Jeddah and the Eastern Province have adapted natural yeast cultures to the Saudi environment, adjusting feeding schedules, hydration ratios, and fermentation times to accommodate higher temperatures and lower humidity in the summer months.
HIGHLIGHTS
• Home bakers in Riyadh, Jeddah and the Eastern Province have adapted natural yeast cultures to the Saudi environment.
• They adjust feeding schedules, hydration ratios, and fermentation times to accommodate higher temperatures and lower humidity in the summer months.
Cafes and specialty bakeries have responded by adding sourdough loaves, baguettes and focaccia to their menus, often positioned as premium alternatives to conventional commercial bread.
For younger home bakers, the appeal lies in the craft and the learning curve rather than nostalgia. “It feels more real and more intentional,” home baker Sarah Al-Almaei told Arab News. She began experimenting with natural yeast at home after watching starter tutorials online.
The technical aspect — hydration percentages, fermentation control and starter maintenance — has become content in its own right, with TikTok and Instagram compressing trial-and-error learning into short videos and recipe cards.
But the practice of maintaining a natural yeast culture is not new in Saudi Arabia. Long before sourdough became a global trend, Saudi households kept what was commonly referred to as the “mother dough,” a natural yeast starter fed and used daily.
“We used to maintain it every day and bake with it,” said Hessa Al-Otaibi, 56, a Saudi home baker with more than four decades’ experience. “People today call it sourdough. For us, it was simply bread.”
Her comment highlights a cultural continuity that has remained largely unrecognized, partly because the practice was not framed as artisanal or health-oriented, but as a routine household function.
The modern sourdough trend differs in its market positioning. While the older model was practical and domestic, the current model is commercial, aesthetic and often health-coded. Bakeries justify higher pricing through longer fermentation times, higher ingredient costs and smaller batch production.
Consumers justify their purchases through digestibility, perceived health benefits, flavor and product integrity.
“Once you get used to it, it’s hard to go back,” said Amina Al-Zahrani, a regular buyer of sourdough from specialty bakeries in Alkhobar.
Digestibility and texture are often cited as reasons for substitution, especially among buyers who report discomfort from standard commercial bread.
Another consumer, Majda Al-Ansari, says sourdough has become part of her weekly routine, noting that availability and quality have improved significantly in the past year.
The social media component has played an outsized role in accelerating adoption. Home bakers document starter feeding cycles, cold proofing and first bakes, turning a once-private domestic process into visible public content.
This has also created micro-markets of home-based sellers, where individual bakers offer loaves to local buyers, often fulfilling orders through direct messaging.
What remains to be seen is how far the trend will scale. If specialty bakeries continue to expand and consumers maintain willingness to pay premium prices, sourdough could establish a long-term place in Saudi food culture.
If not, it may revert to a smaller niche of committed home bakers and specialty cafes. For now, however, sourdough occupies an unusual position: both a newly fashionable trend and a quiet continuation of an older Saudi baking practice.
