ARAR: The strong and dark coffee in Saudi Arabia’s Northern Borders region denotes flavor, community and conversation.

The brew is typically prepared with generous amounts of cardamom, saffron or cloves and sometimes ginger. It is boiled in a rakwa or coffee kettle over a wood fire, giving it a unique taste associated with the Bedouin environment.

The coffee is served at “shabbat” gatherings in desert camps and on the outskirts of cities, where families and friends gather around a fire for warmth and conversations, the Saudi Press Agency reported recently.

Mohammed Ibrahim Al-Zammam, an Arar elder, said: “Coffee transcends simple hospitality for us — it initiates dialogue and embodies welcome. We dedicate ourselves to mastering its preparation because it demonstrates guest reverence and heritage appreciation.”

Northern heritage advocate Fahd Al-Saqri noted that coffee has evolved into a daily fixture within community councils, stressing that shabbat gatherings cannot truly commence without it.

Residents are keen to select the finest types of coffee beans, and preparation methods vary among families according to taste and custom.

Some families have passed down methods of preparing coffee through generations, with quality recognized by aroma, flavor, and color.