Makkah Coffee

• This Month’s Specialty Coffee: Yunnan – China
• Variety: Caturra
• Process: Washed
• Altitude: 1560m

1. Heat 500ml of water, then add 20g or one finjan of Finyal coffee.
2. Once the coffee starts boiling, reduce the heat and let it brew gently.

The people of Makkah and the Hijaz region were historically known for the tradition of “fumigating cups,” where water jars and coffee cups were scented with mastic before serving drinks. Over time, this passion for the aroma and flavor of mastic evolved from scenting the vessels to adding it directly into the dallah while brewing coffee, enhancing the distinctive aromatic flavor they became known for.

Modern Documentation:

• Cultural initiatives such as the “Year of Saudi Coffee” (2022) released booklets and studies documenting the coffee traditions of each region, all confirming that mastic is the signature ingredient of Makkah and Madinah coffee.

• Traditional culinary books such as “Al-Ma’idah Al-Hijaziyyah” and other references documenting the heritage of the western region consistently mention mastic as an essential ingredient in coffee, desserts, and beverages.