North Arabian Coffee

• Coffee of the Month: Yunnan – China
• Variety: Caturra
• Process: Washed
• Altitude: 1560m

1. Heat 500ml of water, then add 40g or two cups of Finyal coffee.
2. Once the coffee starts boiling, reduce the heat and let it cook for 20 to 30 minutes.
3. Turn off the heat and wait 20 minutes until the coffee settles, then pour it into the dallah.
4. Cardamom can be added to the dallah if desired.

Coffee in northern Kuwait, Jordan, and the Levant desert is known for its long cooking time.

Traditionally, “Al Rababah” or “Al Khamrah”, leftover coffee from a previous brew, is added before fresh coffee is introduced, giving it a heavy body and a rich aged flavor.

Northern coffee is roasted to a Dark Roast level, where acidity disappears completely and the sugars inside the bean transform into a deep aromatic bitterness. Its color in the cup becomes a very dark brown.