Shadawi Coffee: A Cultural Staple On Ramadan Tables In Al-Baha Region

Arabic coffee is a staple on Ramadan tables throughout Saudi Arabia. In Al-Baha, Shadawi coffee, cultivated in the Shada mountains of Al Makhwah, is enjoyed alongside dates. Ali Al-Shadawi attributes its special status to the high-quality production in Shada Al-Asfal and Shada Al-Ala, as well as the rich cultural heritage linked to the region's agricultural identity.

Saeed Al-Ghamdi highlights that "Shadawi coffee is distinguished by its sweet taste. It enhances social interaction and is served to guests with dates and ghee during family gatherings and Ramadan nights." This tradition fosters community bonds and enriches social gatherings.

Fatima Al-Omari notes that preparing Iftar meals offers housewives a chance to teach their daughters how to make Shadawi coffee with traditional dishes like dates and ghee. This practice not only preserves culinary traditions but also prepares young women for their future roles in society.

Coffee farming in Shada requires patience, as Abdullah bin Ali Al-Ghamdi explains. The cultivation process spans over three years, starting in late summer. Harvesting begins at the start of the fourth summer, followed by drying and sorting of beans.

Once harvested, coffee beans undergo sun drying on rooftops for three days. They are then kept indoors away from sunlight for two days before being spread again on rooftops for five more days. This process transforms the beans from red to black.

After drying, the beans are ground, and the husk is separated to obtain pure coffee beans. These are sold according to customer preferences, ensuring quality tailored to individual tastes.

The cultivation and preparation of Shadawi coffee reflect deep-rooted traditions in Al-Baha. These practices not only preserve cultural heritage but also strengthen community ties through shared experiences during Ramadan.

With inputs from SPA