بن جبل هادا
High in the western mountains of Saudi Arabia, on the terraced slopes of Jabal Hada near the city of Taif, grows one of the country’s oldest and least-known coffee varieties. Cultivated for centuries by small-scale farmers, Jabal Hada Coffee reflects the deep agricultural heritage of the region, where every step — from planting to harvesting — depends on family knowledge passed down through generations.
The coffee is grown at elevations ranging between 1,800 and 2,400 meters above sea level, where the air is cool and the soil is enriched by seasonal rains. The trees are planted on narrow stone terraces built into the mountainside, an ancient technique that prevents erosion and conserves precious water. Unlike large-scale plantations, these farms are maintained by hand: pruning, weeding, and harvesting are done slowly, following the rhythm of the seasons.
The coffee trees of Jabal Hada produce small, dense cherries that ripen gradually under the mild mountain sun. After picking, the cherries are dried on raised beds or woven mats, turned regularly until the outer skins harden and the beans inside reach the right moisture level. The dried beans are then hulled and lightly roasted, resulting in a Saudi coffee of clean, balanced character. In the cup, it reveals medium acidity, a round body, and delicate notes of caramel and dried fruit — flavors that mirror the cool altitude and mineral-rich soil of the mountain.
For the families who cultivate it, coffee is not only a crop but a marker of identity. In Jabal Hada and its surrounding villages, roasting and serving coffee remains a sign of welcome and respect. The beans are traditionally roasted over charcoal and ground with cardamom before being brewed in a dallah, the traditional coffee pot. The resulting drink — locally known as qahwa saudiya — holds a central place in gatherings, linking hospitality with heritage and memory.
Today, however, the number of coffee terraces on Jabal Hada has declined sharply. Many have been abandoned as younger generations move toward urban work, and imported varieties offer higher yields with less labor. Climate change has also altered the mountain’s rainfall pattern, reducing natural irrigation and threatening the delicate balance that once favored local cultivation.
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