الشدوي البن
Shadwi coffee is one of the oldest heritage coffee varieties in Saudi Arabia, cultivated for centuries in the Shada Mountains of the Al-Baha region. The mountainous terrain and moderately cool climate have shaped a distinctive local coffee tradition based on slow-growing Coffea arabica trees. These trees require three to four years before flowering, followed by the gradual development of green cherries that grow, turn yellowish, and finally reach full ripeness as deep red fruits with burgundy and dark amber tones.
The production cycle of Shadwi coffee lasts approximately eight months, beginning with flowering and ending with hand harvesting, which usually takes place at the beginning of October. After harvest, the cherries are sorted in water to remove defective fruits, then shade-dried for up to one month. This slow drying process is essential to preserving the coffee’s sensory qualities. Once dried, the outer husk is separated from the beans along with the thin inner parchment layer, revealing greenish-gray coffee beans with a subtle silvery sheen when fresh.
Roasting is carried out either on traditional metal pans or using roasting machines, with constant stirring until the desired roast level is achieved. In southern Saudi Arabia, a light “white” roast is traditionally preferred, as it highlights the coffee’s natural character without the addition of spices. Beyond the beans themselves, Shadwi coffee culture includes the use of coffee husks to prepare a separate beverage, as well as the consumption of coffee blossoms and the thin inner layer locally known as Al-Wahf.
Shadwi coffee holds strong cultural and historical significance and was documented by historian Ateq Al-Baladi as one of the preferred beverages of King Abdulaziz. Today, it faces serious threats, including water scarcity, prolonged drought, the very limited number of farms, the abandonment of traditional cultivation by younger generations, and damage caused by baboons feeding on coffee cherries. Preserving Shadwi coffee means safeguarding a rare mountain-grown Saudi coffee and the agricultural knowledge and cultural identity embedded in its production.
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