Saudi coffee is distinguished by the diversity of its flavors and tastes from one region to another. Although the coffee beans are almost the same (most often green Arabica beans), the roasting methods and added ingredients give each region its own unique character. In this blog, you’ll discover the differences between Najdi, Southern, and Northern Saudi coffee, and how to choose the type that best suits your taste.
🟡 First: Najdi Coffee
The most famous and widely consumed type across the Kingdom, known for its balanced flavor.
Characteristics:
- Golden yellow color due to light roasting
- Mild taste, not bitter
- Commonly served with dates or maamoul
Common additions:
- Cardamom (essential)
- Saffron
- Sometimes clove or a touch of cinnamon
Who is it for?
- Lovers of light coffee with an elegant aromatic profile
- Ideal for hospitality in hotels and cafés, as it suits most tastes
🟤 Second: Southern Coffee
Also known as Khoulani coffee, and considered one of the richest Saudi coffee flavors.
Characteristics:
- Slightly darker than Najdi coffee (light brown)
- Stronger, richer flavor
- Beans are roasted for a longer time
Common additions:
- Cardamom
- Cloves
- Coffee husks (qishr)
- Sometimes local southern herbs that add a warm note
Who is it for?
- Customers who enjoy bold, full-bodied flavors without bitterness
- Perfect for lovers of authenticity and traditional southern taste
🟢 Third: Northern Coffee
Known for its simplicity, yet with distinctive flavors that vary from one tribe to another.
Characteristics:
- Often darker than both Najdi and Southern coffee
- Clear, pronounced taste with lighter bitterness than traditional Arabic coffee
- Medium to dark roast
Common additions:
- Cardamom (in small amounts)
- Ginger
- Sometimes wormwood or turmeric in very light proportions
Who is it for?
- Those who prefer strong, concentrated, and straightforward coffee flavors
🔥 Quick Comparison Between the Three Types
TypeColorFlavor StrengthCommon AdditionsNajdiGolden yellowLight – balancedCardamom + saffronSouthernLight brownStrong – richCardamom + cloves + husksNorthernDark brownStrong – pronouncedGinger + cardamom