Coffee Culture in The Maldives

Words by Imthishal

It could be argued that for decades coffee culture has been seamlessly intertwined with Maldivian culture. From the timeless yet forever satisfying Lavazza to more modern artisanal brews, the city holds a wide array of options. Whether you’re strolling through the island’s streets or exploring its nameless corners, unearthing a cuppa joe is inevitable. The bond between a local and their affection for good brew appears unwavering, just ask anyone.

Many of us coffee aficionados are familiar with the tale of how our cherished beverage originated. Let’s journey back to 11th century Ethiopia, where a modest goat herder stumbled upon the earliest iteration of coffee and nurtured it for its medicinal properties.

The beverage gradually disseminated across the globe, garnering significant popularity in Europe and the Middle East. The term “coffee” was introduced into the English lexicon in 1582, derived from the Dutch “koffie,” itself borrowed from Ottoman Turkish “kahve”, which in turn originated from Arabic “qahwah”. By the 16th century, coffee had reached Turkey, Egypt, and Persia eventually finding its way to Asia.

Nevertheless, the specialty coffee movement did not reach the Maldives until early 2015 when the renowned Meraki began roasting, followed by Civil café  and Family Room. Venturing into roasting specialty coffee was something that had never been done in the Maldives, it was the norm to stick to the ordinary. Over time, these individuals, whom one could refer to as the Fathers of modern coffee, elevated the beverage to unprecedented levels of excellence.

Put simply, the quality of your roast hinges on the beans you use, aiming to extract the finest flavors from them. While there exists a variety of roasts, it’s widely acknowledged that Maldivians typically lean towards dark roasts, a preference likely influenced by familiarity; for instance, Lavazza and Illy are popular dark roast brands and in turn also the most sold and common throughout the Island. The espresso undoubtedly dominates the coffee scene in the Maldives. When a Maldivian frequents a café, it’s a safe bet they’re seeking a bold, slightly bitter, dark brew—a beverage that packs a punch of energy to get them going.

Moreover,  it wasn’t shortly after that coffee enthusiasts started purchasing roasted beans to grind and brewing at the comfort of their home, often opting for methods such as filters or AeroPress. From tossing spoons of instant coffee into hot water and calling it a day, to embracing the process of it all, there is something undeniably magnetic about it that drew hundreds of people to take part in this ritual.

The joy of it has reached every corner of Maldives, a prime example being Nody’s Cafe. A cafe based in Addu, from roasting and manufacturing their own coffee to creating iconic cold brews and their very own drop bags, truly making waves in the industry.

This brought about the emergence of newcomers in the industry, who initiated the craze for cold brew. If there’s one thing universally agreed upon about our homeland, it’s that it can get rather humid. Sipping on a hot coffee isn’t always the most appealing when the sun is scorching. While many iced coffees may not feel strong enough for the typical Maldivian, some might argue they’re too diluted. Local brewers such as Finni Coffee and Broister, represent the arrival of cold brew, perfectly timed and most welcomed.

This craft picked up significant pace during COVID, when the community desired a type of coffee that can be delivered to their doorstep. While a latte or cappuccino is not the ideal option, due to transportation issues but mainly because they should be consumed within a minute or so after brewing, cold brew offers a different approach. Cold brew requires up to 16 hours to develop, as the grounds need time to infuse itself into the water. Furthermore, since cold brew can be stored for up to two weeks in the refrigerator, the result is a bevy packed with great yet intense flavors. Giving the people exactly what they wanted, an alternative for when you just need something chill.

Some might argue that the distinguishing factor between commercial coffee and specialty coffee lies in the beans. Commercial Robusta is straightforward and more cost-effective to cultivate, boasting a darker profile characterized by chocolatey, nutty, smoky, and earthy notes. On the other hand, Arabica demands higher cultivation standards and care to develop into a more intricate body, often exhibiting fruity flavors. In recent times, there has been a trend within the coffee community towards experimentation, with some even transforming robusta into a type of specialty coffee. In conclusion, this is but the first sip.