It is not about where it is done. It is about who does it.
I am not new to specialty coffee. I have been in it since 2011. Following brewer and barista championships. Searching for 90-plus scored beans. Ordering from every roastery that made the top ten in world competitions. Gardelli from Italy. Koppi from Sweden. Hasbean from the UK before it became Ozone. Paying more in Aramex and DHL shipping than the coffee itself cost. Two subscription boxes arriving every month, each with three 250-gram bags from roasters I had never heard of in countries I had never visited. My kitchen counter looked like a customs office.
And like every cliché specialty coffee person, I saved the bags. Every single one. I had a wall where I pinned the labels to a world map showing where each coffee bag was roasted. Finland. Sweden. Germany. Norway. Australia. Even Belarus. I am not proud of it. I am not ashamed of it either. It is who I was and still am, a cliché lover. And the map is still there.
I watched the specialty coffee boom arrive in Kuwait. Everyone opened a roastery. Everyone had a logo and a story and a single-origin Ethiopian on the shelf. I tried them. I was never impressed. And although I believe in supporting local, when it came to my coffee, Gardelli and Koppi and Hasbean were always there. Local was not earning the cup.
Until 48 East.
I followed Mohammed Dashti from the start. His early coffee was not good. I will say that plainly. But I saw something the others did not have. Ambition that was not for show. While other roasters in his era travelled to coffee farms for the photos, he travelled to learn and to work. He came back and roasted again. And again. And each time the cup was closer to something I recognised from the international bags sitting on my counter.
But I was still hesitant. The gap between a good local roaster and a world championship roaster is wide. And my palate had been trained on the wide side.
Then Camel Step arrived from Saudi. They were the ones who opened the door. A regional roaster, not European, not Scandinavian, producing coffee that stood next to my international subscriptions without embarrassment. If Camel Step could do it from Riyadh, then the distance between here and there was not geography. It was commitment.
Because of Camel Step, I gave 48 East another chance. And this time, it caught me.
Is 48 East as good as Gardelli? No. I will not pretend. Gardelli is a World Coffee Roasting Champion and his beans are on another level. But there is one thing Mohammed Dashti shares with Rubens Gardelli that most roasters in the world do not share with either of them.
Consistency.
When it comes to coffee, consistency is the word. I want today’s cup to taste like tomorrow’s. I want to revisit the same bag in two weeks and find the same flavour waiting for me. I do not want surprises in my morning brew. I want reliability. And 48 East delivers that. Every bag. Every time.
So because of 48 East, I started giving other local roasters a chance. I still order from abroad from time to time. But most of my coffee now, whether it is Kuwaiti, Saudi, or international, comes through local suppliers.
This month’s Brew has been updated with a new collection. They are omni-roast, which means they work for both espresso and filter. Try them. I am still working out how to add the Xbloom recipes as downloadable links. I have plenty in my journal. They are coming. For now, the beans are on the page.
It was never about where the coffee is roasted. It was always about who roasts it. And sometimes the person who roasts it is closer than you think. You just have to give them the second chance they earned.





