Sudan
Sudan has a deeply ingrained and culturally rich coffee tradition, particularly revolving around the preparation and consumption of jabana coffee. While this traditional style remains central, especially in homes and local gatherings, urban areas like Khartoum are increasingly seeing modern cafes offering international coffee preparations.
Here are the different ways to order coffee in Sudan and what's in them:
Traditional Sudanese Coffee (Gahwa / Jabana Coffee - قهوة / جبنة):
This is the most authentic and culturally significant way to experience coffee in Sudan. It's often part of a social ritual and is known for its strong, sweet, and spiced profile.
What's in it: Finely ground, dark-roasted coffee beans (often a blend of Arabica and Robusta, and historically, Sudan has contributed unique Arabica varieties like "Sudan Rume"). Key to its flavor are spices such as ginger, cardamom, and sometimes cloves or black pepper. Sugar is a dominant ingredient and is usually added during the brewing process, making it quite sweet. Milk is less common in this specific preparation unless requested, though Gahwa bil Haleeb (coffee with milk) is also consumed.
How it's made: Prepared in a jebena (a special tin or red clay pot with a long spout, similar to an Ethiopian jebena). The coffee, water, and spices are boiled together, often brought to a boil multiple times to develop flavor and foam, and then the grounds are allowed to settle.
How it's served: Poured from a height into small, handleless cups called finjaan or tiny glasses. This high pour is believed to enhance aroma and create a desirable foam. It's often accompanied by dates or sweet biscuits.
How to order: You can simply ask for "Gahwa" or "Jabana." It's typically served sweet and spiced by default. If you prefer less sugar or no sugar, you would need to specify.
Instant Coffee (Nescafé):
This is a very common and convenient option across Sudan, found in homes, offices, and smaller local eateries (bukas or restaurants sha'abiya). "Nescafé" is often used as a generic term for any instant coffee brand.
What's in it: Soluble coffee granules dissolved in hot water. Typically served with sugar and often with powdered milk (like Nido) or fresh milk if available.
How to order: "Nescafé." You can specify "with milk" or "with sugar."
Espresso:
In the capital, Khartoum, and other larger cities, modern cafes, hotels, and upscale restaurants are increasingly prevalent. These establishments are equipped with espresso machines.
What's in it: A concentrated shot of dark-roasted coffee, made by forcing hot, pressurized water through finely ground coffee.
How to order: "Espresso" or "Single Espresso." You can also ask for a "Double Espresso" or "Doppio."
Cappuccino:
A popular espresso-based drink, readily available in the newer cafes in urban centers.
What's in it: Equal parts espresso, steamed milk, and milk foam.
How to order: "Cappuccino."
Café Latte (or "Latte"):
Also found in contemporary cafes.
What's in it: Espresso with a larger proportion of steamed milk and a thin layer of foam, making it creamier.
How to order: "Latte" or "Café Latte."
Americano:
For those who prefer a longer black coffee from an espresso base.
What's in it: Espresso diluted with hot water.
How to order: "Americano" or "Long Black."
Mocha:
A coffee-chocolate combination, available in many modern cafes.
What's in it: Espresso, steamed milk, and chocolate (syrup or cocoa powder).
How to order: "Mocha" or "Café Mocha."
Iced Coffee / Iced Latte:
Cold coffee options are increasingly popular in cafes.
What's in it: Chilled brewed coffee with ice (for iced coffee), or espresso with cold milk and ice (for iced latte). Some places might also offer blended frappe-style drinks.
How to order: "Iced Coffee" or "Iced Latte."
Café au Lait (قهوة بالحليب - "Coffee with Milk"):
A general term for coffee with milk, often brewed coffee rather than espresso. This is typically a milky, milder drink.
What's in it: Brewed coffee (could be traditional or drip) mixed with a good amount of hot milk.
How to order: "Café au Lait" (French) or "Gahwa bil Haleeb" (Arabic).
Key things to remember when ordering coffee in Sudan:
Jabana is an Experience: If you encounter a jabana coffee ceremony, embrace the cultural experience. It's often a communal activity.
Spices are Key: Traditional Sudanese coffee is defined by its spices (ginger, cardamom, black pepper). If you want a non-spiced black coffee, specify "plain coffee" or "coffee without spices."
Sweetness: Sudanese coffee, especially the traditional style, is often served very sweet. If you prefer less sugar or no sugar, make sure to communicate that: "qaleel sukkur" (little sugar) or "bidun sukkur" (without sugar) in Arabic.
Tea Culture: While coffee is enjoyed, tea (shaah), particularly the spiced milk tea (shaah bil haleeb) or hibiscus tea (karkadeh), is extremely popular and often consumed throughout the day, sometimes more frequently than coffee.
Language: Arabic is the official language and is widely spoken. English is also understood, especially in urban areas and among younger generations in cafes.
Sudan's coffee scene offers a delightful journey from the ancient, spiced jabana ritual to the familiar contemporary espresso beverages, reflecting its deep cultural roots and increasing global connections.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.