From Jerusalem to the World: Izachman Coffee Preserves a Century-Old Palestinian Legacy
Dubai – Ali Alzakary
From the narrow alleys of Jerusalem’s Old City, specifically the historic Khan Al-Zeit market, a coffee story was born in 1921 — one that became part of the city’s collective memory and cultural identity. That year, the founder established the first coffee shop and roastery, laying the foundation for a family legacy that would span generations. Through time, the Izachman family preserved its traditional craft while embracing modernity, turning “Izachman Coffee” into a symbol of authenticity and quality in every Palestinian home.
Today, Mahmoud Izachman, the grandson of the founder and the founder of Jerusalem’s first Specialty Coffee Academy, continues this legacy with a modern vision that blends tradition with knowledge and innovation. In this exclusive interview with Qahwa World, Mahmoud shares his family’s century-long journey with coffee, the challenges facing the Palestinian coffee sector, and his hopes for the future of specialty coffee in Jerusalem and beyond.
Your family has been in the coffee trade since 1921. How did it all begin, and what makes your family’s experience unique?
The story began with my grandfather, who established the first coffee shop and roastery in Jerusalem’s Old City, in the Khan Al-Zeit market in 1921. At that time, coffee was not just a drink; it was part of people’s daily lives and cultural identity. What set our journey apart was our ability to preserve this heritage and evolve it over generations while maintaining a bond of trust based on quality. This trust became a legacy within Palestinian homes, making “Izachman Coffee” a mark of excellence without losing our authenticity.
How did this passion for coffee pass from one generation to the next?
It was never just a business; it was a way of life. I grew up watching my father and uncle, listening to stories of how my ancestors treated coffee with sacred respect, passion, and precision. This love was passed down naturally. Over time, I developed my own passion for learning, pursuing international certifications and specialized courses. Today, I see myself as a new link in a long family chain, adding a modern touch grounded in science and innovation.
As the founder of Jerusalem’s first Specialty Coffee Academy, how would you describe the current state of the coffee industry there?
It’s a mix of challenge and opportunity. Jerusalem and Palestine have a deep-rooted history with coffee — it’s part of the cultural and social fabric. The market still relies heavily on Arabic coffee, Turkish coffee, and espresso in various forms, whether prepared at home or served in cafés. However, specialty coffee is emerging. Young people are increasingly curious and eager to learn about quality and global standards. This gives us an opportunity to build a new generation of professionals who can elevate the industry and reshape how coffee is perceived.
How have geopolitical and economic conditions affected the coffee sector in Jerusalem and Palestine?
The difficult political and economic conditions have had a direct impact — from import challenges and high costs to declining purchasing power. But these hardships have strengthened our determination to hold onto our culture and identity through coffee. For Palestinians, coffee is no longer just a drink — it’s a symbol of resilience and hospitality, a part of who we are.
How do people in Jerusalem respond to specialty coffee compared to traditional coffee?
Traditional coffee still dominates, being a core part of Palestinian hospitality and heritage. Yet, the appeal of specialty coffee is growing, particularly among the younger generation seeking renewal and global connection. We’re seeing more cafés embracing this shift in Jerusalem, Ramallah, and even smaller cities. It’s not always perfect, but the direction is promising.
How do you see the future of specialty coffee in Palestine?
I’m very optimistic. The journey may be challenging, but the potential is huge. Palestinians are naturally discerning and appreciate taste and quality. With the right training and support, young professionals can create a specialty coffee culture that rivals any in the world. The growth may be gradual, but the trend is clear and upward.
What role can academies and training centers play in spreading coffee education?
They are the backbone of any industry revival. Through them, we transfer knowledge, develop skills, and raise awareness about quality and sustainability. An academy is not just a place for training — it’s a platform to reshape culture and build a professional coffee community.
Tell us about your recent visit to Dubai. What stood out to you about the coffee scene there?
The visit was to complete training licensing requirements from the Specialty Coffee Association (SCA) and to connect with industry leaders. What impressed me most was the diversity and openness of Dubai’s coffee scene — a blend of all schools and philosophies, from small roasteries to global brands. The community spirit and collaboration among professionals were inspiring. The level of investment in quality and customer experience is remarkable, something we aim to cultivate gradually among Palestinian consumers too.
How do you evaluate the UAE specialty coffee market? Do you see opportunities for cooperation?
The UAE market is mature and diverse, with knowledgeable consumers who value quality. This creates opportunities for both academic and business collaboration. We are currently marketing “Izachman Coffee” products in the UAE and promoting our sub-brand “Izpresso,” which focuses on espresso blends and Nespresso-compatible capsules. We also plan to launch training and consultancy projects across the region, building partnerships that combine tradition with innovation.
What are your long-term ambitions for the academy and future projects?
Our ambition is to transform the academy into a national — and eventually regional — reference point for specialty coffee in the Arab world, producing certified experts who leave a global impact. We’re also exploring projects focused on sustainability and innovation to contribute to the coffee industry on a larger scale.
How do you envision the coffee industry in Jerusalem over the next decade?
I believe it will become more mature, with stronger awareness of quality and sustainability. Specialty coffee will take a larger share of the market, and cafés will focus more on the full experience rather than just the beverage. In Jerusalem, I hope to see a coffee scene that reflects our identity — blending heritage and modernity — and becoming a model for the region.
What are the main challenges you face as the first specialty coffee academy in Palestine, and how can they be overcome?
The biggest challenge is spreading accurate knowledge and convincing the public of the importance of investing in proper learning. The field is still new, and much of the information circulating is incomplete or inaccurate. Our approach is to offer affordable or even free introductory workshops to attract more participants and build awareness. This will help lay a solid foundation for a coffee community that values knowledge and modernity without losing its roots.
