Cambodia Specialty Robusta Coffee: The Hidden Gem of Southeast Asian Coffee

Coffee cultivation in Cambodia was effectively destroyed during the Khmer Rouge period (1975-1979). Its revival began slowly in the early 2000s, driven by returning farming families and NGOs. Today, the terroir of the Mondulkiri and Ratanakiri highlands produces an exceptional cup. The region features elevations between 700 and 1,100 metres and red basaltic soils rich in iron and phosphorus . This combination produces a deep, earthy body with dark chocolate, toasted walnut, and a distinctively Cambodian warming, peppery finish. Producers are now achieving CQI Fine Robusta scores of 82-84 points. Natural processing in Mondulkiri relies on careful hand-sorting of ripe cherries, enhancing the coffee's distinctive chocolate-earthy base.+4