From Bean to Cup – The Coffee Value Chain in Cambodia

Introduction: The Journey of a Coffee Bean

Every cup of coffee represents a journey – from seed to harvest, from processing to roasting, from brewing to drinking. In Cambodia, this journey is being transformed as the country builds a more complete and valuable coffee value chain.

Stage 1: Cultivation

The journey begins on the farm. Cambodia's coffee is primarily grown in the northeastern provinces, with Mondulkiri as the heart of production. Farmers cultivate Robusta varieties including TR4, TR9, TR5, and the newer TRS1 variety, which is specifically selected for Mondulkiri's soil and climate.

Farmers like those in Dak Dam commune receive training in sustainable harvesting techniques designed to minimise post-harvest losses and boost quality.

Stage 2: Processing

After harvest, coffee cherries must be processed to extract the beans. Cambodia uses both dry and wet processing methods. KOFI runs a natural coffee processing facility in Mondulkiri Province. The company has also called for proposals to set up equipment for both dry process and wet process to produce high-quality green beans, including commercial Robusta, premium Robusta, and Fine Robusta.

Stage 3: Grading and Certification

Processed beans are graded for quality. The most significant development in Cambodia's coffee value chain came in September 2025, when KOFI's Bousra Coffee became the first Cambodian coffee to be classified as Fine Robusta by the Coffee Quality Institute (CQI), scoring 80.5 points. This certification opens doors to premium export markets.

Stage 4: Roasting

Roasting transforms green beans into the aromatic brown beans we recognize. Traditional Cambodian roasting involves roasting beans until nearly black using vegetable fat. Modern specialty roasters are applying precision techniques to reveal the nuanced flavors of Cambodian beans. KOFI roasts Bousra Coffee at a medium level, combining Fine Robusta (50%) with Arabica from South America (50%).

Stage 5: Distribution and Retail

Roasted beans reach consumers through multiple channels:

Coffee shops – over 800 in Phnom Penh alone

Retail stores – supermarkets and specialty shops

Export – beans reaching Vietnam, Russia, Japan, South Korea, and China

Stage 6: Consumption

The final stage is the cup. Cambodian consumers enjoy coffee in many forms – from traditional phin-brewed coffee with condensed milk to modern espresso-based drinks. The coffee shop has become "like a second home" for many Cambodians.

Building a More Complete Value Chain

Cambodia's coffee value chain is still developing. Key opportunities for improvement include:

Expanding processing capacity to capture more value locally

Developing roasting capabilities to produce finished products for export

Building brands that tell the Cambodian coffee story

Strengthening farmer cooperatives to improve bargaining power

The Economic Impact

A stronger value chain means more value stays in Cambodia. Instead of exporting raw beans for others to process and profit from, Cambodia can capture the premium associated with roasting, branding, and retail. This creates jobs, generates income, and builds a more resilient coffee sector.