Is Cambodian Coffee Good? An Honest Assessment

Cambodia isn't the first country that comes to mind when you think of great coffee. But ask that question to someone who's tried OCC's highland Robusta, and the answer might surprise you.

**The Honest Answer: It Depends What You Try**

Most of the coffee served in Cambodia — especially at tourist cafés and local shops — is a bitter, heavily sweetened blend of Robusta and sometimes chicory or corn filler, drunk with condensed milk. It's a cultural experience, but it's not specialty coffee.

The specialty tier is different. OCC represents what Cambodian coffee can be when grown at altitude, processed with care, and roasted thoughtfully.

**What Makes OCC Different**

Four variables explain the quality gap between commodity and specialty Cambodian coffee:

1. **Elevation:** OCC sources from 900–1,200m. Commodity Cambodian Robusta grows much lower.

2. **Processing:** Wet and honey processing removes defect-prone cherry material carefully.

3. **Roasting:** OCC roasts to highlight the bean's natural flavor compounds rather than masking defects with dark roasting.

4. **Sorting:** Green bean sorting removes defects that create harsh or sour notes in the cup.

**The Flavor Profile**

OCC's signature highland Robusta: dark chocolate and brown sugar on the nose. Syrupy, full body. Moderate-to-low acidity. Long, clean finish with light spice. It's a bold coffee — not a delicate pour-over coffee — but it's balanced and complex.

**Who Will Love It**

* Espresso drinkers who like intensity

* Milk coffee drinkers who want the coffee flavor to hold up through a latte

* Filter coffee drinkers who find high-acidity Arabica too bright

* Anyone who's told themselves they 'don't like Robusta' and hasn't tried the altitude version

*→ Cambodian coffee is as good as what you choose to try. Choose OCC.*