Sustainable Coffee Farming in Cambodia: WWF Training, Agroforestry, and Climate Resilience

Introduction: Growing Coffee Without Sacrificing the Future

As Cambodia's coffee industry expands, sustainability has moved from a nice-to-have to a necessity. Climate change, deforestation, and land degradation threaten the very foundation of coffee cultivation. But across Mondulkiri and beyond, farmers, companies, and international organizations are working together to build a coffee sector that protects the environment while producing quality beans.

WWF Cambodia's Sustainable Harvesting Training

The World Wide Fund for Nature (WWF) Cambodia recently completed a key training initiative focused on sustainable coffee harvesting for local farmers in Dak Dam commune, Sen Monorom city, Mondulkiri province. The programme, organised under WWF-Cambodia's Sustainable Consumption and Production Project, was conducted in collaboration with KOFI Company and the Mondulkiri Department of Agriculture, Forestry and Fisheries.

The primary objective was to significantly enhance farmers' technical knowledge and practical skills in proper harvesting methods. Participants were trained in techniques designed to minimise post-harvest losses and simultaneously boost the quality and productivity of their coffee beans. This effort is expected to provide a stronger technical foundation for farmers, directly improving their livelihoods and contributing to the long-term, sustainable development of the coffee industry within Mondulkiri.

Agroforestry: A Model for Climate-Resilient Coffee

Agroforestry – integrating trees and shrubs into coffee plantations – is emerging as a key strategy for sustainable coffee farming in Cambodia. With support from SNV through the Dutch Fund for Climate and Development, KOFI has introduced agroforestry models that provide multiple benefits.

These models offer shade for coffee plants, improve soil health, enhance biodiversity, and create additional sources of income for farmers through intercropping with fruit trees and other cash crops. The Cambodia Coffee Association delegation's visit to Vietnam's WASI and Nestlé Project also highlighted sustainable farming practices including integrated soil and water management and intercropping systems with avocado, durian, macadamia, and black pepper.

KOFI's Commitment to Sustainable Sourcing

KOFI's transformation of Cambodia's coffee sector includes a strong focus on sustainability. The company has reduced its dependence on imported beans and increased sourcing from local growers, rising from 365 farmers in 2023 to 484 in 2025. The partnership with SNV has also enhanced environmental and social standards by addressing risks associated with deforestation, biodiversity loss, and social inclusion.

Climate Resilience in Practice

Cambodian coffee farmers face significant climate challenges, including rising temperatures, unpredictable rainfall, and more frequent droughts. In response, farmers are adopting climate-smart practices:

Water-saving irrigation technologies to cope with dry seasons

Shade trees to protect coffee plants from heat stress

Improved soil management to maintain fertility

Diverse intercropping to spread risk and generate multiple income streams

The Path Forward

Sustainable coffee farming in Cambodia is still developing, but the foundation is being built. Through certification programs, training initiatives, and innovative business models, Cambodia's coffee sector is moving toward a future where quality and sustainability go hand in hand. The collaboration between WWF, KOFI, and government departments provides a model that can be replicated across the sector, ensuring that Cambodia's coffee growth does not come at the expense of its natural heritage.

OCC Coffee Guides: Why Cambodia Origin Matters for Fine Robusta

Cambodia is one of the most important emerging origins for Fine Robusta. While Vietnam remains the dominant Robusta producer, Cambodia's combination of volcanic highland soil, traditional smallholder farming, and the recent Fine Robusta certification of Mondulkiri's Bousra Coffee (80.5 points) places the country at the frontier of specialty Robusta.

OCC's editorial position: the future of specialty coffee will not be decided in Brazil or Vietnam alone. It will be decided in emerging origins like Cambodia, Uganda, India, and Vietnam's Cau Dat plateau—where smallholder farmers, dedicated companies like KOFI, and rigorous protocols like CQI's R-Grader evaluation combine to produce Robusta that genuinely belongs in the specialty conversation.

For buyers exploring Cambodian Fine Robusta, the dual-quality framework outlined throughout the OCC Coffee Guides applies directly:

Quality Standard 1 — Specialty Arabica: 80+ points, zero primary defects, full traceability.

Quality Standard 2 — Fine Robusta: 80+ points, zero primary defects, full traceability. Both evaluated through the same 100-point protocol—only the sensory weighting differs.

When Mondulkiri Fine Robusta scores 80+ and carries full traceability to farm level, it is not "almost specialty." It is specialty.

Internal Resources from the OCC Coffee Guides

The following guides expand on Fine Robusta, the dual-quality framework, and sourcing strategy:

What Is Fine Robusta? – The complete introduction to specialty-grade Robusta.

Fine Robusta Standards Explained – The CQI protocol for specialty Robusta.

How Robusta Quality Is Evaluated – The R-Grader protocol and cupping process.

Fine Robusta Coffee Guide – How Fine Robusta is changing the specialty industry.

Fine Robusta vs Arabica – A myth-busting comparison.

Fine Robusta Flavor Guide – Sensory profile and flavor wheel for Fine Robusta.

Fine Robusta Supplier Guide – Sourcing strategies for commercial buyers.

Fine Robusta Brewing Guide – Espresso, pour-over, and cold brew techniques.

What Is Arabica Coffee? – Flavor, origin, and quality of the world's most consumed species.

Arabica vs Fine Robusta: Quality, Flavor & Price – How specialty evaluation applies to both.

Related Guides

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