The History of Coffee in Cambodia – From French Colonial Roots to a Modern Revival

Introduction: A Beverage That Shaped a Nation

Coffee is more than a drink in Cambodia – it is a thread woven through the nation's modern history. From its introduction by French colonists in the 19th century to its current resurgence as a symbol of quality and national pride, coffee's journey in Cambodia mirrors the country's own transformation.

The French Colonial Introduction

Coffee was first introduced to Cambodia by the French during the colonial era. Historical records indicate that coffee cultivation in Indochina began in the mid-1800s, when the French brought the crop to both Cambodia and Vietnam. The French planted coffee in the highlands of northeast Cambodia, where the climate and soil proved ideal for cultivation.

For much of the colonial period, Cambodia primarily sent its coffee to France, and a local coffee culture did not develop significantly. The beans were exported raw, with value-added processing happening far from Cambodian shores.

The Khmer Rouge Era: A Devastating Interruption

The coffee industry, like so much of Cambodian society, was nearly destroyed during the Khmer Rouge regime (1975-1979). Cultivation collapsed entirely as agricultural priorities shifted toward rice production and forced labor. Coffee plantations were abandoned, and the knowledge and infrastructure built over decades were lost.

Post-Conflict Recovery

Recovery began slowly in the 1990s. As Cambodia emerged from decades of conflict, farmers gradually returned to coffee cultivation, particularly in the northeastern provinces of Mondulkiri and Ratanakiri. However, the industry remained small, fragmented, and focused on low-value commodity production.

The Coffee Culture Gap

Despite growing coffee for export, Cambodians themselves did not develop a strong coffee drinking culture during this period. Coffee was available, but it was not the ubiquitous presence it is today. The beverage remained something of a luxury or an occasional treat rather than a daily ritual.

The 21st Century Revival

The past two decades have witnessed a remarkable transformation. Cambodia's coffee culture has undergone a dramatic evolution, moving from sweetened iced coffees to a thriving specialty coffee scene. More than ten years ago, machine-brewed coffees such as Americano, Espresso, and Latte were relatively uncommon even in the capital city of Phnom Penh.

Today, Phnom Penh alone boasts over 800 coffee shops, ranging from street-side stalls to sophisticated specialty cafes. The coffee shop has become "like a second home" for many Cambodians.

The Emergence of Fine Robusta

The most significant development in Cambodia's coffee history occurred 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). This achievement marked the first time in history that Cambodian coffee had received such recognition from an international institute.

Looking Back, Moving Forward

From colonial cash crop to post-conflict recovery to specialty coffee recognition, Cambodia's coffee journey has been long and winding. The story is far from complete – but the foundation being built today will shape the next chapter of Cambodian coffee history.