#58 of coffee producers worldwide.
- Cambodia is one of the poorest countries in the world after the civil war lasting for years.
- The Vietnam War and the dictatorship of the Khmer Rouge from 1975 to 1979 also brought the country economic decay.
- Coffee was introduced in the Kingdom of Cambodia by French colonial owners at the same time as in Vietnam and Laos.
- Since there are seldom heights of more than 800 m in Cambodia, Robusta is mainly cultivated.
- In the northeastern highlands of Ratanakiri and Mondulkiri provinces, Arabica also grows excellent and is traditionally cultivated by indigenous tribes.
- Other cultivation areas of Cambodian Coffee are in the provinces Stung Treng and Memot Kompong Cham
- The majority of coffee production is for the local market, but a small portion is also sold as fair trade Cambodian coffee, so demand has risen sharply in recent years. The price is designed accordingly.
Cambodia Coffee: Traditional Preparation
Cambodian coffee was originally roasted with butter, animal fat and alcohol. Even today, coffee is roasted along with vegetable fat, soybeans, corn and chicory. After roasting, the beans are immediately finely ground.
The Cambodian coffee is brewed either with a cloth filter or with a Phin coffee filter.
Kafe Khmao
- black strong coffee
Kafe Teuk Doh Ko/ Kafe Blanc
- coffee with milk
Khmer បខ្មែរ
- Add 1 teaspoonful of coffee powder to the phin, place on a glass with 1-3 tsp of condensed milk and add hot water to the filter.
- The coffee is drunk hot or on ice.
Coconut Coffee
- 100ml hot coffee (instant) 25ml sweetened condensed milk, 50ml coconut water combined in a glass and put on ice.
- The drink is garnished with fresh soft coconut meat