From bean to cup: The rise of specialty coffee in Cambodia

In the early morning hours in Phnom Penh, before the heat settles over the city, the first customers begin to arrive. Some come for routine, others for ritual. A quiet nod to the barista. The soft hum of a grinder. The aroma of freshly roasted beans rising into the air. Coffee, once a simple drink, has become something more in Cambodia. It has become a culture, a craft, and for many, a way of life.

Over the past decade, Cambodia has witnessed a remarkable rise in specialty coffee. What was once dominated by sweetened iced coffee poured through metal drip filters has evolved into a diverse and sophisticated scene of espresso bars, independent roasters, and passionate coffee communities. This transformation is not just about taste—it is about identity, creativity, and connection.

A Shift in taste and awareness

Traditional Cambodian coffee culture has long favored strong, dark brews mixed with condensed milk, often enjoyed slowly at roadside stalls or neighborhood cafés. These spaces remain deeply important. They are places of conversation, business, and daily pause.

But a new generation of coffee drinkers—young professionals, creatives, students, and entrepreneurs—have begun to explore coffee differently. They are asking new questions: Where are the beans from? How were they roasted? What flavors can be discovered beyond bitterness and sweetness?

Specialty coffee answers these questions. It emphasizes quality at every stage, from sourcing and roasting to brewing and serving. The focus is on transparency, craftsmanship, and flavor complexity—notes of chocolate, fruit, caramel, or florals that reflect the origin of the bean.

In Phnom Penh, Siem Reap, and beyond, customers are no longer just ordering coffee. They are experiencing it.

The rise of independent cafés

Walk through Phnom Penh today, and you will find a growing number of independent cafés that treat coffee as an art form. Minimalist interiors, carefully designed spaces, and thoughtfully curated menus reflect a shift in how coffee is presented and consumed.

These cafés are more than businesses. They are cultural spaces. They host meetings, creative work sessions, first dates, and quiet moments of reflection. For many young Cambodians, cafés have become an extension of their personal and professional lives.

Cafe owners, in turn, have become storytellers. They speak about roast profiles, brewing methods, and the journey of each bean. Some roast their own coffee locally, helping to build Cambodia’s emerging roasting ecosystem. Others collaborate with regional and international suppliers to bring diverse flavors to local customers.

This attention to detail creates trust—and loyal communities.

Cambodian beans: An untapped potential

Cambodia is not new to coffee farming. Coffee has been grown in the country for over a century, particularly in Mondulkiri and Ratanakiri provinces. The fertile soil and favorable climate offer strong potential for producing high-quality beans.

For years, however, Cambodian coffee remained largely unrecognized internationally. Limited infrastructure, inconsistent processing, and lack of market access made it difficult for farmers to compete with established coffee-producing countries.

Today, that is beginning to change.

Local roasters and specialty cafés are increasingly sourcing Cambodian-grown beans, working directly with farmers to improve quality and consistency. This direct relationship not only improves the final product but also creates economic opportunities for rural communities.

For coffee lovers, this means something profound: the ability to drink coffee grown in their own country, roasted locally, and served fresh.

It is coffee with a sense of place.

The Vietnamese influence: expanding diversity and quality

No story of coffee in Cambodia would be complete without acknowledging the quiet but powerful influence of Vietnamese coffee beans. As one of the world’s largest coffee producers, Vietnam plays a significant role in shaping the coffee landscape across Southeast Asia, including Cambodia.

For many cafés in Phnom Penh and other cities, Vietnamese beans provide both accessibility and consistency. Their geographic proximity allows café owners and roasters to source beans more efficiently, ensuring freshness and stable supply. This has been especially important during the early growth of Cambodia’s specialty coffee movement, when local production was still limited in scale and infrastructure.

Vietnamese coffee is often associated with robusta beans—bold, strong, and rich in body. Traditionally, robusta has been used in darker roasts and classic iced coffee with condensed milk, a style deeply familiar to Cambodian drinkers. But Vietnam’s coffee story has evolved. In recent years, Vietnamese farmers have increasingly invested in arabica cultivation, improved processing techniques, and specialty-grade production. These beans offer more nuanced flavors—notes of cocoa, nuts, fruit, and balanced acidity—that appeal to modern specialty cafés.

For café owners in Cambodia, Vietnamese beans offer flexibility. They can create espresso blends that balance strength and smoothness, or single-origin offerings that introduce customers to new flavor profiles. Some roasters combine Cambodian and Vietnamese beans, creating blends that reflect the region’s shared agricultural heritage.

This cross-border connection strengthens the coffee ecosystem. It allows Cambodian cafés to experiment, refine their menus, and maintain quality while local coffee farming continues to develop. It also gives customers more variety—each cup offering a slightly different expression of Southeast Asia’s rich coffee landscape.

For coffee lovers, this diversity is part of the excitement. A cappuccino served in Phnom Penh may contain beans grown in Mondulkiri, Vietnam’s Central Highlands, or a careful blend of both. Each origin contributes its own character, its own story.

In this way, Vietnam’s coffee does not compete with Cambodia’s emerging coffee identity—it complements it. Together, they create a more dynamic, resilient, and flavorful coffee culture.

The role of baristas and craftsmanship

At the center of the specialty coffee movement are baristas—skilled professionals who combine technical precision with personal expression.

Baristas today are not simply preparing drinks. They are calibrating grinders, adjusting extraction times, and refining techniques to bring out the best in each bean. Latte art, once rare, is now common. Coffee competitions, training workshops, and professional development opportunities are growing.

This reflects a broader shift in perception. Baristas are increasingly recognized as craftsmen and creators, not just service workers.

Their passion shapes the experience customers receive with every cup.

Coffee as community

Perhaps the most important aspect of Cambodia’s specialty coffee rise is the sense of community it creates.

Coffee connects people. It brings strangers into shared spaces. It supports local entrepreneurs. It creates jobs for young people. It encourages creativity and collaboration.

For café owners, building a coffee business today is not only about selling drinks—it is about building environments where people feel welcome and inspired.

For customers, cafés offer something rare in a fast-changing world: a place to slow down.

Challenges and opportunities ahead

Despite its growth, Cambodia’s specialty coffee scene remains young. Challenges include high equipment costs, limited access to professional training, and competition from large commercial chains.

Yet these challenges also create opportunities.

As awareness grows, more consumers are willing to pay for quality. More entrepreneurs are investing in roasting and café businesses. More farmers are exploring specialty-grade production.

Technology and social media have also played a role, allowing cafés to share their stories and connect with wider audiences.

The future of specialty coffee in Cambodia will depend on continued collaboration between farmers, roasters, baristas, and café owners.

It is a shared journey—from bean to cup.

A quiet transformation

The rise of specialty coffee in Cambodia is not loud or sudden. It is quiet. Gradual. Human.

It can be seen in the careful movements of a barista preparing a pour-over. In the pride of a café owner opening their doors each morning. In the curiosity of a customer tasting something new for the first time.

It reflects a country evolving—creative, connected, and confident in its own identity.

Coffee, in the end, is a simple drink.

But in Cambodia today, it tells a much larger story.