Traditional Cambodian Coffee

The heart of Cambodian coffee culture is the kafe teuk kork (iced coffee):

• How it's made: Ground coffee in a metal drip filter, condensed milk at the bottom of the glass, hot water poured through, then mixed and served over ice
• The taste: Intensely sweet and strong. The condensed milk balances a dark, sometimes bitter roast
• Where to find it: Literally everywhere—street stalls, markets, restaurants, gas stations
• Price: $0.50–1.50 at local establishments

Specialty Coffee Scene

Since 2018, a specialty coffee movement has emerged in Phnom Penh and Siem Reap:

• Local roasters like Café Kiri, Sería, and Mondulkiri Coffee are sourcing single-origin Cambodian beans
• Pour-over bars and espresso-based drinks have become standard in upscale cafés
• Third-wave quality is available at $3–5 per cup—a fraction of Melbourne or Tokyo prices
• Cold brew and nitro coffee are increasingly common in Phnom Penh's café scene

Cambodian Coffee Beans

Cambodia grows coffee in two main regions:

• Mondulkiri & Ratanakiri highlands: Primarily Robusta, increasingly Arabica. Rich volcanic soil produces bold, earthy flavors
• Bokor Mountain (Kampot): Small-scale Arabica production at 900m+ elevation. Floral, fruity notes

Brands to look for: Café Kiri (widely available), Mondulkiri Coffee(direct from highland farmers), and Sería (premium single-origin). A 250g bag of specialty Cambodian beans costs $5–12 at local shops—excellent gifts to bring home.