Asia is a powerhouse when it comes to coffee production. Vietnam alone is forecast to produce 1.98 million tonnes this year, with robusta beans making up the large bulk of it. India following suit, and despite fickle weather affecting yields, it managed to produce 374,200 tonnes last season. And yet Asian coffee still lags in prestige behind Latin America and Africa, largely because of perception.
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Robusta has long been associated with instant coffee and budget blends. And while that’s not exactly the whole truth, its reputation has kept Asian beans from reaching the heights that it could. But times are changing and palates are becoming more discerning—at least enough to give robusta a chance. Speciality roasters from Thailand and the Philippines are proving that Asian coffee could be a revelation, and it’s time to wake up to what Asia has to offer.
Here are five Asian countries with thriving coffee cultures and what makes their beans stand out.
Vietnam
Vietnamese drip coffee (Photo: Febri Visual / Pexels)
Claim to fame: robusta
Vietnam is the world’s second-largest coffee producer and the undisputed king of robusta beans, responsible for 90 per cent of this variety’s production. Unlike the more common arabica, robusta has twice the caffeine, giving it a stronger, more bitter profile with earthy, nutty undertones. Vietnam’s coffee stylings demonstrate that it’s not about the beans you have but what you can do with them.
The country’s coffee culture is built on strong, bitter brews prepped through a small metal filter (called “phin”), then enjoyed with swirls of condensed milk, known as cà phê sữa đá. For those who prefer an even more indulgent experience, cà phê trứng (egg coffee) is a rich, creamy concoction of whisked egg yolk, sugar and coffee. It’s a drink about experience as much as it is about taste.
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Indonesia
Civet cat (Photo: by Mikhail Nilov / Pexels)
Claim to fame: exotic beans
Indonesia’s coffee scene is as diverse as its islands. The country is famous for producing rare and highly prized beans such as kopi luwak, which are partially digested by civet cats before being processed, leading to a smoother, less acidic taste. Indonesia primarily grows arabica beans, particularly in regions like Sumatra, Java and Sulawesi. The peninsula’s unique terroir features rich volcanic soil and a humid climate that enhances the beans.
Sumatran coffee, in particular, is known for its deep, earthy and spicy flavours, often with a hint of chocolate. Giling basah, or wet-hulling, is a unique processing method on the island that develops that full-bodied, low-acid taste.
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The Philippines
Kapeng barako is made from liberica coffee beans, known for their large size (photo by HazTech Guy via CC BY 3.0)
Claim to fame: wild-grown and heritage-driven beans
The Philippines has a long coffee history dating back to the Spanish colonial era. But what makes it stand out is that it’s one of the few countries that produce all four major coffee varieties: arabica, robusta, excelsa and liberica. Barako coffee, a strong and bold liberica bean grown in Batangas and Cavite, has a distinctively fruity, floral aroma with a slightly smoky aftertaste. The country's coffee culture is deeply intertwined with its colonial past, with traditional brewing methods still widely enjoyed today.
Traditional kapeng barako is often served black and unsweetened for an intense, full-bodied experience, but it can also be enjoyed with muscovado sugar for a more balanced taste.
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Thailand
Oliang (Photo: Chainwit / Wikimedia Commons)
Claim to fame: sustainable methods
Thailand’s coffee culture has grown significantly, with a focus on high-quality arabica grown in the northern regions of Chiang Mai and Chiang Rai. The region’s high-altitude climate helps give the beans bright, fruity notes with hints of spice. These work best with a glass of oliang, a traditional Thai iced coffee brewed with dark roasted coffee and bolstered by spices like cardamom and corn, which gives it a uniquely bold and aromatic kick.
However, what sets Thai coffee apart is its sustainable, ethical farming practices. Many farms focus on organic cultivation and fair-trade initiatives.
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India
Kaapi (Photo: Wikimedia Commons)
Claim to fame: spice-infused brews
India’s coffee-growing regions, particularly Karnataka, Kerala and Tamil Nadu, produce some of the finest shade-grown Arabica beans in the world. One of India’s most unique contributions is monsooned Malabar coffee, a bean that undergoes an ageing process exposed to monsoon winds, resulting in a mellow, low-acid coffee with a heavy body and rich, earthy flavours. Indian coffee is also known for its spice-infused brews, influenced by the country’s deep-rooted chai culture.
Enjoy it best with filter coffee (called “kaapi”). It’s an iconic South Indian brew made by mixing frothed milk with a strong, metal-filtered coffee decoction, typically served in a traditional steel tumbler and saucer.
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