Best Coffee Beans in Asia

Discover the best coffee beans in Asia that will awaken your taste buds. From Vietnam to Indonesia, find your next favorite brew in this guide.

Intrigued by Asia’s diverse coffee culture, I am on a quest to find the best coffee beans in Asia. Asian coffee offers a range of flavors and aromas, from robust and earthy to delicate and floral. 

But it’s not only about the taste; did you know that coffee can also benefit women’s wellness? Coffee may lower the risk of depression, Alzheimer’s disease, and some cancers in women. 

Join me on a journey to find the best coffee beans in Asia. And let’s explore coffee’s potential health benefits for women.

1. China

China is a focal point of interest for the global coffee industry. While China’s massive coffee consumption could shake up the business, the country is also developing rapidly as a producer. Growers are pushing the limits of quality with the soil, climate, and cultivars they have.

In 1892, a French missionary brought coffee to the province of Yunnan. The legend is that he brought coffee seeds from Vietnam and planted them outside his chapel in the small town of Zhukula. 

Because of the region’s well-deserved reputation for producing high-quality tea, coffee cultivation stagnated for over a century. It wasn’t until 2009 that coffee production saw an uptick. A confluence of factors, including declining tea costs and a transient increase in coffee prices worldwide, most likely caused it. 

Yunnan’s coffee trade keeps expanding, helped in no small part by China’s booming consumer market. Chinese coffee consumption is still relatively low on a per capita basis. Still, the country’s massive population implies the Chinese market could significantly impact global coffee supply and demand.

In 2021, mainland China consumed nine cups of coffee per person, significantly behind Western nations and several Asian neighbors. For centuries, tea, China’s national drink, was the only hot beverage available in the country. Yet, Generation Y and Z customers in China, who have adopted western lifestyles, have learned to love coffee. According to experts, China is one of today’s most valuable coffee markets.

China’s coffee market increased from 45 billion yuan in 2015 to 82 billion yuan in 2020. According to projections, it will grow at a CAGR of 22% over the next five years, passing 219 billion yuan by 2025.

Flavor Profile

The best Chinese coffees are sweet and fruity, while many retain a hint of woodiness or earthiness. Acidity is low, and the body is usually rather substantial.

Coffee Growing Regions

China’s growing regions don’t take up a considerable chunk of the country but encompass much land. China is a promising market for coffee exports and imports alike.

Yunnan

China’s best coffee still comes from its original coffee-growing region. In addition to its famed Pu’er tea, the area is also a significant player in the global coffee trade.

In terms of altitude, we’re talking about being between 900 and 1,700 meters high or 3,000–5,580 feet.

Harvest Time: October–January

Varieties: Catimor, Caturra, and Bourbon

Fujian

This region is famous for its Oolong and other types of tea. There is less demand and capacity for high-quality coffee in the area.

Harvest time: November–April

Varieties: Robusta

Hainan

Probably from Malaysia, Hainan coffee made its way to the island around 1908. This province in China’s far south grows Robusta, but it has a poor reputation for quality.

Harvest time: November–April

Varieties: Robusta

India

There’s a lot of mythology behind coffee farming in India. Legend has it that in 1670, on his way back from Mecca, a pilgrim named Baba Budan sneaked seven coffee seeds out of Yemen. In Islam, the number seven is sacred. Hence his action was seen as religiously significant.

It was in the Chikmagalur area of the state of Karnataka that Baba Budan first planted these seeds, and it was there that they flourished. In honor of him, the nearby hills are called Bababudangiri, and the region is still vital to the coffee industry today.

Under British colonial control, coffee plantations in southern India did not grow until the middle of the 19th century. Unfortunately, this only lasted briefly, and coffee’s popularity began declining again.

 A combination of rising tea consumption and widespread outbreaks of leaf rust among coffee plants brought economic hardship to the sector in the 1870s. Even though they had previously exported coffee successfully, several plantations shifted to tea production. 

Research into rust-resistant coffee types persisted in India. This study yielded some new cultivars before coffee flavor became prominent.

A government statute established the Coffee Board of India in 1942 to bring order to the coffee trade in India. The government’s pooling of coffee from various farmers may have lowered producers’ incentives to improve coffee quality. However, production rose, with India’s output increasing by 30% in the 1990s.

Coffee sales were similarly deregulated in the 1990s. Even India’s home coffee market saw significant expansion. India has a vast population and consumes a lot of coffee, even though tea is cheaper. Each person consumes only 100 grams a year, but the country uses up to two million bags of coffee. 

In 2023, the coffee industry will generate $0.92 billion in revenue. Forecasts show annual growth in the market of 2.06%. By 2025, non-household consumption of coffee, like bars and restaurants, will account for 54% of revenue and 6% of volume.

The monsooning method resulted in one of India’s most popular coffees, Monsoon Malabar. Now a deliberate practice, monsooning had an accidental beginning. 

Coffee sent from India to Europe during the British Raj was shipped in wooden boxes and exposed to monsoon rains. The raw coffee took in a lot of water, dramatically altering the finished product’s flavor.

As export operations improved, the market for moonsooned coffee remained. West coast factories duplicated the technique to keep up with the demand. 

Only organically processed coffees undergo the monsooning process, which leaves the raw coffee looking very pale and brittle. Since monsooned beans are so brittle, it’s common for a good portion of them to be broken during the roasting and packaging, leaving you with a bag of unevenly roasted coffee. It is normal and not comparable to the damaged parts you can find in cheap coffees that you should avoid.

There are two types of quality classifications for Indian coffee. The first is specific to India and divides coffee beans into Plantation Coffee, Cherry Coffee, and Parchment Coffee.

In India, there is a size-based grading scale as well. AAA is the highest, followed by AA, A, and PB (peaberry) is the lowest.

The larger bean sizes are typically linked with higher quality, but this is not always true.

Flavor Profile

The best Indian coffees are often rich and creamy with low acidity but lack complexity.

Coffee Growing Regions

India grows most of its coffee in four states with several smaller districts.

Tamil Nadu

Tamil Nadu, sometimes known as the “land of the Tamils,” is located in India’s extreme southern tip. Chennai is the capital, and the area is well-known for its impressive Hindu temples.

There was a time when the working class in the state drank tea while the upper middle class and the elite drank coffee. There was initial cultural apprehension when coffee was introduced to Tamil Nadu, but the locals soon embraced it.

Harvest time: October – February

Varieties: Coorg, Kodaikanal, Pulney Hills, Baba Budangiri

Pulney

This region accounts for the majority of the country’s coffee harvest. Leaf rust is common, limiting coffee growers’ options for which types to cultivate, and there are also labor constraints, absentee owners, and a shortage of water for post-harvest treatment.

Harvest time: October–February

Varieties: S795, Selection 5B, Selection 9, Selection 10, and Cauvery

Nilgiri

Many farmers in these mountains are members of indigenous communities. They choose to cultivate small plots of land due to economic restrictions. High rains, pests, and coffee berry borer plague this region. It is the westernmost growing zone, abutting Karnataka and Kerala, producing twice as much Robusta as Arabica.

Harvest times: October–February

Varieties: S795, Kent, Cauvery, and Robusta

Shevaroy

The vast majority of the world’s Arabica comes from this area. While most of the region’s farmers are smallholders, the land they have access to is disproportionately allocated to large farms. Only about 5% of farms produce coffee on 75% of the land. 

A significant issue with the region’s vast farms is the prevalence of silver oak monocultures, used almost exclusively to provide shade for the coffee. Many people believe that a wide variety of shade trees are essential for maintaining healthy ecosystems and ensuring the long-term viability of agricultural practices.

Harvest time: October–February

Varieties: S795, Cauvery, and Selection 9

Karnataka

The bulk of the country’s coffee comes from this state. Once known as Mysore, this region changed to Karnataka in 1973. There is some debate about what the name means. Some say it means “elevated lands,” while others say it means “the black region,” a nod to the black cotton soil that is common there.

Harvest time: November-March

Varieties: Kents, S795, Cauvery, Selection 9, Chandragiri, S274, CxR, S5B, and S288

Bababudangiri

It was here that Baba Budan, after smuggling coffee seeds from Yemen, first planted them, making this area the spiritual and cultural epicenter of Indian coffee.

Harvest time: October–February

Varieties: S795, Selection 9, Cauvery”

Chikmagalur

Bababudangiri is a part of this broader region. The city of Chikmagalur serves as its focal point and namesake. Robusta is slightly more abundant than Arabica in this area.

Harvest time: October–February

Varieties: S795, Selection 5B, Selection 9, Cauvery, Robustas

Coorg

Britain established many plantations here in the 19th century, only to sell them to the natives once India attained independence in 1947. Robusta, which yields more, is grown on roughly twice as much area as Arabica.

Harvest time: October–February

Varieties: S795, Selection 6, Selection 9, Robustas

Manjarabad

Although Arabica is the region’s main focus, several farms have won awards for their high-quality Robustas at Coffee Board of India contests.

Harvest time: October–February

Varieties: S795, Selection 6, Selection 9, Cauvery

Kerala

Almost a third of India’s coffee comes from this southern state. Most of Kerala’s coffee comes from the Wayanad, Idukki, and Palakkad regions. The Malabar coast is also found there, and with it comes the Monsooned Malabar coffee beans. 

Organic coffee cultivation has been most successful in this area. The first Portuguese arrived in this region in 1500, and the commercial route they built to export spices led to the European colonization of India.

Harvest time: November-March

Varieties: Robusta and Arabica

Travancore

The Indian state of Travancore has a rich history of coffee production. Growing coffee there began in the 19th century when British farmers introduced the practice.

Harvest Time: December – March

Varieties: Kent, S795, CxR, and Selection 274

Wayanad

Southern India is home to the state of Kerala, which includes the district of Wayanad. The stunning scenery and rich soil make it perfect for coffee plantations. However, only Robusta can thrive at the low altitudes found in this region of India.

Harvest Time: October−February

Varieties: Arabica, Robusta, Peaberry, Catimor, and Selection 9

Andhra Pradesh

The commercial establishment of coffee plantations in the Indian state of Andhra Pradesh is a recent phenomenon, dating back barely a few decades. On the other hand, the state has made significant progress in coffee production and is emerging as a central coffee-growing region in India.

Andhra Pradesh’s coffee is grown mainly in the districts of Vishakhapatnam, East Godavari, and West Godavari, located in the state’s steep Eastern Ghats region. The elevation of the estates, between 900 and 1,200 meters above sea level, is suitable for growing high-quality coffee.

Harvest Time: October−February

Varieties: S795, Selection 4, Selection 5, Cauvery

Indonesia

Coffee cultivation in Indonesia has a long and storied history, dating back to the 17th century. Due to the introduction of coffee by the Dutch during colonial times, Indonesia has become one of the world’s largest coffee producers.

In the late 1600s, Java was the site of Indonesia’s first coffee plantations, and from there, the industry swiftly extended to the islands of Sumatra, Sulawesi, and Bali. Back in the day, Dutch colonialists grew coffee on massive plantations and sent it across the Atlantic.

There was a dramatic shift in Indonesian coffee output in the nineteenth century. By the early 20th century, coffee cultivation had become a vital source of revenue for many rural families.

The traditional post-harvest method of giling basah is one of the distinguishing features of Indonesian coffee cultivation; it is also the reason for the widely polarizing flavor of Indonesian coffee. This hybrid method has components of both the washing and natural processes. 

The semi-washed procedure drastically improves cup quality. It lessens the coffee’s acidity and gives it more body, making for a more mellow, rounded, and heavy brew. But it also brings various new tastes, including vegetal or herbal, woodsy or musty, and earthy.

Kopi Luwak is the name given to coffee roasted in Indonesia made from the feces of civet cats that have feasted on coffee cherries. We next process and dry this semi-digested coffee after removing the feces and other waste. The recent decade has seen it become a humorous fad, with unverified claims of its outstanding flavors and astronomically high prices.

Flavor Profile: Spices, chocolate, and fruit

Coffee Growing Regions

Sumatra

A vast island in Indonesia, Sumatra is home to some of the country’s most productive coffee plantations. The cultivation of coffee beans on the island of Sumatra has a rich history dating back to when the region was under Dutch colonial rule.

Sumatra Mandheling, cultivated in the North Sumatra province’s highlands, is the most well-known type of Sumatran coffee. The coffee has a robust, earthy flavor with hints of dark chocolate and spices, for which it is renowned. As a result of the volcanic soil’s high nutrient content, Mandheling coffee beans have a distinct flavor profile.

Sumatra is well-known for producing several other types of coffee in addition to Mandheling, including Gayo, Lintong, and Aceh. Grown in Aceh’s mountainous interior, Gayo coffee is known for its fruity, spicy aroma and flavor. Lintong coffee is distinctive for being medium-bodied and flavorful. It grows in the Lintong district of North Sumatra. The Aceh province is home to the robust and mildly acidic coffee known as Aceh.

Harvest Time: September–December

Varieties: Typica, TimTim, Ateng, Onan Ganjang

Java

Java is where you’ll discover the most expansive coffee plantations in Indonesia. Once the government estates, the four largest farms total more than 4,000 hectares. 

The island’s coffee had an excellent reputation for quite some time, but I’m sure it wasn’t long before other coffee beans started replacing it in the “Mocha-Java” blend of many roasters. For many years, Javanese coffees fetched astronomical premiums. However, this began to change near the end of the twentieth century.

Most of Java’s coffee is grown in the region east of the island’s Ijen volcano. But there are also farms on the island’s western shores.

Harvest Time: July−September

Varieties: Typica, Ateng, USDA

Sulawesi

Sulawesi has been a significant player in the global coffee trade for over a century, and the island is home to numerous unique coffee varietals.

The most famous coffee cultivar is Toraja, grown in South Sulawesi’s highlands. Coffee from the Indonesian province of Toraja has a robust, earthy flavor with hints of dark chocolate and spices. Farmers in the area plant beans in volcanic soil and harvest them by hand.

Coffee is a significant element of Sulawesi culture, and warung kopi is in practically every village.

Several coffee farms and plantations in Sulawesi offer tours and tastings, boosting tourism. Tourists can observe farmers at work, chat with them about the trade, and try a few different kinds of coffee. The island’s yearly coffee festival attracts international visitors.

Harvest Time: May−November

Varieties: S795, Typicas, Ateng

Flores

Flores, a small island located about 200 miles east of Bali, was one of the last of the Indonesian islands to begin growing coffee and gain international recognition for its product. 

The island’s soils have benefited from the presence of both active and dormant volcanoes. Bajawa is one of the most important agricultural areas. While some wholly washed coffee is common in the region, the semi-washed method is the norm.

Harvest Time: May−September

Varieties: Ateng, Typicas, Robusta

Bali

Bali’s unique history and stunning scenery draw tourists. The island may not be a large coffee producer, but it does have a strong coffee culture.

Most Bali coffee is grown on small farms run by single families. Moreover, the Kintamani district of Bali is home to the highest-quality coffee beans, including the world-famous Kintamani varietal. Mild in flavor with undertones of chocolate and spices, Kintamani coffee is farmed traditionally.

Aside from its Kintamani coffee, Bali is also famous for its luwak coffee.

Many of Bali’s coffee farms and plantations host tours and tastings for curious tourists. Tours like these let you see where your coffee comes from, chat with farmers, and try a few different coffee flavors in Bali.

Harvest Time: May−October

Varieties: Typica and Typica derivatives, Robusta

Papua New Guinea

In the early 1900s, Papua New Guinea has been a thriving coffee producer. The German colonists who planted coffee in the area did so on a small scale in the eastern highlands. Papua New Guinea became one of the world’s leading coffee producers by the 1970s after experiencing significant growth in the industry following World War I.

Over the years, several obstacles have plagued Papua New Guinea’s coffee sector, such as fluctuating prices, lacking necessary infrastructure, and the spreading of plant diseases. However, coffee farming is still significant because Papua New Guinea is known for its high-quality specialty coffee.

Most of Papua New Guinea’s coffee is grown on small farms owned by individual families. Arabica and Robusta are the two most common coffee species cultivated there. Arabica coffee beans are produced at higher altitudes, giving the brew a more robust and flavorful profile, often with hints of chocolate or fruit. Robusta coffee, on the other hand, has a more powerful, bitter flavor since it is grown at lower altitudes.

The coffee trade in Papua New Guinea has gained recognition for its dedication to ethical business methods. Most of the coffee growers in this country belong to cooperatives that promote sustainable agriculture, high yields, and equitable pricing for their products.

Overall, Papua New Guinea has a rich history of coffee production, and the country’s distinctive coffee types and dedication to sustainability have helped to establish it as a prominent participant in the international coffee business.

Flavor Profile: Buttery, sweet, and complex

Coffee Growing Regions

Eastern Highlands

It is well-known that Papua New Guinea’s Eastern Highlands province has a thriving coffee culture and numerous award-winning coffee types. Province in the country’s east; home to the Goroka coffee region, one of the nation’s major coffee-growing areas.

Most Eastern Highlands coffee is grown on tiny, family-run farms. And many coffee farmer associations and cooperatives in the Eastern Highlands are raising standards in agriculture, boosting crop yields, and guaranteeing fair prices. These groups are also crucial in spreading awareness about the importance of eco-friendly farming methods.

Harvest Time: April–September

Varieties: Bourbon, Typica, Arusha

Western Highlands

The Western Highlands are well known for their coffee production, which has contributed significantly to the region’s economy and culture for over half a century.

Most of the coffee in the area comes from smallholder farmers who cultivate it on their own or their families land. High altitudes give the coffee a unique flavor that connoisseurs worldwide love.

In the Western Highlands, coffee is more than a cash crop; it’s a way of life. Coffee cultivation is an intrinsic part of local culture, and the beverage is central to numerous rituals and celebrations. Many farmers find joy in their coffee plants because of the good fortune they bring and because of the coffee plant’s symbolic value.

Harvest Time: April–September

Varieties: Bourbon, Typica, Arusha

Simbu Province

Many residents of Simbu Province rely heavily on the lucrative coffee industry. The coffee produced in this region is known for its exceptional taste.

Arabica, a kind of coffee prized for its subtle and complex flavors, accounts for the vast majority of coffee produced in the area. Coffee thrives in this location due to the high altitude, fertile soil, and reliable rainfall.

Farmers in Simbu Province grow coffee on small parcels of land. Hand-harvested coffee is processed using traditional practices, including sun-drying on mats or patios.

The Philippines

The narrative of coffee in the Philippines is similar to that of many other once-dominant economic pillars that have all but vanished. The most well-known account of events began in 1740. A Spanish friar planted the first coffee trees in Lipa in the Philippine province of Batangas. It thrived and expanded throughout the Philippines under Spanish colonial control.

The Philippines became the world’s fourth-largest coffee producer by the late 1800s, with most coffee plantations based in the Batangas province. Yet in the late 1800s, a fungal disease called coffee rust wiped off coffee plants nationwide, dealing a significant blow to the industry.

The government introduced Robusta, a variety resistant to coffee rust, to coffee farmers in the early 20th century. Due to this revitalization, coffee farming in the Philippines resumed in the 1950s.

The quantity of coffee grown waxed and waned over time in response to market conditions and the relative cost of production worldwide. Due to the Brazilian frost in 1975, the Philippines were once again able to become an exporting nation.

Coffea liberica and Coffea excelsa are two varieties of coffee grown in the country that are less common elsewhere. Neither is particularly appealing taste-wise, but you should check them out if given a chance.

Flavor Profiles: Full-bodied, low acidity, light florals, and fruity

Coffee Growing Regions

Cordillera Administrative Region

The region’s hilly geography and cool environment make Arabica coffee production a significant industry.

Kalinga coffee is one of the most well-known types grown in the area. It has a reputation for having a delightful aroma and a velvety, flavorful texture. Kalinga coffee comes from the northern Cordillera province of Kalinga.

Benguet coffee is another well-known variety grown there. Famous for its robust flavor, it is produced in the region of Benguet. Benguet coffee has a more nuanced flavor profile. Hence it’s often used in blends.

The Cordillera is well-known for its traditional coffee brewing techniques and coffee output. Using a batirol, a classic coffee maker made of wood is one example of such a technique. The batirol is a wooden device with a pestle-like implement to crush roasted coffee beans. A typical Cordilleran coffee drink is made by brewing ground coffee with hot water.

Harvest Time: October–March

Varieties: Red Bourbon, Yellow Bourbon, Typica, Mondo Novo, Caturra

Calabarzon

Calabarzon is a region in the south of the island of Luzon, famous for its rich volcanic soil, making it a perfect location for growing coffee.

One of the most famous Filipino coffee beans is Batangas-grown barako. Barako coffee has a rich, robust flavor that many people relate to espresso. Traditionally, it is brewed by placing a “sock” or “kapeng barako” bag made of muslin cloth into a kettle of boiling water and allowing it to be steep until the required strength is reached.

Several coffee fields in the Calabarzon area date back to the Spanish colonial era. Some of these farms are now open to the public as tourist attractions, allowing curious sightseers to see where their coffee comes from and learn more about the area’s rich coffee heritage.

Harvest Time: October–March

Varieties: Robusta, Excelsa, Liberica

The MIMAROPA region (Mindoro, Marinduque, Romblon, Palawan) is home to several coffee farms, which produce a variety of coffee beans, including the robusta and liberica varieties.

Amadeo coffee is among the most popular coffee varieties in the MIMAROPA region. It grows in the Cavite province but is popular in the neighboring areas. Amadeo coffee is known for its mild, nutty flavor and is often blended with other coffee varieties.

Harvest Time: October–March

Varieties: Robusta, Excelsa

Visayas

The Visayas, Batangas, and Cavite were important coffee-producing regions during the Spanish colonial era. In the mid-19th century, coffee rust destroyed coffee plantations across the Visayas, reducing productivity. The government prioritized sugarcane at the expense of coffee.

However, the islands of Negros and Panay mainly saw a resurgence in coffee production in the late 19th century. Coffee was in high demand, and the region’s rich soil was perfect for growing beans. Farmers were incentivized to start growing coffee, and new plantations soon emerged.

The Visayas became a major coffee producer in the early 1900s. The province of Negros alone was responsible for over 60% of the country’s coffee output. Coffee production in the area flourished until the middle of the twentieth century when it began to lose ground to cheaper, more widely available imports.

Although coffee production in the Visayas has decreased in recent decades, businesses are still dedicated to the industry. There is an increasing demand for high-quality Arabica coffee domestically and internationally, so farmers and nonprofits in the area are encouraging its cultivation. While the Visayas’ coffee industry has seen better days, its heritage remains.

Harvest Time: October–March

Varieties: Catimor, Robusta

Mindanao’s rich cultural heritage includes hundreds of years of coffee production. Spanish conquerors in the late 1800s likely brought Arabica coffee trees from neighboring countries to the island for the first time. Since then, Mindanao has grown some of the best coffee in the Philippines.

In the late 19th century, the provinces of Bukidnon, Davao, and Cotabato began growing coffee plantations. It marked the beginning of a long history of coffee production in Mindanao. 

After the Spanish-American War, American businesses ran these plantations. Coffee became a significant export, and Mindanao became one of the country’s top coffee producers. 

Mindanao’s varied topography, rich soil, and mild year-round temperatures made it a perfect location for coffee growth. The island is home to many different types of coffee, including Arabica, Robusta, and Liberica.

The spread of the coffee rust disease in the early 20th century wiped off many farms in  Mindanao. Despite this setback, the Mindanao coffee business thrived. Now, many local coffee farmers produce high-quality specialty coffee beans.

Mindanao’s unique and tasty coffee varietals include South Cotabato’s T’boli, Sultan Kudarat’s Matutum, and Davao’s Mount Apo. The island’s coffee trade is flourishing, with more farmers using sustainable and eco-friendly methods to grow high-quality beans.

Harvest Time: October–March

Varieties: Mysore, Typica, SV-2006, Catimor, Robusta, Excelsa

Thailand

King Chulalongkorn, commonly known as King Rama V, brought coffee to Thailand in the late 19th century. He dispatched young princes to nearby nations like Java to study coffee farming techniques. Later, he imported coffee beans to Thailand. To this end, the monarch tried his hand at growing coffee in Chiang Mai and other provinces of northern Thailand.

In the early 20th century, farmers from hill tribes like the Akha and the Lahu introduced coffee production to much of northern Thailand. Many communities started cultivating coffee as a cash crop to supplement their income.

To diversify agricultural output and improve rural livelihoods, the Thai government began encouraging coffee planting in the 1970s. There are now coffee plantations in various provinces in Thailand, including Chiang Mai, Chiang Rai, Mae Hong Son, Lampang, Tak, and Surat Thani.

Northern Thailand’s Doi Chang, Doi Tung, and Doi Inthanon produce excellent arabica coffee. Bright acidity, flowery and fruity flavors, and a chocolaty aftertaste are hallmarks of Thai coffee.

More and more Thai farmers have turned to organic and sustainable farming methods in recent years, while more and more coffee shops and cafés have opened up in the country’s major cities.

Flavor Profile: Sweet, clean, low in acidity, spicy and chocolaty

Coffee Growing Regions

Northern Region

Chiang Mai, Chiang Rai, Lamphun, Lampang, Mae Hong Son, and Phayao are among northern Thai provinces with distinct coffee cultures.

A growing number of independent coffee shops, cafes, and roasteries have made Chiang Mai the de facto coffee capital of Northern Thailand. Most of these businesses get their beans from farms in the nearby highlands, where growing coffee has become a significant industry.

Northern Thai coffee has fruity and flowery flavors; a medium to light roast brings out these qualities. Unique brewing methods like Thai coffee sock filters or slow pour-overs enhance the coffee-drinking experience at several local coffee establishments.

Harvest Time: November–March

Varieties: Caturra, Catimor, Catuai

Southern Thailand

Production of coffee in southern Thailand dates back many decades. The Thai government promoted coffee planting in the early 1970s to diversify the economy and offer alternatives to traditional agriculture.

Coffee grows well in southern Thailand, including Chumphon, Ranong, Surat Thani, Nakhon Si Thammarat, and Phatthalung. Rich soil and plentiful rainfall contribute to the region’s ability to grow premium coffee beans.

Farmers in Thailand’s southern region began planting coffee trees alongside other products like rubber and coconut on a modest scale. Yet, as the need for Thai coffee increased, farmers began devoting more time and resources to coffee farming, and the industry grew drastically.

Currently, southern Thailand produces high-quality Arabica coffee beans with unique flavors and aromas. Small-scale farmers in the region are at the heart of the coffee industry since they are the ones who use time-tested techniques to cultivate their beans and handle them with care throughout the entire process, from planting to roasting.

International coffee buyers are increasingly interested in Thai coffee, and the southern region of Thailand has become a powerful player in the global coffee market. Thai coffee will dominate the specialty coffee market in the future due to its unique flavor and commitment to sustainable production.

Harvest Time: December–January

Varieties: Robusta

Vietnam

Vietnam’s rich coffee culture has become an integral element of the country’s heritage. After a century of steady growth in the coffee sector, it is now one of the world’s leading coffee producers.

The French conquerors brought coffee to Vietnam in the 19th century and set up plantations in the central highlands. However, Vietnam’s coffee industry didn’t start until the 20th century.

The Vietnamese government saw coffee farming as a method to improve the country’s economy in the 1950s and 1960s. Quickly surpassing rice in importance as an export commodity, Vietnam’s coffee industry took off.

Consumption of coffee by American troops stationed in Vietnam increased production throughout the war. Many Vietnamese farmers grew coffee during the conflict to help sustain their families.

During the 1990s, Vietnam was one of the world’s leading coffee producers due to government investment in the business after the war. Vietnam is now the world’s foremost producer of Robusta and the world’s second-largest producer of coffee overall, behind Brazil.

Coffee shops are ubiquitous in Vietnam’s urban and suburban areas, reflecting the beverage’s growing cultural significance. Vietnamese coffee is prepared using a phin, a tiny metal filter, and often topped with sweetened condensed milk for an extra sweetness that has made it a global phenomenon.

Flavor Profile: Sweet, balanced acidity, nutty, and chocolaty

Coffee-Growing Regions

Central Highlands

Vietnam’s Central Highlands is the hub of the country’s famed coffee industry.

In the nineteenth century, French conquerors brought coffee to Vietnam for the first time. They imported coffee seedlings from Africa and started growing them in the highlands of Vietnam, which had a climate similar to that of coffee-growing African regions.

Production of coffee in Vietnam peaked in the Central Highlands at the turn of the twentieth century. Farmers in Vietnam increased their coffee production in the 1920s and 1930s, making their country a key supplier of beans to the French market.

Vietnam War and farmer relocation hampered coffee production. As the war ended, however, the government of Vietnam worked to revive the coffee business, and output rose again in the 1980s.

Vietnam is currently one of the world’s leading coffee producers thanks to the sustained growth of the business in the years following the war’s conclusion. Much of Vietnam’s coffee comes from the Central Highlands, specifically the provinces of Dak Lak, Lam Dong, and Gia Lai.

These days, coffee beans from Vietnam are among the best in the world, and they’re frequently blended with beans from other countries. A vital part of the country’s history and culture, the coffee trade has helped propel the country to new heights of prosperity.

Harvest Time: November–March

Varieties: Robusta, Arabica, Bourbon

South Vietnam

In the 20th century, coffee cultivation was a significant industry in South Vietnam.

French occupiers first introduced coffee to Vietnam in the early 1900s. By the 1920s, large-scale coffee plantations sprung up across the country. The French once owned most of the coffee farms, but after they left in 1954, the Vietnamese took over much of them.

The South Vietnamese administration saw coffee production as an opportunity for economic growth throughout the war. As a result of government subsidies in the 1960s and 1970s, many farms shifted from producing rice to producing coffee.

It’s worth noting that coffee cultivation in South Vietnam increased even though the country was at war. Unfortunately, many coffee estates were either damaged or abandoned.

After the war ended in 1975, the Socialist Republic of Vietnam seized command of the coffee industry. The country focused on growing robusta coffee, cheaper than arabica coffee.

 During the 20th century, coffee production was not a significant economic activity in North Vietnam. The local climate and topography made it unfavorable to grow coffee, so most farmers focused on growing rice, tea, and other crops instead.

Northern Vietnamese provinces like Son La and Lao Cai were not traditionally known for their coffee production; nevertheless, in recent years, many local farmers have begun experimenting with coffee farming, and some small-scale coffee farms have sprouted in the region. These farmers receive assistance from government programs that foster agricultural growth and revitalization.

Arabica coffee is the coffee most commonly grown in these northern regions. Small farms with traditional farming methods sell coffee to local markets or specialty coffee shops.

While coffee farming is still a niche business in North Vietnam, it shows promise for future expansion and the creation of new jobs.

Harvest Time: November–March

Varieties: Bourbon, Sparrow, Catimor, Robusta

Yemen

As far back as the 15th century, Yemen was already a major coffee producer and trade center. Ethiopian traders are credited with bringing coffee to Yemen from the country’s highlands, where it is thought to have originated.

Yemen quickly became a major coffee producer, primarily in Mocha on the Red Sea coast. Mocha coffee, named for the city, was famous in Europe and elsewhere for its peculiar flavor and scent.

Throughout the 16th and 17th centuries, Yemen surpassed all other countries as a significant exporter of coffee, and the sale of coffee beans fueled the economy. Yemeni poets, philosophers, and intellectuals frequented coffee houses because of their significance in the society and culture of the country.

The Dutch smuggled Yemeni coffee plants to Java and Sumatra in the 18th century. Because of this, Yemen’s once dominant position in the international coffee market weakened.

Finding high-quality Yemeni coffee farming in the country’s hilly regions is still possible using time-honored techniques. The sector has been struggling recently due to political unrest, internal strife, and competition from other coffee-growing countries.

Flavor Profile: Winey, mocha notes, low acidity, spicy, earthy, and floral

Coffee-Growing Regions

Sana’a’s

Yemen exports many quality coffees with local variety names. Mattari is also used to refer to the area around Bani Matar, adding further confusion to the origin of the name of the variety. Sana’a, the region’s capital, is one of the highest and one of the earliest continuously inhabited towns on Earth, at an elevation of 2,200 meters above sea level. This area produces more coffee than any other in the country.

Sana’a’s long history and unique traditions include a thriving coffee culture. Sana’a has many local cafes, or “qahwa,” where locals congregate to mingle, discuss current affairs, and drink coffee, a ritual that dates back centuries in Yemeni culture.

Yemenis customarily welcome guests by serving them coffee, a hallmark of regional hospitality. Yemeni coffee is served in “finjan” cups with dates or other desserts.

Harvest Time: October–December

Varieties: Mattari, Ismaili, Harazi, Dawairi, Dawarani, Sanani, Haimi

Mahweet

Most coffee in Mahweet comes from family-run farms, where growers tend to terraced mountainside plots. Coffee cherries are picked by hand from trees cultivated under shade. Traditional processing methods entail sun-drying the beans and peeling off the bean skins to expose the green coffee bean.

Mahweet coffee has a deep, nuanced flavor profile that includes chocolate, spices, and fruit. Coffee connoisseurs worldwide seek it out in specialty coffee blends.

However, political unrest, conflict, and economic turmoil in recent years posed problems for coffee production in Mahweet and other parts of Yemen. Due to these obstacles, growers cannot get the help and assistance they need to keep and grow their coffee output. Despite these hurdles, many Mahweet farmers continue to produce high-quality coffee and use generations-old methods.

Harvest Time: October–December

Varieties: Heirloom varieties such as Mahwaiti, Tufahi, Udaini, Kholani

Sa’dah

Small farms run by local families have grown coffee in Sa’dah for decades. Arabica coffee, like that cultivated in Sa’dah, is prized for the complexity and nuance of its flavor.

Most coffee in Sa’dah is grown using time-honored techniques, such as planting trees on terraced hillsides, picking beans manually, and drying them in the sun. Yemeni coffee is expensive due to this laborious process.

Despite its high price, Yemeni coffee, notably Sa’dah’s, is prized by coffee enthusiasts worldwide. Yemen’s climate, land, and farming techniques all contribute to the one-of-a-kind taste and aroma of its coffee. Conflict and political unrest in Yemen have made cultivating and exporting coffee harder, increasing the commodity’s scarcity and high price.

Harvest Time: October–December

Varieties: Dawairi, Udaini, Tufahi, and Kholani

Raymah

The year 2004 marked the beginning of this modest governorate. It produces a fair percentage of the country’s coffee and has become the focus of non-governmental organizations’ water-management programs to boost coffee harvests.

Raymah is home to several historic coffee estates, and the region has a long history of coffee production.

Raymah’s coffee is mainly farmed in terraced mountaintop terraces above 1,500 meters. Coffee from Raymah is famous for its flavorful profile, which includes a lively acidity and a fruity, floral scent.

Harvest Time: October–December

Varieties: Raymi, Dwairi, Bura’ae, Kubari, Tufahi, Udaini

Hajjah

Hajjah’s coffee is famous for being cultivated 1,500 to 2,500 meters above sea level on terraced hillside plots. To keep coffee plants alive despite the dry climate and limited annual rainfall, farmers rely on water drawn from wells and springs to irrigate their crops. 

Hajjah’s climate and soil make it ideal for the heirloom varietals of coffee plants farmed in Yemen for millennia. Farmers handpick ripe coffee cherries and sun-dry them on rooftops or patios.

Harvest Time: October–December

Varieties: Shani, Safi, Masrahi, Shami, Bazi, Mathani, Jua’ari

Asia’s coffee industry has grown considerably in recent years. More Asians can afford coffee or espresso as economies improve. The industry’s biggest difficulty is meeting demand without sacrificing quality.

Having read this, you should have a better notion of where to hunt for the best coffee beans in Asia.