Coffee in Cambodia occupies a growing cultural and agricultural position shaped by regional plantations, urban cafés, and local consumption traditions. In cities such as Phnom Penh and Siem Reap, coffee is enjoyed in cafés, street vendors, and homes, often featuring a mix of traditional sweetened coffee and modern espresso-style drinks. In rural regions, coffee cultivation is concentrated in the highlands, particularly Mondulkiri and Ratanakiri, where smallholder farms produce robusta and Arabica varieties for domestic and export markets. Participation and preparation are influenced by accessibility, local taste preferences, and the gradual expansion of specialty coffee shops that highlight single-origin beans. Compared to dominant beverages such as tea, coffee functions both as a daily stimulant and a social drink, bridging modern café culture with traditional Cambodian flavor profiles. Media exposure, tourism, and the rise of boutique roasters have increased interest in high-quality beans, particularly among younger urban consumers. Generational habits shape preparation and consumption, with younger consumers experimenting with brewing techniques while older populations maintain simple, sweetened coffee rituals. As a result, coffee in Cambodia reflects the interplay between agricultural production, evolving urban tastes, and international market influences.
