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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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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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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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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