Growing

Coffee production in the Asia-Pacific region flourishes on smallholder farms, often located in high-altitude areas that offer perfect conditions for growing Arabica and Robusta varieties.

In Sumatra, Indonesia, the fertile volcanic soil creates an exceptional foundation for coffee cultivation, while farmers in Java focus on shade-grown coffee using agroforestry systems that enhance yields and promote sustainability, preserving local ecosystems.

In Vietnam, coffee is grown at lower elevations with mechanized farming methods, producing large quantities of the bold, robust beans that have made the country a leading coffee exporter. In contrast, regions like India, Papua New Guinea, and parts of Indonesia grow Arabica coffee under natural shade canopies, using traditional methods where coffee cherries are hand-picked and sun-dried—techniques that ensure the highest quality beans are selected.

In the highlands of Papua New Guinea and Timor-Leste, coffee farming is more artisanal. Small-scale producers intercropping coffee with other crops maintain biodiversity, creating unique flavour profiles that reflect the complexity of the land. Meanwhile, Laos, Myanmar, Thailand, and China are emerging as specialty coffee producers, with smallholder farmers leveraging their distinct terroir and traditional practices to produce coffees with distinctive flavours.

Harvesting

Farmers typically employ the selective picking method, where only ripe cherries are hand-picked, ensuring that the highest-quality beans are harvested at their peak.

This practice is common in countries like India, Papua New Guinea, and Indonesia, where coffee farms are often located on steep, mountainous terrain that makes mechanization difficult. In some regions, like Vietnam, where Robusta coffee is predominantly grown at lower altitudes, a combination of strip picking—where all cherries are harvested at once—and manual picking is used. 

After harvesting, the cherries are usually collected and transported to local processing stations, where they undergo further sorting to separate high-quality beans from unripe or damaged ones.

Harvesting in these areas is a community activity, often involving family members and local workers. This traditional method ensures careful attention to quality and is integral to producing the unique flavours and profiles characteristic of coffee from the region.

Processing

Once harvested, the cherries are processed either through the wet method (washed) or the dry method (natural). In the wet method, the cherries are pulped to remove the outer skin, fermented to remove the mucilage, and then washed and dried. In the dry method, the whole cherries are spread out to dry under the sun before being hulled to remove the dried outer layers. After drying, the beans are meticulously sorted by size and quality, often by hand.

The processed beans are then packed and transported to Fairtrade cooperatives where the coffee is aggregated from various farmers, inspected for quality, and stored before being prepared for export. Fairtrade cooperatives often play a vital role in connecting small farmers to larger markets, ensuring they receive fair prices for their coffee. 

Coffee Profiles: From exotic treats to standard blends!

• India: Known for Monsooned Malabar, Indian coffee is smooth and mellow with spicy, nutty notes. It has low acidity and a full body, making it ideal for espresso blends.
• Vietnam: Famous for Robusta beans, Vietnam produces bold coffees with dark chocolate, nutty flavors, and a hint of caramel. Specialty Robusta is gaining popularity, known for its rich, creamy texture and low acidity.
• Indonesia: Coffee grown in nutrient-rich volcanic soil delivers full-bodied flavors with low acidity and earthy, herbal, and spicy notes. The traditional Giling Basah process gives it a smooth, syrupy mouthfeel.
• Papua New Guinea: Known for its bright acidity, Papua New Guinea coffee offers fruity and floral flavours with hints of tropical fruit, chocolate, and spice.Laos, Myanmar, Thailand, Timor Leste: These emerging coffee regions produce unique Arabica varieties with balanced acidity and diverse flavors ranging from fruity to chocolatey, influenced by altitude and processing methods.