Asia

Rising along the mist-cloaked slopes of the Hengduan and Gaoligong ranges, China, led by Yunnan’s highlands, now yields specialty lots prized for their brown-sugar sweetness, stone-fruit lift and delicate black-tea florals. Rapid advances in agronomy, micro-mill processing and cultivar selection (Catimor, Bourbon, Typica, Geisha) are propelling the country from emerging origin to must-try origin.

Key regions:
Yunnan (Pu’er · Baoshan · Lincang · Dehong) · Sichuan (Mengding) · Hainan (Wuzhi Shan)

Typical elevation:
1000 – 1900 m

Dominant processing:
Fully washed (rapid growth in honey & natural microlots)

Cup profile:
Brown-sugar sweetness, apricot & lychee acidity, black-tea florals, silky cocoa body

Hand-picked cherries are depulped at on-farm micro-beneficios, then fermented in cool mountain air and dried on multi-tiered bamboo patios or raised beds. Sharp day-night temperature swings concentrate sugars, while red-clay and limestone soils layer in mineral nuance. The result is a cup that harmonises juicy stone-fruit brightness with plush caramel depth - equally compelling as a fragrant pour-over or a balanced, cocoa-laced espresso.

Carved by jagged limestone peaks and cloaked in tropical cloud-forest, Papua New Guinea (PNG) delivers coffees that mingle brown-sugar sweetness with vibrant tropical fruit and an earthy, herb-spice undertone. Thousands of smallholder “coffee gardens,” intercropped with taro and bananas, cultivate heirloom Typica and Arusha trees whose cherries travel down the Highlands Highway to community wet-mills and estate-run washing stations.

Key regions:
Eastern Highlands (Goroka) · Western Highlands (Mt Hagen) · Simbu · Morobe

Typical elevation:
1200 – 1850 m

Dominant processing:
Fully washed (with increasing honey & natural microlots)

Cup profile:
Molasses sweetness, pineapple & stone-fruit acidity, cedar-herbal nuance, cocoa-spice body

Hand-picked cherries are pulped the same day, fermented in cool mountain water and sun-dried on elevated patios or bamboo tables. Sharp day-night temperature swings lock in sugars, while young volcanic soils contribute mineral depth and subtle spice. The result is a cup that balances tropical brightness with syrupy chocolate richness - ideal for adventurous filter brews and full-bodied, fruit-laced espressos.

Perched on the mist-cooled Bolaven Plateau and fed by rich volcanic loam, Laos produces quietly elegant coffees that fuse cocoa-nib sweetness with gentle citrus and sweet-spice lift. Shade-grown Typica, Catimor and Bourbon cherries ripen slowly under monsoon-tempered skies, then undergo careful washed and honey processing that preserves crisp clarity while layering brown-sugar depth.

Key regions:
Bolaven Plateau (Paksong, Champasak & Sekong) · Attapeu

Typical elevation:
1000 – 1350 m

Dominant processing:
Fully washed (rising honey & natural microlots)

Cup profile:
Cocoa-nib & brown-sugar sweetness, macadamia nut body, soft citrus–tamarind acidity, sweet-spice nuance

Smallholder “coffee gardens” intercropped with cardamom and fruit trees supply village wet-mills, where freshly picked cherries are pulped, spring-water-fermented and sun-dried on bamboo beds. High humidity, cool nights and mineral-rich basalt soils lock in sugars and delicate aromatics, yielding a cup that balances silky chocolate depth with a refreshing citrus sparkle - ideal for comforting pour-overs or creamy, nut-forward espressos.

Shaded by pepper vines and cardamom trees on the lush slopes of the Western Ghats, India crafts coffees with velvety chocolate depth, warming spice and a softly muted acidity. Seasonal monsoon winds and pioneering post-harvest techniques - from pristine washed lots to the legendary Monsooned Malabar - give the origin a flavour signature unlike any other.

Key regions:
Chikmagalur & Coorg (Karnataka) · Wayanad (Kerala) · Nilgiris & Shevaroy Hills (Tamil Nadu) · Araku Valley (Andhra Pradesh)

Typical elevation:
900 – 1600 m (select peaks to 1900 m)

Dominant processing:
Fully washed, natural & monsooned

Cup profile:
Dark chocolate & jaggery sweetness, sweet-spice (cardamom, clove), gentle citrus, earthy–cedar undertone

Hand-picked Arabica - chiefly S795, SLN 5B, Kent and emerging Hybrido de Timor lines - is depulped within hours and spring-water-fermented before patio drying, or else sun-dried in the cherry for natural lots. For Monsooned Malabar, parchment beans spend weeks in open-air warehouses exposed to humid Arabian-Sea winds, swelling in size and softening in acidity to create a syrupy, wood-and-spice cup. Coupled with nutrient-rich lateritic soils and dramatic day–night temperature swings, these methods yield coffees that balance mellow citrus lift with plush cocoa-spice body - perfect as a comforting pour-over, a smooth milk-based espresso, or the backbone of a complex blend.

Ringed by smoking volcanoes and laced with equatorial rain-storms, Indonesia’s sprawling archipelago yields coffees famed for their syrupy body, dark-chocolate depth and heady spice. From Sumatra’s lush Mandheling valleys to the high ridges of Sulawesi and Java, smallholders employ the distinctive giling basah (wet-hulling) method that softens acidity and layers in earthy, forest-floor complexity.

Key regions:
Sumatra (Aceh Gayo & Mandheling) · Java (Ijen Plateau) · Sulawesi (Toraja) · Flores · Bali Kintamani

Typical elevation:
900 – 1700 m

Dominant processing:
Wet-hulled (giling basah); rising washed & natural microlots

Cup profile:
Dark chocolate & sweet-tobacco warmth, cedar-herbal nuance, tropical-fruit spark, syrupy low-acid body

Picked at peak ripeness from Typica, Bourbon, Catimor and S-line trees, cherries are depulped at village micro-mills, then partially dried and hulled at ~35 % moisture before a final sun-dry on bamboo patios. Monsoon humidity, iron-rich volcanic loam and steep day–night temperature swings lock in sugars and aromatic oils, producing a cup that marries foresty spice with plush cocoa sweetness - ideal for velvety, crema-rich espressos or bold, comforting filter brews.