Malaysian coffee

Malaysia's main coffee-growing regions are in states like Kelantan, Kedah, and Johor, and on the island of Borneo (Sabah).

The country is the world's primary source of the unique Liberica coffee bean, which makes up over 95% of its production, although some Robusta and Arabica are also grown. 

The government is supporting the growth of specialty Liberica to help the country become a major producer of this coffee variety. 

Major growing regions

Peninsular Malaysia: Coffee is cultivated in states such as Kelantan, Kedah, Trengganu, Selangor, and Malacca.

Borneo: The Sabah region is another key area for coffee cultivation. 

Coffee bean varieties

Liberica: This is the most significant variety, making up over 95% of Malaysia's coffee crop and first introduced in 1875.

It is known for its unique profile.

Robusta and Arabica: While grown, they make up a much smaller portion of the total crop. 

Some local roasters may blend these with other beans. 

Processing and cultivation

Harvest: The main harvest period is from April to July.

Processing methods: Harvesting and processing can sometimes be mixed, with farmers harvesting both Liberica and Robusta at the same time.

Government support: The Malaysian government has committed to supporting Liberica coffee growth through research and farmer integration, recognizing its potential for the specialty market.

Unique characteristics: Liberica has an extensive root system, allowing it to grow in various soil types. 

KOPI

Malaysian coffee, known as kopi, is characterized by its strong, aromatic, and slightly bitter flavor, achieved through a unique roasting process that adds sugar and margarine. The roasted beans are traditionally brewed using a cloth filter and are typically served with sweetened condensed milk to balance the richness. Popular variations include kopi cham (coffee and tea), kopi-C (with evaporated milk), and kopi-o (black with sugar). 

Roasting and flavor

Unique roasting process: The coffee beans are roasted twice and coated with margarine and sugar, giving them a shiny, caramelized finish.

Flavor profile: This process gives the coffee a rich, somewhat burnt, and smoky flavor with a caramel-like sweetness that holds up well to milk and sugar. 

Traditional preparation

Brewing: Boiling water is poured over the ground coffee through a cloth filter, a method that produces a strong, rich brew.

Sweetening: The strong brew is traditionally balanced by adding sweetened condensed milk and sugar. 

Common variations

Kopi O: A hot black coffee with sugar.

Kopi C: Coffee with evaporated milk instead of condensed milk.

Kopi cham: A mix of coffee and tea.

Kopi-gao: A thick, strong coffee with plenty of condensed milk.

Iced versions: Adding "peng" to the name indicates the drink is served over ice, for example, Kopi O peng is iced black coffee with sugar. 

Other

White coffee: In contrast to the caramelized kopi beans, "white coffee" beans are roasted normally and have a lighter color and a milder flavor.