Asiatesch gréng Kaffisbounen

It’s hard to say which Asian country grows the best coffee beans – it really depends on what you like in a cup of coffee. Asia is home to a stunning variety of coffee styles, each influenced by its unique growing conditions, traditions, and methods. Let’s take a closer look at some standout countries so you can decide which one suits your taste.

India: Spices and Sweetness

India grows both speciality Arabica and Robusta coffee. Indian Arabica coffees have a flavour that’s often compared to Indonesian Java but with a brighter twist – more like the acidity of a Guatemalan coffee. They’re full-bodied and rich, with layers of spice like cardamom, clove, nutmeg, and pepper. Sometimes, you might even catch a hint of tropical fruit.

What really sets Indian coffee apart is the monsooning process. This involves exposing beans to moisture-laden monsoon winds for months or even years. It’s a slow and deliberate method that reduces the coffee’s acidity and enhances its sweetness, creating deep, woody and loamy flavours that are completely unique. If you love a coffee that’s bold, intriguing, and a little different, Indian Arabica is worth a try.

Indonesia: Deep and Earthy

Indonesia is a coffee lover’s paradise. The country’s volcanic landscapes and rich soils give its beans a signature earthiness that’s hard to resist. The flavours vary depending on the island, but Indonesian coffees are generally low in acidity and packed with bold, complex notes.

• Java coffee is heavy-bodied, smooth, and often has a molasses-like texture with dark chocolate undertones and a touch of spicy chilli.
• Sumatran coffee is creamy, rich, and perfect for anyone who loves deep, bittersweet chocolate flavours with subtle hints of fruit or spice.
• Sulawesi coffee is a little different – it’s smooth and balanced, with sweet nutty tones and gentle spices that end with a bright, clean finish.

If you prefer a coffee that’s bold, earthy, and layered, Indonesia’s wide range of options has something to suit every mood.

China: Bright and Exciting

China’s coffee scene, particularly in the Yunnan province, is quickly gaining global attention. While it may not be as famous as some of its neighbours yet, the coffees from this region are bursting with potential.

Yunnan Arabica is often processed using the washed method, which results in clean, balanced flavours. But farmers here are experimenting more and more with natural and honey processes, which bring out rich, jammy notes like plum, peach, and stewed berries. There’s an exciting energy to Chinese coffee right now, and it’s perfect for anyone who loves trying something new and full of surprises.

At our organisation, sourcing coffee sustainably and transparently is a key part of what we do. To bring you the finest coffee from across Asia while ensuring a positive impact on the people and ecosystems involved, we work with three exceptional partners: Indochina, South Indian Coffee Company, and Kindred Forest. Each of these partners helps us uphold our commitment to ethical sourcing and environmental stewardship.

Indochina

Indochina plays a crucial role in helping us source coffee sustainably from across Asia. Their focus on building long-term, respectful relationships with coffee-growing communities ensures that the wealth generated by coffee benefits those who grow it. By working directly with farmers and exporters, they ensure that every coffee bean is ethically traded and traceable. Their hands-on involvement during harvest seasons allows them to understand the challenges farmers face and provide tailored support. With Indochina’s dedication, we can offer you coffee that reflects both exceptional quality and a commitment to fairness.

South Indian Coffee Company

The South Indian Coffee Company is our trusted partner for sourcing sustainable coffee from India. Based in the renowned coffee-growing region of Coorg, their fifth-generation expertise in coffee cultivation ensures that their practices are both environmentally conscious and economically fair. By collaborating directly with farmers, they create a supply chain that promotes equity while delivering the highest-quality coffee. Their mission to spotlight Indian specialty coffee on the global stage aligns perfectly with our values, allowing us to bring you extraordinary coffee while supporting the producers and ecosystems behind it.

Kindred Forest

Kindred Forest helps us source coffee from Indonesia in a way that prioritises both environmental conservation and the wellbeing of Indigenous communities. Their innovative approach combines traditional knowledge with modern science to protect rainforests and biodiversity. By focusing on shade-grown coffee and other sustainable practices, they ensure that coffee production supports, rather than harms, the environment. Kindred Forest’s work directly benefits the communities who care for these ecosystems, ensuring they have the resources to preserve their cultural heritage. Through this partnership, we are proud to offer coffee that makes a meaningful impact on both people and the planet.

Absolutely! At Green Coffee Collective, we pride ourselves on our ability to facilitate custom sourcing tailored to your specific needs. Whether you're looking for coffee from a particular Asian country, a specific processing method, or a unique varietal, we can help.

Our partnerships with Indochina, South Indian Coffee Company, and Kindred Forest give us access to a wide range of specialty coffees across Asia. From the spiced profiles of Indian Arabica to the earthy complexity of Indonesian coffees and the fruity, experimental flavours of Yunnan’s speciality beans, our network allows us to source exceptional coffees that match your exact requirements.

To discuss your custom sourcing needs, simply email us at hello@greencoffeecollective.com, and we’ll be happy to help.

Asia has long been a silent powerhouse in the world of green coffee, quietly producing some of the most complex, surprising, and versatile unroasted beans available to discerning roasters. From the earthy, full-bodied profiles of Indonesia to the delicate florals of Thailand or the structured, spicy notes of India, Asian green coffees offer a broad sensory spectrum ready to be unlocked by your roast.

Many of the region’s green coffees come from smallholder farmers using traditional, sustainable methods passed down through generations. These beans are carefully harvested, selectively processed, and often cultivated under shade-grown or biodiverse environments. This not only enhances cup quality and consistency but also appeals to roasters who value ethical sourcing and traceability.

Asia’s coffee-growing countries, like Vietnam, Indonesia, India, Thailand, and the Philippines, each bring something distinct to the table. Whether you're seeking robust bodies for a darker roast profile, unique micro-lots for single-origin showcases, or balanced beans for blending, Asia’s offerings provide incredible flexibility and value for craft and commercial roasting alike.

For UK and European roasters seeking fresh, traceable, and professionally curated green coffee beans, our Asia collection opens up a world of quality, sustainability, and story-rich origins, tailored to the art of roasting.

Asia’s green coffee beans have carved a respected place on the global stage due to their distinctive flavor profiles, regional complexity, and growing relevance in the speciality coffee market. What sets them apart is the diversity of taste characteristics shaped by altitude, microclimates, and traditional post-harvest practices that vary significantly across countries like Indonesia, India, Vietnam, Myanmar, and Thailand.

Regions such as Sumatra’s Aceh Gayo are known for their earthy, syrupy-bodied beans with deep spice notes, while India’s Western Ghats produce washed Arabicas with sweet herbal undertones and subtle acidity. In contrast, Thailand and Laos are emerging with fruity, floral, and experimental-process lots that are gaining traction among artisan roasters worldwide. This rich regional variety gives roasters access to a broad palette for both single-origin profiles and blends.

Within speciality coffee circles, Asian green coffees are increasingly valued for their consistency, uniqueness, and traceable sourcing. They're often featured in international roasting competitions, barista championships, and cupping events, standing out for their clean finishes and age-worthy green bean quality.

Some Asian origins have also received global recognition through awards like the Cup of Excellence or high SCA scoring micro-lots. Their presence in international blends adds both structure and complexity, making them sought-after components for roasters who want to balance body, acidity, and aroma across a roast spectrum.

For professionals looking to explore origins beyond the familiar, Asia represents a wellspring of innovation, heritage, and untapped potential, ready to be transformed by your roasting vision.

For roasters seeking flexibility without compromising on character, Asia's green coffee beans offer exceptional versatility. Whether you're dialing in a bright, expressive filter roast, crafting a structured espresso, or building balanced blends, the region's beans perform reliably across roast levels and brewing methods.

Certain origins like India’s Monsoon Malabar are ideal for darker roasts, producing a velvety crema and deep chocolate undertones favored in traditional espresso. On the other hand, washed Thai or Vietnamese Arabicas shine at lighter roasts, revealing delicate fruit, florals, and mild citrus that appeal to modern third-wave palates. This makes Asian coffees a go-to choice for roasters looking to diversify their offerings without overcomplicating the sourcing process.

In the speciality coffee community, there's growing demand for Asian beans with unique processing methods, including honey, natural, or anaerobic fermentation. These experimental lots frequently draw attention for their complexity, clean finish, and ability to stand out on competition tables. Roasters aiming to impress speciality buyers or elevate their seasonal releases often turn to Asia for micro-lots that carry both story and structure.

The region’s consistent quality, wide-ranging profiles, and expanding presence in international marketplaces make it a valuable origin set for any roaster seeking green coffee beans that deliver both flavor and flexibility.

Asia’s green coffee beans offer a remarkably diverse sensory range that appeals to both experimental and traditional roasters. Once roasted, these beans can yield profiles ranging from deep and earthy to bright and floral, depending on the origin, processing method, and elevation. This diversity gives roasters the ability to tailor the final cup to specific market demands or blend goals.

In terms of acidity, Asian coffees typically lean toward the mellow to balanced side, though certain high-altitude lots from Thailand or Northern Vietnam exhibit brighter citrus or stone fruit acidity. The body tends to be medium to full, with many Indonesian and Indian beans delivering a round, creamy mouthfeel, perfect for espresso or full-bodied filter applications.

Flavor notes unlocked during roasting may include:

• Indonesia: Herbal, cedar, tobacco, and chocolate.
• India: Nutmeg, pepper, malt, and dark cocoa.
• Vietnam & Laos: Brown sugar, dried fruit, soft spice.
• Thailand: Tropical fruit, florals, and sweet citrus.

These profiles are shaped by regional terroirs, volcanic soils, monsoonal climates, and traditional shade-growing methods, paired with post-harvest practices like wet-hulling or sun-drying that influence flavor clarity and depth. For example, wet-hulled Sumatra beans develop a signature earthy depth, while honey-processed Thai coffees often yield layered fruit complexity.

Ideal roast levels vary by origin:

• Light to medium roasts showcase florals, fruit, and complexity from Thai or Vietnamese Arabicas.
• Medium to dark roasts bring out chocolatey richness and heavy body from Indian and Indonesian beans.
  Roasters often find success using light roasts for cuppings and medium roasts for consumer-ready offerings that balance acidity and body.

When available, many of these coffees score in the 82–86+ range on the Speciality Coffee Association (SCA) scale, especially microlots from Thailand, India, and Vietnam that undergo careful processing and sorting.

Each green coffee origin from Asia presents a distinct roasting opportunity, whether you're after consistency for blends or a signature single-origin that turns heads on the cupping table.

Asia’s coffee-producing belt stretches across diverse landscapes, from volcanic highlands to misty mountain valleys, each region contributing its own unique climatic, altitudinal, and soil attributes that shape the quality of its green coffee beans. These conditions directly influence flavor, density, and processing potential, making regional knowledge essential for roasters seeking consistent, high-quality lots.

Indonesia – Aceh, Gayo, and Sulawesi

Indonesia’s top zones, like Aceh Gayo (Sumatra) and Toraja (Sulawesi), are known for their high elevations (1,200–1,700 meters), rich volcanic soils, and humid tropical climate. These regions are often associated with wet-hulling, a processing method that contributes to the deep body, earthy notes, and low acidity prized by roasters looking for robust espresso components or signature blends.

India – Karnataka, Kerala, and Tamil Nadu

The heart of India’s coffee production lies in the Western Ghats, where regions like Chikmagalur, Coorg, and Wayanad grow Arabica and Robusta in shade-covered plantations at altitudes between 900–1,500 meters. The monsoonal climate and red loamy soils foster slow, even cherry development. These areas yield green coffee beans with spiced, nutty profiles and are famous for Monsooned Malabar, a unique offering aged under monsoon winds to reduce acidity and increase body.

Vietnam – Central Highlands

Vietnam’s Central Highlands, including provinces like Dak Lak, Lam Dong, and Gia Lai, are major coffee-producing hubs, especially for Robusta, though Arabica from Da Lat is gaining attention for its clean, bright cup potential. Grown at 800–1,500 meters, with basalt-rich soils and a temperate highland climate, these beans are increasingly featured in speciality roasting programs due to improved cultivation and post-harvest techniques.

Thailand – Chiang Mai and Chiang Rai

Northern Thailand’s Chiang Mai and Chiang Rai regions are emerging hotspots for quality Arabica. Cultivated at 1,200–1,600 meters, these coffees benefit from cool nights, misty mornings, and fertile forest soils. Local cooperatives often experiment with natural and honey processing, producing beans that yield bright acidity, fruit-forward notes, and floral tones after roasting.

Philippines – Benguet, Bukidnon, and Mt. Apo

In the Philippines, regions like Benguet (Luzon) and Bukidnon (Mindanao) produce Arabica at elevations up to 1,800 meters. Mt. Apo, the country’s highest peak, hosts smallholder farms that cultivate coffee in volcanic soil and cool mountain air. These beans often deliver smooth acidity, cocoa base notes, and hints of citrus or nuts, making them appealing for both single-origin offerings and balanced blends.

Each of these regions carries its own identity and roasting potential, much like Ethiopia’s Yirgacheffe differs from Sidamo. For roasters sourcing Asian green coffee, understanding regional distinctions is key to selecting the right flavor structure and processing style for your desired roast outcomes.

Asia’s coffee-producing regions are home to a diverse mix of Arabica and Robusta species, with an increasing emphasis on speciality cultivars and heirloom selections aimed at elevating green bean quality for the speciality roasting market. These varietals are often selected not just for yield and climate resilience, but also for their flavor potential, bean structure, and processing compatibility, key concerns for professional roasters.

Arabica (Coffea arabica) – Widely Cultivated Across High-Altitude Regions

In highland areas of India, Thailand, Vietnam, and the Philippines, Arabica dominates, often represented by cultivars such as:

• Typica – Known for clean, sweet cups with balanced acidity and floral undertones.
• Caturra & Catuai – Compact, high-yielding varieties producing beans with soft citrus, cocoa, or mild fruit notes depending on elevation.
• Bourbon – Grown in select Thai and Filipino regions, appreciated for its sweetness and complex acidity, often scoring highly in cuppings.
• SLN6 & SLN9 – Indian selections developed for resilience and cup quality, often producing balanced, spiced cups with chocolate notes.

Robusta (Coffea canephora) – Common in Lowland & Monsoonal Zones

Vietnam and Southern India are major producers of high-grade Robusta, cultivated at lower elevations. Selectively harvested Robusta lots are increasingly cleaned and processed to appeal to roasters seeking body, crema, and bitterness in espresso blends. Traits such as high caffeine content, heavy body, and strong base notes make these beans useful in commercial and speciality blends alike.

Heirloom & Native Varietals

Regions like Northern Thailand and the Philippines have begun preserving and promoting native Arabica lines, often grown by indigenous or tribal communities. These heirlooms are typically shade-grown, hand-picked, and processed in micro-lot volumes. They yield distinctive, terroir-driven flavors that set them apart in speciality roaster portfolios.

Emerging Speciality Cultivars

With a growing focus on cup quality, several Asian producers are experimenting with high-scoring speciality varietals such as:

• Geisha (Gesha) – Found in limited lots in Thailand and the Philippines, known for elegant florals, tea-like body, and vibrant acidity.
• Pacamara – Trialed in select high-elevation zones, appreciated for large bean size and layered complexity in the cup.
• Hybrid cultivars (e.g., Catimor) – While traditionally associated with resilience, improved processing has allowed Catimor beans to produce fruit-forward, clean profiles when grown at optimal altitudes.

For roasters, these varietals provide a wide sensory toolkit, from chocolatey robustness to floral elegance, making Asia an increasingly strategic origin for sourcing distinct, roastable green coffee beans that match evolving consumer palates.

Understanding the harvest calendar is essential for roasters looking to plan inventory around freshness, consistency, and supply cycles. Asia’s vast geography results in staggered harvest seasons, giving roasters access to fresh-crop green beans from different countries throughout the year. This supports rotational sourcing and ensures roasters can maintain peak quality across multiple origins.

Indonesia

• Main harvest: May to September (Sumatra, Java, Sulawesi)
• Secondary harvest: October to December in certain microclimates
  Beans from Indonesia typically arrive in European markets from late summer through early winter, with wet-hulled lots benefitting from a brief resting period to stabilize flavor.

India

• Primary harvest: November to February (Arabica & Robusta)
  Fresh Indian green coffees, especially Monsooned Malabar and washed Arabicas, begin arriving from late spring into early summer, depending on post-harvest processing and monsoonal exposure schedules.

Vietnam

• Main harvest: October to February
  Vietnamese Arabicas from the Da Lat region usually reach the market by early spring, while Robusta shipments are more consistent year-round due to centralized processing and larger volumes.

Thailand

• Harvest window: November to February (Northern highlands)
  Thai speciality microlots are typically available for spring contracting, with shipments ready between March and June, offering roasters fresh, high-elevation beans ideal for light and filter profiles.

Philippines

• Harvest season: October to March, depending on the region
  Regions like Benguet and Mt. Apo often release green coffees in early summer, making them suitable for mid-year introductions in roasting calendars.

Freshness & Sourcing Insights

For roasters focused on peak quality, planning purchases around regional harvest windows ensures you're working with green beans at their most vibrant and stable stage. While some countries offer year-round availability, especially for Robusta or centrally stored Arabicas, seasonal microlots from regions like Thailand or India often carry superior cup clarity and flavor retention when sourced fresh.

By aligning your procurement with harvest timelines, you not only optimize roast performance but also position your offerings to meet seasonal demand shifts in speciality and retail markets.

Across Asia’s coffee-producing regions, a wide spectrum of processing techniques is employed to develop distinct flavor profiles in unroasted green coffee beans. From traditional washed methods to experimental anaerobic fermentation, Asia offers roasters a dynamic range of flavor-ready raw coffees shaped at origin.

Washed (Fully Washed)

The washed process is prevalent in India, Thailand, and the Philippines, especially among Arabica producers focused on clean, speciality-grade lots. Beans are de-pulped, fermented, and washed before drying, resulting in bright, balanced profiles with high clarity. Washed Asia green coffees often highlight tea-like body, citrus acidity, and delicate sweetness, making them ideal for light or filter roasts.

Natural (Dry Processed)

The natural method, where coffee cherries are dried whole, is gaining traction in regions like Vietnam’s Da Lat Highlands, Northern Thailand, and parts of Indonesia. This technique enhances fruit-forward notes, body, and complexity. Roasters sourcing natural-processed beans from Asia can expect berry, tropical, or fermented fruit undertones, often suited for medium roast experimentation or seasonal espresso features.

Honey Process

Although less widespread than in Central America, the honey process is increasingly common in Thailand and select parts of the Philippines, particularly among smallholders exploring speciality techniques. With some mucilage left on the bean during drying, this method introduces rounded sweetness, mild acidity, and a syrupy mouthfeel, ideal for roasters seeking smooth, structured cup profiles.

Wet-Hulled (Giling Basah)

A uniquely Indonesian method, wet-hulling is almost exclusively found in Sumatra and Sulawesi. Beans are hulled while still moist and dried in stages. This imparts a distinct earthy character, often with low acidity, deep body, and rustic spice notes. Wet-hulled green coffees are often preferred for dark roasts and blend bases, adding depth and weight to the cup.

Anaerobic & Experimental Fermentations

Innovative producers in Thailand, India, and Vietnam are exploring anaerobic fermentation, where beans ferment in oxygen-free tanks before drying. This controlled environment brings out vibrant acidity, enhanced fruit layers, and unique complexity features that appeal to competition-level roasters and high-end microlot programs.

Asia’s green coffee landscape is home to a mix of classic speciality varietals, regionally adapted hybrids, and native heirlooms, all contributing to the diverse flavor potential available to roasters. These varieties play a key role in determining bean density, acidity, sweetness, and overall cup character, offering professionals precise control during roast development.

Bourbon

Increasingly cultivated in Thailand and the Philippines, Bourbon is admired for its natural sweetness and complexity. When processed well, it delivers balanced acidity, silky body, and red fruit or caramel notes, making it a top choice for single-origin roasts or high-end filter coffees.

SL28 & SL34

Originally bred for African conditions, SL cultivars have found a home in select Indian estates and trial farms in Southeast Asia. SL28, in particular, stands out for its vibrant acidity, floral clarity, and blackcurrant-like fruit notes, ideal for roasters seeking bright, expressive profiles.

Caturra & Catuai

Compact and productive, these Latin American-origin varietals are widely grown in Vietnam, India, and Northern Thailand. They yield balanced green coffee beans with medium acidity and approachable sweetness. Roasters appreciate their adaptability and consistency across light to medium roasts, making them suitable for both blends and single origins.

Typica

One of the oldest Arabica lineages, Typica is present in high-altitude regions of the Philippines and Thailand. Its delicate, floral, and nuanced character adds elegance to any roasting profile. This varietal is especially valued in washed lots, where its clarity and light citrus notes shine through.

Geisha (Gesha)

Though rare in Asia, Geisha is being cultivated in micro-lots in Thailand and parts of the Philippines. Known for its jasmine-like aroma, tea-like body, and layered fruit complexity, Geisha offers roasters a chance to work with a high-scoring, competition-grade bean with exceptional flavor articulation when lightly roasted.

Heirlooms & Indigenous Varietals

Indigenous varietals, particularly in tribal regions of the Philippines and Northern Thailand, reflect decades of natural selection. These heirlooms often produce wild, terroir-specific cups, with unexpected combinations of floral, nutty, or spiced notes that appeal to roasters seeking something beyond commercial standards.

Hybrids & Cultivated Selections

Varieties such as Catimor, Sarchimor, and S795 are commonly grown in India, Vietnam, and Indonesia for their disease resistance and altitude flexibility. While originally bred for resilience, improved farming and processing practices are helping these hybrids achieve surprising cup quality, including cocoa, molasses, and mild fruit notes that perform well across multiple roast depths.

Once roasted, these beans provide roasters with a wide range of applications, from structured espresso components to high-scoring filter offerings. Asia’s green coffee beans are highly adaptable across light, medium, and dark roast levels, depending on the origin and processing method, making them a valuable asset in any roasting program.

For light roasts, high-grown Arabicas from Thailand, Vietnam’s Da Lat, and parts of the Philippines deliver articulate acidity, layered fruit, and floral aromatics, perfect for filter coffees or competition-style single origins. These origins often showcase best when roasted gently to preserve clarity and nuance.

Medium roasts are particularly effective for washed Indian and hybrid varieties, offering balance, sweetness, and structure. Roasters often use these beans to anchor house blends or offer approachable single-origin profiles with crowd-pleasing cup qualities.

For dark roasts, varieties like wet-hulled Sumatran or Indian Monsooned Malabar produce rich body, low acidity, and cocoa-forward notes, ideal for espresso bases and milk-friendly applications. These beans maintain their character under heat and provide textural depth that many commercial roasters rely on.

Best Brewing Methods

Ideal for roasters seeking beans that produce excellent results across multiple brewing platforms, Asia’s green coffees reveal strong post-roast versatility:

• Pour-over and drip: Bright, high-elevation lots from Thailand or Vietnam deliver elegant, complex cups.
• Espresso: Dense-bodied beans from India and Indonesia provide crema, weight, and structure, whether as standalone shots or blend foundations.
• French press and immersion brews: Full-bodied varieties from Sumatra and Robusta-heavy blends yield a rich, bold experience.
• Cold brew: Naturally processed and lower-acidity options from the Philippines and Vietnam produce smooth, chocolatey results with a syrupy texture.

Whether you’re building a balanced blend, sourcing limited micro-lots, or optimizing offerings for varied brewing preferences, Asia’s green coffee beans consistently deliver on quality, consistency, and flavor adaptability, all crucial factors for today’s professional roasters.

Once roasted, these beans adapt seamlessly to a wide array of brewing methods, giving roasters and end-users exceptional versatility across both manual and automated extraction platforms.

Espresso
Asia-origin beans, particularly from India, Indonesia, and Vietnam, develop rich crema and syrupy mouthfeel when roasted to a medium level. Washed and semi-washed profiles from the region offer layered chocolate, spice, and roasted nut notes that perform well as standalone espresso or as part of a structured blend.

Pour-over (V60, Chemex)
Roasted light to medium, high-altitude coffees from Thailand or northern Luzon showcase elegant florals, subtle citrus, and bright stone fruit. The clarity and complexity extracted through pour-over brewing reveal the full sensory spectrum of these origins, ideal for showcasing single-lot traceability and nuanced processing.

French Press
Using a coarser grind and longer steep, the heavier-bodied Sumatran or Monsooned beans yield a dense, earthy cup with rounded acidity. The full immersion amplifies the deep textures and savory tones, making these beans a favorite for slow, indulgent brews.

Cold Brew
Beans from Vietnam, the Philippines, and wet-hulled Indonesian regions, when roasted to a medium-dark profile, deliver smooth, chocolate-driven cold brews with low acidity and creamy texture. Their inherent sweetness and muted brightness translate well to cold extraction formats.

Aeropress
Roasters seeking a flexible brewing showcase will appreciate the responsiveness of Asia coffees in the Aeropress. Whether highlighting a lightly roasted honey-processed Thai lot or a bold Indian Robusta, Aeropress allows customization of grind, temperature, and steep time to explore a wide flavor range, ideal for both cupping and experimentation.

Asian green coffee origins operate within a diverse framework of grading protocols, certifications, and local quality oversight, depending on the producing country and region.

Grading Systems and Certifications
Several countries employ national grading schemes. For instance, India uses a system that classifies beans by screen size, defect count, and cup quality, while Indonesia sorts coffee by wet-hulling type and regional profile. Vietnam typically grades beans by bean size and moisture level, especially for Robusta. In emerging origins like Myanmar or Thailand, grading often aligns with SCA cupping standards to attract international speciality buyers.

Government and Cooperative Oversight
In some producing regions, local authorities and cooperatives enforce drying standards, fermentation protocols, and export eligibility, often providing quality control at the mill or exporter level. The Coffee Board of India and the Indonesian Coffee and Cocoa Research Institute are examples of institutional oversight helping maintain consistency in green coffee handling.

Transparency and Direct Trade Efforts

In countries such as Thailand, Laos, and Vietnam, many producers are now working through smallholder co-ops or estate-level direct trade models, improving traceability and supply chain transparency. These initiatives allow roasters to understand farming practices, altitude, processing methods, and varietals, ensuring higher value and accountability.

Best Practices for Quality Preservation
Across Asia, producers and exporters increasingly adopt industry-recognized quality assurance methods, including moisture meters, color sorters, raised beds, and GrainPro bagging. These help mitigate post-harvest risks like mould or over-fermentation while maintaining bean density and flavor integrity through export.

Packaging & Sizing Options

To serve the diverse needs of buyers from home roasters to commercial-scale roasteries, green coffee beans from Asia are now available in a variety of packaging sizes and formats:

• 0.5 Kg & 1 Kg Packs: Perfect for hobbyist roasters or micro-lot sample testing. These smaller units are often zip-sealed and nitrogen-flushed for freshness.
• 2 Kg & 5 Kg Sizes: Commonly purchased by cafes or boutique roasters developing seasonal offerings or limited-edition profiles.
• 10 Kg & 20 Kg Bags: These mid-range options are ideal for roasters running pilot production batches or smaller wholesale accounts.
• 30 Kg Sacks or Jute Bags: The standard for commercial roasting operations, these often come lined with multi-layer foil or GrainPro to protect the beans during transit and storage.

From compact trial lots to full-batch commercial orders, Asia-origin green coffees are shipped in a variety of protective formats, catering to every scale of roasting operation while maintaining quality and freshness from origin to roastery.

Our sourcing approach for Asia-origin green coffee beans emphasizes relationship-driven supply chains, regional expertise, and traceable transparency from farm to warehouse.

Direct Partnerships Across Origin Countries
We work directly with estates, cooperatives, and export partners across diverse Asian coffee regions, including India, Indonesia, Thailand, Vietnam, and Laos. Each origin is selected based on its ability to meet stringent post-harvest handling standards and provide reliable seasonal availability.

Transparent and Ethical Sourcing Models
We prioritize green coffee suppliers who operate within ethical labor frameworks, promote fair compensation, and engage in sustainable land-use practices. Whether sourcing from high-altitude farms in Myanmar or shade-grown plots in Sumatra, we value transparency and document every step of the sourcing path, from varietal to processing method to elevation.

Certification and Sustainability Alignment
Where applicable, we partner with producers offering certified organic, Rainforest Alliance, or UTZ-compliant coffees. In less formalized regions, we focus on cup quality and relationship-based verification, often sourcing from community-driven micro-lots that offer full traceability, even in the absence of third-party seals.

Supporting Co-Ops and Smallholders
In many Asian origins, we work with cooperatives and family-owned farms, enabling traceable micro-regional lots that reflect the character of local terroir. These relationships also contribute to community upliftment, improved processing infrastructure, and long-term crop stability.

By maintaining a transparent sourcing model built on trust and accountability, we ensure our Asia green coffee selections consistently deliver both quality and traceability, critical factors for speciality roasters and discerning buyers.

Explore our curated collection of premium Asia green coffee beans, sourced directly from trusted farms and cooperatives across the continent. Whether you're a home roaster seeking new flavor dimensions or a professional buyer building a dynamic inventory, our selection offers something for every roasting profile.

Each lot is freshly harvested, carefully handled, and rigorously evaluated to meet strict quality benchmarks. From high-elevation Arabicas in Southeast Asia to distinctive processing styles from South Asia, our offerings reflect the rich diversity and traceable integrity of Asian origins.

Browse by origin, variety, or processing method and find green coffee that’s ready to deliver exceptional results in every roast.

Experience the complexity. Roast with confidence. Start sourcing Asia’s finest green coffee beans today.