As the first international standard coffee roaster to be established in the Kingdom of Cambodia, Three Corner Coffee Roaster’s primary responsibility is to the indigenous coffee farmers, their livelihoods, and their legacy.
Our goal is the sustainable restoration of Cambodian coffee production through directly and ethically sourcing our coffee from the indigenous farmers.
Lying in the northeastern highlands of Cambodia, the provinces of Mondulkiri and Ratanakiri make up the country’s original coffee growing region. Nestled amongst the southeastern most of the Annamite Mountains, this region maintains moderate temperature and humidity. With elevations between 800 and 1000 meters, the reddish soil of this area is fed by a plethora of streams and rivers and is good for growing a wide variety of crops.
Due to the lower elevations, Robusta was historically the coffee species of choice for this region, but in the last few decades farmers have started to also cultivate the Catimor varietal. The coffee is harvested from mid-October through December and is immediately spread out to be sun-dried and hulled (naturally processed).
Tasting Notes:
Toasted Nuts, Tangy Wild Jackfruit, and Dark Chocolate
Lying in the northeastern highlands of Cambodia, the provinces of Mondulkiri and Ratanakiri make up the country’s original coffee growing region. Nestled amongst the southeastern most of the Annamite Mountains, this region maintains moderate temperature and humidity. With elevations between 800 and 1000 meters, the reddish soil of this area is fed by a plethora of streams and rivers and is good for growing a wide variety of crops.
Due to the lower elevations, Robusta was historically the coffee species of choice for this region, but in the last few decades farmers have started to also cultivate the Catimor varietal. The coffee is harvested from mid-October through December and is immediately spread out to be sun-dried and hulled (naturally processed).
Tasting Notes:
Toasted Nuts, Tangy Wild Jackfruit, and Dark Chocolate
The Bunong coffee farmers which we work with were some of the first growers of coffee in the Indochina region. We strive to safeguard that legacy as a living part of their heritage.
Of the ten different indigenous hilltribes in Cambodia, collectively referred to as the “Khmer Loeu” or upland Khmer, the Bunong are the most populous. Primarily located in Mondulkiri Province and across the border in Vietnam, the Bunong farmers were some of the very first to take up coffee growing in the Indochina region. Living amidst the rolling hills and growing a wide variety of crops such as: avocado, soybean, rice, cassava, passion fruit, eggplant, their living style and diets are quite different from either the Khmer or the Vietnamese. Holding both personal land and tribal concessions, families will usually be farming from one to five or
more hectares of land.
Coffee was first introduced to the Indochina region in 1857 by Catholic missionaries who brought a coffee tree on their voyage with them from France. Coffee cultivation techniques were then passed on to the indigenous farmers living in the highlands and mountains stretching from Vietnam to Cambodia. Coffee production grew greatly in the early 20th century, extending to Laos, and continued growing steadily until the Vietnam War. Coffee production in Vietnam started making headway again from the mid 1980’s, however both Laos and Cambodia’s coffee
production all but died from their own civil wars. With global coffee consumption on the rise, the last few decades have made coffee profitable industries in both Vietnam and Laos, while Cambodia’s coffee has been all but forgotten.
Community Initiative (CSR)
Community Initiative (CSR) Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
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change to our roasting ethos
ESTABLISHED 2010 - Cambodia's 1st International Standard Coffee Roaster
Open for business in 2010, Three Corner Coffee Roaster was started by missionaries Kirk and Kelle Richter, who’s foresight saw great potential in both locally grown and produced coffees. As the first international quality roaster our primary goal is to continue producing the highest quality Cambodian coffees in order to reach that potential.
Based upon the original Sivetz “hot air” coffee roaster, our roaster was designed by the founder Kirk Richter and fabricated almost entirely from high quality stainless steel by Khmer craftsmen. This type of roasting, where the beans are in a constant stream of heated air, has two benefits: precision air-flow and heat control which offers distinctly clean roast flavor profiles as well as a high degree of consistency from roast to roast.
Based upon the original Sivetz “hot air” coffee roaster, our roaster was designed by the founder Kirk Richter and fabricated almost entirely from high quality stainless steel by Khmer craftsmen. This type of roasting, where the beans are in a constant stream of heated air, has two benefits: precision air-flow and heat control which offers distinctly clean roast flavor profiles as well as a high degree of consistency from roast to roast.
PRODUCTION PROCESS is divided into four phases.
Hand-Sorting Green: Because our Cambodian beans are not standardized yet, our production process requires hand sorting to sort out trash, which includes rocks, twigs, irregular shaped beans and broken beans that are too small to be roasted. International grade coffee beans range under 1% trash, whereas we have to throw out anywhere between 7-10%.
Roasting: Our flavor profiles are maintained at a higher level of consistency than our competitors due to our hot-air roaster. Currently, we are the only commercial roaster in Cambodia that uses fluidized bed technology and one of only a few in South East Asia.
Hand-Sorting Roasted: Only after coffee has been roasted would we be able to observe clearly which beans are ripped and unripped. Some of the lighter color beans will be removed, and as well, the slightly darker beans are also removed because of over roasting. Any irregular shaped beans are removed, but only for aesthetic purpose and has no negative bearing affect on the flavor profile.
Packaging: TCCR currently carries 4 different types of packaging and distributing to 2 different channels; retail and wholesale outlets. Our bag size ranges from 250g (retail) and 500g, 1000g & 2000g for wholesale.
PRODUCTION PROCESS is divided into four phases.
Hand-Sorting Green: Because our Cambodian beans are not standardized yet, our production process requires hand sorting to sort out trash, which includes rocks, twigs, irregular shaped beans and broken beans that are too small to be roasted. International grade coffee beans range under 1% trash, whereas we have to throw out anywhere between 7-10%.
Roasting: Our flavor profiles are maintained at a higher level of consistency than our competitors due to our hot-air roaster. Currently, we are the only commercial roaster in Cambodia that uses fluidized bed technology and one of only a few in South East Asia.
Hand-Sorting Roasted: Only after coffee has been roasted would we be able to observe clearly which beans are ripped and unripped. Some of the lighter color beans will be removed, and as well, the slightly darker beans are also removed because of over roasting. Any irregular shaped beans are removed, but only for aesthetic purpose and has no negative bearing affect on the flavor profile.
Packaging: TCCR currently carries 4 different types of packaging and distributing to 2 different channels; retail and wholesale outlets. Our bag size ranges from 250g (retail) and 500g, 1000g & 2000g for wholesale.
Our retail products are our best foot forward, offering coffee drinkers only the best blends and roasts that have been developed by our team. The original four products all each have their own stripe patterns on the front, indicating that at least half of the coffee in the blend or roast is grown in Mondulkiri by and ethically sourced from Indigenous Bunong coffee farmers.
We pride ourselves on our consistent quality and freshness guarantee that have continued to set the standard for coffees offered in F&B outlets throughout Cambodia. Whether you need a blend with just the right balance of complexity and body for the perfect espresso, a single-origin roast that when cold brewed is bold but oh so smooth, or if you simply need a great tasting fresh-roasted coffee at an affordable price, we have what your business needs.
WHOLESALE is categorized under the HORECA initial. It covers hotels, restaurants, and cafes. Since early 2010 we've slowly garnered different businesses under our umbrella and introducing them quality Cambodian beans and what it means to use true high quality beans. Our consistent level of roasting guarantees the flavors and quality to our clients and their coffee drinkers. This aspect is one of our greatest selling points and has kept many businesses coming back for more or switching to us.
These recent years, we have seen an increase of coffee drinkers beyond these initials which include home drinkers, offices, and schools. More and more are taking their morning cup seriously. Our 500g size is one of the best sellers as it serves perfectly for a family of 2 or 3 and lasting them between 1 - 2 week. According, to our company standard, this is again a desirable length of time to store your coffee beans.
From the beginning, we pride ourselves in our continued efforts to supply our customers only the best. which includes freshness. Our freshness moto: Coffee is only sold no later than 10 days from roasting date. So you can rest assure that whether it's the HORECA section or now up and coming home drinkers, you can be sure your coffee was just roasted a few days ago!
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