The best sustainable cafés in Asia

Overview
Started by two Aussies, this little café in Siem Reap’s trendy Kandal Village precinct serves up what many consider to be the best coffee in the city.

Design notes
A large communal table takes centre stage, while wooden stools affixed to the walls function as shelves. There’s more plush sofa seating in “The Den” on the second floor.

Sip on
The cold drip coffee, which uses a slow drip technique to gently extract a fruity brew overnight. For something more indulgent, try the Espresso Martini.

Snack on
Char sluk bah – essentially sautéed chickpeas, garlic and Cambodian spinach served on toasted rye bread and topped with crumbled feta.

Sustainability efforts
Initiatives include using biodegradable food containers and waste bags, and recycling green waste. Occasionally, the café invites local artisans to set up pop-up stalls on site.

Overview
This Ubud hangout is a café, studio and roaster all rolled into one. You’ll also find brewing equipment, apparel, coffee beans and more for sale.

Design notes
Various shades of natural and reclaimed wood dominate. The Bar Rockers – teak and plastic rocking chairs designed in-house – are undoubtedly the biggest draw.

Sip on
All coffee orders here are prepared by hand, using a siphon, pour-over drip or hand pulling. If you can’t decide, the tasting platters serve up three or five different types of coffee.

Snack on
The dragon fruit smoothie bowl, which is topped with fruit, granola, cacao nibs and goji berries.

Sustainability efforts
Besides using locally sourced coffee beans and upcycled glassware, the café also recycles coffee grounds into soap, which can be purchased at its shop.

Overview
Lee Ayu founded Akha Ama Coffee in 2010, working with local coffee farmers in a bid to improve the economic situation in his native Akha village of Maejantai, Northern Thailand.

Design notes
The café sports an industrial aesthetic, complete with cement walls, red brick and plenty of natural wood accents.

Sip on
Try the Manee-Mana, a double shot of espresso shaken with ice and then mixed with orange peel.

Snack on
Light pastries are available; sample the coconut cake or banana muffin.

Sustainability efforts
The native farmers employed by Akha Ama adopt an organically sustainable system of mixed multi-cropping. This results in natural soil fertility, reducing the need to use chemicals and artificial fertilisers.

Overview
Valencia native Marc Tormo moved to Auroville, three hours south of Chennai, in 1997. He started his own brand, Marc’s Coffee, using beans from South Indian estates, before opening two establishments (including Marc’s Café).

Design notes
It’s hard to miss the café’s bright red bamboo fence, while tables and chairs spill out onto the covered terrace.

Sip on
The café’s specialty, the Malabar 100% Arabica Cherry AA, is best enjoyed without milk in a long brew.

Snack on
Sink your teeth into the dark organic cacao brownie, which is made using Tormo’s own brand of Indian organic cacao.

Sustainability efforts
The organic and fair-trade coffee beans are packed using screen-printed recycled paper. Also, much of the café’s décor is fashioned from recycled materials.

SEE ALSO: Opinion: Why sustainable bartending is here to stay

This article originally appeared in the March 2017 issue of Silkwinds magazine