CAFETIERE

Malaysia

"Malaysia truly asia" is the new champagne for Malaysia visit year which began in 2007.  Although Malaysia grows arabica, robusta, and excelsa, its main coffee crops is the higher-yielding and highly unpalatable liberica species, grown mostly in Western Malaya. Western Malaya is also the site of s small area of arabica trees, which is located in the higher altitudes of the Cameron High lands. Because of the large population of the country, local cunsumption generally consumes all the coffee that can be grown. Malaysia is very concerned with economics success, and as coffee is not as lucrative crop as some others, such palm oil, rubber, timber, and oil and gas. Since I've never tasted the flavor of Malaysian coffee, information about it are very little. 

Traditionally, Malaysian style "black" coffee roast (also known as Hainanese coffee; not to be confused with the serving style of coffee without milk) is produced by roasting the beans with sugar and margarine. "White" coffee, on the other hand, is produced with only margarine and without any sugar, resulting in a roast that is less dark, hence the term "white" coffee. Note that the idea that white coffee is produced from a different species of coffee is a common misconception; the species normally used in this roast is the Robusta.

The name "white coffee" is associated with Ipoh, due to it originating from Ipoh (in particular, its Old Town). Exceedingly popular in Ipoh, "white" coffee is slowly but steadily gaining a following in other regions of Malaysia and abroad.

For the sake of convenience and to keep up with the changing times, it is now widely available in the form of pre-packed instant coffee sachets which are freeze-dried. They only require the addition of hot water to prepare a cup of "white" coffee.