From Ipoh to Tenom, a journey through Malaysian coffee

Malaysia's coffee culture runs deep, spanning centuries and regions. Kopitiam coffeehouses have served strong, dark-roasted coffee to locals for generations, with different communities putting their own spin on roasting and brewing methods. Here are five notable Malaysian coffees and their stories:

1. Kopi O: The "O" stands for "black," signifying a black coffee served without milk. Traditionally, kopitiam coffee is dark-roasted with sugar and margarine, resulting in a rich, caramelized flavor. Hainanese immigrants brought this coffeehouse culture to Malaysia, where it remains a staple in community gatherings.

2. Ipoh White Coffee: Despite the name, this brew features a lighter roast and is made with margarine and condensed milk, creating a creamy, sweet concoction. Ipoh white coffee hails from the tin-mining era when Hainanese settlers introduced the recipe in the city's kopitiam cafes.

3. Kluang Coffee: Nestled in Johor's Kluang, this coffee shop has served traditional Hainanese coffee since 1938. Originally a railway canteen, the establishment has become a beloved landmark, offering charcoal-grilled toast with kaya (coconut jam) alongside its signature brew.

4. Sarawak Liberica: Known locally as kopi dayak, this coffee variety boasts a history dating back to the 19th century. Initially a failed experiment in Matang, Sarawak, Liberica later thrived due to its resilience in local conditions. Today, smallholder farmers cultivate the bean, and modern cafés showcase its unique, smoky flavor.

5. Tenom Coffee: Sabah's Tenom district proudly claims the title of Malaysia's coffee capital. Traditional woodfire roasting imparts a bold aroma and smoky flavor to this local favorite. With roots dating back to the British North Borneo era, Tenom coffee remains a comforting part of daily life for many Sabahans.