The source highlights Mondulkiri in its discussion of Cambodian coffee and also mentions sourcing from areas such as Ratanakiri and Stung Treng. Those location names help make an origin more specific. A bag roasted or sold in Cambodia, however, still needs information showing where its green coffee was grown.
The article also describes a very dark roasting style involving added fat and fine grinding, followed by filtration through cloth or a small metal brewer. That is a preparation tradition described by the source, not a rule for every Cambodian coffee. Ask whether added ingredients are involved rather than assuming the beans are an unflavored single-origin product.
For a useful comparison, identify the coffee, roast and intended method first. Old forecasts about international demand or future specialty recognition should not decide a present purchase. Current producer and roaster information can explain the actual lot much better. A clear distinction between place, processing, roasting and serving allows the regional story to add context without making every coffee from Cambodia sound identical.
The conversation
A good question can make a better brew.