Ethiopia Buku Hambella Bella Lullo Natural
RM76.00 MYR
Tasting Note: Ginger Lily | Peach | White Cherry | Honey
| Varietal | Processing Method | Altitude |
| Heirloom | Natural | 2300m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Thailand Mae Hong Son Natural
RM72.00 MYR
Tasting Note: Berries | Pineapple | Sugarcane | Clean Finishing
| Varietal | Processing Method | Altitude |
| Typica, Catuai, Caturra |
Natural |
1200-1300m |
Size: 200g / 1kg
Brewing Recommendation: Filter Brew / Modern Espresso
Known locally as the "City of Three Mists," Mae Hong Son in Thailand is tucked away in deep valleys surrounded by high mountain ranges near the Thai-Myanmar border. The interesting name is also the secret to this coffee's flavor, where the region is covered in mist during three distinct times: the morning mist in winter, the smoke-haze mist in summer, and the humidity mist in the rainy season.
With an altitude of 1200-1300m, as well as these year-round mists filtering the sunlight, the atmospheric temperature of this region is often cool and damp; this forces the coffee cherries to ripen much slower than in other regions, leading to higher density and more complex sugar.
A Testament of Life-Changing Coffee
This region was one of the primary focus areas for the late King Bhumibol’s initiative to eradicate opium through sustainable agriculture among hill tribes around Mae Hong Son (agricultural produces in this region are primarily grown by the Karen and Lawa hill tribes). For decades, these communities have transitioned from opium cultivation to high-quality Arabica coffee under the support of the Thai Royal Project.
When you drink this coffee, you are tasting the direct result of one of the most successful alternative-development crop programs in history.
Tasting Note: Bergamot | Jasmine | Strawberry | Peach Jelly | Yuzu Rind
| Varietal | Processing Method | Altitude |
| 74110, 74112 | Natural | 2300m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Tasting Note: Floral | Peach | Mixed Berries | Passion Fruit | Jammy
| Varietal | Processing Method | Altitude |
| Heirloom | Natural | 2100m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Colombia Huila La Esmeralda Typica Natural
RM76.00 MYR
Tasting Note: Hint of wine | Yellow Peach | Mango | Grape Juice
| Varietal | Processing Method | Altitude |
| Typica | Natural | 1600-1800m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Ethiopia Yirgacheffe Worka "Queen Berry"
RM71.00 MYR
Tasting Note: Malic | Mixed Berries | Chocolate | Vanilla
| Varietal | Processing Method | Altitude |
| Heirloom | Natural | 2000-2100m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Tasting Note: Hint of Tropical Fruits | Citrus | Roasted Nuts | Cane Sugar
| Varietal | Processing Method | Altitude |
| Caturra | Natural | 1300m-1800m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Colombia Huila Las Delicias Papayo Natural
RM91.00 MYR
Tasting Note: Floral | Muscat Grape | Orange | Honey
| Varietal | Processing Method | Altitude |
| Papayo | Natural | 1750m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
This is a natural-process Colombia from Las Delicias farm in Huila, grown at 1,750 metres from the rare Papayo variety — and it drinks floral and bright, with Muscat grape, orange and a honeyed sweetness running through the cup.
Papayo is one of coffee's genuine oddities. It's named for its cherries, which grow pointy and elongated like little papayas, and its genetics are still up for debate — maybe a spontaneous Caturra or Bourbon mutation, maybe a stray Ethiopian landrace, with nobody able to confirm it without proper genetic testing. It's rare, too, grown mostly on smallholder plots concentrated around Huila.
The natural process is what pulls it all together: the whole cherry dries intact in the sun, so the fruit's sugars and aromatics soak right into the bean — which is exactly where that sweet, fruit-forward character comes from. Huila's high Andean altitude helps as well, with warm days and cool nights that slow the cherries down and concentrate the flavour. That honeyed note lands somewhere near gula melaka — no expertise required to enjoy it.
Brew it as a filter and give it room to bloom — this is coffee with character that rewards a careful pour.
Tasting Note: Citrus | Apricot | Honey | Sweet Nuts
| Varietal | Processing Method | Altitude |
| Heirloom | Slow-dry Natural | 2000-2150M |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
This is a Slow-dry Natural Ethiopian Yirgacheffe that leads with apricot: a high-grown heirloom coffee from 2,000–2,150m where cherries ripen slowly and a patient, whole-cherry slow dry keeps the fruit clean, so the cup lands bright with apricot lifted by citrus, honey sweetness and a sweet-nut finish instead of a heavy, jammy natural.
Where it grows
Yirgacheffe is a woreda in the Gedeo Zone of southern Ethiopia, and Ethiopia happens to be the genetic homeland of Arabica. A lot of it grows as smallholder garden coffee on small family plots, which is part of why these cups carry such floral, citrus-bright complexity.
What altitude does
At 2,000–2,150m, this sits right at the top of Yirgacheffe's documented growing band. Up that high the air is cooler and the cherries ripen slowly, taking their time to build sugar and the delicate, tea-like stone-fruit character the region is known for. Think of altitude as a slow oven for sweetness: less heat, more time, more concentration.
How it's dried
This is a Slow-dry (S.D.) Natural, which means the coffee is dried as a whole cherry with the fruit left on rather than washed off first. The whole trick here is patience: instead of racing the cherries dry and tipping the cup toward heavy, fermenty jam, the lot is dried slowly and carefully so the fruit stays clear. That extended drying is what keeps the apricot bright and clean instead of muddy.
In the cup
Expect apricot out front, lifted by citrus brightness, with honey sweetness and a sweet-nut backbone rounding it off. If you want a local yardstick, the sweetness leans more toward gula melaka than refined sugar: soft, rounded and gently caramelised.
Order a bag online and brew it patient and clean, low agitation and a touch coarser; this is a Yirgacheffe that pays back a careful pour-over.
Kenya Kiambu Ruera Factory AA Natural
RM83.00 MYR
Tasting Note: Elderflower | Pineapple | Passion Fruit | Blood Orange
| Varietal | Processing Method | Altitude |
| SL28, Ruiru11 | Natural | 1577m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Kenya Kiambu Ruera Factory AA Natural is a dry-processed Kenyan in a country that washes almost everything, so the cup lands tropical and floral instead of the usual bright Kenyan snap.
In the cup
Think tropical fruit salad with flowers on top. Passion fruit leads, pineapple and blood orange fill in underneath, and elderflower drifts around the edges. It's a long way from the crisp blackcurrant-and-citrus profile most people expect from Kenya, and that contrast is the whole point of this lot.
Why a natural Kenyan is so unusual
Kenya is washed-coffee country, almost by law. Nearly every cherry is delivered to a "factory" (the local word for a washing station) for wet processing, and it's actually illegal to buy unprocessed parchment straight from farmers. Leaving the whole cherry to ferment and dry on the bean, the way naturals are made, is a recent and still uncommon move here. That's what makes this one worth a detour.
The varietals
This is SL28, the famous Kenyan workhorse selected back in 1935 for its standout cup at altitude (gorgeous in the glass, but low-yielding and a magnet for disease), blended with Ruiru 11, a hardy Kenyan-bred hybrid released in 1985 to shrug off leaf rust and Coffee Berry Disease. Think of Ruiru 11 as the tough, practical sibling planted to keep the trees healthy.
The AA on the label, by the way, is Kenya's top size grade: it measures how big the beans are, not how good they taste.
Interested? Add a bag to your cart and taste a Kenyan that breaks its own country's rules: passion fruit and flowers where you'd expect the usual bright snap.
Hop Hop #45 Rwanda NPR Rulindo Juru Natural Peaberry A1
Red Bourbon Peaberry · 1700-2300M
RM50.00 MYR