Brazil Cerrado SC17/18 Fine Cup
RM50.00 MYR
Tasting Note: Chocolate | Roasted Nuts | Caramel
| Varietal | Processing Method | Altitude |
| Mixed Varietal | Natural | 900-1300m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Colombia El Diviso Yellow Bourbon Yeast Natural
RM99.00 MYR
Tasting Note: Floral | Yellow Plum | Clementine | Mango | Nectarine | Mint Choc
| Varietal | Processing Method | Altitude |
| Yellow Bourbon | Yeast-Inoculated Natural | 1750M |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Yellow plum is the first thing you'll taste in this Colombian El Diviso Yellow Bourbon, produced by Nestor Lasso by steering the whole-cherry ferment with selected yeast, and the cup that comes back is clean, floral and stacked with yellow stone fruit.
The farm and producer
This lot comes from Finca El Diviso, near Pitalito in Huila, Colombia, farmed by Nestor Lasso with his brother Adrian and partner Jhoan Vergara. They're a young, third-generation Pitalito growing family, and their coffees have turned up in World Barista Championship routines, so the bar for what lands in the bag is high.
The varietal
Yellow Bourbon is a yellow-cherried form of Bourbon that first showed up in Brazil in the 1930s, the gold fruit coming from a recessive gene pair (basically Bourbon with the colour dial turned to amber). It's prized for sweetness, bright citric acidity and ripe stone-fruit notes, and it shows best above roughly 1,000 masl, which this 1,750-masl lot clears with room to spare.
How it's processed
Here's the nerdy bit. Instead of leaving the whole cherries to ferment on whatever wild microbes happen to be in the air (a standard natural), the cherries are inoculated with a selected yeast, Saccharomyces cerevisiae (T58), then held at around 35°C for about 80 hours at a 1:5 yeast-to-cherry ratio before drying. Think of it like using a sourdough starter instead of hoping the right bugs turn up: a known yeast steers the flavour and keeps batches consistent. The payoff is more clarity, higher acidity and more tropical, floral lift than a standard natural usually gives.
In the cup
Expect yellow plum up front, then clementine, mango and nectarine, all wrapped in florals with a cool mint-chocolate finish. The mango leans tropical in a way a Malaysian palate will clock straight away. It's coffee with character, and a tidy lesson in what a controlled ferment can do.
If your shelf is all the usual washed and natural lots, order a bag of this yeast-natural online and taste what a steered ferment does differently.
Tasting Note: Black Forest Cake | Mango | Mikan | Pineapple
| Varietal | Processing Method | Altitude |
| Java | Other Processing | 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: Fruit Tea | Mango Juice | Maple Syrup
| Varietal | Processing Method | Altitude |
| Red Caturra | Mango + cultured-yeast (Lactobacillus / S. cerevisiae) mother-culture co-ferment; ~180h sealed fermentation with mango solution, fully washed, then 20–25 days drying. | 1,730 masl |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
This coffee drinks like mango juice with maple syrup sweetness underneath, because producer Rodrigo Sánchez Valencia co-fermented the pulped coffee for roughly 180 hours with a cultured mango-and-yeast "mother culture" before it was processed as a fully washed coffee (all pulps, flesh and mucilage removed at the time of drying).
The grower
Rodrigo Sánchez Valencia is a third-generation farmer at Finca Monteblanco, in San Adolfo (Vereda La Tocora), municipality of Acevedo, in the Huila highlands of southern Colombia. He's known for designer co-fermentation lots, and this is one of them. The farm harvests twice a year, June to July and October to November.
How it's fermented
This is the engine of the cup. Over about eight days, a "mother culture" of cultivated microbes (Lactobacillus plus Saccharomyces cerevisiae, the same yeast behind bread and beer) is built up and fed with panela and mango, a bit like a sourdough starter grown for coffee instead of bread. That live culture inoculates the pulped coffee, which then ferments in sealed tanks with a mango solution for around 180 hours. The sugar level and pH are held inside a tight window so the fruit layers on top of the coffee's base rather than burying it. Only then is the lot fully washed and dried slowly for 20 to 25 days.
The varietal
Caturra is a natural dwarf mutation of Bourbon found in Brazil about a century ago, capable of good cup quality at altitude but famously vulnerable to leaf rust. Red Caturra is the form that dominates Colombian planting, and on its own it leans toward chocolate, grapefruit and berry sweetness. It's a clean, dependable workhorse, which is the whole point: the ferment is what turns an ordinary cup into this one.
In the cup
Expect mango juice out front, maple syrup sweetness sitting underneath (closer to gula melaka than to anything you'd pour on pancakes), and a fruit-tea lift on the finish. It reads as layered rather than artificial, which is exactly what holding that fermentation window is for.
For the discerning cup: order a bag online and taste exactly what Rodrigo's mango co-ferment does to a clean Huila Caturra.
Tasting Note: Floral | Peach | Honey | Fructose
| Varietal | Processing Method | Altitude |
| Castillo | Raisin Anaerobic Washed | 1700-1800m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Expect honeyed sweetness, concentrated and clean, wrapped in floral, peachy lift: that is the signature of this Castillo which underwent supercritical CO2 + Raisin Anaerobic Washed process. The clever bit is that the ripe cherry is dried down to a raisin before fermentation, so the seed drinks the sweet ferment liquid back in rather than rinsing it away.
The producer
It comes from Café Granja La Esperanza, the family-run Colombian specialty producer widely credited as the first to bring Geisha to the country. The lot is grown in Quindío, one of the three departments of Colombia's Eje Cafetero (the Coffee Triangle), whose coffee landscape is a UNESCO World Heritage Site. Here the trees sit at 1,700 to 1,800m on the rich volcanic soils that give the region its reputation.
The varietal
Castillo is Colombia's workhorse: bred over decades by the national coffee research centre Cenicafé and released in 2005, it crosses Caturra with the Timor Hybrid (an Arabica and Robusta cross), which hands it built-in resistance to coffee leaf rust. Think of it as a tougher immune system in plant form. It now makes up roughly 45% of Colombia's crop, the sort of everyday variety nobody writes poetry about. Which is rather the point of what happens next.
How it's processed
In a Raisin Anaerobic Washed process, the whole ripe cherry is first dried to a raisin form by driving off its free water. Then it ferments in sealed tanks where raisined cherry re-absorbs that fermentation liquid, carrying the sweet fruit essence into the seed instead of washing it off and discarding it the way traditional washing does. Anaerobic ferments like this tend to build pronounced sweetness and clear fruit character, which is exactly what landed in the cup.
In the cup
The recorded notes are floral, peach, honey and fructose: a perfumed, fruit-forward profile that earns the "Peach & Petal" name. That honeyed sweetness sits somewhere near gula melaka in spirit, deep and rounded rather than sharp. It is proof that an everyday variety, given a clever process, can become a coffee with character.
Order a bag online, dial in a gentle pour-over, and let that honeyed sweetness open up: this Castillo rewards a brewer who pays attention.
Colombia Las Margarita "Hami Melon" CO2 A. Honey
RM85.00 MYR
Tasting Note: Hint of Floral | Hami Melon | Watermelon | Sweet
| Varietal | Processing Method | Altitude |
| Castillo | Other Processing | 1700-1800m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Colombia Las Margarita Rum Barrel Washed
RM83.00 MYR
Tasting Note: Rum & Raisin | Tangerine | Honey | Brown Sugar
| Varietal | Processing Method | Altitude |
| Castillo | Rum Barrel Washed | 1600-1800m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Colombia Los Nogales Tabi T.S. A.W.
RM102.00 MYR
This thermal-shock Tabi from Finca Los Nogales in Pitalito, Huila, Colombia drinks like a bowl of red berries lifted by pomegranate and white grape. That clean fruit is the point of the process: the Hernández family bathe the cherries hot then plunge them cold to knock back rogue microbes before fermentation, steering the cup sweeter and brighter.
The family behind the farm
Finca Los Nogales is a family farm run by the Hernández family (Oscar Fernando, Angie and Olga) in Pitalito, Huila. If the name rings a bell, it should. A Los Nogales lot placed second at the 2024 Czech Brewers Cup, and the farm supplied the decaf that won the 2024 US Brewers Cup. Both were different lots from this Tabi, but they tell you plenty about what this family's green coffee can do.
Thermal shock, in plain English
The process is Thermal Shock Anaerobic Washed, and it is as dramatic as it sounds. Right at the start, the cherries are bathed in hot water (around 80°C for roughly 20 seconds) then shocked into cold water (around 15°C). Borrowed from pasteurization, the hot phase knocks back stray microbes and switches off enzymes, while the cold snap stops the clock and locks in aromatics. The cherries are then de-pulped and fermented for about 72 to 90 hours with a yeast starter, then sun-dried for roughly two weeks. The Hernández family run this deliberately, chasing a cleaner, sweeter cup with more exotic fruit and less of the rough edge a wilder ferment can leave.
The varietal and the altitude
Tabi a Colombian variety bred to shrug off leaf rust, grown at 1,600 masl. Higher, cooler ground ripens cherries slowly, and slow ripening tends to pack in more sugar and cleaner acidity, which plays straight into that berry-and-grape profile.
In the cup
Expect red berries out front, with pomegranate and white grape on the nose and a soft osmanthus and melon sweetness underneath. If you have ever bitten into a cold, ripe jambu air, that crisp, watery-sweet snap is the register we are talking about. Clean, juicy and a little exotic, and easy to sit with.
Add a bag to cart and see what a decorated Huila farm's fermentation experiment reads like in your own brew style.
Tasting Note: Mango | Pineapple | Peach | Passion Fruit Jam
| Varietal | Processing Method | Altitude |
| Papayo, Ombligon | Other Processing | 1400m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Dyadica Blend
RM50.00 MYR
Tasting Note: Chocolate | Roasted Nut | Hints of Fruit | Caramel
| Blend Component | Processing Method | Component Percentage (%) |
| Brazil |
Pulped-natural |
50% |
| Ethiopia Sidama G4 | Natural | 50% |
Size: 200g / 1kg
Brewing Recommendation: Espresso-based
We have a long history of loving espresso blends with a base component of a bold, chocolatey bean like a solid Brazilian, with a fruity counterpart as a complement. It has almost always resulted in a balanced and comfortable blend that is suitable for daily consumption.
In Dyadica blend, the nutty and chocolatey notes from the Brazilian component pair well with notes of of mixed fruits from the Ethiopian Sidamo G4!
As a blend with relatively low acidity, it is perfect for drinkers who are looking forward to experiencing slightly fruity coffee without being overwhelmed by acidity.
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
Ethiopia Guji Slow‑dry Anaerobic Natural "Oiran"
RM81.00 MYR
Tasting Note: Rose | Strawberry | Blueberry | Grapes | Hint of Wine
| Varietal | Processing Method | Altitude |
| Heirloom | Slow-dry Anaerobic Natural | 1900-2050m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
This is a coffee that knows how to make an entrance. From the first sip, delicate rose aromas lift from the cup, followed by a rush of strawberry, blueberry, and grape sweetness, finishing with a graceful hint of red wine. If you’re drawn to coffees that feel juicy and aromatic, this is it!
What's The Magic Behind?
The magic behind this coffee lies in its slow-dry anaerobic natural process - by fermenting the coffee in oxygen-free tanks and extending the drying time, the beans spend longer in contact with their fruit sugars. This encourages friendly yeasts and bacteria to work slowly, producing more of the natural flavor compounds that remind us of fresh fruit and flowers.
Think of it as a gentle, drawn-out fermentation where floral aromas like rose come from natural compounds also found in blossoms. The anaerobic environment promotes the creation of fruity esters, where you get juicy strawberry and blueberry notes. Finally, as the process stretches out, the beans take on a wine-like character, where sugars and acids combine into subtle flavors that echo red grapes and a splash of wine.
Roasting the Full Potential
We want to preserve these delicate aromatics in your cup, letting the full spectrum of rose, berries, grapes, and winey depth shine through, therefore we opt to roast it light, with a relatively short development phase during roasting. It’s a flavor journey made possible only by giving nature more time to work its quiet magic.
Ethiopia Guji Uraga "Peony" Washed
RM74.00 MYR
Tasting Note: Orange Blossom | Peach | Oolong
| Varietal | Processing Method | Altitude |
| Gesha | Washed | 2500-2600m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Ethiopia Guji Uraga "Perfume Lemon"
RM287.00 MYR
Tasting Note: White Floral | Lemon | Peach | Black Tea
| Varietal | Processing Method | Altitude |
| Heirloom | Washed | 2100-2200m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Ethiopia Sidama Chire Kenean Natural G1
RM63.00 MYR
Tasting Note: Orange Peel | Pineapple | Orange | Dried Mango | Caramel
| Varietal | Processing Method | Altitude |
| Heirloom | Natural | 1900-2300M |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
This is a natural-process Ethiopian Sidama coffee from the Chire highlands, and it leads with bright pineapple because slow-ripened, high-grown heirloom cherries were dried whole in the sun, driving their own fruit sugars deep into the bean. Orange follows close behind, sitting over a rounder weight of dried mango and caramel.
Where it grows
Chire is a woreda, a district, tucked inside the Sidama zone of southern Ethiopia, up in the fertile Rift Valley highlands. The cherries here ripen somewhere between 1,900 and 2,300 metres, and that matters: cool, thin highland air slows ripening right down, which gives a cherry time to build deeper sweetness and acidity before it is picked. Chire also has its own accent within greater Sidama. Where neighbouring Bensa leans strawberry-tropical and Aroresa runs toward jasmine and black tea, Chire reads nutty, dried-fruit and almost wine-like.
Who is behind it
The lot carries the name Kenean, for Kenean (Assefa) Dukamo, second-generation Deputy CEO of Daye Bensa Coffee Export, a family-owned Sidama exporter that sources from thousands of smallholders and sun-dries its naturals on raised beds across the Bensa, Aroresa and Chire districts. Kenean Dukamo placed second in the 2022 Ethiopia Cup of Excellence, so the hands drying this coffee know exactly what they are doing.
How it is processed
It is a natural, or dry-processed, coffee, which simply means the whole cherry is dried intact in the sun rather than having its fruit stripped off first. As it dries, the fruit's sugars work their way into the bean, and that slow soak is where all the ripe, jammy fruit in the cup comes from. It is graded G1, the top grade for the cleanest, least-defective Ethiopian beans.
In the cup
The aroma opens on orange peel, then the taste arrives tropical and fruit-forward: pineapple first, juicy and bright, with orange right on its heels. Underneath sits a deeper, heavier sweetness of dried mango and caramel, the sort of dark-sugar note a Malaysian palate might file somewhere near gula melaka. It is a natural that is all about ripe fruit and body, which is exactly what Chire and a careful sun-drying tend to give.
Order a bag online and brew it as a pour-over, that bright pineapple really opens up when you give it room to breathe.
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
Ethiopia West Arsi Daye Bensa G1 Washed
RM51.00 MYR
Tasting Note: Floral | Citrus | Honey | Green Tea
| Varietal | Processing Method | Altitude |
| Heirloom | Washed | 1900-2220m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Citrus is the first thing you'll meet in this washed Grade 1 Ethiopian coffee from West Arsi: a clean cup where zesty citrus sits up front, backed by floral lift, a little honey sweetness and a green-tea finish. It's grown from Heirloom varieties high up at 1,900-2,220m and prepared by the respected exporter Daye Bensa.
The people behind it
We roast it; the story behind it belongs to Daye Bensa, the Sidama-based export house founded in 1996 by brothers Asefa and Mulugeta Dukamo. They've been exporting since 2006 and built a serious reputation along the way, with multiple Cup of Excellence placements to their name. Those wins are for other Sidama lots rather than this one, but they tell you the kind of care these hands bring. Sourcing cherry from thousands of smallholder farmers across a string of washing stations and running their own dry mills, they reached beyond their home district into West Arsi for this lot.
West Arsi, the high-altitude neighbour
West Arsi is one of Ethiopia's emerging coffee zones, historically counted as part of neighbouring Sidama and grown by smallholders on small garden plots of roughly two hectares each. It sits high, which is exactly what you want for a cup this bright and articulate.
In the cup
Expect citrus front and centre, the way a squeeze of limau wakes up everything around it, then floral and tea-like notes drifting in behind, a thread of honeyed sweetness, and a clean green-tea close. The washed preparation keeps everything tidy and transparent, so nothing muddies that citrus.
Grab a bag online, dial in a pour-over, and let that citrus do the talking; bright is exactly how this one wants to be brewed.
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.
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
Guatemala Huehuetenango SHB EP Washed
RM50.00 MYR
Tasting Note: Chocolate | Maple Syrup | Caramel
| Varietal | Processing Method | Altitude |
| Caturra & Bourbon | Washed | 1600-1700m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Tasting Note: Chocolate | Vanilla Ice Cream | Whiskey
| Varietal | Processing Method | Altitude |
| Typica & Caturra | Sherry Cask Low-temp Washed | 1400-1700m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
This is a high-grown Honduran coffee that drinks like dessert: a big scoop of vanilla ice cream up front, chocolate settling in underneath, and a warm whiskey finish right at the back. It's a Sherry Cask Low-temp Washed lot grown from Typica and Caturra at 1,400 to 1,700 metres, and the barrel is where that boozy tail comes from.
In the cup
Our house notes read vanilla ice cream, chocolate, and whiskey, and that's roughly the order you meet them. The vanilla leads, soft and creamy like soft-serve. Chocolate settles in underneath. Then, right at the back, that warm oaky whiskey hum. Dessert first, digestif last, all in one cup.
The varietals
It's grown from Typica and Caturra, two old classics of the coffee world. Typica is basically the great-granddad of Arabica: a tall, low-yielding plant that trades quantity for genuinely lovely cups at altitude. Caturra is a naturally dwarfed cousin of Bourbon from Brazil, compact, and a dependable high-grown performer right across Central America, Honduras included. Old-school genetics, high-altitude payoff.
How it's processed
Here's where the whiskey comes from. The cherries are washed clean first, then the coffee is aged in sherry casks at low temperature, which is exactly what the name "Sherry Cask Low-temp Washed" is telling you. Slow, cool, barrel-led fermentation like this tends to build boozy, oak-tinged, almost wine-like complexity, the same family of character that anaerobic (sealed, oxygen-free) and barrel processing are known for.
Where it grows
It comes from Honduras, grown high up between 1,400 and 1,700 metres. That kind of altitude ripens cherries slowly and concentrates their sweetness, part of why a straightforward washed coffee can still land this rich and creamy.
Add a bag online and meet a coffee with character that runs dessert up front to whiskey nightcap at the back.
