RM50.00 MYR
Tasting Note: Chocolate | Roasted Nuts | Caramel
| Varietal | Processing Method | Altitude |
| Mixed Varietal |
Natural |
900-1100m |
Size: 250g / 1kg
Roast Level: Medium
Brewing Recommendation: Espresso / milk-based / mokapot
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
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
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.
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
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
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
Tasting Note: Passion Fruit | Apple | Berries | Grapes
| Varietal | Processing Method | Altitude |
| Yellow Caturra | Anaerobic Natural | 1800m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
From the high slopes of Planadas, Tolima, this coffee comes from Finca El Jardín, a small 3-hectare estate managed by fourth-generation producer Jorge Elías Rojas who frequently exports under the name La Roca Estate.
The yellow caturra we have is a result of precision anaerobic natural processing using closed-tank, low-oxygen fermentations, carefully rotating tanks to prevent over-fermentation and control microbial activity. The cherries then undergo a slow, 25–35 day shade drying on raised beds, preserving clarity while deepening fruit complexity.
This coffee has a fruit-forward yet clean profile, where passion fruit brightness meets berry sweetness and grape-like structure, anchored by a subtle crisp apple note. It’s a profile that reflects both terroir and technique, showing how careful fermentation design can push Caturra into a whole new spectrum.
Tasting Note: Floral | Honey | Orange | Pomelo | Balanced
| Varietal | Processing Method | Altitude |
| Geisha | Washed | 1800-2000m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Tasting Note: Rose | Dark Berries | Winey | Honey
| Varietal | Processing Method | Altitude |
| Caturra | Raisin Honey | 1900m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Grown at the Canet Estate in Costa Rica's high-altitude Tarrazu region, the Musician Series carries a quiet reputation among specialty coffee drinkers. Each coffee in the series is named after a classical composer, a nod to the estate's thoughtful, almost methodical approach to coffee production.
What truly sets the series apart is its Raisin Honey process. Ripe cherries are slowly sun-dried until they begin to resemble raisins, concentrating their sugars before being pulped. The mucilage is left intact, allowing fermentation to continue in a more controlled, deliberate way — shaping a cup that feels layered and intentional rather than showy.
RM76.00 MYR
Tasting Note: Honey | Floral | Citrusy | Darkberries | Plum
| Varietal | Processing Method | Altitude |
| Bourbon | Honey | 1900m-2000m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Tasting Note: Violet | Strawberry Wine | Caramel Milk | Dried Mango
| Varietal | Processing Method | Altitude |
| Caturra | Raisin Honey | 1900m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Grown at the Canet Estate in Costa Rica's high-altitude Tarrazu region, the Musician Series carries a quiet reputation among specialty coffee drinkers. Each coffee in the series is named after a classical composer, a nod to the estate's thoughtful, almost methodical approach to coffee production.
What truly sets the series apart is its Raisin Honey process. Ripe cherries are slowly sun-dried until they begin to resemble raisins, concentrating their sugars before being pulped. The mucilage is left intact, allowing fermentation to continue in a more controlled, deliberate way — shaping a cup that feels layered and intentional rather than showy.
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.
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
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
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!
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.
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.
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
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
RM74.00 MYR
Tasting Note: Violets | Rose | Strawberry | Orange Blossom | White Peach
| Varietal | Processing Method | Altitude |
| Heirloom | Anaerobic Washed | 1900-2000m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Tasting Note: White Floral | Citrus | Grapefruit | Vanilla | Black Tea
| Varietal | Processing Method | Altitude |
| 74158 | Washed | 2260m-2360m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
The Hamasho processing station operated by Daye Bensa Coffee sits in the Hamasho village (the name means serpent in the local Sidamic language), perched between 2000-2300masl. It is one of Ethiopia’s most revered coffee landscapes, where cool mountain air and slow cherry maturation converge to shape profoundly expressive beans.
For this slow-dry washed expression, we detected white floral aromatics upon grinding the beans and smelling the brew, followed by mellow citrus and grapefruit acidity supported by a good structure, ending with hints of vanilla and a graceful black tea undertone that ties it all together.
It’s not loud, but elegant and refined throughout with remarkable balance.
If you've been to Daye Bensa Coffee's headquarter in Addis Ababa, you'd understand the scale of its economic stature among the Ethiopian coffee exporter. Founded in 1996 by brothers Asefa and Mulugeta Dukamo, Daye Bensa began with one modest washing station and a big dream: to lift coffee quality and farming livelihoods across Sidama. Today, it operates dozens of washing stations, multiple dry mills, and collaborates closely with hundreds of smallholder farmers who bring their ripe cherries to Hamasho’s processing station.
Along the way, Daye Bensa’s commitment to excellence has earned international recognition, including multiple high placements in the prestigious Ethiopia Cup of Excellence, with coffees placing 8th in 2021 and an impressive 2nd place in 2022. That pedigree filters through every lot, Hamasho included.
Tasting Note: Tropical Fruit | Tangerine | Fruit Gummy | Grapes | Lingering
| Varietal | Processing Method | Altitude |
| 74158 | Natural | 2100-2360m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Welcome to Buncho, Daye Bensa’s station in Shantawene, Bensa (Sidama), named after the Sidama word for a coffee tree! Founded in 2018, Buncho sits beside Gatta Farm and a waterfall, collecting ripe cherry from a network of smallholders across Shantawene, Bombe, and neighboring villages. The station runs 150 raised beds and 12 washing tanks, processing tons over tons of coffees with various processing methods.
The Buncho station sits around 2,000-2,200m, while contributing farms climb even higher (many are higher than 2,300m). That elevation, with cool nights, strong diurnal swings, slows cherry ripening time in comparison to hotter areas at lower altitudes. A slower maturation in fruition concentrates sugars, and preserves those tropical and citrus aromatics that many love.
Varietal 74158, also known as Walega, is a cultivar developed by Ethiopia’s Jimma Agricultural Research Center (JARC). It originated from a wild mother tree in the Metu-Bishari area and was released in the 1970s, with the primary objective to address coffee leaf rust and improve farmer resilience Like most of JARC’s 1970s “74-series” selections, such as 74110, 74112, and so on.
Buried under the "heirloom" umbrella term, 74158 wasn’t popular until recent years because it was originally valued for disease resistance. Thanks to advancement in coffee processing methods and producing technologies, the coffee producers finally have the infrastructure and a matured market to showcase its unique cup qualities.
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
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
RM82.00 MYR
Tasting Note: Bergamot | Citrus | Floral | Melon Sweetness | Honey
| Varietal | Processing Method | Altitude |
| Geisha | Washed | 1500m-1950m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Few coffee regions carry the weight of history quite like Antigua, and few farms embody it as gracefully as Bella Carmona. Established over a century ago (what!) and stewarded by the Zelaya family for four generations, this estate sits on the southern slopes of Volcán de Agua, where elevations of 1,500–1,800 metres, cool nights, and mineral-rich volcanic soils quietly do most of the heavy lifting.
Today, the legacy continues under Luis Pedro Zelaya, a fourth-generation producer and miller, whose meticulous approach at the Bella Vista mill blends tradition with modern quality discipline. In short? Think heritage, but with calibrated fermentation tanks and a very sharp eye for detail.
For this washed Geisha, only perfectly ripe cherries are selectively harvested, gently fermented, and carefully dried to preserve clarity. While the Antigua terroir provides structure and vibrancy, the Geisha varietal brings its classic elegance to the table.
In the cup, expect lifted notes of bergamot and citrus, expressive florals, and a refined melon-like sweetness, all wrapped up in a lingering honeyed finish.
Classic, composed, and still very capable of stealing the spotlight, Bella Carmona knows exactly what they are doing with the poise of an Old Guard.