Bolivia Samaipata Los Rodriguez
70.00 MYR
Tasting Note: Grapefruit | Dried Apricot | Gummy | Hint of Strawberry
| Varietal | Processing Method | Altitude |
| Caturra | Natural | 1766m |
Size: 200g
Brewing Recommendation: Filter Brews / Modern Espresso
Brazil Cerrado SC17/18 Fine Cup
50.00 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
Burundi Kayanza Buzira CWS Natural
52.00 MYR
Tasting Note: Plum | Dark Berries | Brown Sugar | Lingering
| Varietal | Processing Method | Altitude |
| Bourbon |
Natural |
1950-2000m |
Size: 200g / 1kg
Brewing Recommendation: Filter Brew / Modern Espresso
We have some information about Burundian coffees, but first - flavours!
Although the quality of the acid in this coffee lean more towards stonefruit (plum) and dark berries, the intensity of the acidity isn't high. We find it moderate especially when the brown sugary sweetness balances the acidity out. If you're a fan of using lighter roast for milk-based espressos, this coffee can be sweet.
On the Buzira CWS
Established since 2010, Buziraguhindwa Coffee Washing Station (shortened to Buzira CWS) has been serving small local farmers around their vicinity in a similar format to the Ethiopian coffee industry - once coffees are harvested when they are ripe, local farmers deliver their fresh crops in cherry form to Buzira CWS to be processed.
Unlike other countries where farmers sometimes own several hectares of lands, the Burundian farmers own less than half a hectare of land on average; in addition, the local Burundians also cultivate agricultural produces other than coffees, such as banana and in order to survive. That's why the Buzira CWS serves up to 3000 farmers around them!
Brief Background of Burundian Coffees
An interesting note to take - when you see any origin that is considered "rare", it is often due to complications in politics, logistics and accessibility.
Burundi experienced a devastating civil war back in 1990s, and as they were recovering, coffee export emerged as a potential sector to connect the broken country with the world economy and increase foreign currency exchange to boost the overall economy.
However, logistics and management still posed a problem as the Burundian recuperate. In the attempt to stabilize the market, the country took inspiration from their neighbouring country, Rwanda, who was successful in rebuilding through coffee at that time.
It is only recent years that Burundi has a more consistent export with reliable quality, after long years of battling the "potato" defects (click here to read more on potato defects!)
On the Naming of the Coffee
At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.
Here’s a breakdown of this coffee:
| Burundi |
A landlocked country in east-central Africa, south of the Equator with a historic kingdom - one of the few countries in Africa whose borders were not determined by colonial rulers. |
| Kayanza |
One of the 16 provinces in Burundi, located in the north. |
| Buzira CWS | Name of the processing station, where the full name is Buziraguhindwa Coffee Washing Station. |
CAFEC Abaca Filter Paper 01
23.00 MYR
| Size | Cup 01 (Flower Dripper / Hario V60 - Size 01) |
| Quantity (per pack) | 100pcs |
| Material | Manilla hemp (abaca) |
"Abaca" or also known as "Manila Hemp" is known for its strength - four times stronger than wood pulp, but the fibre is twice as thin as conifer fibre.
Made in Japan, CAFEC's abaca filter paper boasts “Two-Side Crepe” while other filter paper has crepe on only one-side. Through the manufacturer's original papermaking technology (Air-through dry), there is enough air layer between the paper and dripper so water can flow at an ideal speed.
Not only does the filter paper promise good air and liquid permeability, toughness, and elasticity, it also meets the traceability standard required by FSC® certificate as an eco-friendly and sustainable filter paper.
CAFEC Abaca+ Filter Paper
23.00 MYR
| Size | Cup 01 (Flower Dripper / Hario V60 - Size 01) |
| Quantity (per pack) | 100pcs |
| Material | Manilla hemp (abaca) |
Under Mr Nakatsuka's leadership, CAFEC's products have become one of the most popular coffee equipment in specialty coffee shops across the world. What's impressive is that they have never slacked or been complacent - through continuous research and development for even better products, CAFEC introduced their latest Abaca+ filter paper in early 2022.
Manufactured with a new innovative technique called "Fine-Grained" method, the paper surface area is increased by narrowing the distance between each crepe, resulting in an even water flowrate due to the uniformity of the paper texture.
The density of the Abaca+ is higher with a smoother surface, while being a little thicker and harder in comparison to the original Abaca. We personally find that Abaca+ allows faster flow rate, which serves as a double-edged sword - good in those who have good flow control, but tend to be clogged with over agitation.
Cafec Flower Dripper 01 (Transparent)
30.00 MYR
The flower dripper circulates water from the center to the outer ring to achieve deep layer extraction with a relatively fast water flow to prevent unpleasant notes from being extracted. Thanks for the dripper design, the volume poured from top and exit from the bottom are the same because water is not retained in the dripper.
Enjoy the best flavours from a coffee without unpleasantness.
Colombia Caldas Finca La Ilusion
58.00 MYR
Size: 200g (Whole Beans)
Tasting Note: Mango | Cherry jam | Passion Fruit | Mulberry
Varietal: Caturra
Processing Method: Natural
Growing Altitude: 1750m
We currently offer a natural processed caturra varietal from Finca La ILUSIÓN located in Caldas, Colombia. This coffee carries some tropical notes akin to mango and passion fruit.
The Caldas department is one of the major Colombian coffee-producing departments alongside Risaralda, Quindío, and Tolima who gained traction recently. Contributing to the majority coffee production of Colombia, these regions form what the Colombian people called Triángulo del Café – the Coffee Triangle.
What comes as a surprise is that around 60% of the Colombian farmers are independent small farmers with farm sizes of not even more than one hectare. Imagine the number of micro-lots and undiscovered treasures scattered all over Colombia!
Ever Heard of a Coffee Theme Park?
With an agricultural GDP contribution of around 10-16%, the Colombians have even built Parque del Café, the Colombian National Coffee Theme Park located in the Montenegro town of Quindío!
As of 2018, the theme park has 28 rides and various coffee related cultural attractions including a coffee museum, coffee show, coffee variety gardens and sections for forest myths and legends.
How cool is that?
Tasting Note: Tiramisu | Rum | Dessert | Chocolate | Almond
| Varietals | Processing Method | Altitude |
| Castillo | Amaretto Washed | 1750m |
Size: 150 g / 1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Can you imagine a coffee smelling exactly like tiramisu? No matter the answer, you should definitely try this crazy special processed coffee from Finca San Jose that makes you feel like you're drinking tiramisu!
Here's how it is created: the castillos from Finca San Jose are dry-tumbled in amaretto barrels for 30 days to soak up all the aromas before being dried after mechanical de-pulping.
That's how a sensory illusion of tiramisu is created when profiled to highlight notes of chocolate, nuts and baked goods (biscuits), since tiramisu is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone, and finally flavoured with cocoa; a common variant also involves using alcohol, such as Marsala wine, amaretto or a coffee-based liqueur.
Feel like trying this special coffee? Order a filter brew at our place and see if you like them! Our retail space is located in USJ1 (near Subang SS15 area / Damen Mall).
Colombia Cauca El Paraiso Rosa Té
69.00 MYR
Tasting Note: Rose | Osmanthus | Sweet Orange | Peach | Tea
| Varietal | Processing Method | Altitude |
| Castillo | Double Anaerobic Washed | 2050m |
Size: 200g / 1kg
Brewing Recommendation: Filter Brew / Modern Espresso
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: Bubblegum | Minty | Lemongrass | Soda-like
| Varietal | Processing Method | Altitude |
| Catiope |
Pink Champagne Washed |
1600-1700m |
Size: 200g / 1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Have you ever had a coffee that brought you through a roller-coaster ride from hot to cold, tingling you with a cooling mint sensation and an end note that makes you go, "this is actually good!?"
Say hi to Finca El Mirador's Pink Champagne washed catiope!
Our current offering from El Mirador is a catiope coffee - a cross between Colombian Caturra and Ethiopian heirloom. It is a low-growing (easy to harvest), high-bearing tree (cost effective) with slightly copper-coloured leaves and generally sweet, full-red cherries at a brix level of 20-23°.
The Pink Champagne washed basically macerates the coffee with a culture that is pre-cultivated with spices and fruits. The depulped coffees are placed in air-tight plastic tanks together with the culture for 140 hours and dried for 25–30 days.
Tasting Note: Tropical fruits | Mango | Passionfruit | Yogurt | Pink Guava
| Varietal | Processing Method | Altitude |
| Purple Caturra | Tropical Natural |
1730m |
Size: 200g/ 1kg
Brewing Recommendation: Filter Brews
Finca Monteblanco is back at it again! With a mad-scientist spirit, Senor Rodrigo Sanchez has been producing playful and exciting coffee with eccentric processing methods for the past years with many successes.
Have you loved our Finca Monteblanco Passion Fruit Washed a while ago? Such a gem!
This is yet another interesting coffee from the same farm and producer. Don't miss it!
Tasting Note: Winey | Blackberries | Raisin | Chocolate
| Varietal | Processing Method | Altitude |
| Castillo |
Winey Natural |
1600-1750m |
Size: 200g / 1kg
Brewing Recommendation: Filter Brew / Modern Espresso
Tasting Note: Candied Pineapple | Cherries | Peach | Orange Rind
| Varietal | Processing Method | Altitude |
| Pink Bourbon | Natural | 1644m |
Size: 200g /1kg
Brewing Recommendation: Filter Brews
Colombia Huila Finca La Loma
54.00 MYR
Tasting Note: Pineapple | Mango | Mulberry | Cherry | Grape
Varietal: Caturra
Processing Method: Natural
Growing Altitude: 1650m
Rodrigo Sanchez Valencia and Claudia Samboni, the couple behind Finca La Loma, Finca Monteblanco and Finca El Progreso, have poured their heart and soul into coffee farming innovation to push the ever-evolving boundaries of the coffee industries.
The adventurous Snr Rodrigo cared about coffee innovation so much that they have their own laboratories in La Loma to research and develop their own best farming practices, including specific processing methods for different varietal from different farms under their management. Such foresight has gained Snr Rodrigo great respect within the industry, as well as opened doors for more coffee experimentations and customisation.
Snr Rodrigo’s recent explorations include planting Geishas on his own farms in Colombia since 2017, naturally low caffeine coffee (the laurina varietal), cold fermentation, and varying Brix degrees (°Bx, a refractometer measurement that has an important role in wine fermentation as well).
Interested to know more about the amazing man? Follow Snr Rodrigo’s Instagram! https://www.instagram.com/rodrigosanchez09/
The current offering we have from Finca La Loma is a natural processed caturra (a natural mutation from red bourbon) dried on raised racks under cold weather on the high mountain, resulting in pleasant fruity notes like pineapple, cherry and mulberries!
Tasting Note: Rum | Raisin | Passion Fruit | Blackberry |Cocoa
Varietal: Pink Bourbon
Processing Method: Fruit Juice Double Anaerobic Washed
Growing Altitude: 1730m
Size: 200g / 1kg
Remember the amazing natural caturra from Finca La Loma we had? We now have another coffee by Snr Rodrigo Sanchez, but from his other farm – Finca Monteblanco! The current offering we have from Finca Monteblanco is a special double anaerobic washed processed pink bourbon, a cross-breed of red and yellow bourbon. Taste notes? Imagine fruity rum & raisin cakes in liquid form!
The Processing Method
Snr Rodrigo’s recent explorations involve anaerobic processing with different kinds of yeasts grown using different fruits! Rather than simply fermenting the coffees in a tank full of fruits in hope for unstable fermentation to happen, Snr Rodrigo created his own fruit juice anaerobic processing by raising yeasts that are fed with specific fruits instead, before using the yeast to assist in the anaerobic fermentation process!
The Producers
Rodrigo Sanchez Valencia and Claudia Samboni, the couple behind Finca La Loma, Finca Monteblanco and Finca El Progreso, have poured their heart and soul into coffee farming innovation to push the ever-evolving boundaries of the coffee industries.
The adventurous Snr Rodrigo cares about coffee innovation so much that the farm have their own laboratories in La Loma to research and develop their own best farming practices, including specific processing method for different varietal from different farms under their management.
Interested to know more of the amazing man? Follow Snr Rodrigo’s Instagram!
On the Naming of the Coffee
At The Crackpots, we always try to help beginners and advanced drinkers to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.
Here’s a breakdown of this coffee:
| Colombia | Colombia, officially the Republic of Colombia, is a country in South America |
| Huila | Huila is a department/region in southern Colombia. |
| Finca Monteblanco | The farm’s name, where finca means estate/ranch/farm in Spanish |
| Pink Bourbon | Coffee varietal (arabica), it is a cross-breed of red and yellow bourbon |
| Double Anaerobic Washed | The coffees are fermented twice in an anaerobic fermentation tank before the usual processing like washed/natural/honey |
Tasting Note: Passion Fruit | Mango | Yogurt | Pineapple
| Varietal | Processing Method | Altitude |
| Purple Cattura | Passion Fruit Washed |
1730m |
Size: 200g/ 1kg
Brewing Recommendation: Filter Brews
Colombia Huila Gesha Espiritu Blanc
89.00 MYR
Tasting Note: Floral Bomb | Lemon Zest | Bergamot | Earl Grey
| Varietal | Processing Method | Altitude |
| Gesha | Anaerobic Honey |
2350-2450m |
Size: 150g
Brewing Recommendation: Filter Brews
Ever since the Gesha varietals are introduced to Colombia farmers, it has quickly become the golden apple of many eyes.
What we have here is a gesha that has gone through special processing where the skins are removed and the cherries with the flesh are fermented in an anaerobic environment for around 150hrs before being dried on the patios under the sun for 18 days. To add another layer of complexity to the aroma of the coffee, the cherries are dried alongside lemongrass during the drying process.
Purists may want to swipe left and move on, but if you're someone who gets excited for interesting processing methods - here's your Colombia Huila Gesha Espiritu Blanc semi-washed anaerobic!
Tasting Note: Rum | Peach | White Grape | Yogurt
Varietal: Caturra
Processing Method: CM Natural 200hrs
Growing Altitude: 1200-1600m
Size: 200g / 1kg
🥃 Carbonic Maceration 🥃
Carbonic maceration (CM) is originally a winemaking technique that softens tannins and enhances fruitiness in lighter bodied red wine. It is, in its essence, fermenting the fruits in a carbon dioxide rich environment (usually a fermentation tank) before being crushed to extract their juice.
When Sasa Sestic, the 2015 World Barista Champion, first introduced (or popularised) CM in the coffee processing industry, it was received with mixed responses.
Nevertheless, the introduction of CM has opened doors to many other innovative coffee processing methods by adventurous early adopters.
To date, so many experimental processing methods are available in the market that not even roasters can keep up with them. To make a few: anaerobic, fruit juice yeast, thermal shocks, slow dry, shade dry, rum barrel, cold washed, lactic… heck, there’s even a processing called Tom Yum Gung process in China Yunnan!
Back to CM.
Our past encounters with CM were like a roller coaster ride. When they are bad, they can be really bad, smelling and tasting like rotten fruits; but when they are good, THEY ARE GOOD! 🤤🤤
This CM Natural 200hrs from Gilberto Perez is one of the few that is gooood! It reminds us of rum when it’s hot, and white wine when it’s cold due to its white grape acidity.
Our head barista recommends to brew it on ice with V60!
On the Naming of the Coffee
At The Crackpots, we always try to help beginners and advanced drinkers to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.
Here’s a breakdown of this coffee:
| Colombia | Colombia, officially the Republic of Colombia, is a country in South America |
| Huila | Huila is a department/region in southern Colombia. |
| Gilberto Perez | The farmer/producer’s name. |
| CM natural | The whole cherry was fermented in a carbon dioxide rich environment before the usual natural process (being dried under the sun). |
| 200hrs | The total time of whole cherry being carbonic macerated. |
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
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.
Tasting Note: White Floral | Papaya | Pomelo | Sweet Finish
| Varietal | Processing Method | Altitude |
| Bourbon Ají | Washed | 1500-1800m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
A washed Chili Bourbon grown by Brayan Smith at Las Brisas in Huila, Colombia, grown between 1,500 and 1,800 metres. Chili Bourbon is a variety whose name says Bourbon while its genetics say newly discovered Ethiopian landrace.
The name that didn't survive testing
Well, Chili Bourbon is not a Bourbon. When a Huila lot entered simply as “Ají” placed 6th at the 2021 Colombia Cup of Excellence, the Alliance for Coffee Excellence commissioned RD2 Vision to test the variety and published the finding: not a Bourbon, but a newly discovered Ethiopian landrace not found in many accessions, including CATIE's collection. Accessions are the catalogued reference collections where the coffee world keeps plant material on file, so that sentence is a polite way of saying nobody had this one filed anywhere.
The name came from a smell, not a lab. José Herman Salazar, the Huila producer who found the tree, caught a warm, peppery character coming off the fruit as it broke from the branch at harvest, assumed a Bourbon mutation, and called it Bourbon Ají. “Ají” is the South American word for chili. You will also see it written as Chilli Bourbon, Ají Bourbon or plain Ají, all the same plant. One thing we will not blur: that competition placing belongs to Salazar's Finca La Guaca, a different producer on a different farm, and never to this lot.
Who grows it
Brayan Smith is a third-generation grower who owns the farm, leads a local coffee association, and passes tools and knowledge along to the smallholder families farming around him. Las Brisas is not a one-variety place: Pink Bourbon, Geisha, Sidra, Castillo, Caturra and Chili Bourbon all grow there, and the lot reaches us through Cofinet, the Colombian exporter that represents him. Worth stating plainly, since roaster copy muddles it often: Las Brisas grows this variety, but it is not where the variety was found.
In the cup
The house notes are papaya, cardamom and panela: soft tropical fruit first, a dry spice note sitting just behind it, and panela, unrefined cane sugar, holding the base through the finish.
Order a bag online and give it a slow, careful pour. This is coffee with character, and it earns a discerning cup.
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 Los Nogales Tabi T.S. A.W.
102.00 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: Rose | Lychee Liqueur | Cranberry | Champagne
| Varietal | Processing Method | Altitude |
| Castillo | OH anaerobic honey | 1700-1800m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
With Lychee Liqueur at its centre, rose in the aroma, and cranberry and champagne in the finish, this is a coffee with character for the flavour-curious.
Where it comes from
This coffee comes from Finca La Margarita in Quindio, Colombia. Its varietal is Castillo, and the lot is listed at 1,700–1,800 m.
A cup worth wandering into
This coffee is produced under the supervision of Professor Happy from Taiwan, with what he describes as an OH-driven processing method where cell-structure of the coffees were made weak with alcohol during the processing phase, before flavours were introduced via the usual fermentation/drying period. There had been failed batches, but a few years of experimentation resulted in a surprisingly harmonious flavour combination.
Grab a bag online and take your next brew somewhere delightfully unexpected.
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Allergent notice: Although the coffee beans went through high temperature roasting process, there are still residual alcohol content remaining in them. One of our customers reported allergy reactions after consuming OH-driven coffee, although the reaction was mild due to minimal leftover amount.
If you're advised to avoid alcohol (even a slight amount) due to allergy or lifestyle, please consider many of our other coffees!
Tasting Note: Citrus | Raisin | Muscat Grape | Plum | Brown Sugar
| Varietal | Processing Method | Altitude |
| Caturra | Raisin anaerobic washed | 1600-1800m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
La Margarita had been doing a good job producing special processing with depth, not just single dimensional flavour profile. This time, they created a coffee with notes of muscat grape first in the cup, then citrus, raisin, plum and brown sugar alongside it.
The technical bit
Raisin anaerobic washed is the lot’s deliberate fruit-forward frame: fresh cherries turned into raisin form by dehydrating it, the coffee is then fermented anaerobically so that the ferment juice are re-absorbed into the dehydrated cherries (and thus stay in the flesh and gets into the seed). It is then dried under the sun with all skins and flesh removed, which constitute the washed process. Think of it as a very specific route to a cup with character.
Uneven bean colour is normal for this processing method, so let the brew do the talking.
Order a bag online and try a fruit-forward coffee that takes the scenic route.
Tasting Note: Osmanthus | Ripe Peach | Orange | Liqueur | Citrus
| Varietal | Processing Method | Altitude |
| Castillo | OH anaerobic honey | 1700-1800m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Grown at 1,700–1,800 m and processed with an OH-driven method, this castillo has a clear osmanthus aroma and notes of ripe-peach, with orange support and a liqueur-like citrus finish. Its vendor-proprietary alcohol-driven anaerobic honey process is the intriguing bit, while the cup keeps the payoff wonderfully direct.
The process, plainly put
OH alcohol-type anaerobic honey a proprietary alcohol-driven anaerobic fermentation perfected by Professor Happy from Taiwan. The exact details of this OH method are not disclosed, so we will not pretend otherwise. The only detail we know is that alcohol were introduced during the pre-dry ferment process to help with breaking down the cell structure of the coffee, facilitating the flavour induction in latter stages.
Order a bag online and try a peach-led process adventure.
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Allergent notice: Although the coffee beans went through high temperature roasting process, there are still residual alcohol content remaining in them. One of our customers reported allergy reactions after consuming OH-driven coffee, although the reaction was mild due to minimal leftover amount.
If you're advised to avoid alcohol (even a slight amount) due to allergy or lifestyle, please consider many of our other coffees!
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
Colombia Risalalda Finca Mikava CM Washed
108.00 MYR
Tasting Note: Jasmine | Apricot | Orange Pulp | Juicy
| Varietal | Processing Method | Altitude |
| Gesha 1931 | CM Washed |
2000m |
Size: 150g
Brewing Recommendation: Filter Brews
Tasting Note: Rose | Tutti Frutti | Raspberry | Syrupy
| Varietal | Processing Method | Altitude |
| Caturra | Washed Process with Wine Yeast | 1400-1550m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Tutti Frutti leads this Colombian Caturra from Santa Monica, Quindío: a fruit-forward coffee with rose on the aroma, raspberry and a syrupy finish in the cup, and the intriguing detail of being Washed with Wine Yeast. It is a cheerful detour for anyone keen to try something a little different.
The family behind it
Finca Santa Mónica belongs to Jairo Arcila, a third-generation grower with Luz Helena Salazar as the farm's administrator. It's his largest property at roughly 50 hectares, sitting on volcanic soil along the Buenavista road outside Armenia, with papaya, banana and plantain growing alongside the coffee.
The experimental lots are processed and exported by Cofinet, the company his sons Carlos and Felipe founded. That's not a one-off gimmick. It's a programme, with the family's own export arm as the feedback loop.
Trivia on Co-ferment
Here's the bit we'd rather tell you than not: research suggests only about 3% of the fruit used in a co-fermentation ever reaches the cup, while selected wine yeast on its own reliably produces fruity, floral character. So the strawberry you're tasting is mostly a fermentation result the process was designed, not a flavour the berries handed over. Which, if anything, is more impressive.
Grab a bag online and try a fruit-led cup that takes your usual coffee somewhere new.
Tasting Note: Floral | Bergamot | Lemon Peel | Jasmine finish
| Varietal | Processing Method | Altitude |
| Gesha | Semi-Washed | 1550m |
Size: 200g/ 1kg
Brewing Recommendation: Filter Brews
Colombia Villa Clara AN48hr
69.00 MYR
Tasting Note: Cherry | Winey | Pineapple | Chocolate
| Varietals | Processing Method | Altitude |
| Caturra | Anaerobic Natural | 1450-1550m |
Size: 200g / 1kg
Brewing Recommendation: Filter Brews / Modern Espresso
How long ago was the last time you had a good winey coffee? We’ve got you something interesting!
This anaerobic natural processed Caturra from Villa Clara Estate is one of the official beans for the much-hyped Takao International Roasting Competition 2023. In comparison to other special fermentation process, a relatively short 48-hours fermentation results in strong yet elegant winey notes with a tropical twist.
You’d be able to sip it in relation to what the judges are sipping, and be connected with the international roasting community by understanding the perceived flavours and comments given.
Feel like trying this single origin coffee? Order a filter brew at our place and see if you like them! Our specialty coffee roastery cafe is located in USJ1 (near Subang SS15 area / Damen Mall).
Tasting Note: Citrus | Tropical Fruit | Pineapple | Passion Fruit Jam | Brown Sugar | Well-Balanced
| Varietal | Processing Method | Altitude |
| Caturra, Catuai | Passion Honey | 1550-1650m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
This Passion Honey processed coffee from Las Torres is built around pineapple and passion-fruit jam, with citrus and tropical fruit alongside a brown-sugar, well-balanced finish.
Where it comes from
Las Torres in Costa Rica’s Brunca, Chirripó Valley has an altitude of 1,550–1,650 m, owned by the Ureña Rojas family. Passion Honey is this lot’s specific honey-process expression, where it is simply a controlled, extended honey process, not passionfruit co-ferment. It features Caturra and Catuai, a duo worth meeting when you fancy a cup that takes the tropical route.
Try something a little less expected: grab a bag online and chase that pineapple-led cup.
Costa Rica Brunca Rivense El Mango
58.00 MYR
Tasting Note: Brown Sugar | Dark Berries | Chocolate | Hazelnut | Black Tea
| Varietal | Processing Method | Altitude |
| Red Catuai/Caturra |
Black Honey |
1500-1550m |
Size: 200g / 1kg
Brewing Recommendation: Filter Brew / Modern Espresso
If you're looking for a coffee with not too high of an acidity, you've come to the right place. Upon cupping, we opine that even though there's a mild acidity that reminds one of not-so-intense dark berries or raspberries, this coffee is still considered sweet and easy to drink.
Proudly founded and managed by Régulo Ureña and Isabel Rojas since 2005, Finca El Mango is located in the valleys of Chirripó mountains with microclimate that is optimal for agricultural activities. Named by the indigenous people, Chirripó means "the Land of Eternal Waters" because there are many lakes and streams around the mountains.
Finca El Mango is the first specialty coffee farm in the region, where their neighbours were producing commercial coffees. The family pushed through all odds and survived the hardest early stages to build a name for themselves, and made a comeback when their microlot won the 5th place in Costa Rican Cup of Excellence 2019 - a first from the Brunca region!
On the Naming of the Coffee
At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.
Here’s a breakdown of this coffee:
| Costa Rica | A rugged Central American country teeming with rainforest and wildlife.
|
| Brunca | One of the six socioeconomic region in Costa Rica, named after the people indigenous to Costa Rica. |
| Rivense | Name of the processing station where coffee cherries are dried and processed. |
| El Mango | A specialty coffee farm by Régulo Ureña and Isabel Rojas, meaning "the Mango. |
Additional Notes on Black Honey Processing Method
Costa Rica has long known to be the home of honey processed coffees – so much that the producers disagreed with each other on how honey processed should be defined, each taking into consideration different factors like the amount of flesh left on the seed, the drying time and the bean-flipping frequency.
The passions and disagreements ended in a rather interesting result where different colours are used to categorize different levels of honey processes: white, yellow, orange, gold, red, black and others. The deeper the colour, the more flesh is allowed to adhere to the beans during the drying process.
Black honey process means that a lot of flesh or “honey” was allowed to adhere to the beans during drying. This is the most tedious and expensive honey processing method because it requires more care and attention to ensure that the beans are not over-fermented, or worse, rotten.
Tasting Note: Funky | Dark Berries | Chocolate | Hazelnut | Black Tea
| Varietal | Processing Method | Altitude |
| Red Catuai/Caturra |
Black Honey |
1500-1550m |
Size: 200g / 1kg
Brewing Recommendation: Filter Brew / Modern Espresso
Black honey coffee from Finca El Mango is back!
When a coffee is back on our lineup, you can be sure that it is decent with some qualities that we are looking for.
If you're looking for a coffee with not too high of an acidity, you've come to the right place. Upon cupping, we opine that there's a mild acidity that reminds one of not-so-intense dark berries and specialty chocolate. Compared to the last harvest, this harvest tastes almost similar except for a switch from brown sugar sweetness to red dates, as well as a hint of funk. Sweet and easy to drink!
Proudly founded and managed by Régulo Ureña and Isabel Rojas since 2005, Finca El Mango is located in the valleys of Chirripó mountains with microclimate that is optimal for agricultural activities. Named by the indigenous people, Chirripó means "the Land of Eternal Waters" because there are many lakes and streams around the mountains.
Finca El Mango is the first specialty coffee farm in the region, where their neighbours were producing commercial coffees. The family pushed through all odds and survived the hardest early stages to build a name for themselves, and made a comeback when their microlot won the 5th place in Costa Rican Cup of Excellence 2019 - a first from the Brunca region!
On the Naming of the Coffee
At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.
Here’s a breakdown of this coffee:
| Costa Rica | A rugged Central American country teeming with rainforest and wildlife.
|
| Brunca | One of the six socioeconomic region in Costa Rica, named after the people indigenous to Costa Rica. |
| Rivense | Name of the processing station where coffee cherries are dried and processed. |
| El Mango | A specialty coffee farm by Régulo Ureña and Isabel Rojas, meaning "the Mango. |
Additional Notes on Black Honey Processing Method
Costa Rica has long known to be the home of honey processed coffees – so much that the producers disagreed with each other on how honey processed should be defined, each taking into consideration different factors like the amount of flesh left on the seed, the drying time and the bean-flipping frequency.
The passions and disagreements ended in a rather interesting result where different colours are used to categorize different levels of honey processes: white, yellow, orange, gold, red, black and others. The deeper the colour, the more flesh is allowed to adhere to the beans during the drying process.
Black honey process means that a lot of flesh or “honey” was allowed to adhere to the beans during drying. This is the most tedious and expensive honey processing method because it requires more care and attention to ensure that the beans are not over-fermented, or worse, rotten.
Tasting Note: Floral | Honey | Orange | Pomelo | Balanced
| Varietal | Processing Method | Altitude |
| Geisha | Washed | 1800-2000m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Costa Rica Canet Bach
88.00 MYR
Tasting Note: Whiskey | Rum & Raisin | Red Wine | Grapes
| Varietal | Processing Method | Altitude |
| Caturra | Raisin Natural | 1700m |
Size: 200g / 1kg
Brewing Recommendation: Filter Brew / Modern Espresso
Costa Rica Canet Chopin F1
95.00 MYR
Tasting Note: Red Florals | Blueberries | Dried Mango | Caramel
| Varietal | Processing Method | Altitude |
| F1 Hybrid |
Raisin Honey |
1900m |
Size: 200g / 1kg
Brewing Recommendation: Filter Brew / Modern Espresso
To those who have been following the Taiwanese specialty coffee scene, the Musician Series is not a stranger. Named after popular classical musicians, each of the coffees from the Musician Series undergoes different processing methods that highlight different flavours - even when they are from the same farm!
As more and more roasters are offering the musician series, we chose to offer only one - Chopin, because it is the only coffee from the series that is produced with F1 Hybrid coffee.
F1 hybrid coffee refers to the selective breeding of a coffee by cross-breeding two different parent plants; it is an important step in the current progression of coffee farming to fight climate change - ensuring coffee farmers from areas that are getting warmer can continue to produce good quality coffee.
Costa Rica Canet Mozart
88.00 MYR
Tasting Note: Rose | Blueberry | Lychee | Dessert Wine
| Varietal | Processing Method | Altitude |
| Caturra |
Raisin Honey |
1600-1799m |
Size: 200g / 1kg
Brewing Recommendation: Filter Brew / Modern Espresso
Mozart is a musical prodigy who is deemed as one of the greatest musicians throughout the history, leaving tremendous impacts on the classical music landscape albeit passing away at a young age of merely 36. He left the world with legacies amounted to more than 600 pieces. Wow!
Named after the amazing musician, Canet Mozart promises an abundance of flavours from the moment you smell and throughout the tasting experience. The raisin honey process successfully created flavours that a normal honey process couldn't capture.
Imagine a rose-scented perfume; imagine acidity and sweetness that reminds you of blueberry and lychee; now imagine a reminisce of dessert wine. That's Canet Mozart!
Need we say more? Don't miss out!
On the Naming of the Coffee
At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.
Here’s a breakdown of this coffee:
| Costa Rica | A rugged Central American country teeming with rainforest and wildlife.
|
| Canet |
Name of the farm/producer. |
| Mozart |
Mozart is one of Canet's musician series coffees that promises fruity and floral notes with minimal fermentation. Others in the series include: Bach, Beethoven and Chopin. |
Additional Notes on Raisin Honey Processing Method
Given the many "infused" coffee available in the market, one might simply guess that the "Raisin Honey" processing method involves adding raisins (or essence) into the tank during the fermentation process.
If only if it is so easy.
In fact, raisin honey process involves an extra step before the usual fermentation takes place: the coffee cherries went through dehydration to achieve raisin-like form. This ensures that the delicious liquids produced from the fermentation later would be absorbed by the dehydrated coffee cherries rather than being discarded (throwing the liquids/water away is usually the practice).
After that, the skins and flesh of the coffees are removed before being dried under the sun, leaving only a thin layer of mucilage on the seeds during the drying stage - therefore "honey" process.
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.
Costa Rica Central Valley Kinka Bear®
48.00 MYR
*Scored at 94 for espresso by Coffee Review in Oct 2020
Size: 200g
Tasting Note: Tangerine | Orange Peel | European Pear | Honey |
Varietal: Catuai, Villa Sarchi
Processing Method: Yellow Honey
Growing Altitude: 1600m
The name Kinka Bear® was inspired by the adorable Kinkajou (Potos Flavus), also nicknamed as “honey bear”. As an unusual member of the raccoon and the last and only species under the genus Potos, the Kinkajous live in the tropics of central and southern America. At a height of around 50cm, Kinkajous have some astonishingly long tongues (as long as 13cm) for fruit plucking or nectar extracting. Domesticated Kinkajous also consumes real honey as a part of their diet, and thus became the inspiration of this coffee’s name – the Kinka Bear®.
The coffee industry in Costa Rica has gone through something that all coffee lover should know – the micromill revolution. Sick of being haggled and under-appreciated, Costa Rican coffee producers had decided to break away from large, corporative processing stations.
Instead, they turned to a family-oriented or community-oriented (often organising themselves in an association or co-operative), where capable farms built their own mills, and even more capable farms will help several neighbouring farms to process the coffees.
Additional Notes on Yellow Honey Processing Method
Costa Rica has long known to be the home of honey processed coffees – so much that the producers disagreed with each other on how honey processed should be defined, each taking into consideration different factors like the amount of flesh left on the seed, the drying time and the bean-flipping frequency.
The passions and disagreements ended in a rather interesting result where different colours are used to categorize different levels of honey processes: white, yellow, orange, gold, red, black and others. The deeper the colour, the more flesh is allowed to adhere to the beans during the drying process.
Yellow honey process means that a slight amount of fruit flesh or “honey” was allowed to adhere to the beans during drying.
Tasting Note: Mixed Berries | Rose | Balance | Dessert Wine
| Varietal | Processing Method | Altitude |
| Caturra & Catuai | Natural (Slow-Dry) | 1450m |
Size: 200g / 1kg
Roast Level: Light-medium
Tasting Note: Honey | Floral | Citrusy | Darkberries | Plum
| Varietal | Processing Method | Altitude |
| Bourbon | Honey | 1900m-2000m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
Costa Rica Tarrazu Aris® Red Honey
54.00 MYR
Size: 200g
Tasting Note: Tangerine | Grapefruit | Raisin | Honey | Black Tea
Varietal: Catuai, Villa Sarchi
Processing Method: Red Honey
Growing Altitude: 1650m
The name Aris® was inspired by Aristaeus, the heir of Apollo the God of Sun in ancient Greek mythology. Aristaeus was an expert bee farmer and honey collector – thus, a perfect name for a brand that intends to deliver the classic, authentic Costa Rican honey process notes rather than imparted flavours from extended fermentation or alternative processing methods.
The coffee industry in Costa Rica has gone through something that all coffee lovers should know – the micro mill revolution. Sick of being haggled and under-appreciated, the Costa Rican coffee producers decided to break away from large, corporative processing stations.
Instead, they set up family-oriented or community-oriented processing stations (often organising themselves in an association or cooperative), where capable farms built their own mills, and even more capable farms will help several neighbouring farms to process the coffees.
Additional Notes on Red Honey Processing Method
Costa Rica has long known to be the home of honey processed coffees – so much that the producers disagreed with each other on how honey processed should be defined, each taking into consideration different factors like the amount of mucilage left on the seed, the drying time and the bean-flipping frequency.
The passions and disagreements ended in a rather interesting result where different colours are used to categorize different levels of honey processes: white, yellow, orange, gold, red, black and others. The deeper the colour, the more flesh is allowed to adhere to the beans during the drying process.
Red honey process means that a moderate amount of fruit flesh or “honey” was allowed to adhere to the beans during drying. This batch of Aris® we have looks reddish in overall as it is covered by a very thin layer of silverskin, shouting red honeyyyyy with just the visual itself.
Costa Rica Tarrazu Blossom
88.00 MYR
Tasting Note: Rose | Peach | Lychee | Creamy
| Varietal | Processing Method | Altitude |
| Caturra |
Double Anaerobic Thermal Shocked Washed |
1600-1800m |
Size: 200g / 1kg
Brewing Recommendation: Filter Brew
Perfumey coffee lovers rejoice! The moment we brew and try this coffee, we could only come to a conclusion that it really smells like scents with rose & peach elements. Drinking the coffee almost feels like drinking an infused flower tea yet with a thicker and creamier mouthfeel, which adds to the complexity of the beverage.
If you're interested to know more about the double anaerobic thermal-shocked washed process, feel free to shoot us a dm or swing by our retail shop to talk to our roaster.
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.
Drip Bag Pack (RM5)
5.00 MYR