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
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: 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.
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: 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: 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: 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: 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: 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: White Floral | Citrus | Grapefruit | Vanilla | Black Tea
| Varietal | Processing Method | Altitude |
| Caturra | Other Processing | 1200-1400m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
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!
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: 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: Rose | Blueberry | Sunkist Orange | White Peach
| Varietal | Processing Method | Altitude |
| Heirloom | Double anaerobic washed | 2200-2300m |
Size: 200g/1kg
Brewing Recommendation: Filter Brews / Modern Espresso
This is an Heirloom lot from a very high altitude of 2,200–2,300 m, going through a double anaerobic washed process: two sealed anaerobic stages, then dried under the sun without mucilage or skin attached to the seeds (all removed).
Washed Yirgacheffe is commonly associated with bright, clean floral and citrus top notes, so this lot’s rose and orange notes have familiar regional company while the fermentation intensifies the fruitiness.
The beans may look a little mixed. That is normal.
Please note that uneven bean colour is normal for this double anaerobic washed lot because of the uneven nature of static immersion of coffee seeds in the fermentation liquid. So don't worry.
Let the cup do the talking, then see where the blueberry takes you.
Grab a bag online and try a sealed-stage Yirgacheffe twist you may not have had before.