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Blends
Blends
Old Skool Anniversario / Decà (decaf)
For our 10th anniversary, we developed a slow roast profile that puts a new spin on our best-selling Old Skool: classic but smoother, with notes of chocolate, dried fruit and cane sugar.
250g / RM52 500g / RM104 1kg / RM182
Old Skool
Our take on the classic northern Italian style of roast: hearty, flavorful, lots of chocolate, but with less bitterness and no robusta.
250g / RM52 500g / RM104 1kg / RM182
Buena Vista
Our comfort blend brings together coffees from Brazil and Ethiopia to create something special! Floral and berry notes keep things lively, toffee and chocolate notes help this blend shine with milk.
250g / RM52 500g / RM104 1kg / RM182
Hummingbird
Our sweetest blend focuses all that is floral and fruity in coffee and pulls them together in this harmonious blend. Multi-faceted yet focused.
250g / RM55 500g / RM110 1kg / RM192
Single Origin Coffees
Single Origin Coffees
Additional Info
This coffee is the product of Fazenda Santa Barbara in the region of Serra da Mantiqueira / Alta Mogiana, which is renowned for its variety of coffees with great quality potential. Here coffee plants are cultivated at altitudes between 900-1250m with a climate that favours slow and even ripening that enriches the flavour and aroma.
Photo: Ripe Cherries by Jake Liefer (CC BY 2.0)
Varietal: Yellow Bourbon Processing: Natural Acidity: 3/5 Body: 4/5
250g / RM55 500g / RM110 1kg / RM192
This coffee offers a balanced profile balancing the fragrance of green apple with an elegant almond note. Roasted slightly lighter than our usual Brazils, this coffee has medium body and a lingering finish. Recommended taken black.
Additional Info
This decaffeinated coffee is 100% arabica and marries the full flavours of arabica with less than 3% caffeine, making it suitable for drinking throughout the day.
During the process of decaffeination, the raw coffee beans are immersed into hot water. Methylene chloride (MC) is then introduced to bind with the caffeine in the beans. With the caffeine removed, the resulting coffee is further steamed to remove the remaining traces of methylene chloride and then dried.
This decaffeination process is USFDA approved and results in trace amounts of methylene chloride that are 100 times less than the threshold set by the USFDA.
Photo: Christian Joudrey @ unsplash
Varietal: Bourbon, Mondo Novo Processing: Natural Acidity: 2/5 Body: 3/5
250g / RM55 500g / RM110 1kg / RM192
Notes of malt biscuit, vanilla, and caramel, with a hint of cinnamon. Smooth with a medium body. Recommended: Black or white
Additional Info
La Meseta is a family-owned producer based in the town of Villamaria, Caldas, Colombia. The reliability and performance of their harvests have allowed for continued growth in size and market share. La Meseta began as a small-scale coffee grower in 1983 but have since established itself as a agro-industrial complex capable of 90,000 bags of Excelso coffee monthly, which is distributed locally and across the world.
Varietal: Caturra, Typica, Bourbon Processing: Washed Acidity: 3/5 Body: 3/5
250g / RM55 500g / RM110 1kg / RM192
Notes of ripe red cherry and grape peel mingle with a hint of sweet spice. A juicy cup with medium acidity and body and a short finish. Recommended: Black, or in milk
Additional Info
Sourced from Tarrazu heights above 1,200 meters, Costa Rica’s El Jaguar features a unique honey-processing method. Pulped and greenhouse-dried, this innovative lot balances smooth, low acidity with an enhanced, intensely sweet and fruity profile. Created by coffee pioneer Jürgen Plate, El Jaguar proudly honors and supports Costa Rica’s vital Jaguar Conservation Program.
Photo: 'Hillside' by Jake Liefer (CC BY 2.0)
Varietal: Caturra, Catuai Processing: Honey Process
Acidity: 3/5 Body: 3/5
250g / RM55 500g / RM110 1kg / RM192
The honey-process gives this coffee a sweet profile, where notes of honey and rock melon abound, with soft acidity and a smooth mouth-feel. Medium bodied with a short finish. Recommended taken black or with milk.
Additional Info
Finca La Fany is a historic estate nestled in El Salvador’s Apaneca-Ilamatepec Mountain Range, meticulously managed by the Silva family for generations. The farm provides a perfect microclimate for Red Bourbon—a prized heirloom cultivar celebrated for its exceptional natural sweetness, complex flavor depth, and balanced structural profile.
Photo: 'Dry Mill Visit Unloading' by Jake Liefer (CC BY 2.0)
Varietal: Red Bourbon Processing: Washed Acidity: 3.5/5 Body: 3/5
250g / RM55 500g / RM110 1kg / RM192
This fully washed lot highlights a pristine, highly vibrant cup profile. It offers beautifully structured tasting notes of dark plum and hibiscus, perfectly balanced by an aromatic tea-like body.
Additional Info
Crafted from premium Q-grade beans above screen size 15, this coffee features exceptional selections from Gedeo’s Kochere and Yirgacheffe districts. Precision Pinhalense color sorting and final hand-picking ensure pristine quality. Rigorous annual cupping and meticulous blending achieve the ultimate signature profile: a complex, vibrant fruitiness balanced by rich, overwhelming chocolate flavors.
Photo: 'Coffee Sorting Process Near Hawasa' by Niels Van Iperen, CC BY-SA 4.0
Varietal: Heirloom Processing: Washed Acidity: 4/5 Body: 3/5
250g / RM58 500g / RM116 1kg / RM203
A perennial favourite and for good reason - good Yirgacheffe coffees offer a complex floral and perfumed blueberry aroma, and a clean citrus acidity. Expect blueberry, chocolate, jasmine notes, with a balanced acidity and velvety mouth-feel. Recommended taken black or as espresso.
Additional Info
Grown at chilly mountain altitudes between 1,600 and 1,700 meters, our Guatemalan Huehuetenango (SHG) matures slowly. This extended development concentrates complex sugars, yielding a deeply sophisticated profile. Exceptional elevations above 1,500 meters allow these Strictly High Grown beans to showcase a distinct, vibrant spectrum of crisp acidity, floral aromas, berry notes, and wine-like complexity.
Photo: 'Ripe Cherries' by Jake Liefer (CC BY 2.0)
Varietal: Bourbon, Catuai, Caturra, Typica Processing: Washed Acidity: 3/5 Body: 4/5
250g / RM55 500g / RM110 1kg / RM192
In the cup: Notes of stone fruit and floral aromatics with a hint of chocolate. Round acidity and full body. Recommended: Black or in milk
Additional Info
Grown at chilly mountain altitudes between 1,600 and 1,700 meters, our Guatemalan Huehuetenango (SHG) matures slowly. This extended development concentrates complex sugars, yielding a deeply sophisticated profile. Exceptional elevations above 1,500 meters allow these Strictly High Grown beans to showcase a distinct, vibrant spectrum of crisp acidity, floral aromas, berry notes, and wine-like complexity.
Photo: 'Dry Mill Visit Bags Upon Bags' by Jake Liefer (CC BY 2.0)
Varietal: Bourbon, Catuai, Caturra, Typica Processing: Washed Acidity: 3/5 Body: 4/5
250g / RM55 500g / RM110 1kg / RM192
In the cup: Notes of stone fruit and floral aromatics with a hint of chocolate. Round acidity and full body. Recommended: Black or in milk
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