AVAILABLE FROM 9 MARCH. 

Squeeze The Day is Light Roasted, and is suitable for Drip Coffee. 

This exceptional Fully Washed coffee was dry milled and exported by Primrose, PLC. The coffee was grown by smallholder farmers living around the kabele (town) of Mesina, in Oromia Region.

Most contributing farmers own less than a hectare of land, and they grow coffee simply as a backyard cash crop. Coffee will usually be interspersed with other subsistence crops, such as sweet potato, mangos and avocados, but there are no other primary cash crops grown in the region.

Our partner, Primrose S.P. PLC, is a stakeholder in the supplier washing station and works directly with them to control for quality and cultural practices on the farm. Income from coffee is important but minimal for most farmers due to the small size of their farms. As such, inputs are minimal – most coffee grown in the region is 100% organic, though not certified, as farmers simply don’t have the money to apply chemical fertilisers, pesticides or herbicides. Primrose ensures that there are agricultural officers who work closely with each farmer to ensure the fertility of the farm land. In fact, soon the wet mill and surrounding farmers will also be RFA and UTZ certified.

Primrose pays more than the market price for a kilogram of red cherry, and those farmers that bring quality red cherry are paid a cash incentive, ensuring higher-than-average overall quality. Coffee is selectively hand-picked before being delivered to the mill collection points, usually within 5 km of the producers’ homes. Great care is taken upon delivery to separate out any overripe, underripe or damaged beans before consolidating with other lots for the road to the wet mill.

At least once a day, the collected coffee cherry is delivered to the mill, where it is floated, pulped and then delivered to a fermentation tank, where it ferments for 66 to 72 hours depending on the climate at the time. Fermentation times are quite long here due to the altitude, which makes for cooler climates. After fermentation the coffee is fully washed through grading channels and is then delivered to dry on African beds or, on occasion, patios. Once here, the parchment is turned regularly and protected from hot sun between 12:00 and 15:00 every day until it reaches the optimal humidity, at which point it is bagged and rested.

Warm Hugs is our darkest roast yet.

What does this mean? It means it was roasted to a higher temperature and developed for longer. As more natural sugars undergo the Maillard Reaction and are converted, there will be a prounounced bittersweet profile, a heavier body and lower acidity. That said, 'dark' is pretty subjective on a wide spectrum.

We still want to retain the coffee's distinct characters. Dark in our case is a roast degree up to Full City + / the verge of Second Crack.
On a freshly roasted batch, you will notice it still looks quite normal. As it rests, you will notice that a considerable amount of oils have coated the surface of the coffee.

It is well suited for espresso, and immersion brews. We love it as a double ristrestto.

We created this blend because we knew we wanted something – a coffee that was roasted darker and developed for longer, but nothing devoid of character and sweetness.

The blend is built on two strong origins: Brazil and Ethiopia. We chose Fazenda Santa Barbara as the base of the blend as it provides great body and flavours of dark chocolate and burnt caramel, while retaining a lot of its lovely nutty finish. To complement it, we chose a natural processed coffee from Sidamo, Ethiopia – developing it for longer to lend the blend a sweet, spicy, and cooked fruit character, adding to the complexity.

Overall, while the coffees are roasted dark, we took care not to overdo it – given that the Brazilian component is rather soft, any less care and attention given would result in an overly ashy, bitter, and burnt profile. Similarly, if the Sidamo was pushed too far, it would not display any of its sweet character and would be a dull comparison.

This coffee has incredible depth and body – filled with richness that will keep you warm for hours, yet not possessing excessive bitterness and astringency. It is balanced off with sweetness that is reminiscent of Vanilla.

An ode to coffee of old, and a nod to our friends who enjoy a double ristretto with their Caffe Lattes.

This coffee is roasted to a Medium-Dark acidity, making it perfect for espresso brews and heavier bodied brews with the French Press.

This lovely coffee hails from Finca Elena from the Soconusco region of Mexico! We're in love with this lot of Bourbon and Catuai by the Bernstorff family, with rich tones of chocolate and lively citrus acidity.

The “Routa del Café” is famous in the coffee region Soconusco, Chiapas. It’s a winding way through the Sierra Madres near Tapachula, with many other coffee plantations and fincas (farms). At the end of the 19th century, many of European immigrants came and founded fincas in this region in order to start a new life with their families in Mexico. This is why coffee a very important business in Soconusco. Finca Santa Elena was founded at the beginning of the 20th century by Juan Bernstorff. Like Juan's finca, the business started small, but has experienced great success since.

Santa Elena has focused on 100% quality Arabica coffees since the beginning. Juan’s son Everaldo grew up on the farm, learned from his father and continued the business. Currently, the third generation of the family cultivates coffee at Santa Elena. At Santa Elena the wet processing is done directly after the picking. Santa Elena is equipped with a large wet mill, which made the finca more independent. Moreover, Santa Elena is home for several families living and working at the finca. For these families, in addition to a stable livelihood, the finca provides food, education for their children, and housing for better living and working conditions. At a size of 280 ha and over 1000m above the sea level, the plants are growing under shade trees of different varieties.

The tropical climate and a high level of rainfall in this area are the perfect conditions for the development of the coffee plants and the robust flavours. Santa Elena is also home for a huge variety of birds, such as colourful and lively parrots!

We've roasted this coffee to a Medium-Dark degree to showcase its caramels and brown sugar notes.

Guatemala is one of the most renowned origins of coffee, especially in Central America. There’s just so much diversity in growing regions within Guatemala where the altitude, soil and climate conditions all meet to produce quality coffee.

From Antigua, to Acatenango Valley, Atitlán to Cobán – it’s just not hard to imagine the diverse tastes of Guatemala in a cup.

Anacafé, the country’s coffee board, has led pioneering efforts to define the country’s coffee-producing regions based on cup profile, climate, soil, and altitude. As a result of this ambitious project, 8 distinct regions producing Strictly Hard Bean (SHB) coffees have been identified in Guatemala.

Finca San Vicente Pacaya is located in the Antigua region of Guatemala, which is arguably Guatemala’s best-known coffee growing region. It possess rich volcanic soil, plenty of sun to promote even drying, and cool nights to encourage slower fruit growth (which helps develops more sugars in the cherries).

This lot is exemplary of their efforts – with honeyed sweetness and refreshing citric acidity, reminiscent of lemons showing in the cup. The base notes of Chocolate and Caramel make it a great coffee to roast and brew for espresso – making it one of the most sweet, yet complex, juicy, and creamy espresso that we have had in a while.

Singablend's coffee components are roasted to a Medium-Dark degree, well suited for espresso brews. 

Iced gem biscuits are a tidbit of our history and a nostalgic snack that every true Singaporean knows. Buttery and milky biscuits coupled with hints of sugary meringue sweetness — we hope the familiar taste of these humble yet much-loved biscuits in our National Day blend will bring back happy childhood memories of growing up in Singapore. And in case we’ve got you craving some local biscuits, this coffee would make a perfect pairing with its deliciously creamy mouthfeel, subtle sweetness, and low acidity.

This coffee is roasted to a Medium-Light degree to emphasise on its fruity profile. Suitable for both Filter and Espresso brews.

 This coffee is produced under Operation Cherry Red. This lot hails from the village of Kebado, in the Sidamo province of Ethiopia.

"Operation Cherry Red" (OCR) is a special small scale initiative. Before the annual harvest the coffee farmers prepare to produce special micro-lots of about 1500 to 3000kg - using only 100% Ripe Red Coffee Cherries. The farmers pick out the fully ripe red cherries from all the arrivals like sorting only the most perfectly ripe apples. Cherry Reds make a big difference in the cup, as they possess deep aromas and naturally sweet taste profiles that are truly exceptional, and showcase the true flavours of Ethiopian Coffee.

The coffees making up Gold Digger are roasted to a Medium-Dark roast degree, giving a more robust flavour profile and being well suited for espresso brews.

Want to grab a cup? Gold Digger is being served as our main espresso offering at our coffee bar in Food Folks @ Lau Pa Sat!

Gold Digger is one of our "OG" coffees that we love so dearly. Expect a robust and comforting profile that is sure to fuel you in the hustle in life!

Gold Digger is a blend that is familiar yet complex. A Blend of 3 origins, each component lends a flavourful and unique character to make it one of our 'Famous Five' offerings. The base is made up of a natural process Brazil from the Minas Gerais region; which provides the coffee its main sweetness (think caramels, brown sugars, and toffee). Taste that spice and complexity in aftertaste? That's thanks to our Indian coffee for that full body as well as complexity. Last but not least, we finished it off with a Washed Antigua from Guatemala; giving a nuanced acidity which lends sweetness, and lifts the profile so that it is not overwheming nor heavy.

The coffees that make up this blend are roasted to a Medium-Dark roast that's suitable for Espresso brews, or for that bold filter brew.

Specu-Lose Your Mind is the result of harmonious union between 3 unique coffees; part Brazil, part India, and part Ethiopia. This coffee exhibits the outstanding flavours of the different farms and microclimates in which they were grown.

The coffee from Brazil hails from Fazenda Sao Jose, located in the Sao Paulo region. With a area covering 2,600 hectares, the farm focuses on producing quality coffee with varietals ranging from Mundo Novo, Catuai, to Boubon varieties. This coffee lends the blend notes of Sweet Chocolate and balanced nuttiness.

The second part of the blend comes from Merthikhan Estate, located in Karnataka, India. This beautilful coffee lends to the blend; notes of cocoa, sugar cane sweetness, and spiced after tones. What is interesting about this coffee is that is undergoes a washed process, but with a twist. After pulping to remove the seeds from the cherries, the seeds are soak in Sugarcane juice for up to 16 hours. This imparts a unique taste and profile on the coffee, with lovely notes of Sugarcane while still maintaining a clean profile.

The last component to this blend is a coffee from Sidamo. Produced under the "Operation Cherry Red" initiative by Trabocca, the coffee is harvested by a number of smallholder farmers from teh Kebado village in Sidamo. This coffee has incredible flavours of Cherry fruitiness, and Vanilla tones. It has a clean yet syrupy body which adds to that richness that we love about this blend. The bright and juicy acidity gives Specu-Lose Your Mind a great sweetness and finish.

Fun Facts: Speculoos are traditional Belgian shortcrust biscuits that are baked during the winter festive season. Sit down at any café in Belgium, and the cookie served alongside your coffee will probably be a speculoos biscuit, or some other cookie that tastes just like it.

We've roasted this to a Medium-Dark roast, to highlights its Cocoa, and Spice notes. Well suited for Espresso.

This is a classic example of an outstanding Indian coffee, grown sustainably and ethically, with a cupping score of 87.5 (out of 100). This coffee was grown by the Shankar family in the Western Ghat mountains and the farm dates back to 1865 first established by the British, only changing hands in 1950s. The Shankar family’s complex approach to poly-culture farming include providing dense shades of fig, silver oak and jack fruit, with pepper vines, cardaom and vanilla accompanying in the understory. This beautiful orchard is also home to a wide range of flora and fauna and wildlife such as deers, foxes, birds, and wild boards. The Kalledevarapura has been shade grown in a polyculture forest farm environment and has been cultivated without the use of pesticides, herbicides or synthetic fertilizers.

Much like the various exotic places that the "Mercenary with a Mouth" has travelled to on his exploits, Datepool is a blend from Brazil, India and Costa Rica. The beans from Brazil were produced by the passionate Oliveira Bueno Alves who is a 4th generation coffee farmer who now runs the Sitio Morro Agudo farm, in the green and hilly South of Minas Gerais. Her deep-seated knowledge and love for coffee has driven Oliveira to strive to improve cultivation techniques and sustainability efforts (for example, much attention is paid to soil care and management in Sitio Morro Agudo to maintain optimal soil fertility and regeneration of crop). The Indian beans were produced by the Shankar family in the Western Ghat mountains of India and the farm dates back to 1865 first established by the British, only changing hands in 1950s. The Shankar family’s complex approach to poly-culture farming included providing dense shades of fig, silver oak and jack fruit, with pepper vines, cardaom and vanilla accompanying in the understory. As for Costa Rica, the beans hail from Finca Santa Teresa, a boutique, high altitude coffee farm located in Panama, Santa Clara, Chiriquí Province, an area renowned for its unique and exceptional coffees. The Farm is located at latitude 1.08991, longitude 2.77899, and is close to the township of Volcan. The country’s “second city” of David is about an hour away.

This coffee is roasted Medium-Dark to emphasise on its chocolates and nuttiness, without imparting too much roastiness.

The farm, Sítio Maranhão, was acquired around 35 years ago by José Messias’s father, who was the first member of the family to begin farming coffee. The farm was small – only 13 hectares in total – but the potential for quality was huge given its location. The farm lies above 1,100 meters on the face of a rolling hillside. Even though the family is only two generations in (three, counting José’s son, who’s learning the ropes), they’ve made a reputation producing lots of Icatu and Catuaí of exceptional quality. José currently manages all activities on the farm and dedicates all his time and effort to ensuring the best care and handling is given to each and every tree. He also takes stringent measures with harvest and post harvest procedures to ensure the quality of their coffees. These days, José's son works alongside him. José is passing on the knowledge that he gained from his own father and has high hopes that many more family generations will continue farming coffee in their beautiful countryside. The family is categorised as ‘small producers’ and use traditional farming methods, but as they continue to grow, they are dedicated to high quality and have received great praise from the local community and coffee buyers due to their responsible farming practices and high level of administrative organisation.

Introducing another spectacular Sumatran coffee; Wine & Pine! We are roasting this coffee to a Light-Medium roast, best enjoyed with any filter brews (or an adventurous espresso).

This coffee hails from Gunung Tujuh, from the Kerinci area of Sumatra, Indonesia. Packing a punch, it showcases the variety of flavours and continuous evolution of quality for Indonesian coffee in recent times. Typical tasting notes of for Sumatran coffee would be Earthiness, Spice, Cocoa, with a Heavy Body. On the other hand, some drinkers find Sumatran coffee to be too harsh for their liking. We're finding the opposite here; our initial cupping sessions has yielded very promising results.

You can expect a lush sweet aroma that will remind you of tropical fruits, predominantly pineapples. With your first sip, you will enjoy a rich mouthfeel that is paired with flavours of wine - think slight tannins, sweetness, and a hint of tartness. As you finish, the coffee opens up further; its sweetness lingering with afternotes of slight spice, reminding us of Gula Melaka.

Kerinci is considered a relatively new & developing coffee region of Sumatra. There's much potential to be found, with an increasing focus on quality across farmers and producers. Coffee farms in Sumatra are usually small scale, with sizes ranging from 0.5 to 2.5 hectares. As you can expect, Sumatra is in no shortage of volcanoes, with Gunung Kerinci and Gunung Tujuh positioned nearby the farms of this coffee. This is beneficial to coffee, as volacnic soil provides an incredible amount of nutrition for the plant to nurture and thrive.

As a natural process, this lot sees it swaying away from the norm; Giling Basah. There's a lot more care and attention being paid in the harvest and processing, resulting in a prominant cup profile with fruitness, complexity, and cleanliness.

Imagine being handed this Candid Orange, knowing it was splendid!

This coffee is roasted Light, in order to fully showcase its character, sweetness, and acidity. Best brewed as Drip or with an Aeropress.

We have another stunner from Ethiopia, this time from the town of Shakisso in Guji. Shakisso is well known for the quality of its coffee and has maintained incredible consistency year after year. If you've had Shakisso coffee before, you'll be pleased to meet an old friend. If you haven't, you're in for a wonderful surprise.

This coffee sees a number of smallholders working together as a cooperative to produce this outstanding lot. Expect a wonderfully sweet and fruity aroma, which will remind you of fresh berries and citrus. In the cup, you'll be met with flavours and vibrant acidity that is akin to candied oranges, with complexity in the body to match. 

We're loving this coffee brewed as a pourover or with an Aeropress; methods that will emphasis on this coffee's cleanliness.

This coffee is roasted to a light-medium roast degree in order to showcase the vibrant sweetness and tropical fruit acidity. It is also developed enough to be pulled on espresso, which will provide for much constrast compared to usual darker roasts.

This coffee hails from Finca Las Brumas in the Apaneca-Ilamatepec region of El Salvador. Run by fourth generational owner, Ernesto Menendez, there's much to admire when you come across a bag of coffee produced by him. The coffees produced here has a reputation of winning competitions, from the World Barista Championships to the prestigious Cup of Excellence - you know you're in for a treat.

The Las Brumas farm have an area of 30 hectares of virgin mountain from 1700 to 2000 masl at the Canton Tunalmiles part of Sonsonate Department near the area known as San Blas “Las Brumas”. Las Brumas translates to "The Mists", which is an apt name. as the farm is often covered in coolign mists during the early mornings. This cool weather allows the coffee plants to slowly mature and develop their fruit, allowing for more natural sugars and character to be developed. The lands also has very deep and fertile volcanic soils, which have been generated over the past decades by different Ilamatepec volcano eruptions. Volcanic soil is incredibly rich with nutrients for the plants, which ultimately contributes to the amazing flavours developed within the fruit.

This coffee is roasted light to best highlight the citrus notes, with lively acidity and sweetness. Best brewed with manual brew methods.

We're excited to launch this special coffee: a Pink Bourbon from the Pitalito municipality of Huila, Colombia.

Colombia is highly regarded when it comes to coffee. Ask around and the country is one of the few that come to mind, besides Brazil and Indonesia. There's good reason for this too. Colombia is such a diverse country, both culturally and geographically. Coffee growing regions are spread out across from North to South - mainly along the mountain ranges, which offer the perfect conditions for coffee!

This lot hails from the Huila region, located in the south-west Andean region. Coffee from this area is renowned for their complex acidity while also being well balanced. Besides being a single varietal (Pink Bourbon to be specific), what sets this coffee apart is the care taken in growing, harvesting, and processing. The coffee is a collective of three different farms; Finca La Milagrosa, Finca Las Brisa, and Finca Granadas. Cultivated at an elevation of 1550 - 1750 MASL; it offers ideal cool climates for a slow growth - allowing the fruits to mature slowly and develop their sugars nicely. When the fruits mature, ripe cherries are sorted and fermented for 8 hours, before heading to a second round of wet fermentation, a prolonged period of 24 hours. All this time and effort results in a well balanced yet delicate coffee.

You'll be greeted with floral aromas. In the mouth, you'll taste incredible citrus notes reminiscent of Grapefruits upfront, honey-like sweetness in the middle, and finished off with rich and creamy notes of macadamia towards the end.

This coffee is medium roasted, suitable for both filter and espresso based coffee. 

Produced by the CoopeAgri Cooperative based in Pérez Zeledón, in the Brunca region of Costa Rica, this lot is made up of Caturra and Catuai varietals, harvested in the La Piedra de Rivas. Ripe cherries are picked in the harvest period of Aug – Feb and are milled at Beneficio CoopeAgri. 

This is a washed processed lot from CoopeAgri. You can expect lovely notes of Cocoa, Vanilla, and a sweet aroma, with a dense and creamy mouthfeel to finish.

This coffee is produced and sold as “Don Claudio”, the namesake of Claudio Gamboa, one of the key figures in developing CoopeAgri’s history. Don Claudio coffee is produced with the intention to uphold the quality and potential of Costa Rican coffee.

in 1962, CoopeAgri, founded as Cooperezeledon, was founded by a group of unique individuals with a union of 391 coffee producers gathered and with just 126,400 colons ($240), as a solution to industrialize and trade coffee from small and medium farmers in San Isidro del General. Back then, Pérez Zeledón had terrible road infrastructure, which made it difficult to trade. Their first course of action was to rent a coffee mill (Beneficio San Jorge – now, Beneficio CoopeAgri) which was eventually bought over by the group in 1965.

The cooperative changed its name to CoopeAgri R.L. in 1972, and now has an incredibly diversified business running; with businesses ranging from supermarkets to warehousing, agroindustry focus on coffee and sugarcane, a medical clinic offering a wide range of medical services to the local community. Today, CooperAgri’s associated coffee producers make up 64% of Pérez Zeledón canton and 12% of the total number of producers of Costa Rica.

CoopeAgri has strong beliefs in social, corporate, as well as environmental sustainability and responsibility, which sees them adopting the FairTrade certificates, and conforming to esencial Costa Rica, as well as giving back to the community.

This coffee is incredibly delicious, showing the potential of what Brazilian coffee can be beyond the "standard" taste profile of low acidity, chocolates and nutty. This lot posseses complexity, with a very sweet base reminding us of chocolates and almonds. The aroma diffused from opening the bag will greet you with fresh berries. Mouthfeel is creamy and finish is lasting. This is one coffee to remember.

This coffee is roasted to a "Medium" degree, best suited for a wide range of brews.

The Santa Alina Farm is in the Vale da Grama Region, of Sao Paulo. The land ranges 885 hectares, with 257.31 hectares devoted to coffee production. Within the area also contains 70 houses which are home for 30 families who work and contribute daily to Vale da Grama.

The farm’s annual output reaches 6,500 bags, with a majority of them coming from micro-lots, which is the reason why Fazenda Santa Alina has consistently managed to grow some of the finest specialty coffees of the region. The farm produces a number of different varietals from Bourbons to Mundo Novo, as well as Catuai.

In 1907, the Fazenda Santa Alina was acquired by the brothers, Joaquim Bernardes da Silva Dias, and Lindopho de Caravalho Dias and has since been family owned. During the 1930s, Joaquim Bernardes de Caravalho took over the farm and increased coffee production, mainly red bourbon trees were grown. Joaquim Bernardes da Silva Dias died in 1935. One year later, Joaquim Bernardes da Silva II was born, bearing the same name as his deceased grandfather.

The farm is now managed by Lucia Maria da Silva Dias, and the family’s business partner, Rodrigo Fernandes.

Lucia Maria da Silva Dias (nickname: Tuca Dias) left the farm at a young age to live in São Paulo, where she lived as a successful architect and initially did not intend to return to the farm. After the death of her grandfather (Joaquim Bernardes de Caravalho), the Fazenda family planned to let Santa Alina rent out the coffee they had been passionately pursuing since 1907. In 2010, however, Tuca returned to Vale de Grama. Since then she manages the farm with the business partner of the family, Rodrigo Fernandes.

To produce coffee of the highest quality, Tuca and Rodrigo have passionately reshaped the farm in the last years. They relocated the patios from the valley to higher altitudes, thereby skipping the late-night humidity and early morning dew. Investments into new varieties of coffee trees made Fazenda Santa Alina one of the first Brazilian farms to grow Bourbon Amarelo.

The living and working conditions of the farmers being a top-priority, a bottom-up management style has been implemented, enabling active participation and direct communication. Furthermore, they invested in education, offering courses ranging from financial decision-making to sports and culture.    

As an espresso, you'll get delicious notes of dark chocolate with peach sweetness and mild fruity acidity that makes you want to crave more!

Fruitful Brews pairs well with any kind of milk; whether it's fresh dairy, soy, oat, or coconut milk.

When brewed using V60 or Clever Dripper, we were more impressed by the clarity and flavors of Fruitful Brews, given it is a decaf coffee.

you'd expect more fruity flavors, with an all-good chocolaty taste and pleasant juicy acidity. 

This coffee is so versatile, no matter your brewing method, you'll be sure to savor a good brew without realizing it's decaf! Valle del Cauca was once a prominent producer of coffee, but much of the land is now primarily dedicated to producing sugar cane. 

This region was identified by Conservation International as one of the two main conservation corridors in Colombia.

This coffee was decaffeinated using the Sugarcane Process, which uses ethyl acetate - an organic compound found in sugar cane - to remove 97% of the caffeine from coffee beans.