Premium Imported Beans | Ready Stock Specialty Coffee
Skip the long international shipping wait times and customs hassle. We bring the world’s finest coffee flavors directly to your cup with our curated collection of ready stock specialty coffee. Every single bag is imported directly from award-winning global roasters and stored in climate-controlled environments to preserve absolute freshness.
Because we manage the logistics, you can buy today and enjoy café-quality brews at home by this week.
Why Buy From Our Ready Stock Collection?
First, you get immediate access to legendary international roasters without the 2-to-3 week pre-order delay. We update our inventory constantly, meaning the beans on this page are fresh, packed, and sitting in our local warehouse right now.
Additionally, we cater strictly to coffee connoisseurs who value origin transparency. Whether you prefer a bright, clean cup or a rich, syrupy body, our selection delivers an unparalleled sensory experience. Order today to elevate your daily brewing ritual.
Product Specifications
Availability: 100% Ready Stock in Malaysia (Fast local shipping).
Roast Profile Options: Available in dedicated Filter or Espresso roasts.
Bag Sizes: Standard retail packaging (ranging from 200g to 350g depending on the specific roaster’s original packaging).
Roaster Origin: Handpicked from elite roasteries across the USA, Europe, and Japan.
Available Options
Option A. Kenya Thunguri AA by Five Elephants Coffee, Germany (Filter)
Located just outside Karatina in Kenya’s central highlands, Thunguri Factory has been operating since 1962. It is part of the Kibirigwi Farmers’ Cooperative Society and receives cherries from over 1,000 smallholder farmers in the surrounding villages. Most producers farm between 200–300 trees on small plots intercropped with subsistence crops.
Coffees are grown above 1,600 meters, where cool temperatures and rich volcanic soil contribute to slow cherry development and refined cup structure. Thunguri uses traditional washed processing: cherries are sorted, pulped, fermented overnight, soaked, and dried on raised beds for 14 days.
This lot is made up primarily of SL28 and SL34. These cultivars are known for their clarity, acidity, and depth. In the cup, expect blackcurrant, citrus, and floral notes, with a crisp, tea-like finish—a standout expression of Kenya’s high-elevation terroir.
Coffee Details
Origin: Kenya
Region: Karatina, Nyeri
Producer: Kibirigwi Farmers’ Cooperative Society
Farm: Smallhold farmers around the Thunguri Factory
Varietal: SL 28 & 34
Process: Fully Washed and Dried on Raised Beds
Elevation: 1,650 masl
Taste Notes: Ripe Blackcurrant, Hibiscus & Black Tea
Option B. Ethiopia Reshad Honey by Coffee Collective, Denmark
The Producer: Reshad Ababulgu
Origin: Jimma region, Ethiopia
Farm Conditions: The farm operates completely off-grid—without electricity or running water—relying entirely on traditional, hands-on, and manual labor.
Partnership & Development: Coffee Collective supports Reshad as he expands his farming practices, including training in micro-lot processing and pursuing formal organic certification.
Approach: Despite limited infrastructure, Reshad is focused on experimentation, stepping beyond traditional Ethiopian washed/natural lots to explore honey and anaerobic fermentations.
Variety: 74112 (a prized, highly aromatic local Ethiopian selection)
Altitude: ~1,950 meters above sea level
Process: Honey Processed
The coffee cherries are pulped while leaving a portion of the sticky sweet mucilage intact on the parchment during drying, increasing natural body, sweetness, and complexity.
Product Tasting Notes (Reshad Honey): Vanilla, white grape, and ripe peach
Roast Profile: Light (optimized for filter methods like V60, Kalita, or Aeropress)
Option C. Colombia Bombona by Coffee Collective, Denmark
The Producer & Farm: Jhonathan Gasca / Bombona
Producer: Jhonathan Gasca (along with the Gasca family, who are fourth-generation coffee farmers).
Location: Huila, Colombia (elevation: 1,850 meters above sea level).
Sustainable Practices:
The farm utilizes an agroforestry approach, incorporating organic eco-fertilizers and active beekeeping for pollination and local honey production.
Approximately 80% of their land is dedicated to traditional varieties, 20% to exotic varieties, and 3 hectares of their property is set aside as a dedicated natural forest reserve.
Processing Method
Process: Complex Multi-Stage Fermentation / Washed Process
Fermentation Details:
- Oxidation Rest: Initial resting stage prior to pulping.
- Depulping & Second Oxidation: Cherries are depulped and exposed to controlled oxidation.
- Anaerobic Fermentation: Finished with a 40-hour submerged anaerobic fermentation using recirculated mosto (fermentation juices) to enhance cup sweetness and complexity before washing.
Flavor Profile
Cup Characteristics: Bright, silky, and fruit-forward with rich sweetness.
Tasting Notes: Caramel, blackberries, and chocolate
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