With Auresso, you can now buy light or filter roast specialty grade single origin coffee bean online in Malaysia. We ship Worldwide! Specialty coffee for home brewing, now available online at Auresso. These are suitable as pour over coffee bean and also for drip coffee filter.
For the love of coffee, we decided that we will work with as many prominent roasters as possible, from all over the world, one at a time. This is simply because there are plenty of amazing roasters out there, and we would like to be the bridge connecting all. Under our guest coffee roaster series, we will feature each roaster for 2 weeks, collect orders and then submit for roasting. Typically, we will dispatch out orders during the last week of every month. Buy your single origin coffee beans, freshly roasted via Auresso.
Guest Coffee Roaster: Mutley & Jack’s Coffee, Sweden
Ordering Period: 14/9/23 till 21/9/23
Order Ships Out Tentatively On: 30/9/23
Tentative Roast Date: 19-22/9/23
Choose your Single Origin Coffee Bean. All options below are suitable as pour over coffee bean and also for other filter brewing method. Please indicate your choice in your Order Notes during Checkout.
Option A: Burundi Kibingo Washed
In the cup: Elegant, juicy and complex. A fantastic rund and smooth texture with flavour notes of lychee, milk chocolate and pear.
Cupping score: 87,5 points
Mouthfeel: Round, soft.
Variety: Red Bourbon
Process: Washed
Producer: Kibingo Tvättstation
Altitude: 1700 – 1900 metres over sea level
Region: Kayanza
Background:
The Kayanza province is one of the best coffee producing regions in Burundi. Located in the north of the country, it is renowned as the water source of the Nile River. During the season,
Variety: Bourbon
Bourbon is one of the more widely grown varieties of Arabica coffee. It’s a natural mutation of the older ‘Typica’ variety and is prized for it’s figgy sweetness and gentle brightness. It’s balanced with a smooth texture and a sweet, just-right finish.
(Fun fact: the name ‘Bourbon’ originates from the Indian Ocean – when a cutting of ‘Typica’ coffee was planted and spontaneously mutated in the soil of Bourbon Island (nowadays called Réunion).
The Washing Station: Kibingo
The washing station was built in 1986, and currently collects coffee cherries from over 3,500 local farmers. It lies at an altitude of 1893 meters, close to the Congo-Nile Crest. The washing station is known for its wooden bridge that was built over the river that runs through it. The name ‘Kibingo’ comes from the Kirundi word urubingo which means ‘reeds’. Reeds were planted along the river to contain the water and to prevent the surrounding soils from eroding.
Coffee in Burundi is mainly grown on small farms which do not process the cherry themselves, but rather, bring it to the local washing station. The best run stations pay more for quality cherry, meaning they are all fully ripe, well developed and brought from the farm rapidly to be immediately processed. This is perhaps most evident at Kibingo Washing Station, whose coffees have placed in the top 10 of the Cup of Excellence competition in 2017, 2015 and 2013, and won 1st Place in 2017.
Option B: Kenya Kiriani PB Washed
In the cup: Juicy, smooth and bursting with fresh blossom aroma. Gorgeous flavour notes of apple, lemongrass and grape.
Cupping score: 87 points
Mouthfeel: Soft, elegant
Variety: Bourbon
Process: Fully washed
Producer: Thikagiki Cooperative
Altitude: 1850 metres above sea level
Region: Muranga
Background:
Kiriani Factory is located in the village of Kiriani. Operated by the Thikagiki Cooperative, the factory was established in 1974. Kiriani is was named after the village where it is situated.
The factory has been a hub for 571 farmers who deliver their coffee for processing. Members of Thikagiki Factory have access to many services, including cherry processing and marketing of finished parchment.
Farmers delivering to Kiriainicultivate primarily SL28 and SL34 in small coffee gardens that are, on average, about 200 trees. ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. They are cultivated with a serious eye towards sustainability and Good Agricultural Practices, with minimal environmental impact where possible.
Batian is a relatively new variety introduced by the Kenya Coffee Research Institute (CRI) in 2010. Batian is named after the highest peak on Mt. Kenya and is resistant to both CBD and CLR. The variety has the added benefit of early maturity – cropping after only two years. Similar to Batian, Ruiru 11 is a new variety known for its disease resistance and high yields. It also starts yielding fruit after just 2 years.
Farmers selectively handpick ripe, red cherry and deliver it to Kiriaini Factory. At intake, a cherry clerk oversees all cherry and ensure only the highest quality cherry is accepted. Cherry is pulped and fermented in tanks for 12 to 16 hours. Following fermentation, parchment is washed in clean water and laid on raised beds to dry. Parchment is raked frequently to ensure even drying. .
Murang’a lies just south of Nyeri and backs onto the temperate slopes of the Aberdare Mountain range on its western borders. Fertile red volcanic soil provides plenty of nutrients for growing trees while warm daytime and cooler nighttime temperatures create the best environment for beans to develop slowly and amass as much sugar as possible.
Option C: Colombia Potosi Natural
In the cup: Beautifully balanced, with soft, round blueberry tones with notes of cherry and dark chocolate.
Cupping Score: 88
Mouthfeel: Round, creamy
Varieties: Sidra, Caturra, Colombia
Process: Natural
Producer: Café Granja La Esperanza
Altitude: 1400-1860 meters above sea level
Region: Valle Del Cauco
Background:
The Herrera family purchased Finca Potosí in 1945 and planted several varieties that were unusual for Colombia at the time, including yellow and red Bourbon. This started the Granja tradition of experimentation, leading to recognition from other farmers in the Cauca Valley. The years that followed were very productive, and though each of the 14 children took their share of the farm work, two brothers took particular interest in coffee production, and in the late 1990’s, Rigoberto and Luis took over the family business. They purchased more small farms to add to their portfolio, and began the process of converting all of their farms to use organic practices. They also looked outside Colombia for further insight, and jumped at the opportunity to lease a small farm in Panama. Rigoberto moved, and his years of producing experience were all too obvious, their lot of Geisha won the Best of Panama within 2 years. When Rigoberto returned to Granja, he brought back not only experience, but Panamanian Geisha seeds. These seeds were the foundation for the next stage of growth, beginning to chase extraordinary flavour profiles and the super high end specialty market.
The experience of bringing a Panamanian varietal to Colombia was pivotal to Granja in their endeavour to adapt more exotic varietals to the Colombian soil, showcasing a wide view of the Cauca Valley terroir. They have also begun to experiment with unique processing, using combinations of open and closed tank fermentation to create incredible control over initial in-cherry fermentations, for both their washed and natural coffees. They also use mechanical drying extensively, allowing very tight control over length and degree of drying. This type of fermentation, along with mechanical ‘washing’, results in very low water usage, compared especially to traditional washed processing. This is another of Granja’s core values, focussing on sustainability. They have also worked very hard on maintaining local floral and fauna, using waste products from the farm to fire their mechanical driers, and switching to organic farming methods.
Option D: Honduras Cabalerros Washed
In the cup: Layered, plenty of sweetness with elements of milk chocolate and tones of clementine and sugarcane.
Cupping Score: 87,25
Mouthfeel: Creamy, syrupy
Variety: Catuai
Process: Washed
Producer: Marysabel Caballero & Moises Herrera
Altitude: 1600 meters above sea level
Region: Marcala
Background:
Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee farmers and have been rewarded many times for their commitment to developing coffee quality in Honduras.
Marysabel´s father Don Fabio Caballero inherited large areas of land in and around Marcala from his father, who was one of the pioneers of coffee cultivation in Honduras. After many years of poor profits, he decided to hand out land to his children, and especially to his daughter Marysabel and her husband Moises Herrera. Moises brought his own farms in to the family business and together they have almost 200 hectares of coffee separated into 17 different farms.
They have since been extremely successful producing quality coffees and have contributed to the improving reputation of Honduran quality coffees. Everything they do at the farms is documented, and they invest considerable time and resources both in new equipment and planting of new coffee varieties in order to improve the quality of the coffee.
The Caballeros are extremely committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs. Therefore, they produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. This is used in addition to some mineral fertilizer to ensure that the coffee plants get the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, but mainly for the pickers to eat and to create biodiversity at the farms that ensures good growing conditions and shade for the coffee trees.
Features:
- Choice of 250g or 1Kg bag of Single Origin specialty coffee beans roasted light and recommended for Filter brewing as recommended by Roaster.
- We assure that single origins included are from the latest offering available and are of Specialty grade. Do follow our Social Media to have a a look at our past guest roasters portfolio.
- Only available in whole beans.
- All order are on Pre-Order basis, as such orders are collected until the Deadline day and then submitted for roasting. We aim to bring down the roasted beans and dispatch out to you within 7 working days.
- If you need further details of the single origins once you have received them, do not hestitate to get in touch with us at sales@auresso.com.my
Buy Single Origin Pour Over Coffee Bean on Light / Filter Roast
Different roasters have different roasting methodology, skills and preference. There are roasters who roast beans differently for espresso and filter brewing, and there are also roasters who specialize in omni roast where there is only one roasting type suitable for both espresso and filter brewing. In the event that we work with a roaster that only does omni roast, there is a possibility that the same single origins are available on both the espresso and filter coffee box. We recommend this as pour over coffee bean and to be used in drip coffee filter bags.
We Ship Worldwide! If you’re looking for wholesale supplies and if it is important for you to know upfront the range of single origins available, kindly drop us an email to sales@auresso.com.my or Whatsapp to Ramesh at +6016-2081259 with your requirements.
Specialty coffee bean in Malaysia for home brewing, made easy by Auresso.
Freshly Roasted Specialty Grade Light Roast Coffee Bean Malaysia
You can also buy specialty single origin coffee bean from our partners in Malaysia. For more information on our regular coffee bean options, kindly visit HERE
I bought Axil not New Ground
My preference is light roast for filter. I’ve tried a few omni roasts, still prefer light roast.