Pre-Order Coffee (Filter) by Kaffa Oslo, Norway

With Auresso, you can now buy light or filter roast specialty grade single origin coffee bean options online in Malaysia—and we ship worldwide! Finding high-quality specialty coffee for home brewing is now easier than ever. These options are absolutely perfect if you are looking for a premium pour over coffee bean or premium grounds for your drip coffee filter.

For the love of coffee, we partner with prominent roasters from all over the world, one at a time. Because there are so many amazing roasters out there, we want to be the bridge that connects you to them. Under our Guest Coffee Roaster series, we feature a new roaster every two weeks, collect orders, and submit them for fresh roasting. We typically dispatch orders during the last week of every month, ensuring you get your single origin coffee bean order as fresh as possible.

Features & Ordering Details

• Size Options: Choice of 250g or 1Kg bags.

• Roast Profile: Each single origin coffee bean is roasted light and recommended for filter brewing by the roaster.

• Premium Quality: We guarantee that every single origin coffee bean included is from our latest premium harvest and is of certified specialty grade. (Follow our Social Media to see our past guest roasters!)

• Whole Beans Only: To preserve flavor, we only ship whole beans.

• Pre-Order Basis: We collect orders until the deadline, submit them for roasting, and aim to dispatch your freshly roasted beans within 7 working days.

Choosing Your Single Origin Coffee Bean for Pour Over & Filter

Different roasters have unique roasting methodologies, skills, and preferences. Some roast differently for espresso versus filter brewing. Others specialize in an “omni-roast,” which is suitable for both. If a guest roaster uses an omni-roast, the exact same single origin coffee bean may appear in both our espresso and filter boxes. We highly recommend these selections for your pour over coffee bean setup or drip coffee filter bags.

We Ship Worldwide! If you are looking for wholesale supplies and need to know the specific range of beans available upfront, kindly email us at sales@auresso.com.my or WhatsApp Ramesh at +6016-2081259 with your requirements. Buying a specialty single origin coffee bean in Malaysia for home brewing is now made easy by Auresso.

Current Guest Roaster ⬇️

Option A: Ethiopia Banko Gotiti

A floral and juicy coffee with flavors of black tea, stone fruit and ripe berries.

District: Yirgacheffe, Gedeo
Species: Heirloom
Processing: Wet-processed
Producer:  Museyid Sermel

Banko Gotiti is a wet-processed coffee with an exceptionally clean, elegant and distinctive flavour profile. The coffee is grown in the famous Gedeo zone of Ethiopia, on small family farms located at 1950 to 2100 meters above sea level. Here, the coffee plants grow in the shade of indigenous trees and “false bananas” (a traditional agroforestry method), which allows the berries to ripen slowly and develop a wonderful sweetness and complexity.

This batch is sourced from local smallholder farmers and processed at the Banko Gotiti washing station, a beacon of quality in the region since 2009. After being wet processed to bring out the clean and fresh flavours, the coffee is gently dried under the open sky on African drying beds for 10-15 days, resulting in a brilliant and transparent cup.

A lovely, fresh and floral coffee, perfect for coffee lovers who appreciate Ethiopian specialty coffee at its very best!

A fresh coffee with flavors of peach ice cream, currants & cane sugar.
Smooth and elegant mouthfeel, medium-light body, long and fresh finish of currants and black tea.

Producer:  Kagere Factory
District: Nyeri, Central Kenya
Species: Batian, SL-34, SL-28, Ruiru 11
Processing: Wet processed

Kagere Factory is a washing station located in Othaya, Nyeri County, one of Kenya’s most famous coffee districts. The washing station is operated by the Othaya Farmers’ Cooperative Society and receives fresh coffee berries from over 755 smallholder farmers in the surrounding countryside.

The region is known for its rich, red volcanic soil, which also gave the area its name – the word Nyeri comes from the Maasai word nyiro , meaning “red”. Today, most farmers here grow both tea and coffee. The coffee plants in this area mainly consist of a classic blend of the varieties SL28 and SL34 (around 80%), in combination with the newer varieties Batian and Ruiru 11.

During the harvest, small farmers hand-pick only the perfectly ripe coffee berries and deliver them to the washing station on the same day. Upon receipt, the berries undergo a rigorous sorting process under the supervision of the coffee station’s sorting officers, ensuring that only flawless raw materials are allowed through. The berries are pulped in a disc pulper, sorted by density, and then fermented overnight. Experienced workers continuously monitor the process and stop the fermentation at just the right time, before the coffee is washed clean with fresh water.

The wet coffee beans are then spread out on raised drying beds in their protective inner shell where they are sun-dried for 8 to 14 days. The beans are turned regularly to ensure an even drying process, while any defective beans are hand-picked. This batch is graded AA, meaning the coffee beans are sorted to a sieve size of 17 to 18 (approximately 7.2 mm), a bean size that ensures a very even roast and highlights the coffee’s complex flavor profile, the very best in quality from Kenya.

Option C: Peru La Palestina

A juicy coffee with the taste of stone fruit, caramel & bergamot.

District:  Cajamarca
Species: Marshell
Processing:  Wet-processed
Producer:  Alarcon Coronel family

The Alarcon Coronel family runs the La Palestina farm, located at 1800-1900m above sea level in the mountainous area of ​​Jaen province, Peru. Here they mainly grow the species Red Bourbon and Caturra, but in recent years have also begun to experiment with other coffee species. Among them the species Geisha (with which we recently won the Nordics Best Roaster 2026 roasting competition) and the local hybrid species Marshell, from which this batch is from.

The entire farm is located in what is called semi-forest, meaning that all the coffee trees grow partly freely in a forest filled with other trees and shrubs, with bustling birdlife and lots of natural shade. It is precisely the shade in these forest areas that means that the coffee berries have an extra long ripening time, which gives coffee from this area an extra sweet and fruity taste compared to coffee from other areas in Peru. Here the trees also receive natural nutrition from the area they are in, which means that the Alarcon family, for example, does not need to use artificial fertilizers.

This batch is wet-processed, but with a twist. The coffee berries are hand-picked, carefully sorted before undergoing a “pre-fermentation”. The coffee is then depulped, meaning the pulp is removed from the bean and the coffee undergoes the classic fermentation.

After the coffee has finally been washed, it is placed for drying on raised beds, where the initial drying period is under shade.

Option D: Honduras El Guaco

A full-bodied and balanced coffee with flavors of stone fruit, dark chocolate & garden berries

Producer: Arturo Angel Paz
District: Santa Barbara, Honduras
Species: Pacas
Processing: wet-processed

In 2006, the first Cup Of Excellence competition was held in Honduras, and our founder Robert was among the judges. To the surprise of most people, almost all the winners came from the then relatively unknown coffee region of Santa Barbara, and a young Miguel Moreno came up on stage in the strobe lights to accept the first prize. Not because he had won, he was a neighbor of the one who won first place and just as willingly accepted on his behalf. It turned out that both Miguel and several other farm neighbors from the neighboring villages of El Cedral, El Cielito and Las Flores had also won the competition. We were obviously interested and immediately after the competition went on to visit the area. There we met one of the main figures behind the specialty coffee revolution in Honduras, Fidel Paz. Fidel had run the San Vicente export company and processing station since the early 80s. They worked with all the coffee farmers in the area and exported all the coffee. We have worked closely with San Vicente ever since.

Don Fidel’s eldest son Fidel Paz and his nephew Arturo Paz also worked for San Vicente. On the soccer field right next to the beneficio, we also met Don Fidel’s youngest son, Benjamin Paz. These three are now running San Vicente.

This batch is from one of Arturo Paz’s six coffee farms, El Guaco. The farm is named after the childhood horse Arturo got from his uncle. The horse was originally called “El Guapo”, but after an ear injury it was nicknamed “El Guaco” – a name that later just stuck.

Arturo is a trained agronomist and a highly skilled cupper. Through his work at San Vicente, he was one of the pioneers behind the system of separating daily lots as their own microlots. He recently completed his own processing station at El Guaco, which gives him full control over the quality of the coffee.

He is passionate about nature conservation and works to connect his protected areas with the nearby national park to preserve biodiversity. Arturo is uncompromising in taste; he only grows coffee varieties he loves to drink, and only produces coffee he can proudly share with others.