Filter Roast Coffee Beans are roasted for any brewing methods other than espresso. Our in-house filter coffee bean are roasted by our Barista Jewel titled 1st runner up in Malaysia Barista Championship 2018 & 2019.

Panama Finca Hartmann Geisha (Natural Process) – Filter Roast Coffee


Growing coffee in harmony with the environment

Finca Hartmann is a family enterprise, in the 3rd generation and located in Santa Clara, Renacimiento. It consists of 2 farms – Santa Clara Finca Hartmann and Ojo de Agua, located between 1.300 and 2.000 mts above sea level with nearly 100has of forest reserves bordering on the Parque Nacional de La Amistad. The coffee is grown under the shade of native rainforest trees that have been there for many years. The Hartmanns try not to cut trees, they replant native trees and plantains to maintain the natural cycle and a healthy soil and fauna.

For the coffee farm he bought 500has from the Panamanian government and gave 100has of this land with virgin forest to one of his sons, Ratibor Hartmann, who was working with the US army in Panama City and turned that land into the Finca Hartmann coffee farm. In 1966 Ratibor married Dinorah Sandí from Costa Rica. Together they raised 5 children, Ratibor Jr, Allan, Alexander, Aliss and Kelly.

Today Finca Hartmann is a family enterprise – each member of the family is passionately involved in the management and performs a different function in the growth, production and tourism of the farm. Coffee for them is a way of living, their culture, their family – a lot of work, but also a lot of love. Their employees come return every year, as do their buyers, because they like their vision: work together with nature, work the land without destroying it.

“From the beginning, since my parents started with this farm, they have worked the land with a lot of love and respect. We are following in their footsteps, we love this farm, we love what we do, despite the difficulties one might face in the market, and we intend to pass this passion on to our children.” Aliss Hartmann

“My father always linked the coffee production to the conservation of the environment.” Ratibor Hartmann

source by Panama Varietals 

Ethiopia Guji Bobea G1 (Natural Process) – Filter Roast Coffee


About Bobea Uke Drying Station and the founder

Abiyot Boru is Bobea Uke drying station founder. Abiyot Boru was born in Bule Hora Wereda of West Guji Zone, at a particular town called Gerba. His parents were farmers where coffee was one of the traditional products in the area. He started participating in coffee production practices by cultivating, weeding, watering nursery beds, and harvesting during his early childhood. Abiyot started coffee business by purchasing red-ripe and dry coffee cherries from local farmers and selling them to the nearby wet and dry coffee processing industries. His passion for coffee business grew ever since which has earned him recognition as a second outstanding national seller at ECX market.

“ We will keep producing excellent coffee with great cup profiles. ” – Abiyot Boru, founder of Bobea Uke Drying Station


source by Buno Coffee

Ethiopia Guji Bule Hora Lot N13 (Natural Process) – Filter Roast Coffee


ABOUT Ethiopia Guji Bule Hora Lot N13 Natural
• Coffees grow in small farmers backyards.
• The coffees are known as “Garden coffee” and they are harvested from October-January
• Once lots get combined on washing stations, coffee is dried on African beds under sunlight.
• Lots then get combined and sold through the Ethiopian Commodity Exchange (ECX)
• After coffee is bought by Primrose, lots go under further quality control screening


Meseret, a very experienced coffee exporter and Bekena, a local coffee producer, started this joined project in the beginning of 2017 with the goal of gaining more control over Ethiopian coffee quality.

Sasa Sestic, Project Origin founder, helped also design this washing station and shared his expertise on the field with ZB’s team to also create here, a hub for coffee processing experimentation. With the goal of pushing the quality of Ethiopian coffee further this station has very high standards from the moment of picking and sorting, fermenting and especially careful drying.
The washing station is called ZB, short for Zeritu and Banchayehu, the names of the wife and daughter of the co-owner and founder, Bekena. The station is located in Masina town, in the Adola area of Sidamo Guji.

All the workers have been incredibly enthusiastic towards Project Origin’s vision of improving coffee quality, and improving the communities that our coffees come from. They have also welcomed the experimental processes we introduced and the unusual equipment that comes with them. Workers at the washing station also humbled us with their attention to detail for the new things we began requesting for Project Origin’s experimental lots.

source by Project Origin

Honduras Don Fabio San Francisco (Washed Process) – Filter Roast Coffee



Honduran coffee producer and partner of Project Origin, Don Fabio Caballero has taken first place in the Honduras Cup of Excellence program for 2018.

Announced on June 1 in San Pedro Sula, this is the first time renowned producer Don Fabio has claimed the highest award in the Cup of Excellence (COE) program. The COE-winning coffee scored 93.43 points, one of the highest scores ever awarded in the Honduran chapter of the program. His winning farm, San Francisco is located in Marcála and sits at an altitude of 1300-1450masl. Having won several awards in past COE events, Don Fabio has refrained from entering competitions for spent several years, focusing on maintaining his farms and embarking on new projects.

His family is no stranger to awards; his daughter Marysabel is a producer of high-quality coffee, having taken first place in the Cup of Excellence (Honduras) program in 2016. Don Fabio also operates other farms in Marcala, including Las Virginias and Mogola. Marcala can be quite cold due to its high altitude, which makes it beneficial for the growth and slow development of the coffee. A wide range of premium qualities are produced on these farms, ranging from 84 to 90+ point-scoring coffees.

San Francisco is a farm covered with 50 year old plants, that yield low quantities of coffee per tree. Farmer, Don Fabio, likens the cherries to children and the trees to parents who provide the cherries with food from the soil. When there are less cherries it is easier for the tree to provide each cherry with the best possible nutrients. This gives San Francisco its structured acidity and highly refined flavour.


source by Project Origin

Colombia El Danubio (Anaerobic Natural Process) – Filter Roast Coffee


About Finca El Danubio | Quimbaya

“From the mountains of Quindio Region, we offer you an amazing coffee that we treat with passion, from our land to your cup”

Café 1959 is a company dedicated to the production and commercialization of exotic and specialty coffee; both of them cultivated in our estates, which are located in the heart of the Colombian Triangle, Quindío. We consider and name our coffee as a “Specialty Coffee” because of its production process and the special treatment that it receives.
In order to avoid a negative result in the cup, we put all our effort and attention in completing perfectly each step of the production process of our coffees according to their type.


What is Anaerobic Natural Processing?

36 Hours of dry Anaerobic Fermentation under 20 Celsius –

Caturra Lot had a 40 hours on pre-drying at 35 Celsius and after this,

15 days of sun-dried on the AFRICAN BEDS.


source by Cafe 1959

Rwanda Huye Mountain (Washed Process) – Filter Roast Coffee


About Huye Mountain Coffee

Huye Mountain Coffee is carefully handpicked, washed properly, picked after fermentation step, sun dried on dry tables and hand sorted to ensure only the best coffee beans are processed for our customers. We fine tune every step of the process for excellence in every single cup from our plantations to the cup; we take attention to never make bad coffee as potato test, ferment test or any defect in the cup before we send our coffee on market. Huye mountain coffee is from the Maraba region which is one of the rare coffee strains that is recognized internationally as a premium brand.

The company has its own coffee washing station and cupping laboratory facilities in Huye District. The coffee beans is washed, dried and cupped in the company’s laboratory facility in Huye district before sending it on local and international market. Huye mountain Coffee also has the capacity to produce 1500 tons of cherries per annum, for which it has a sizable export market.

source by Huye Mountain Coffee

Brazil Santa Lucia (Natural Process) – Filter Roast Coffee


Fazenda Santa Lucia is run by Helcio Carneiro. A coffee producer since he was a teenager, he was part of the movement that researched and promoted quality coffee in the region of Carmo de Minas. Winner of the 6th place in the 2016 Cup of Excellence (COE) program, Helcio is famed for the success and consistency of his yellow bourbon coffee. He started growing coffee in 1970 when he was 20 years old, continuing the family tradition of working on coffee farms (he also married the daughter of the previous owners of Fazenda Santa Lucia). Together, he and his wife Glycia Pereira Carneiro run the farm and are bringing up their 4 children in the coffee industry, hoping that they will one day take over the farm.

source by Project Origin

Ethiopia Guji Shakisso Dasaya G1 (Natural Process) – Filter Roast Coffee


About Shakisso Coffee :
Shakisso is a region named after a town of the same name in southern Ethiopia. Located in the Guji Zone of the Oromia Region, this town has an elevation of 1758 meters above sea level. It lies within the Sidamo region. Coffees from this region have have classic and pronounced Guji profiles, characterised by vivid floral, wildly fruity with rich acidity. The beans are overloaded with distinctly unique flavors. Dasaya’s original language in Ethiopian is Dawala Samayawi, which means purple wind chimes.

Panama Finca Elida Estate Natural - 103 Coffee MalaysiaOut Of Stock

Panama Finca Elida (Natural Process) – Filter Roast Coffee


The Lamastus Family

The Lamastus Family has being producing coffee in Elida Estate for four generations since 1918. Elida Estate coffees are produced under a unique world-ecological condition: it is shade-grown, bird-friendly, the farm is located at a very high elevation, in a microclimate with very low temperatures, the coffee trees are surrounded by the Volcan Baru National Park -a virgin native cloudy rain forest.

At the turn of the century, Kentucky born Robert Lamastus started an Arabica coffee plantation in a farm located at around 5,600 ft (1 700 m) above sea level in the skirts of the Baru Volcano in Boquete, Panama. At the time our grandfather processed and exported what is still today considered as one of the highest quality coffees in the world. Nowadays and three generations later the tradition continues, the Lamastus family, still produces, processes, exports, and now roast its own rare estate coffees.

The Lamastus Estates

The Lamastus, produce these estate coffees in three different farms located in Boquete, Panama. El Burro Estate, Luito Geisha Estates, and Elida Estate. These three estate coffees are located in the highest area of the country in steep hills in the skirt of one of the highest volcanoes in Central America, the Baru Volcano. El Burro Estate is located between 5,200 and 6,500 ft (1.575 and 2,000m) above sea level and Elida Estate is the highest coffee farm in Panama located between 5,500 and 8,200 ft (1.700 and 2.500m) above sea level.

These estates are planted with Arabica coffees in rich deep young volcanic soils and are kept in optimum conditions to develop the best quality coffee that the trees can produce. The cherries are delicately hand-picked, at strict full maturity, by native Ngobe-Bugle Indians in an area where our main objective is to keep the environment to its most pristine and natural condition. The coffee is then processed with most care to keep the rich flavor of the coffee in three different processing methods (Natural, Washed, and Honey). Then, the coffee is carefully selected, rested for 60 to a 100 days (depending on the process) in burlap sacks on wooden floors and then exported directly by the Lamastus family.

In these estates, Estate only, the area that goes up to 6,000 ft is planted with coffee (in Panama coffee cannot be grown at altitudes higher than 6,000 ft) and the other part is an ecological reserve area, located within the Volcan Baru National Park, where you can go bird watching and see many beautiful plant, animals and bird species including the Quetzal.

Because of the high altitudes where the coffee is grown the beans are very dense and uniform and they are mild with a medium body, good aroma, and high acidity. These estate coffees are considered among the best in the world.

source by The Lamastus Family Coffee Etastes , Boquete Coffee .