Free postage from RM80 in Peninsular Malaysia, and from RM150 to East Malaysia and Singapore. Roasted to order, posted within two working days.

Free postage from RM80 in Peninsular MalaysiaFree postage from RM150 to East Malaysia and Singapore

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The Journal

The Journal.

Essays on origins, on mycotoxins, on the ritual of making coffee at home. Written by us. Published when they are ready.

Founder & Philosophy
Why we roast to order
Roasting to order means we roast after the order, not for a warehouse. The reason is simple. Coffee is best young, and freshness is a date.
Health & Trust
Organic certification, explained calmly
What a certificate verifies, what it costs, and why careful smallholders often never get one.
Ritual & Sensory
What does Liberica coffee taste like
Heavier, lower, floral when it is treated well. What the third coffee species actually tastes like.
Ritual & Sensory
How to store coffee at home
Coffee keeps best airtight, dark, cool, and whole. Skip the fridge, skip the freezer for your daily bag, and grind only what you need.
Health & Trust
Is organic coffee worth it? Reading the evidence slowly
Worth it at the farm, not in the cup. Reading the organic evidence in both directions, slowly.
Origin & Craft
What traceable actually means in coffee
One farm, one lot, one harvest. Why the chain of custody is what makes every other claim checkable.
Ritual & Sensory
The coffee-to-water ratio that fixes most cups
Most weak or bitter cups are a ratio problem, not a bean problem. Start at 1:16, weigh both sides, and adjust by taste.
Health & Trust
Organic coffee and mycotoxins: what the seal does not cover
Certification audits the farm. Mycotoxins arrive during drying and storage. Only a laboratory tells you what a lot carries.
Origin & Craft
Sarawak Liberica, from Long Banga
Long Banga, the Libex trees, the earlier Ragi lot, thirty-six hours sealed, and the honey lot we roast from the same estate today.
The coffees

On the shelf now.

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