Sweet Blossom Coffee Roasters

March coffee brewing guide is out! Check out our YouTube channel (link at bio) to watch how Yee Siang brew Fincona #1, a coffee from Honduras using AeroPress.

Every month, we will design a brewing recipe for the subscription coffee, which will highlight the origin characters and flavours in the cup. On top of that, Yee Siang will share his theories and tips on brewing a good cup of coffee.

If you wish to receive coffee from us on a monthly basis, check out our coffee subscription plan at sweetblossomcoffee.com/subscribe for more info.

It’s time to reveal our January subscription coffee!

We sent out an exclusive mystery bean last month to our coffee subscribers, giving the space for them to brew, taste and have a guess of the information that we used to provide along with the coffee: origin, variety, processing method and the tasting notes. We only give a hint, mentioning it’s a coffee from our friend. If you pay attention to our schedule & IG story, you would most probably narrow down the scope easily.

Farm name: Le Thor Gold
Origin: Thailand
Process: Koji
Variety: Mixed varietal
Altitude: 1300masl
Harvest: Nov 2023 - Jan 2024

It’s a coffee produced by our friend from Thailand, Mic and his team, who just started coffee farming in 2022. This is the second time we try out their coffees after they have invested tons of effort in enhancing the plantation, and we can definitely taste the overall improvement of their crops, in terms of the intensity, cleanliness and flavour quality. After meeting them in February this year, we’re sending feedback and suggestions to Mic on the details they can take note of during sorting and processing the coffee. We believe there’s a huge potential for this farm to grow better quality coffee, and we are super hopeful to see their coffees enlisted in COE Thailand within a couple of years!

Exclusive coffee is one of the benefits of becoming our coffee subscriber. Starting this year, we’re targeting to send out 1 exclusive coffee every 3 months. If you want to receive exclusive coffees from us, make sure you subscribe latest by 28th of every month, and we will send your coffee out on every first week of the month. Check out more info at sweetblossomcoffee.com/subscribe

Update on CNY Operating Hours 🧧

Hey guys, we will close one day earlier for cny break, starting tomorrow (7 Feb) till 10 Feb (Saturday), and will be back to bar on 11 Feb (Sunday). Apologies for our sudden changes, do come over for some good coffee if you’re in JB, to refuel yourself for the chinese new year celebration ☕️!

To make sure our coffees are ready to serve, the calibration routine is our first priority every morning. This is also the time we sharpen our skills in making coffee, and to do that, we equip ourselves with the ability to troubleshoot what’s happening during the extraction.

When it comes to new coffee, we would start from knowing the bean’s character, then decide a grind size as a starting point. And we would notice how the espresso flows, taste the coffee and identify what needs to be fine tuned. As the coffee bean changes everyday (it continuously releases carbon dioxide after roasted), the calibration routine allows us to serve the best cup to you everyday.

Weigh, grind, tamp, brew, repeat.

Finca Candela is a family owned farm in Chiriquí, Panama that produces high quality coffee, including caturra, typica, bourbon and geisha on a growing altitude ranges between 1400 to 1700 metres above sea level. Located at Piedra de Candela, which is nearby the La Amistad International Park, a tropical forest which is also the largest nature reserve in Central America.

Our first impression of Candela when we were having a blind cupping session was: “this has to be a washed process coffee”. While it turns out to be a natural processed coffee that is very well done by the producer. We enjoy this clean and sweet cup of coffee a lot, and it has a pronounced fresh fruit character reminiscent of white peach. As the temperature drops, you’ll get the soft flavour of golden monk fruit and gooseberry’s fragrance, with orange blossom notes lingering long.

We just roasted the last batch of this coffee on the 8 Jan, you may get them at our coffee shop or via our webshop. We offer 100g and 200g options for our retail bags, and pre-order is required for 500g / 1kg packs (*only available while stock lasts).

It has been almost a year since we launch our coffee subscription plan, along with our monthly brewing guide. We would design a brew recipe for the 1st & 3rd bag coffee we sent to our subscribers every month, and release the brewing guide on our YouTube channel on the first week of the month.

We always have a lot of fun while creating and recording the brew guide, and we would share some brewing tips with you while demonstrating in detail on how we brew it. Do share us any questions you have down in the comment section, we would love to hear from you.

Hope you enjoy brewing at home and watching the video, happy new year to you all too!

Is there any secret in brewing coffee? Join us on the coming sharing session to ask and anything you curious about coffee ☕️!

Session details :
• Yunshu Coffee
📆21st December 2023 (Thursday)
🕰️ 5:30pm
🎟️ RM80/pax
Session will be conducted in English.

*Net profit from the ticket fees will be donated to foundation in support of their quality education project in coffee growing regions of Guatemala.

Slots are running out, scan the QR or visit the link in bio to register today!

Swipe left to learn more about Yee Siang, founder and roaster of Sweet Blossom Coffee Roasters.

Join us on the coming sharing session to ask him anything you curious about coffee ☕️

Session details :
• Yunshu Coffee
📆21st December 2023 (Thursday)
🕰️ 5:30pm
🎟️ RM80/pax
🗣️
Session will be conducted in English.

*Net profit from the ticket fees will be donated to foundation in support of their quality education project in coffee growing regions of Guatemala.

Slots are running out, scan the QR or visit the link in bio to register today!

Calling out all homebrewers in KL, we’ll be hosting a sharing session on coming 21st Dec!

To celebrate our dear friend for their first anniversary event, we will be hosting a sharing session titled
‘Brewing the Perfect cup at home’, an in-depth sharing from a coffee roaster perspective to explore the fundamentals knowledge about coffee extraction.

Session details :
📍Yunshu Coffee
📆21st December 2023 (Thursday)
🕰️ 5:30pm-6:30pm
🎟️ RM80/pax
🗣️ , founder and roaster of | , co-founder of YunShu Coffee
Session will be conducted in English.

*Net profit from the ticket fees will be donated to foundation in support of their quality education project in coffee growing regions of Guatemala.

Slots are running out, scan the QR or visit the link in bio to register today!

AA Gicherori #080 is one of the best washed Kenyan coffee we have this year. Produced by Gicherori Coffee Factory, which is located on the slopes of Mount Kenya in the Embu region. Although Embu is not a well-known coffee-growing region as compared to Kirinyaga or Nyeri, they also produce high-quality coffees over the years.

After picking, the coffee cherries are delivered to the washing station, where they are pulped (the skin and pulp of the fruit are mechanically removed), fermented in large tanks and washed with clean water. As practised by most of the mills, the wastewater is cleaned before being released back to nature. After washing, the coffee is dried on African raised beds that allow good air circulation between the beans. The beans are dried to between 11 and 13% and then taken to the Central Kenya Coffee Mill in Nyeri for screening and sorting.

We still have a few bags of this Kenyan coffee left for retails, grab yours before it sold out, or head over to our coffee bar to enjoy this beautiful coffee.

December coffee brewing guide is up on our YouTube, check out our channel (Sweet Blossom Coffee Roasters) to watch how we brew Burtukaana Danche from Ethiopia, a festival vibe coffee that we sent out this month to our coffee subscribers.

Do you also know we have a plan view version for each brewing guide as well? We find it useful for viewers to observe the pouring from the plan view, and we start to upload it in October this year. Happy December, and have a happy brewing time at home!

[Closure Notice] Hey guys, we will be closed on the 9 & 10 Dec (Sat & Sun) as our team will be away for the Brewlab Family International Competition 2023 happening in Bangkok, Thailand 🇹🇭.

Our coffee bar will resume operation on the coming Monday (11 Dec), apologies for any inconvenience caused.

See you guys!

It’s the time of the year! If you’re thinking about what Christmas gift you want to send to your coffee friends, coffee drip bags could be one of your wishlists.

No matter if you're in a rush for work or travelling around the world, you wouldn’t want to compromise your coffee quality. All you’d need is to pour in the hot water, let it drip all, and enjoy your coffee. If you would like to have a cold brew, it works well too (we’ll share how we make it soon) ! We'll be using the Christmas-colour cotton thread throughout the December to brighten up the gift.

Just some reminders for you:
- We now have a Mix & Match option too, available for pre-order only.
- Simple brew guide will be attached for gift order.
- If you wish to send out the gift near the Christmas week, do add a remark when placing order via our webshop.
- To order in bulk, you may drop us a dm to place your order, or check out our Webshop > Drip Bag to place your order.

Happy December guys!

We love to hear from our customers sharing with us, how did the coffee surprises them, in an unexpected way.

One of those that is memorable would be: “I actually like the Kenyan coffee over the one I chose (Ethiopian) initially.”

Every time when you asked us about our recommendations, we took the approach to understand your preferences more than what we think it’s the best on our menu.

And when every item shines on its own, we want to make sure we deliver the cup of coffee that meets the objective of your visit to our coffee bar.

We are taking our usual off days on Thurs & Fri, see you guys on the weekend 💙.

Coffee Bar Operating Hours
Sat-Wed , 9am-5pm

The cupping routine is something we do weekly to ensure our coffees are ready to serve, or to decide which coffees we want to source and eventually serve in our coffee bar. We do blind cupping to allow ourselves to get to know the coffee without the fixed stereotypes we have towards the coffee, such as its origin and processing, and to focus on the characteristics and potential that we found from the taste experience.

Each cupping session serves a specific objective. For green coffee sourcing, we would cup several sets of roasted coffee samples we received, and comment on the characteristics, from acidity, sweetness, mouthfeel, to the overall experience. As for quality check, we would taste coffees that are roasted in different batches, to check the consistency across different roast batches. As for new coffee that is about to be released, we would do cupping for the same coffee that is roasted in a similar roast profile, depending on which factor(s) that was fine tuned during the roasting process.

“Is this the cup of coffee I would like to finish and to share with our customers?” is the question we asked ourselves when choosing the best cup.

Driving a change in education is never easy, as it takes so much effort and time from designing a learning program to implementing it. It requires more thorough perspectives than just going through trials and errors.

Starting this year, we are happy to collaborate with foundation for our 8th-anniversary charity event, contributing what we can in supporting their effort in nurturing quality education among the coffee farmers’ communities in Central America.

Due to the restriction from the government, all their projects based in Nicaragua are forced to be ended, and they are now kickstarting projects in Guatemala, with Seeds to Learn and Cultivating Education as the 2 main focused programmes.

Seeds to Learn is a programme for 1st to 3rd grade, in which the children will learn to read, write, and master math, setting a foundation that is vital to the child’s development. Here, educators strengthen writing, reading fluency, and comprehension skills during primary education. In addition, they pair these skills with the development of analysis and problem-solving competencies for advanced learning ahead.

Cultivating education is a seasonal programme that consolidates different initiatives to prevent child labour and offer better opportunities to children of families that work during the coffee harvest. During harvest season, when the schools are closed, they will utilise the school as an educational centre to provide children with specialised attention according to their age through an integrated model, such as building infrastructure that is needed by different age groups.

Till the end of this year, 10% of all of our merchandise sales (badge, sticker collection book) will be donated to Seeds for Progress foundation in supporting these two programmes based in Guatemala. Check out sweetblossomcoffee.com/merchandise to find out more.

AB Kii #050 • Kenya

Located in Ngairiama in the Gichugu division of Kirinyaga district in the Central Province of Kenya, the Kii washing station was founded in 1995 at the foot of Mount Kenya.

The station gains its name from the Kii River, where they source clean, fresh running water to wash the coffee. However, due to the climate change, the river is now drying up. With their neighbour’s help, they could use the water from the Kiamabara’s mill, which just situated a few meters higher.

Some believe that the fresh and clean water used to wash the coffees is part of the reasons that contribute to its clarity and crispness too!

This delicious washed Kenyan coffee is now available on our webshop. Visit sweetblossomcoffee.com/shop to grab yours today.

Subscribe & Receive a Special Selection Coffee — Alo

It's the time of the month, we're giving a special gift for all new coffee subscribers who subscribe for November coffee!

If you subscribe to our Ongoing Coffee Plan before 28 October, you will receive your coffee along with a pack of Alo (16g, 1 cup serving) as complimentary.

How does Coffee Subscription Plan works?
—
Every month, we will curate a coffee for our subscribers, whether it's a exclusive coffee or any coffees from our retail rack, we will ensure our coffee subscribers receive more values than buying our retail coffee beans. A detailed brewing guide will be posted on YouTube every month to learn more stories about the coffee and to explore different ways of brewing with us.

How to subscribe & get the special gift:
• Go to our 'Subscribe' Page
• Select a Coffee Plan (Whole bean/Ground; how many bags per month)
• Select a Duration (only Ongoing subscribers will be entitled for special gift)
• Make the payment (recurring payment will be charged on the same date every month)
• Coffee will be sent to your address every first week of the month!

Visit sweetblossomcoffee.com/subscribe (link at bio) to join as our monthly coffee buddy ☕️🤍.

Here’s a sneak peak to our conversation with Miki, the Sensory Lead & Head of Quality of SBCR. Read the full blog now at sweetblossomcoffee.com/blog (link at bio) to learn about her journey in specialty coffee.

The Ethiopian & Kenyan’s Coffee Season.

We’re releasing two new washed coffees this month, both from our favourite origins. Each of these classic processed coffees has their unique characteristics that comes in a clean & sweet cup. You can now enjoy them at our coffee bar as filter brew or grab a bag of coffee beans back home, available in-store and online webshop.

Kelloo Siko #1
Ethiopia • Wolichu • Washed
Sweet, calming tea-like with notes of dried yellow peach.

AB Kii #050
Kenya • SL, Batian, Ruiru 11 • Washed
Juicy, refreshing like a Ribena tea.

Brew With Ibrik Workshop. 20 Oct at SBCR.

Cezve, also known as Ibrik refers to the pot that is designed to make a specific style of coffee It has a body made of metal, copper or brass, comes along with a distinctive long handle and a brim.

Invented in the late 16th century, cezve/ibrik is one of the most traditional way of brewing coffee that is largely consumed by people in the Eastern Europe, the Middle East and North Africa.

On this coming 20 Oct, we are super excited to host a Brew With Ibrik workshop together with Cheryl , who is a World Certified Cezve/Ibrik Head Judge, WCE Representative, Coffee Coach and Trainer.

In the workshop, you will learn about:
• History & culture of Cezve/Ibrik
• World Cezve/Ibrik Championships parameters & what happens at the world stage
• How to brew coffee with Cezve/Ibrik according to World Championship parameters (hands-on session in small group setting)

Workshop is limited to 30pax only, first come first serve basis. Sign up now at http://bit.ly/brew-with-ibrik (link at bio)

Important note:
We will also have a bar takeover session with Cheryl on the following date (21st Oct), serving coffee brewed with cezve/ibrik. So don’t miss that out too 💙

This coffee from Alo Village is our special selection for this month.

Despite the fact that Ethiopia is one of the best coffee-producing countries in the world, the quality of this coffee is beautifully presented during cupping. Sweet, floral aroma with yellow peach flavours and a long lingering finish mark our first impression towards this coffee.

Due to the high altitude (2500-2550masl), the coffee that grows in Alo is smaller in size but is well-known for its unique taste exclusive to the village and altitude in which they are grown. Other than winning CoE Ethiopia in 2021, the coffee from Alo has also been brought to the stage of the Taiwan & Thailand coffee championships this year.

Alo is now available on our webshop, you may place your order at sweetblossomcoffee.com

**Please note that we will be using Kraft paper foiled-line side gusset bag for the 1kg option. The bag is without a zipper, and it is not resealable after opened. Do make sure you have a container at home to store the coffee.

About the black honey process

Mucilage is the inner layer of the coffee pulp that is full of sugars, and they play a big part during the fermentation process.

For the honey process, timing is everything. If you dry the beans too quickly, the flavours from the mucilage will not seep into the beans. On the other hand, when you dry it too slowly, you might end up over-fermenting the bean and developing mould. It also takes a longer process time than other processing methods and requires extra care in monitoring the drying phase.

The scale of honey process: white - yellow - gold - red - black
Level of mucilage:
Yellow - red - black
25% - 50% - 100%

With lesser mucilage, the coffee will need a shorter period to dry and vice versa.
In other words, the darker the honey is, the more work is required.

During the black honey process, the coffee is dried under a covered environment, with minimal to no light. To avoid over-fermenting the coffees, they must be monitored and raked constantly (multiple times within an hour), until they have reached the desired moisture percentage.

This year, we’re happy to have the black honey processed, SL 28 coffee from Los Pirineos farm. Before receiving this coffee, we can’t wait to try out this combination of our favourite variety coupled with this rare, intensive black honey process. Retail beans of this coffee will be available for another 2-3 weeks time. Checkout our webshop (link in bio) to order yours today.

A brief story about coffee appreciation.

Weekends are always the busiest days of the week. With the help of our new team member, our team have more capacity to provide a complete coffee experience to you.

While grinding coffee, the aroma of the coffee fills the air. “Smells so good,” said the lady sitting by the bar. After taking the first sip, she smiled happily and shared how much she liked the coffee with her friends. We discussed how those two coffees taste differently, their unique characteristics, and which cup she prefered.

“The moment of my coffee appreciation,” she said.

Also today, another brief conversation happened with another customer. I was having a follow-up with him, asking how was the coffee he had today. He is happy with it, and we talked about the brew recipe of the iced filter coffee I just served him.

“Thank you for brewing us good coffee,” he said. His words remind me of the importance of brewing each cup of coffee with care and not hustling when the order starts to pile up.

It’s common for us to rush and get things done when everything around us happens in a snap of a finger. But when it comes to coffee, whether it is roasting, brewing or drinking, it takes us some patience to enjoy the process slowly so that we can notice the little details that would make a huge difference in the whole experience.

With just a little more curiosity and attention, we intensify our coffee experience into a more colourful, vivid version.

Some random shots of the different scenes in our shop.

There is a time when we think hard about upgrading our space and designing the corner so we can easily deliver messages about us and our coffees to our customers. And today, we have come to a common ground: focusing on keeping up with what our customers care about the most: the cup quality they drink every time they come to Sweet Blossom. While doing so, we will take the time to improve ourselves and the space at our own pace to deliver a better, complete coffee experience to you.

Drop by to enjoy your coffee at our coffee bar. See you at 9am on Saturday!

Coffee Bar operating hours:
Sat - Wed, 9am-5pm
Close on Thurs & Fri

Los Pirineos • El Salvador

It’s the second time of the year we welcome to our coffee bar. We selected a bourbon, red honey processed coffee from this farm as our subscription coffee back in April 2023. This time, we have a single variety, which is also one of our favourite varieties, SL28 that has delicately undergone a black honey process.

When the coffee is hot, you'll get a fresh and sweet black grapes aroma. It's full of grape’s juiciness and dark raisin notes when serving in the filter, with a smooth and rounded mouthfeel. As the temperature starts to cool down, notes of wild honey and its sweetness burst out. Intense sweetness and pleasant malic acid.

Since the first time we have Los Pirineos coffee in 2022, we can tell how much effort they put into their work to maintain such high quality consistently after tasting their coffee. We are impressed with the consistency of the coffee quality. The juicy mouthfeel and intense sweetness are the characteristics we find in their coffees.

This coffee is now available on our webshop. Visit www.sweetblossomcoffee.com/shop-coffee-wholebean to bring this beautiful coffee home.

Since we upgraded our roasting machine back in March, we’re able to roast coffee according to a schedule and allow the coffee to rest before serving it to our customers. During the resting period, the coffee will undergo degassing, which is the release of carbon dioxide from the coffee, the by-product of many chemical reactions that happened during roasting.

Our coffees usually reach its first flavour peak after rested for 11 days, where you can taste its flavours that fall in a wider categories (floral, berries, tropical fruits). After rested for 17 to 22 days, you can taste more distinctive and detailed flavour notes (jasmine tea, blueberries, hints of pink guava). This resting period serves as a guide for us, as coffees come in different size and density and the suggested resting period to reach its flavour peak would vary accordingly too.

If you want to know more about our coffees or how to brew them, you can always ask our baristas at the counter or drop us a message via Instagram. We’re happy to assist you on understanding our coffees and to brew better at home.

El Puente • Honduras

We cannot deny that the final cup quality has a lot to do with the coffee gene itself, which is the coffee variety. At the same time, all the effort and care that have been done by the farmers in paying attention to the small details from planting, processing, packing and storing the coffee also impact significantly on how the coffee tastes at the end of the day. We learned this from the Cabelleros after learning more about their coffee production efforts.

As the 3rd generation coffee farmers, Marysabel Caballero and her husband Moises Herrera have been rewarded many times for their commitment to developing coffee quality and reputation in Honduras. Marysabel’s father, Don Fabio Caballero is by many regarded as one of the pioneers among high-quality coffee producers in Honduras. Together, the family runs a big wet mill where all their coffees are processed and dried.

Despite having an award-winning title, the Caballeros are willing to take risks, experiment and develop new ways that will elevate the quality of the coffees they produce. The Caballeros have invested their resources and energy in upgrading their equipment, planting new coffee varieties, and improving the soil by using organic fertiliser made from cow and chicken manure mixed with pulp from coffee cherries and other organic materials.

Perhaps the secret of producing consistently delicious coffees for many generations stems from how much care and effort the producers put into adopting a more sustainable way of farming, from taking care of the soil to the whole coffee community they work with.

We’re happy to bring this beautiful natural-processed coffee to you, and we will also be releasing another washed coffee from them in couple weeks time.

New blog post is up, check out our ‘Learn’ page to read about how we brew filter coffee at our coffee bar.

Sharing you a simple brew recipe that we use everyday, hope you have fun trying it out! Happy brewing 💙

Visit sweetblossomcoffee.com to learn more.