50% 椰漿巧克力 Coconut Milk Chocolate - Semai

RM100.00 MYR RM180.00 MYR

椰奶、班蘭
Coconut Milk. Panela.

About this chocolate bar:

與單品咖啡豆一樣，單品巧克力由來自馬來西亞可可莊園的可可豆製成，以展現巧克力獨特的風味特徵。 可可豆經過 6 天的發酵，部分在橡木桶中發酵。

這巧克力棒由來自彭亨州 Semai 的可可豆與椰奶混合製成巧克力棒。 Semai（也意味著播種）是我們密切合作的土著人民的名字，他們通過影響 150 多個家庭的企業社會責任計劃收穫這種可可。

可可莊園位於馬來西亞彭亨州主要山脈的頂峰，海拔約 450m 或 1500 英尺，這裡的可可種植在混合作物農林業環境中。 它有非常甜美的椰子香氣。

Like single origin coffee beans, the single origin chocolate bar is made of cacao beans from a single Malaysian farm to exhibit its unique flavour characteristics. The cocoa beans have gone through 6 days of fermentation, part in oak. 

This chocolate bar is made of cacao beans from Semai, Pahang with a mixture of coconut milk into a chocolate bar. Semai (also means to sow) is the name of the indigenous people whom we work with closely to harvest this cacao through a CSR program that impacts more than 150 families.

Located at the peak of the Malaysian main range in Pahang at an altitude of around 450m or 1500ft, cocoa here is grown in a mixed crop agro-forestry setting. It has very sweet notes of coconut ondeh ondeh like notes.

Handcrafted in Kuala Lumpur
* Dairy and Gluten-free
* Suitable for Vegans

All chocolate bars are tempered chocolate, hence it does not melt easily and is safe to ship. We recommend leaving the chocolate bar aside overnight at room temperature once you receive it and the chocolate bar will be perfect to consume the next day.

65% 黑巧克力加可可粒 Dark Chocolate with Nibs - Semai

RM100.00 MYR RM180.00 MYR

紅火龍果、焦糖
Red Dragon Fruit. Caramel.

About this chocolate bar:

與單品咖啡豆一樣，單品巧克力由來自馬來西亞可可莊園的可可豆製成，以展現巧克力獨特的風味特徵。 可可豆經過 6 天的發酵，部分在橡木桶中發酵。

這巧克力棒由來自彭亨州 Semai 的可可豆製成，巧克力棒內混合了可可粒。 它具有非常甜的紅火龍果和焦糖甜回甘。

Semai（也意味著播種）是我們密切合作的土著人民的名字，他們通過影響 150 多個家庭的企業社會責任計劃收穫這種可可。 可可位於彭亨州馬來西亞主要山脈的頂峰，海拔約 450m 或 1500 英尺，這裡的可可種植在混合作物農林業環境中。 60% 黑巧克力，帶有鬆脆的可可粒。

Like single origin coffee beans, the single origin chocolate bar is made of cacao beans from a single Malaysian farm to exhibit its unique flavour characteristics. The cocoa beans have gone through 6 days of fermentation, part in oak. 

This chocolate bar is made of cacao beans from Semai, Pahang with mixture of cocoa nibs inside the chocolate bar. It has very sweet notes of red dragon fruits & caramel sweetness on the aftertaste.

Semai (also means to sow) is the name of the indigenous people whom we work with closely to harvest this cacao through a CSR program that impacts more than 150 families. Located at the peak of the Malaysian main range in Pahang at an altitude of around 450m or 1500ft, cocoa here is grown in a mixed crop agro-forestry setting. 60% dark chocolate, with crunchy cocoa nibs.

Handcrafted in Kuala Lumpur
* Dairy and Gluten-free
* Suitable for Vegans

All chocolate bars are tempered chocolate, hence it does not melt easily and is safe to ship. We recommend leaving the chocolate bar aside overnight at room temperature once you receive it and the chocolate bar will be perfect to consume the next day.

70% 黑巧克力 Dark Chocolate - Batang Kali

RM100.00 MYR RM180.00 MYR

熱帶水果、煙草
Tropical Fruits. Tobacco.

About this chocolate bar:

與單品咖啡豆一樣，單品巧克力由來自馬來西亞可可莊園的可可豆製成，以展現巧克力獨特的風味特徵。 可可豆經過33天的發酵。

Batang Kali 位於馬來西亞主要山脈的西坡上。 這些可可樹是由檳城種植園公司在 80 年代種植的，在我們於 2017 年修復它們之前已經被廢棄多年。

經過一年嚴格的耕作，我們終於收穫了。 較老的可可樹因其成熟的根而表現出更多的風土，製作出非一般的巧克力。 然而，大多數樹木需要廣泛和長時間的修復，我們不得不暫時限制我們在這裡的操作。

這意味著在我們將來重新審視它之前，這種增長將受到大自然的照顧。 巧克力的輪廓以風土為中心，表現出突出的礦物質、粗糖、熱帶水果和煙草。

Like single origin coffee beans, the single origin chocolate bar is made of cacao beans from a single Malaysian farm to exhibit its unique flavour characteristics. The cocoa beans have gone through 33 days of fermentation.

Batang Kali is located on the West-facing slope of the Malaysian main range. These cocoa trees were planted in the 80’s by the Penang Plantation Co and were previously abandoned for years before we rehabilitated them in 2017.

After a year of following strict farming practices, we were able to harvest. Older cocoa trees expressed more terroir due to their established roots, making unusual chocolate. However, most trees needed extensive and prolonged rehabilitation, we had to limit our operations here for the time being.

This means that this growth will be under nature's care until we revisit it in the future. The chocolate profile is terroir-centric, exhibiting prominent minerality, jaggery, tropical fruits, and tobacco.

Handcrafted in Kuala Lumpur
* Dairy and Gluten-free
* Suitable for Vegans

All chocolate bars are tempered chocolate, hence it does not melt easily and is safe to ship. We recommend leaving the chocolate bar aside overnight at room temperature once you receive it and the chocolate bar will be perfect to consume the next day.

70% 黑巧克力 Dark Chocolate - Hulu Gali

RM100.00 MYR RM180.00 MYR

杏仁、班蘭
Almond. Panela.

About this chocolate bar:

與單品咖啡豆一樣，單品巧克力由來自馬來西亞可可莊園的可可豆製成，以展現巧克力獨特的風味特徵。 可可豆經過 6 天的發酵，部分在橡木桶中。

這巧克力棒由來自彭亨州勞勿 Hulu Gali 的可可豆製成。 它有一種甜甜的椰糖甜感，帶有一絲烤杏仁的香氣。

Like single origin coffee beans, the single origin chocolate bar is made of cacao beans from a single Malaysian farm to exhibit its unique flavour characteristics. The cocoa beans gone through 6 days of fermentation, part in oak.

This chocolate bar is made of cacao beans from Hulu Gali, Raub, Pahang. It has a panela sugary sweetness with a hint of roasted almond notes.  

Handcrafted in Kuala Lumpur
* Dairy and Gluten-free
* Suitable for Vegans

All chocolate bars are tempered chocolate, hence it does not melt easily and is safe to ship. We recommend leaving the chocolate bar aside overnight at room temperature once you receive it and the chocolate bar will be perfect to consume the next day.

72% Cacao Chilli

Sold Out

About this chocolate bar:

We take chilli grown in Kedah, sun dry it, chop it and add some cardamom and cinnamon. This combination is a little bit hot with plenty of interest.

About Seniman Kakao:

Specialty chocolate from Malaysia. Over 90% of the world's chocolate is produced from inferior tasting cocoa beans. Of the rest, most is grown for maximum profit, bulk-roasted for maximum profit and has additives to ensure maximum shelf-life. The result is often called fine Belgian chocolate or French luxury chocolate - it's good, but it lacks many of the flavours possible if the cocoa is carefully crafted.

Seniman Kakao is here to reinvigorate the Malaysian cacao industry and bring quality Malaysian chocolate to the world.

Most producers are exploited, ours are paid according to the quality of cacao they supply us and about 300% the market rates, which makes it truly sustainable and competitive with palm oil. Growth in the Malaysian cacao industry can help prevent Malaysia’s economic reliance on palm oil and is environmentally more sustainable.

Handcrafted in Malaysia
* Dairy and Gluten-free
* Suitable for Vegans

72% Cacao Chocolate - Pahang Sentoi

Sold Out

Hazelnut. Brown Sugar.

About this chocolate bar:

Like single origin coffee beans, the single origin chocolate bar is made of cacao beans from a single Malaysian farm to exhibit its unique flavour characteristics. 

This chocolate bar is made of cacao beans from Pahang Kampung Sentoi. It’s has a tasting note of hazelnut nuttiness & lovely brown sugar molasses sweetness. 

About Seniman Kakao:

Specialty chocolate from Malaysia. Over 90% of the world's chocolate is produced from inferior tasting cocoa beans. Of the rest, most are grown for maximum profit, bulk-roasted for maximum profit and has additives to ensure maximum shelf-life. The result is often called fine Belgian chocolate or French luxury chocolate - it's good, but it lacks many of the flavours possible if the cocoa is carefully crafted.

Seniman Kakao is here to reinvigorate the Malaysian cacao industry and bring quality Malaysian chocolate to the world.

Most producers are exploited, ours are paid according to the quality of cacao they supply us and about 300% the market rates, which makes it truly sustainable and competitive with palm oil. Growth in the Malaysian cacao industry can help prevent Malaysia’s economic reliance on palm oil and is environmentally more sustainable.

Handcrafted in Malaysia
* Dairy and Gluten-free
* Suitable for Vegans

72% Cacao Coffee

Sold Out

About this chocolate bar:

We grind seasonal estate coffee from Artisan Roast to give it a crunch in the bar. The coffee is ground fresh just before added onto the bars to maintain freshness.

About Seniman Kakao:

Specialty chocolate from Malaysia. Over 90% of the world's chocolate is produced from inferior tasting cocoa beans. Of the rest, most are grown for maximum profit, bulk-roasted for maximum profit and has additives to ensure maximum shelf-life. The result is often called fine Belgian chocolate or French luxury chocolate - it's good, but it lacks many of the flavours possible if the cocoa is carefully crafted.

Seniman Kakao is here to reinvigorate the Malaysian cacao industry and bring quality Malaysian chocolate to the world.

Most producers are exploited, ours are paid according to the quality of cacao they supply us and about 300% the market rates, which makes it truly sustainable and competitive with palm oil. Growth in the Malaysian cacao industry can help prevent Malaysia’s economic reliance on palm oil and is environmentally more sustainable.

Handcrafted in Malaysia
* Dairy and Gluten-free
* Suitable for Vegans

72% 黑巧克力 Dark Chocolate - Semai

RM100.00 MYR RM180.00 MYR

熱帶水果、腰果、紅茶
Tropical Fruits. Cashews. Red Tea.

About this chocolate bar:

與單品咖啡豆一樣，單品巧克力由來自馬來西亞可可莊園的可可豆製成，以展現巧克力獨特的風味特徵。 可可豆經過 6 天的發酵，部分在橡木桶中發酵。

這巧克力棒由來自彭亨州 Semai 的可可豆製成。 Semai（也意味著播種）是我們密切合作的土著人民的名字，他們通過影響 150 多個家庭的企業社會責任計劃收穫這種可可。

可可莊園位於彭亨州馬來西亞主要山脈的頂峰，海拔約 450m 或 1500 英尺，這裡的可可種植在混合作物農林業環境中。 巧克力風味展現出熱帶水果、腰果和紅茶的甜美平衡。

Like single origin coffee beans, the single origin chocolate bar is made of cacao beans from a single Malaysian farm to exhibit its unique flavour characteristics. The cocoa beans have gone through 6 days of fermentation, part in oak. 

This chocolate bar is made of cacao beans from Semai, Pahang. Semai (also means to sow) is the name of the indigenous people whom we work with closely to harvest this cacao through a CSR program that impacts more than 150 families.

Located at the peak of the Malaysian main range in Pahang at an altitude of around 450m or 1500ft, cocoa here is grown in a mixed crop agro-forestry setting. Beans exhibit a luscious balance of tropical fruits, cashews, and red tea.

Handcrafted in Kuala Lumpur
* Dairy and Gluten-free
* Suitable for Vegans

All chocolate bars are tempered chocolate, hence it does not melt easily and is safe to ship. We recommend leaving the chocolate bar aside overnight at room temperature once you receive it and the chocolate bar will be perfect to consume the next day.

76% Cacao Cocoa Nibs

Sold Out

About this chocolate bar:

Nibs are broken up roasted cacao beans. They are the essence of chocolate. This bar is a firm favourite of true dark chocolate fans.

About Seniman Kakao:

Specialty chocolate from Malaysia. Over 90% of the world's chocolate is produced from inferior tasting cocoa beans. Of the rest, most are grown for maximum profit, bulk-roasted for maximum profit and has additives to ensure maximum shelf-life. The result is often called fine Belgian chocolate or French luxury chocolate - it's good, but it lacks many of the flavours possible if the cocoa is carefully crafted.

Seniman Kakao is here to reinvigorate the Malaysian cacao industry and bring quality Malaysian chocolate to the world.

Most producers are exploited, ours are paid according to the quality of cacao they supply us and about 300% the market rates, which makes it truly sustainable and competitive with palm oil. Growth in the Malaysian cacao industry can help prevent Malaysia’s economic reliance on palm oil and is environmentally more sustainable.

Handcrafted in Malaysia
* Dairy and Gluten-free
* Suitable for Vegans

All Day

Sold Out RM380.00 MYR

小橘子、蔗糖、花香
Orange. Cane Sugar. Floral.

Colombia 哥倫比亞

About this coffee :

All Day 綜合豆是中度烘焙咖啡豆，非常適合義式濃縮咖啡和手沖濾杯沖。這杯咖啡提供了多元層次感及充滿活力的義式濃縮咖啡。 您會得到小橘子的水果風味以及花香。 沖泡拿鐵，它的口感柔軟滑膩。 一個適合您 All Day （全天）享受的咖啡。

The All Day Blend is a medium light roast blend that's perfect for both espresso & filter brewing. It gives a complex yet vibrant espresso. You'll get fruitiness of orange and sweetness of cane sugar. On flat white, it's smooth & creamy mouthfeel. The milk coffee you'll fall in love with All Day, every day.

Brewing Recipe : 

Aurora 歐若拉

Sold Out RM420.00 MYR

野生漿果。 熱帶水果。 牛奶巧克力。
Wild Berries. Tropical Fruits. Milk Chocolate. 

Ethiopia Sidamo 衣索比亞 西達摩 - 80%
Guatemala Huehuetenango 瓜地馬拉 - 20% 

Roast Level: Medium Roast 中焙 

Roaster Note : 

用美味的精品咖啡精製而成，咖啡中含有我們喜歡的牛奶巧克力味，而黑咖啡則具有野生漿果的酸度。一支愉快又令人放鬆的風味。

Crafted with having a tasty coffee that has the milk chocolate notes that we love and the wild berries acidity in black coffee we enjoy.

This blend for people that love fun yet comforting flavours.

Brewing Recipe : 

Blackbird 5.0

Sold Out RM380.00 MYR

巧克力曲奇餅乾。 葡萄乾。 布丁。
Chocolate Chips Cookie. Raisin. Sticky Pudding. 

60% Brazil Passeio 巴西 巴薩莊園
40% Indonesia Wahana 印尼 瓦哈那莊園

Roaster Note :

黑鳥是 Artisan Roastery 的經典綜合咖啡，專為濃縮咖啡而設計，與牛奶完美搭配。 您將獲得帶有巧克力味的濃郁咖啡，杯中葡萄乾和布丁的甜美回味。

The Blackbird is the classic blend of Artisan Roastery, specially designed for espresso brewing and perfect pair with milk. You'll get full bodied coffee with a chocolate chip note, finish with raisin and sticky pudding sweet aftertaste in the cup.

Brewing Recipe : 

200g pack ships within 1-2 working days
1kg pack roast to order, ships within 3-5 working days from Malaysia

Blaq Pack

Sold Out

Our Blaq Coffee assortment in ground coffee invites you to discover the world of single origin coffee. Comes in three single origin coffees with two pack each. Perfect for all manner of travel, and makes a great gift for coffee lovers.

Blaq Pack includes : 

Total of 6 Ground pack with assortment of three single origin coffee beans, two pack each coffee.

Bolivia Caranavi 玻利維亞 卡拉納維

Sold Out RM600.00 MYR

綠葡萄、糖漬鳳梨、紅蘋果、杏桃
Green Grape. Candied Pineapple. Red Apple. Apricot.

About this coffee :

咖啡在採收完成後，先在莊園進行人工挑選後送往處理廠進行後製。首先，用大量的水沖洗果實上的異物，同時進行浮豆剔除。接著把咖啡果實曝曬在太陽底下2天，讓果實內的水活性降低。接著移至環境溫度較低的陰影下把果實堆疊至約5-7公分，並且維持約每3小時翻攪一次。最後乾燥約10天後，再放到機械式乾燥機內，維持恆溫的慢速乾燥約5天。

因為特殊的處理方式，使這支豆子的果香明顯，紅蘋果的香氣在嚥下後充滿於口腔中，果汁般體酯清爽中仍帶有一定份量，且甜感明顯。

After the coffee is harvested, it is manually selected on the farm and sent to the processing plant for processing. First of all, use a lot of water to rinse the foreign matter on the fruit and remove the floating beans at the same time. Then, the coffee fruit was exposed to the sun for 2 days to reduce the water activity in the fruit.

Next, the beans move to the shade of lower ambient temperature and stack the fruits to about 5-7 cm, and keep raking every 3 hours. After drying for about 10 days, put it in a mechanical dryer and dry at a constant temperature for about 5 days at a slow speed.

Because of the special processing method, the fruity aroma of this bean is obvious. The aroma of red apple fills the mouth after swallowing. The juice-like body ester still has a certain amount of refreshing and the sweetness is obvious.

Brewing Recipe : 

Bolivia Finca Isabel Anaerobic 玻利維亞 伊莎貝拉莊園 卡杜艾 厭氧

Sold Out RM180.00 MYR

Passion Fruit. Pineapple. Winey

About this coffee :

Finca Isabel is located in the colony of Bolinda, which lies in a lush, steep mountain valley around 10 kilometres outside of the town of Caranavi. 

At Finca Isabel, they hires pickers from the Bolinda community to carefully hand pick the coffee during the harvest. These pickers are trained to select only the very ripest cherries, and multiple passes are made through the farm throughout the harvest to ensure the coffee is picked at its prime.

After the coffee was delivered, it was placed into a floatation tank and all floaters were removed. Then the whole cherries goes straight into stainless steel for anaerobic fermentation of 48 hours. The whole cherries were then dried on raised beds in the sun and turned regularly to ensure it dried evenly.

The drying was then finished off at a very low temperature in a stationary drier. The coffee was then transported to La Paz where it was rested and then milled at the Rodriguez family’s brand new dry mill. At the mill, the coffee was carefully screened again by machines and also by hand to remove any defects.

This coffee has a great vibrancy of wonderful sweet aromatics. The intense sweetness of passion fruit and pineapple, finished with a smooth winey twist. Absolutely delightful & refreshing coffee to enjoy on a hot afternoon.

Brewing Recipe:

50g & 200g pack coffee ship in 1-2 working days
1kg pack is roast to order, ships within 3-5 working days

Bolivia Finca Isabel Lot 8 Gesha 玻利維亞 伊莎貝拉莊園Lot 8 藝妓 厭氧

Sold Out RM1,000.00 MYR

Red Apple. White Grape. Honey.

About this coffee :

Finca Isabel is located in the colony of Bolinda, which lies in a lush, steep mountain valley around 10 kilometres outside of the town of Caranavi. 

At Finca Isabel, they hires pickers from the Bolinda community to carefully hand pick the coffee during the harvest. These pickers are trained to select only the very ripest cherries, and multiple passes are made through the farm throughout the harvest to ensure the coffee is picked at its prime.

After the coffee was delivered, it was placed into a floatation tank and all floaters were removed. Then the whole cherries goes straight into stainless steel for anaerobic fermentation of 48 hours. The whole cherries were then dried on raised beds in the sun and turned regularly to ensure it dried evenly.

The drying was then finished off at a very low temperature in a stationary drier. The coffee was then transported to La Paz where it was rested and then milled at the Rodriguez family’s brand new dry mill. At the mill, the coffee was carefully screened again by machines and also by hand to remove any defects.

This gesha coffee is super duper sweet sweet sweeeeeeet! With red apple and white grape juicy notes, finish with lovely honey sweetness. The perfect coffee to enjoy with lovely evening sun. 

Brewing Recipe:

100g pack coffee ship in 1-2 working days

Boxful CVS Info

Free

Brazil Caldas Royal 巴西 皇家 卡爾達斯

Sold Out RM400.00 MYR

榛果. 牛奶巧克力. 

About this coffee :

Our favorite Brazil Single Origin Espresso (SOE) Best brew as a Single Espresso or how the way we like it here at Ghostbird - In Milk!

Tasting lots of Hazelnut and Milk Chocolate notes, A coffee that is comforting and tasty to the lips, Have Fun with it!

Brewing Recipe :

We normally use a 7oz cup, double shot for all our coffees.
*for best results use non-homogenized/fresh milk

50g & 250g pack coffee ship in 1-2 working days
1kg Pack roast to order, ships within 3-5 working days

Brazil Carmo Estate 巴西 卡莫莊園

Sold Out RM380.00 MYR

黃梅、野蜂蜜、開心果
Yellow Plum. Wild Honey. Pistachio.

About this coffee :

Carmo Estate 的使命是生產優質咖啡豆。 Tulio's 在他的 220 公頃土地上種植了許多品種，這個特別的地段是 100% Catuai，只有在成熟時才手工採摘，然後在農場寬敞的露台上曬乾。 研磨設備專為生產高品質咖啡而開發。該農場還開展了一項創新的利潤分享計劃，邀請員工成為合作夥伴，並有權分享咖啡銷售的利潤。

這是一支香濃的的咖啡，專門烘焙以與牛奶完美搭配。 您會在拿鐵得到野生蜂蜜的甜感和黃李子的口感上獲得開心果奶油味。 它是完美的早晨咖啡。

Carmo Estate's mission is to produce exceptional coffees. Tulio's planted many varietals across his 220 ha and this particular lot is 100% Catuai which hand-picked only when ripe, then dried in the sun on farm's spacious patios. The milling facilities were developed particularly for the production of high quality coffee.

The farm also runs an innovative profit-sharing programme, in which employees are invited to become partners and entitled to share of profits from coffee sales.

This coffee is a bold and pungent coffee, roasted specially to pair well with milk. You'll get a pistachio buttery notes on flat white, wild honey sweetness & yellow plum mouthfeel. The perfect morning coffee it is. 

Roasted on 8th of November 十一月八號

Brazil Fazenda Caxambu 巴西 Caxambu 莊園

Sold Out RM400.00 MYR

粉紅番石榴、蜂蜜、菱角
Pink Guava. Honey. Water Chestnut.

About this coffee :

Caxambu 位於米納斯吉拉斯州南部連綿起伏的丘陵中，海拔 930 至 1,150 米，靠近小鎮 Três Pontas。這個溫帶地區的平均氣溫在 21°C 到 23°C 之間，年平均降雨量為 1800 毫米，是生產咖啡的理想條件。

農場的咖啡果在完全成熟時由人工採摘，經過各種通道以避免收穫青櫻桃。這個特別的批次由使用自然方法加工的 100% Rubí 櫻桃組成。櫻桃被小心地運送到農場廣闊的露台上晾乾，沒有被製漿。到達那里後，它們會定期轉動以確保均勻乾燥。一旦豆子達到最佳濕度，它們就會被存放在農場專門建造的倉庫中，直到它們準備好研磨，然後出口。

“Caxambú”在非裔印度語中的意思是“音樂盒”。它是一個像徵，為農場的咖啡帶來不尋常的音樂感。當地相傳“地球承載我們，守護我們的腳步。天堂滋養我們的靈魂和心靈，讓我們享受生命中獨一無二的時刻。” Carmem Lucia 和她的家人還認為，每一粒咖啡都承載著它所經過的地方和手的歷史。

這咖啡在第一口就帶有純巧克力味。您會在尾韻中感受到多汁的橙子味和淡淡的榛子堅果味。一支很棒的早晨咖啡！

Caxambu lies at between 930 and 1,150 metres above sea level in the rolling hills of south Minas Gerais, close to the small town of Três Pontas. This temperate region has average temperatures of between 21°C and 23°C, with an annual rainfall average of 1800mm - ideal conditions for producing coffee.

The farm’s cherries are picked by hand when they are fully ripe, with various passes to avoid harvesting green cherries.  This particular lot is made up of 100% Rubí cherries that were processed using the natural method. The cherries are carefully delivered to dry on the farm’s extensive patios without being pulped. Once there, they are turned regularly to ensure even drying. Once the beans reach optimum humidity they are rested in the farm’s purpose-built warehouses until they are ready to be milled and, then, exported.

“Caxambú” means ‘music box’ in a mix of Afro-Indian language. It is a symbol that brings uncommon musicality to the farm’s coffees. Local legends have it that “The Earth carries us and guards our steps. Heaven feeds our Soul and Heart to enjoy the unique moments of life.”  Carmem Lucia and her family also hold that each bean of coffee takes with it the history of the places and hands it has passed through.

This coffee has a straight chocolate note on the first sip. You'll get a juicy mouthfeel of orange and hints of hazelnut nutty notes on the aftertaste. 

Brewing Recipe : 

Espresso
18g of coffee yield to 32g of espresso
25 - 30 seconds

Filter
18g of coffee to 290ml of water
3 minutes. Yield 260-270ml

Roasted on 17th of August 八月十七號
100g & 200g pack whole bean coffee ships within 1 - 2 working days.

Brazil Fazenda Lagoa 巴西 拉果莊園

Sold Out RM350.00 MYR

橙汁、 李子、 核桃
Orange Cordial. Plum. Walnut.

About this coffee :

Fazenda Lagoa（“湖泊農場”）位於巴西米納斯吉拉斯州的咖啡中心南德米納斯山950至1200米之間。它由Marcelo Vieira擁有和管理，他的曾祖父於100多年前在Serra do Pau D'Alho的山坡上建立了他的第一個種植園。 如今，Fazenda Lagoa將豐富的咖啡種植傳統與徹底的現代化加工設施和種植技術相結合。 Fazenda的咖啡下約有400公頃，仔細地分為不同品種，包括Acaiá，Bourbon，Catuaí和Mundo Novo。

該農場的櫻桃成熟後採摘，並在拉各斯自己的大型設施中進行加工，包括製漿機械，6,000平方米的干燥露台，蒸汽加熱的干燥機，8個用於將咖啡儲存在羊皮紙中的木箱（“ pergamino”）和一個乾磨機。

對於自然加工的批次，將成熟的櫻桃在揀選的同一天進行分類並移至農場的干燥露台。單個品種（例如100％Icatu）將分別進行處理和存儲，以保持其獨特的特性。

這日曬咖啡有如果汁，有橙汁和李子的水果香氣，並帶有淡淡的核桃味來提醒您這是巴西咖啡。非常適合美式咖啡，可製成有果醬口感的義式濃縮咖啡。 

Fazenda Lagoa - ‘Lake Farm’- lies at between 950 and 1,200 metres in Sul de Minas, the coffee heartland of Brazil’s Minas Gerais state. It is owned and managed by Marcelo Vieira, whose great-grandfather established his first plantation here on the slopes of Serra do Pau D'Alho over 100 years ago. 

These days Fazenda Lagoa combines a rich coffee growing tradition with thoroughly modern processing facilities and farming techniques. The fazenda has around 400 hectares under coffee, with lots carefully separated into different varietals - including Acaiá, Bourbon, Catuaí, and this Mundo Novo. 

The farm’s cherries are picked when ripe and processed at Lagoa’s own extensive facility, which includes pulping machinery, 6,000 square metres of drying patios, steam-heated dryers, 8 wooden bins for storage of coffee in parchment (‘pergamino’) and a dry mill.

For natural processed lots the ripe cherries are sorted and moved to the farm’s drying patios on the same day that they are picked. Single varietals, such as this 100% Icatu, are processed and stored separately in order to maintain their unique profiles.

This natural coffee is super juicy, with orange cordial and plum fruitiness, finish with hints of walnut that reminds you that it's a Brazilian coffee. Perfect for long black and makes a juicy espresso. 

Brewing Recipe : 

Brazil Fazenda Passeio Natural 巴西 帕希優莊園 日曬

Sold Out RM350.00 MYR

烤蘋果。 甜葉菊。 格蘭諾拉麥片。
Baked Apple. Stevia. Granola.

About this coffee :

這個巴西咖啡農場與Artisan Roastery長期合作，每次收成都顯示出Adolfo Viera的進步。

Fazenda Passeio位於南米納斯（Sul de Minas）心臟地帶的優質專業咖啡國家。該農場的130公頃種植園位於海拔1100至1200米之間的山區，該地區土壤肥沃，雨水充沛。

維埃拉·費雷拉（Vieira Ferreira）家庭從事咖啡的生產已有三代人，現在由阿道夫·維埃拉·費雷拉（Adolfo Vieira Ferreira）領導，他對細節的關注和對生產頂級特色咖啡的承諾是首屈一指的。為了保證質量，農場僱用了大量熟練的工人來手工完成大部分生產過程-從種植土壤準備到手工採摘成熟的櫻桃。

Passeio的咖啡只有在櫻桃達到成熟階段才收穫，以避免採未熟豆。所有的櫻桃都是手工採摘的，然後立即在農場寬敞的露台上在陽光下曬乾日曬批次，上面還附著著櫻桃，通常能使果實更加結實，更多層次感。然後，在最終乾磨之前，將咖啡在木製的休息箱內的內果皮中保存至少60天，並在出口前立即進行分類。

這款日曬咖啡呈完美的拿鐵，並帶有獨特的格蘭諾拉麥片和太妃糖般的香氣，可與牛奶完美搭配。像焦糖烤蘋果一樣令人難以置信的甜度，絕對可以製作美味的早晨咖啡。

This Brazilian coffee farm has been a long time collaboration with Artisan Roastery, and every new harvest shows improvements from Adolfo Viera.

Fazenda Passeio is located in prime specialty coffee country in the heart of Sul de Minas. The farm’s 130 hectares of plantations lie between 1,100 and 1,200 metres above sea level, in a mountainous area with excellent soil fertility and regular rains.

The Vieira Ferreira family has specialized in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and commitment to producing top class specialty coffee is second to none. In order to guarantee quality, the farm employs a high number of skilled workers to carry out most of the production process by hand - from soil preparation for planting, to hand picking of the ripe cherries.

Passeio’s coffee is harvested only when the cherries reach an advanced stage of ripeness, to avoid processing green beans. All the cherries are hand picked and then natural lots are immediately dried in the sun on the farm’s extensive patios with the cherry still attached, typically producing a fruitier, wilder cup. The coffee is then kept in parchment in wooden resting bins for a minimum of 60 days before the final dry milling and sorted immediately prior to export.

This natural coffee makes a perfect flat white, with distinctive granola & toffee-like notes that pairs well with milk. Incredibly sweet like a caramelised baked apple, definitely makes a great morning coffee.

Brewing Recipe : 

Brazil Fazenda Passeio 巴西 帕希優莊園

Sold Out RM380.00 MYR

夏威夷果、 烤蘋果、 牛奶巧克力
Macadamia. Baked Apple. 50% Milk Chocolate.

About this coffee :

這個巴西咖啡農場與Artisan Roastery長期合作，每次收成都顯示出Adolfo Viera的進步。

Fazenda Passeio位於南米納斯（Sul de Minas）心臟地帶的優質專業咖啡國家。該農場的130公頃種植園位於海拔1100至1200米之間的山區，該地區土壤肥沃，雨水充沛。

維埃拉·費雷拉（Vieira Ferreira）家庭從事咖啡的生產已有三代人，現在由阿道夫·維埃拉·費雷拉（Adolfo Vieira Ferreira）領導，他對細節的關注和對生產頂級特色咖啡的承諾是首屈一指的。為了保證質量，農場僱用了大量熟練的工人來手工完成大部分生產過程-從種植土壤準備到手工採摘成熟的櫻桃。

Passeio的咖啡只有在櫻桃達到成熟階段才收穫，以避免加工生豆。所有的櫻桃都是手工採摘的，然後立即在農場寬敞的露台上在陽光下曬乾自然批次，上面還附著著櫻桃，通常能使果實更加結實，更野性。然後，在最終乾磨之前，將咖啡在木製的休息箱內的羊皮紙中保存至少60天，並在出口前立即進行分選。

它製成了一杯順滑香甜的咖啡，並帶有巴西咖啡中很少品嚐到的獨特的冷榨橙汁。它使濃郁的義式濃咖啡與牛奶完美搭配。我們更喜歡牛奶少一些，更能顯示出光滑舒適的拿鐵。

This Brazilian coffee farm has been a long time collaboration with Artisan Roastery, and every new harvest shows improvements from Adolfo Viera.

Fazenda Passeio is located in prime specialty coffee country in the heart of Sul de Minas. The farm’s 130 hectares of plantations lie between 1,100 and 1,200 metres above sea level, in a mountainous area with excellent soil fertility and regular rains.

The Vieira Ferreira family has specialized in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and commitment to producing top class specialty coffee is second to none. In order to guarantee quality, the farm employs a high number of skilled workers to carry out most of the production process by hand - from soil preparation for planting, to hand picking of the ripe cherries.

Passeio’s coffee is harvested only when the cherries reach an advanced stage of ripeness, to avoid processing green beans. All the cherries are hand picked and then natural lots are immediately dried in the sun on the farm’s extensive patios with the cherry still attached, typically producing a fruitier, wilder cup. The coffee is then kept in parchment in wooden resting bins for a minimum of 60 days before the final dry milling and sorted immediately prior to export.

It makes a bold and velvety cup, with distinctive cold press orange juiciness that you rarely find in Brazilian coffee. It makes a full bodied espresso and pair well with milk. We prefer a less milk option like piccolo and flat white, a smooth and comfort cup.

Brewing Recipe : 

Brazil Fazenda Trapia 巴西 Trapia莊園

Sold Out RM380.00 MYR

黑森林蛋糕、甘草、巴西堅果
Black Forest Cake. Licorice. Brazil Nuts.

About this coffee :

Fazenda Trapiá 於 2005 年被 Andréa de Souza Rangel 和 Renato Pita Maciel de Moura 收購，當時他們剛從各自的 IT 和保險行業退休。該農場曾經屬於巴彭迪市長，該農場位於米納斯吉拉斯州南部，長期以來在該地區享有盛譽。儘管雷納托和安德烈亞都沒有農業背景，但他們一直夢想擁有一個農場。 Trapiá 不僅為他們提供了一個絕佳的機會來展示他們對農業的終生愛好，而且還為他們提供了咖啡的最佳生長條件，這是他們充分利用的。

這對夫婦購買農場時，只種植了 20,000 株咖啡樹，沒有任何咖啡基礎設施。該農場現在有 61 公頃（170,000 株）種植咖啡，這對夫婦建立了最先進的加工基礎設施。

當他們收購農場時，雷納托和安德烈亞將其名稱改為特拉皮亞，以紀念安德里亞的母親出生在巴西東北部的農場。 Trapiá 得名於巴西東北部常見的一棵樹。

半水洗咖啡是使用巴西最普遍的處理方法的——即不發酵製漿。粘液被部分去除，足以將咖啡送到定期翻轉的烘乾機器。

所有地塊都在露台上開始烘乾，儘管有些是在農場的機械烘乾機中以低溫、恆定的熱量完成的。在所有階段，乾燥過程都通過使用精確電容裝置的定期濕度測量來控制。

這款咖啡具有巴西咖啡的所有經典風味，以巧克力為主的黑森林和巴西堅果餘韻，搭配淡淡的甘草甜感。在拿鐵上，您會得到令人欣慰的太妃糖味和悠長的焦糖味。一杯可愛的咖啡來開始新的一天。

Fazenda Trapiá was purchased by Andréa de Souza Rangel and Renato Pita Maciel de Moura in 2005, immediately upon their retirement from their respective jobs in IT and insurance. The farm once belonged to the mayor of Baependi, where the farm is located in Southern Minas Gerais, and has long been well-known within the region. Although neither Renato nor Andréa had backgrounds in agricultural business, they had always dreamed of owning a farm. Trapiá presented them not only with the perfect opportunity to manifest their life-long penchant for farming but also presented them with optimal growing conditions for coffee, of which they have made the most.

When the couple purchased the farm, there were only 20,000 coffee plants planted and no coffee infrastructure whatsoever. The farm now has 61 hectares (170,000 plants) under coffee and the couple has built state-of-the-art processing infrastructure.

When they acquired the farm, Renato and Andréa changed its name to Trapiá, in honour of the farm where Andrea’s mother was born, in northeastern Brazil. Trapiá takes its name from a tree common in northeastern Brazil.

Pulped natural coffees are pulped using the most widespread method in Brazil – that is, pulping without fermentation. The mucilage is partially removed, enough to enable the coffee to be delivered to the patios where it is regularly turned (“rolling” the fruits). 

All lots begin their drying on the patio, though some are finished at low, constant heat in the farm’s mechanical dryers. Throughout all stages, the drying process is controlled through periodic humidity measurements using a precise capacitance device.

This coffee has all the classic notes of Brazillian coffee, with chocolate dominant black forest and Brazil nut finish, pair with hints of liquorice note. On flat white, you'll get comforting toffee notes and a long caramelly finish.  A lovely coffee to start your day.

Brewing Recipe :