This Ethiopian coffee is sourced from the highlands and produced by ALO. The Chilaka lot is crafted using the anaerobic natural process, where cherries are carefully fermented in sealed tanks before being dried in the sun. This innovative method brings out a cup full of vibrant sweet fruit flavors and a rich, natural sweetness, showcasing the lively and expressive character of Ethiopian coffee.
The Hub is a Malaysian specialty roastery that’s been shaping the local coffee scene since 2015, back when third wave coffee was only just taking off. Founded by Nicholas Tay and Yuki Teh, it’s built on Nicholas’s deep obsession with roasting, sharpened through hands-on training with some of the world’s top roasting professionals. What really sets The Hub apart is sheer range: at any given time they carry up to 40 different coffees, including Geishas and Cup of Excellence lots. The roasting philosophy leans quality-first and origin-driven, with enough depth to satisfy serious filter nerds and adventurous espresso drinkers alike.
