This coffee is sourced from the highlands of Ethiopia and produced by ALO. It is processed using the anaerobic natural method, where cherries are fermented in sealed tanks before being sun-dried. This innovative technique highlights the vibrant, expressive character of Ethiopian coffee, resulting in a cup defined by rich, natural sweetness and lively fruit flavors.
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.
