Single-origin coffee from Tablón de Gómez in Nariño, Colombia (1,800–2,100 MASL). Varieties Caturra and Castillo, washed processed, present bright kumquat and persimmon acidity with honey sweetness. Offered as Filter and Espresso roasts, this coffee delivers clean, medium acidity and a medium body suitable for both filter and espresso brewing.
Edward Choo launched Toothless Coffee in 2016. Edward's background as a certified World Judge for multiple coffee championships is foundational. His understanding of extraction, flavor balance, and bean selection informs every decision, from roasting profiles to brewing parameters at his Kuala Lumpur Omakase Coffee Bar.
