This coffee comes from Costa Rica's Copey region, grown at Hacienda Copey farm. The Yellow Catuai variety is processed using the black honey method, where cherries are mechanically pulped and a significant amount of mucilage is left on during sun drying. This process creates a rich, sweet flavor with heavy body, characterized by fruitiness and complexity. The mucilage caramelizes during drying and undergoes natural fermentation, contributing to the coffee's distinctive profile.
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.
