This Ethiopian coffee is a G1 grade from the Elto Hamasho region. The coffee is processed using an anaerobic honey method, which is an experimental fermentation technique that combines honey processing with controlled anaerobic conditions. The coffee is categorized for filter brewing methods.
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.
