HisBrew Coffee Co.

HisBrew Coffee Co. HisBrew Coffee Sdn Bhd [1429578-D]

Not all Ethiopian coffees are loud and explosive. Some are simply elegant.Our latest arrival, Ethiopia Guji Uraga Gogogu...
03/06/2026

Not all Ethiopian coffees are loud and explosive. Some are simply elegant.

Our latest arrival, Ethiopia Guji Uraga Gogogu Shade Slow Dry Natural G1, comes from the highlands of Uraga in Guji, where over 700 smallholder farmers cultivate coffee at elevations reaching 2,280 masl.

After harvest, the cherries are dried slowly under shade, a meticulous process that allows the fruit to develop deeper sweetness and complexity while preserving clarity in the cup.

The result is a coffee that's vibrant yet refined.

Expect aromas of peach jam, strawberry, and blueberry yogurt, followed by notes of sweet peach yogurt, strawberry jam, juicy grape, and a delicate floral finish reminiscent of bergamot and frangipani.

We'll be taking a short break from 31 May & 1 June.Back on Tuesday as usual.
28/05/2026

We'll be taking a short break from 31 May & 1 June.

Back on Tuesday as usual.

Colombia Granja Paraiso 92 Thermoshock P-07 by Wilton Benitez.Grown in Piendamó, Cauca at elevations reaching 2,100 MAS...
25/05/2026

Colombia Granja Paraiso 92 Thermoshock P-07 by Wilton Benitez.

Grown in Piendamó, Cauca at elevations reaching 2,100 MASL, Granja Paraíso 92 has become one of Colombia’s most recognised farms for its highly detailed and experimental approach to coffee processing. Led by producer Wilton Benitez, the farm is known for combining precision fermentation techniques with careful varietal selection to create coffees with incredibly expressive flavour profiles.

This Typica undergoes double anaerobic fermentation followed by thermal shock processing, resulting in a cup that’s vibrant, juicy, and remarkably clean.

Expect notes of lychee jelly, peach, and strawberry, with bright acidity, silky sweetness, and a long tropical finish that becomes even more pronounced as the coffee cools.

18/05/2026

Over the past few weeks, we’ve been putting together a space for slowing down, sharing moments, and enjoying coffee intentionally.

We’re almost ready, and honestly, we can’t wait to show you what’s been in the works.

If you’d like to be the first to know, join our communication channel for updates and a few special perks for members.

Coming soon.

New Arrival: BergWu Selection: Ethiopia Guji Honey Lot.S25/01Some coffees don’t try to impress you on the first sip.They...
15/05/2026

New Arrival: BergWu Selection: Ethiopia Guji Honey Lot.S25/01

Some coffees don’t try to impress you on the first sip.

They win you over slowly.

This Ethiopia Guji Honey from the BergWu Selection World Champion Series is exactly that kind of cup.

Selected by World Barista Champion Berg Wu, this lot comes from the highlands of Guji, Oromia at 2,450 masl—an environment that naturally produces high-density, expressive Ethiopian heirloom coffees.

But what makes this one special is not intensity. It’s restraint.

The honey process here is carefully controlled from start to finish. After pulping, the beans are left with a layer of mucilage that slowly dries on African beds—monitored constantly to ensure fermentation stays clean and controlled. Every variable matters: airflow, humidity, drying speed, and turning frequency.

The goal isn’t to push flavour. It’s to preserve it.

New Drop: Costa Rica Sumava Black Moon (Espresso)Out of the 10 coffees we cupped that day, this was the one that made us...
13/05/2026

New Drop: Costa Rica Sumava Black Moon (Espresso)

Out of the 10 coffees we cupped that day, this was the one that made us pause.

Costa Rica Sumava Black Moon didn’t try to impress loudly—but it stayed with us.

Grown at Finca El Kinkajou in West Valley (2,450 masl) by Francisco Mena, this SL28 lot goes through a rare Black Moon process—full-berry fermentation, low temperature control, and slow, intentional resting. Nothing is rushed. Everything is built.

In the cup, it opens quietly:
blackberry and blackcurrant first—deep, dark, almost brooding.

Then it starts to shift.

Black plum comes through, fuller and rounder than expected. And just when you think you’ve understood the coffee, it lifts—pineapple, citrus, lime—bright, almost unexpected, cutting through the depth.

The body sits in a soft, silky structure—clean, high clarity, almost tea-like in texture—but anchored by this rich fruit core that keeps evolving as it cools.

We’re partnering with MiTime Coffee for a special TIMEMORE Bar Takeover at ICBS 2026 bringing together great coffee, pr...
08/05/2026

We’re partnering with MiTime Coffee for a special TIMEMORE Bar Takeover at ICBS 2026 bringing together great coffee, precision brewing, and a shared love for the craft.

Come hang out with us as we brew a curated lineup of exceptional coffees:

✨ Colombia El-Paraiso P-09
✨ Colombia Finca Caturro Chiroso
✨ Ethiopia Angus Lion King

Whether you’re a fellow coffee enthusiast, brewer, or just curious to explore unique coffees, we’d love to have you there.

📍 ICBS 2026 — KLCC, Booth 2053
🗓 9 May 2026 (Saturday)
⏰ 1PM – 3PM

See you guys there!

New Arrival: Peru Cajamarca Loro VerdeThis one comes from the highlands around Jaén, in northern Peru—where the conditio...
28/04/2026

New Arrival: Peru Cajamarca Loro Verde
This one comes from the highlands around Jaén, in northern Peru—where the conditions are perfect for great coffee, but not every farmer has the tools or support to fully bring out that potential.

The producers behind this lot are smallholder farmers who do everything by hand—from pulping to fermenting to drying their beans under the sun. It’s careful, honest work, but it hasn’t always been easy to maintain consistent quality. That’s where things start to change.

Once their coffee is ready, it’s brought to a central facility in Jaén, where each batch is tested, tasted, and scored. Farmers get real feedback and fair pricing based on quality—so they’re not just selling coffee, they’re learning how to improve it with every harvest.

Over time, with better drying support and quality control, you start to taste the difference in the cup. It’s not just a one-off good batch—it’s a system that’s helping farmers get better, and coffees become more consistent, traceable, and transparent from start to finish.

Profile: Medium roast (espresso)
Tasting notes: Toffee, red apple, cola
Cup: Smooth, balanced, and clean with a gentle sweetness and soft, lingering finish

Ethiopia Natural Guji Buku Abel (Espresso Roast)Sourced from the highlands of Hambela Wamela, Guji (1,900–2,300 masl), B...
13/04/2026

Ethiopia Natural Guji Buku Abel (Espresso Roast)

Sourced from the highlands of Hambela Wamela, Guji (1,900–2,300 masl), Buku Abel is a natural-processed Ethiopian coffee recognized at the Taste of Harvest, achieving both national champion and regional champion titles.

Carefully hand-picked and dried on African raised beds for nearly three weeks, the slow natural process allows sugars and aromatics to fully develop, resulting in a coffee with intense fruit character, depth, and clarity.

Roasted for espresso, this coffee delivers a syrupy body and vibrant, fruit-forward profile:
🍓 strawberry
🍑 peach
🍊 lemon peel

Expect a cup that is structured, expressive, and lingering, showcasing the best of Guji’s highland terroir.

Ethiopia Alo Chilaka (NOVA) 72H Anaerobic NaturalWe released this coffee because ALO is simply that good.Behind this lot...
13/04/2026

Ethiopia Alo Chilaka (NOVA) 72H Anaerobic Natural

We released this coffee because ALO is simply that good.

Behind this lot is Tamiru Tadesse of ALO Coffee, known for pushing Ethiopian coffees beyond traditional boundaries — combining high-altitude growing with precise, experimental processing.

This particular lot from Chilaka Village (2,100–2,400 masl) undergoes a 72-hour anaerobic fermentation, one of the most intensive processes in the Mars Project lineup.
By controlling oxygen and fermentation time so precisely, ALO is able to draw out deeper fruit expression and more complex aromatics from the heirloom variety.

In the cup, that translates to plum-forward richness, lifted raspberry acidity, and a distinct winey finish — bold, layered, and driven by fermentation.

Compared to our Hybrid Washed Chilaka, which is clean and elegant,
Nova is fuller, heavier, and far more expressive — showcasing what happens when processing is pushed with intention and control.

This isn’t just a different profile —
it’s a different side of Chilaka entirely.

Tasting notes: Plum · Raspberry · Winey

Address

18, Jalan Anggerik Vanilla Y 31/Y, Kota Kemuning
Shah Alam
40460

Opening Hours

Tuesday 09:00 - 16:00
Wednesday 09:00 - 16:00
Thursday 09:00 - 16:00
Friday 09:00 - 16:00
Saturday 09:00 - 12:30

Telephone

+601172874351

Website

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