Nectar

Origin

• 🇪🇹 Ethiopia
• 🇷🇼 Rwanda

Tasting notes

Character

• Bright
• Sweet
• Clean

Roasted to order — 300g packs ship within 24 hours; 1kg packs are roasted fresh and ship within 1-2 working days. Our Brightest Light RoastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. BlendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. Yet, Built for Slow Mornings Nectar is the first light roast we've built as a house blend — 100% specialty arabica from Rwanda and Ethiopia, roasted fresh in Kuala Lumpur. Lavender floats in first, soft and floral, never perfumey. Ripe nectarine follows, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and sun-warmed, before the cup finishes clean with the crisp snap of green apple. Bright without being sharp, sweet without being syrupy — a lifted cup for slow brews, open windows and mornings that want something a little brighter. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Lavender · Nectarine · Green Apple Delicate, juicy and aromatic with bright stone-fruit acidity, a round honeyed mid-palate and a clean, crisp finish. Coffee Details Origin Rwanda & Ethiopia (blend) Composition 100% specialty Arabica Roast Level Light Profile Sweetness ●●●○○ · BodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. ●●○○○ · Acidity ●●●●○ Tasting Notes Lavender, nectarine, green apple About This Coffee Nectar leans on two African origins, blended across three lots to stay consistent shot after shot. Rwanda is the backbone — clean structure and bright stone-fruit acidity. One Ethiopian lot brings the spark, lifted florals with a jasmine touch, while a second Ethiopian lot fills out the body with honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. sweetness and a round mid-palate. The result is a delicate, juicy cup that reads as lavender and ripe nectarine before snapping clean like a slice of green apple. Three lots, one consistent blend — built to perform as espresso and as filter without compromise either way. How to Brew Nectar Espresso 1:2 ratio — 18g in, 36g out in 28-32 seconds at 94°C Filter (V60) 1:16 ratio — 15g coffee to 240ml water at 94°C If your espresso tastes sharp or thin, grind a little finer; if it tastes harsh or dry, grind coarser. For filter, dial the grind to land a 3 to 4 minute brew. How Much Coffee Is in a Bag? At about 18g per cup, a 300g bag makes roughly 20 cups, or about RM2.4