HisBrew Coffee Co.

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

Our latest Ethiopia release has arrived.Sourced from Uraga, Guji and grown at elevations of up to 2,280 masl, this washe...
22/06/2026

Our latest Ethiopia release has arrived.

Sourced from Uraga, Guji and grown at elevations of up to 2,280 masl, this washed Heirloom lot showcases the bright, elegant character that Ethiopian coffees are known for.

Through the washed process, the fruit is removed before drying, resulting in a clean and expressive cup that highlights the coffee's natural flavours. Expect notes of white peach, bergamot, lemon peel, and lychee, with delicate florals and a tea-like finish.

If you enjoy coffees that are vibrant, floral, and easy to keep coming back to, this one's for you.

🇪🇹 Ethiopia Guji Uraga Layo Teraga Washed G1

🍑 White Peach
🌼 Bergamot
🍋 Lemon Peel
🫐 Lychee

15/06/2026

Meet Cloud Blossom

When we first tasted this Ethiopian coffee, we kept coming back to its floral and citrusy notes. It was bright, refreshing, and reminded us of spring.

So instead of adding flavours to cover it up, we thought: how can we bring those flavours out even more?

That's how Cloud Blossom came about.

Made with Ethiopian cold brew, jasmine tea, orange juice, and topped with a cloud of whipped cream, it's a drink that's light, refreshing, and a little different from your usual coffee.

Honduras SHG Brandy FermentationWhen we first heard this coffee was fermented in brandy barrels, we had the same questio...
08/06/2026

Honduras SHG Brandy Fermentation
When we first heard this coffee was fermented in brandy barrels, we had the same question most people would have:

"Wait... is it going to taste like alcohol?"

The answer is no.

In fact, what surprised us most was how clean the coffee still tasted.

The brandy barrels aren't there to make the coffee boozy. They're used during fermentation to help develop more sweetness, complexity, and depth in the cup.

What you get is something familiar, yet slightly different.

A juicy lychee-like sweetness.
Soft apricot notes.
A rich dark chocolate finish that lingers long after the last sip.

It's not a loud coffee.
It's not an overly funky coffee.

It's simply a well-crafted coffee with an extra layer of character that reveals itself as you drink.

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!

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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