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Our Story & Philosophy

​More Than Specialty Coffee at Sweet Blossom

Specialty coffee is more than just a drink; it’s a journey that connects people, places, and stories. At Sweet Blossom Coffee Roasters (SBCR), we take pride in creating coffee that’s not only delicious but also ethical and meaningful. Our focus is on quality, sustainability, and craftsmanship, ensuring every cup tells a story worth savoring.

The term "specialty coffee" was first coined in 1974 by Erna Knutsen, who described it as coffee grown in unique microclimates and processed with exceptional care. This vision inspired a new movement in the coffee industry, one that SBCR embraces wholeheartedly.

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The Journey of Sweet Blossom Coffee Roasters Specialty Coffee

How It All Started​

In 2014, our founder Yee Siang began his coffee roasting journey on a small, direct-fire roasting machine gifted by a friend in the industry. Limited to small batches of about 500 grams, this setup provided countless opportunities to experiment and learn. Over the years, Yee Siang sought feedback from coffee experts across 13 countries, testing his roasts with different brewing methods and water profiles.

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By 2017, after years of refining his skills, Yee Siang sold his first bag of roasted coffee. The pivotal moment came when a friend asked him to roast coffee for a competition, sparking a deeper understanding of how to enhance each coffee's unique characteristics. This dedication to improvement laid the foundation for SBCR’s roasting philosophy.

The Art of Roasting at SBCR

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Roasting coffee is both a science and an art. At SBCR, we aim to highlight the natural qualities of each bean while maintaining balance and sweetness. From our early days with a direct-fire roaster to our current use of advanced equipment, every roast is designed to amplify the potential of each coffee lot.

Our approach avoids rigidly defining roast levels or styles. Instead, we focus on understanding the unique traits of every batch—even those from the same farm. This attention to detail has led to what many recognize as the "Sweet Blossom Roasting Style": well-developed light roasts that are clean, sweet, and showcase the origin’s characteristics.

What Makes SBCR Coffee Unique

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SBCR’s specialty coffee begins with beans that score 85 points or higher on the Specialty Coffee Association’s 100-point scale. This standard ensures our coffee offers a distinct taste and superior character. Through blind testing, we evaluate beans based purely on their quality, allowing us to remain open to experimentation and discovery.

Yee Siang’s roasting philosophy is to make coffee approachable yet extraordinary. Whether brewed by a seasoned barista or an amateur coffee enthusiast, SBCR coffee retains its rich flavors and distinctive traits.

Specialty Coffee and the Consumer Experience

Changing Perceptions in Johor Bahru

When Yee Siang introduced lighter-roast, single-origin espresso at his first café, Art52 Coffee, in Johor Bahru, it was a bold move. Consumers were accustomed to darker roasts with strong bitterness, but SBCR’s coffee offered bright acidity and nuanced flavors. While it was a challenge initially, customers began to notice and appreciate the difference, often describing flavors like orange or warm spices. These moments of curiosity confirmed SBCR’s commitment to crafting exceptional coffee.

A Community Built on Coffee

At SBCR, specialty coffee is about more than taste—it’s about connection. We’ve created a space where people can gather, learn, and share their passion for coffee. From workshops to tastings, we aim to make every cup an engaging experience, inviting customers to explore the stories behind their coffee.

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The Challenges and Future of Specialty Coffee

Overcoming Obstacles

As a micro roaster in Malaysia, sourcing green coffee beans has been a challenge. In the early days, Yee Siang relied on gut instinct and data from exporters to choose beans. While some purchases were disappointing, each experience added to SBCR’s expertise in selecting high-quality beans. Building relationships with farmers and exporters has been key to overcoming these challenges.

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Looking Ahead

At SBCR, our journey doesn’t stop with roasting. We’re dedicated to supporting farmers by analyzing factors like altitude, microclimate, and variety to help them understand their coffee’s full potential. In the future, we hope to be more involved in coffee farming, contributing to the process from seed to cup.

At Sweet Blossom Coffee Roasters, specialty coffee is not just a product—it’s a passion. From the meticulous care in selecting and roasting beans to fostering a community of coffee lovers, we’re committed to delivering an exceptional coffee experience. Every cup tells a story, and we invite you to be a part of it. Let’s discover the world of specialty coffee together.

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