Our coffee journey started off with drinking office instant coffee and commercial French press coffee. Soon over the years ,cafe hopping changed our views. We got to apprehend end to end procedures, ranging from farming, barista efforts, all the way to he art of roasting. Through the course of perfecting he flavour equilibrium of different coffees, bean freshness was found to be the blueprint.
FRESHNESS forms the foundation of a delicious cup of coffee.
We have since found the precise aroma, taste, richness and character in our daily coffee simply because we have picked the FRESHEST coffee beans.
After over 20 years as coffee lovers, we decided to roast our first batch of coffee using a simple roasting machine. Throughout the years, we went through repeated trials and errors, research, analyses and professional training to establish as who we are today.
Now we are Authorised Trainer of SCA ( Specialty Coffee Association ) and we roast using Giesen roasters with a food factory license in Hong Kong. We aim to achieve the best roast profiles that highlight flavours uniquely attributed to specific beans.
Reyach loves to share our know-how and experiences not only through our products, but also the joy of savouring a perfect cup of coffee. You are always welcomed to approach us to have a share of our generous passion.