Malaysia Sabah Ranau

Region: Sabah Ranau
Producer: Sabarica
Process: Anaerobic Natural
Varietals: Catimor
Altitude: 1500M
Flavor Notes: Guava, Pineapple, Passionfruits, Mulberry, hints of wine
Brewing Method: Espresso and Filter
Goes well with milk?: Yes

Roaster Notes
I roasted this lot to highlight its tropical fruit brightness and wine-like complexity from the anaerobic process, while keeping a rounded, drinkable body. In the cup, you’ll find juicy tropical fruit, sweet fermented notes, and a bold, full-bodied character. With milk, the sweetness softens into a fruit-laced cocoa cup—distinctive, memorable, and a proud showcase of Sabah coffee’s potential.

Bean info

This lot comes from Sabarica Coffee, a pioneering specialty coffee producer based in Ranau, Sabah, Malaysia. Working closely with local smallholder farmers at the foothills of Mount Kinabalu, Sabarica has been at the forefront of elevating Sabah-grown coffee to the specialty stage.

The varietal here is Catimor, cultivated at highland altitudes in Ranau where cool nights and fertile volcanic soil create favorable conditions. What makes this coffee stand out is its anaerobic fermentation process—the cherries are fermented in sealed tanks without oxygen, allowing fruity, wine-like flavors to develop before being carefully dried.

The result is a distinctly Sabah cup profile: bold and full-bodied with lively tropical fruit notes, a sweet fermented edge, and a complexity that showcases both the potential of Catimor and the innovation of local processing methods. This coffee also reflects the growing movement of Sabah coffee producers who are experimenting with advanced post-harvest techniques to put Malaysia on the global specialty coffee map.