Nectar
RM 49 - RM 149
Roasted today — ships within 24 hours
Number of cups
300g ≈ 20 cups
RM2.45 per cup
1kg ≈ 70 cups
RM2.12 per cup
Want to try first in a small quantity? Check out the Taster Box
Looking for a bulk order? Check out the Bulk & Office Orders
Lavender · Nectarine · Apple
First sip is a soft floral lift — dried lavender, honeysuckle, the smell of a warm garden just after rain.
Mid-palate it turns juicy. Ripe nectarine. Stone-fruit sweetness with that peach-skin edge. Cup warmth builds.
Finish is clean and crisp. Green apple. A bright, drinkable close that leaves you reaching for the next sip rather than a glass of water.
The versatility is real — pull it as espresso, brew it on V60. No method embarrasses it, but filter shows the florals best.
Roast Level: Light
Acidity: Juicy, bright (4/5)
Body: Medium, silky (3/5)
Sweetness: Honey-adjacent, stone fruit (4/5)
Floral & Bright
Nectar is a three-lot blend. Each origin plays a specific role so the cup stays consistent shot after shot.
Rwanda — the backbone.
Clean, transparent sweetness. Gives Nectar the crisp apple-like finish and the structural clarity that keeps it drinkable cup after cup.
Ethiopia (lot one) — the spark.
The lavender lift. Floral, delicate, unmistakably Ethiopian. This is the first thing your nose catches on the cup.
Ethiopia (lot two) — the body.
Carries the nectarine. Stone-fruit weight that keeps the cup juicy rather than thin.
Roasted together in small batches so the three lots meld rather than layer. Same roast curve, same cooling, same rest — the balance is baked in, not adjusted later.
Brewing Guide
Start here: V60.
A light roast like Nectar shows best on filter. The florals open up, the nectarine comes through clean, the apple finish lingers.
V60 — the recommended method.
15g coffee · 240ml water (1:16) · 94°C · medium-fine grind.
Bloom with 30g for 30 seconds. Pour the remaining water in two even circles. Finish by 3:00.
Espresso — for when you want it concentrated.
18g in · 40g out · 93–95°C · 28–32 seconds.
Dial grind to hit the time. Nectar on espresso tastes like fresh juice poured over stone fruit.
AeroPress (inverted) — the travel brew.
15g coffee · 225ml water · 88°C · medium-fine grind.
Steep 1:30, flip, press slow over 30 seconds.
Pro tip: pull Nectar a touch longer on espresso than you would a medium roast — the brightness needs the extra contact time to build into sweetness.
New to home brewing? Check out our full Brewing Guides for step-by-step instructions. → https://beanshipper.com/blogs/coffee-blog/tagged/brewing-tips
Freshness matters more for a light roast.
The florals and stone fruit sit on the surface — volatile, delicate, first to go. A darker roast can lose a few days and still taste fine. Nectar changes by the day.
Roasted to order.
Every bag ships within 48 hours of roast. The roast date is printed on the bag so you always know exactly how fresh it is.
Best results window: 7–14 days post-roast.
Light roasts need a rest period after roasting — usually 4 to 7 days — before the flavours settle. Then they peak through day 14, and stay bright through day 21. After that, the florals start to fade first.
Degassing valve.
Every bag has a one-way valve that lets CO2 escape without letting oxygen in. You can drink the coffee right away if you want — but rest it a week and you'll taste the difference.
Storage.
Cool, dry, dark. Away from sunlight and strong smells. Don't freeze, don't refrigerate. If you're transferring out of the bag, use an airtight container.
Shipping.
Free shipping within Peninsular Malaysia on orders over RM80.
Free shipping to Singapore via Teleport next-day delivery on orders over RM250.
Free shipping on all subscriptions — always.
Frequently Bought Together
