Our Coffee - Foreword Coffee

Packing roasted coffee beans into a craft bag. Pouring fried coffee grains in packaging bag in the facility

since day 1

We have been honing our skills since 2017. From starting up at home, to renting a unit in NUS. Currently, we roast our coffee weekly at First Story cafe with the Stronghold S8X Smart Roasting System, allowing us to roast consistently across multiple batches of coffee.

from farm to foreword

Community and People, First.

Foreword Coffee works with responsible coffee partners in Asia that support their local communities, working towards a more sustainable coffee value chain with people at their cores.

Quality and Consistency is the Final Word.

With this sourcing principle in mind, we are happy to have been working with Yunnan Coffee Traders (YCT) and South India Coffee Company (SICC) over the past few years. Both YCT and SICC provide consistent and high-quality specialty-grade Arabica coffee beans which we can rely upon.

We Cross Borders
for Better Beans

From China’s highlands to India’s coffee estates, our sourcing trips are all about finding the finest beans for you.

Quality Isn’t Just a Goal—
It’s Our Standard

Every bean we source meets our unwavering commitment to exceptional taste and consistency.

We Honour Every
Hand Involved

Behind every cup is the dedication of farmers who pour their craft into every harvest.

Growing Communities,
Not Just Coffee

By choosing Foreword, you’re supporting coffee growers who reinvest in their communities through education, health, and sustainability initiatives.

one bean, many possibilities

Our specially curated coffee beans offerings feature a variety of processing methods (washed, natural, honey) and flavours which are unique to the farms’ terroirs, showcasing the commitment of the coffee growers to produce consistently good coffees.

Processing methods for the coffee beans depend on a few factors, such as climate and the accessibility to water. The three main methods are: washed, natural, and honey processes.

Natural Method

Coffee cherries are left to dry in its whole, with its skin and mucilage layers intact. This allows the seed to ferment within the coffee fruit, and the duration of fermentation influences the eventual flavours of the coffee. Natural-processed coffees in the Asian region tend to be fruitier and sometimes even winey.

Foreword’s Pick!
Yunnan Baima

Washed Method

Coffee cherries are stripped of its skin and mucilage layers, leaving behind the seed itself to be dried. This means there is little to no fermentation taking place during the drying process, which is why washed coffees are said to produce clean flavours out of the three main processing methods. Wash-processed coffees in the Asian region tend to feature the nutty and chocolatey notes, although some will also carry citrus flavours.

Foreword’s Pick!
Yunnan Kaku

Honey Method

Coffee cherries are stripped of its skin, leaving behind the mucilage layer for fermentation and drying. Depending on the duration of fermentation, honey-processed beans could be classified as white, yellow, red, or black honey. Honey-processed coffees have really interesting flavours which can pose challenges to the roaster, as we have to figure out what flavours are there and how best to present the coffee beans to our customers.