Tiong Hoe Specialty Coffee is a little roaster in the ground floor of one of Singapore’s Housing Development Blocks. There is a small cafe there too, where you can hang out and enjoy the expertly roasted coffee options.
Our espresso was a seasonal blend, named “XVIII” and contained an Ethiopia Shakisso G1, which was a natural process heirloom coffee, plus two other fully washed coffees. The first was from Cerro Azul, Honduras of the red catuai varietal, the second was a typica varietal from Papua New Guinea’s Sigri Estare. It was an interesting mix of origins, and we chose to try it because we thought that it was not traditional at all. On the tongue, the espresso was creamy and full bodied, with many notes of many berries and a sweetness like cola. With a three origins and three varietals like these, it’s difficult to know what to expect, so a surprise was inevitable.
Though the burlap and wood interiors are what one may consider to be pretty standard for a “third wave cafe,” Tiong Hoe has managed to create something terribly exciting and unique in the way that they roast and serve the coffees. If we had a star system on Daily Drink Magazine, we’d probably be giving Tiong Hoe’s espresso a maximum mark.
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