Yes the AP continues to be a factor for us.
So we have to go through another middle man that imports it first and then we select from them. Hence the extra overhead
Not to mention the volume of home brewers are not yet at the level we see compared to other countries and I would say alot prefer variety (most will repeat the same order but instead opt to try a different bean everytime)

The overhead that we incur to RnD (profiling) and human hours (we're not roasting large batches in automatic machines and just leaving it on the shelves till you order) means we have to keep margins at a certain minimum just to keep ourselves afloat 
If we screw up a roast - curves not matching/not changing settings at the right time/gas run out/spills....all this goes to the rubbish bin
Small artisan style business is tough in Malaysia haha

Anyways, I would also encourage more learning and reading about origins, flavors etc.
It's not as simple to just compare price to weight. Not all coffees come from the same source and go through the same processing/sorting
Alot of the unique flavors come from terroir conditions - soil, weather, elevation + varietals (rare ones such as Sidra, WushWush, Gesha) combine to change the prices
End of the day, I much prefer to judge a price based on the cup quality. How unique and clear are the flavors as well as the level of sweetness and finish that you are getting
This justifies the price of green + price of roaster's skill

Additionally, I will be transparent here and give you guys real world example. Nothing to hide here anyways, the coffee commodity Coffee Price (C-Price) is a global available daily index:
Commercial grade screen size sorted to 17/18 screen size (large beans) Brazil - RM16/kg green coffee cost
Specialty grade midrange Ethiopia - RM40-50/kg green
Best of Panama/Gesha/Competition coffees/COE/New experimental processing  - Anywhere from RM300/kg to RM20,000/kg green (and want also not necessary can get, need to bid/auction/buy whole farm)

So............................can't just go with weight/price   

I assume you're not familiar with a nominalization way of quoting things for easy comparison. Per KG, per hour, per kilometer, per square feet, etc are quoted for easy comparison. Doesn't necessarily means I buy in 1 KG bags.

In wholesale, stuff are usually quoted as such.. So, you'll know despite the differences in small packaging, the base price can still be compared.

Simply put, 'coffee waves' can be described as the movement or trend in coffee industry.

An understanding of the history of coffee is necessary, but this 'waves' can be briefly described as below

Before first wave: Coffee was a luxury good grown in the colonies and consumed in the western countries by the rich.

First wave: Best represented by instant and canned coffees. Advancement of packaging(canned and vacuum), transport(faster ships) and production (mass roasting of coffee) led to coffee becoming a cheap commodity. The 'movement' here was to produce cheap coffee so that everyone can enjoy a cup of coffee. In short, cheap and bad coffee.

Second wave: This wave is best represented by Starbucks. Using Italian coffee culture as a basis, special drinks such as espresso, latte, etc. is introduced worldwide. The 'movement' here is to emphasize here is the coffee beverage and the experience drinking it. This is why most second wave cafes prioritize ambiance and menus over the actual quality of the coffee beans. In short, expensive and average coffee.

Third wave: Started by indie roasters in US, this wave concentrates on the quality of coffee from bean to cup. Single origin coffees with traceable sourcing is prioritized and roasters are willing to pay a premium price for better coffee.
This movement was started in the early 2000 in US and is now making their way in Malaysia over the past few years. That's why you can see more single origin coffees offered by roasters nowadays.
The emphasis of this wave is the coffee beans itself rather than some fancy drinks. In short, expensive and good coffee.

?Fourth wave: Not really an official wave yet especially not in Malaysia. The criticism of third wave is that too much emphasis on quality of coffee beans without regards to the impact of the growing/processing techniques have on the environment/social/economy of the producing country. This movement emphasizes on the sustainability of coffee production.

It is important to note that while they are called 'waves', they are not mutually exclusive and you can still pretty much get first, second and third waves coffee in Malaysia.

How does all this affects us as home brewers?
For one, the price of coffee beans would make a difference here.

Price of coffee beans:

First wave (Traditional local roasted coffee/instant coffee) < Second wave (Starbucks/Tesco/Ikea dark roasted coffee) < Third Wave (Specialty grade coffee)

In conclusion, it is good to know these 'waves' so that you don't overpay your coffee. 

Sorry for the long and geeky post, just sharing my 2 cents

got mine from ocam.my

they are having promo i.e. RM65/kg but not much selection.

i took the gayo arabica beans. Roasted 2 weeks before. Light to medium roast. Produced well balance espresso.

Brewed using my el-cheapo machine, with milk. Earthy, choco with slight fruity taste.

Woah. That's rare.
I've only tasted nangka from the Bali regions never from Sumatra itself
Mind to share where did you buy it from?

Hey im using baratza encore. Im not sure if you are famiiar but i just want to ask, the recommended grind size for a pour over would be around 12-14 but i find tht its abit too fine. Not sure if its the grinder or i didnt set it up right

Hi. I am from Sarawak. Where can I get fresh whole coffee bean from Malaysia online store?
Any recommendations of which store roast nice coffee bean.

because of flat bottom design, the sendiment will slow down the flow rate. but as suggested by one of the forumer, need to fold the paper filter.

I have several filters, mainly Glass V60, Kinto Slow Brewer Ceramic and Clever dripper.
When I still worked in cafe, we also use Kono (I participated in Taiwan's Hand Drip Cup with Kono as well) and Sanyo ceramic dripper as well.

yes; once the water temp and extraction rate are established.
i started with hario but uses daiso (4 holes) regularly now.

Collective looks interesting, do you know if they roast to order? the site doesn't write the roast date for their beans.

I thought the Sanyo Aritayaki 三洋有田烧 has been quite common for some time?

It shares some similarities with the Kalita 102 but the botton is much well-designed. You will see more ribs to support the paper filter, allowing airflow and resulting in faster flow-rate than the Kalita 102. However, it is still much slower than a Haria v60. In my pass experience, the Sanyo Aritayaki will be a bolder coffee, and paired with lower water-temp and medium size grind, you will get a sweet & bold coffee that still retains its acidity.

However, our shop replaced it with the ZeroJapan which works nearly similarly but has a better built quality.

They are the same. Used to be called Bee House before it was sold to ZeroJapan

I doubt the difference on taste is noticeable or not. But the Bee House is much convenient if you brew directly over a mug as it comes with a hole as windows.

Very good even roast! No tipping too 

Burnt points, usually at the tips of the beans - because this is the location of the embryo hence the softest part
This is a roast defect that can contribute to higher burnt/bitter notes in the coffee
Usually caused by too high drum temperatures used during the roast

https://www.sweetmarias.com/SM_Macro_Images_2/Pages/1.html

Anyway, have anybody came across any cafe that is serving Turkish Coffee in Malaysia?

Union Roastery @ Citta Mall is selling Ethiopian now, if you're around there.

RM50. They call it premium.

But I noticed something though on this pack that I bought. It's a blend. I noticed 2 roast level of beans in it.

Could you still call it single origin if you blend 2 beans of same region? 

[attachmentid=10176698]

Yes, the term single origin describes the origin of the coffee from which farm/area and not necessarily by roast level
That being said, let me share some things about origin

There are multiple ways coffee is bagged up and delivered to roasters and can vary the definition of "Single Origin" depending or individuals
Take note that even on a single farm/same farmer, it's possible for the farmer to try to plant a different varietal or apply pruning/fertilizers/etc to different trees on different parts of the farm

Hence:

1. Microlots - Same farm but only a subset of cherries from certain plot/trees/harvest/varietal of the farm. fun fact: Rubens Ghardelli wins Italian Brewers Cup using coffee from only a SINGLE TREE
2. Single Estate - Cherries from all over the farm but a single farm only (could be mixed varietals)
3. Single COOP - A Cooperative that group up the harvest of multiple smaller farmers
4. Single Country - Collection of coffee from all over the country - Typical for Brazil/Colombia (would you still consider this single origin?). Argument is a blend is usually a mixture of multiple countries and therefore a single origin should be single country?
5. Heirloom Varietal - Usually coffees from Ethiopia are Heirloom varietals - meaning natural mutation and wild coffee plants. Farmers don't even know which tree is which varietal. A single farm may have 10-15 varietals going on and nobody would know better!

Love to hear everyone's thoughts on this but in general, it's possible to see different colors in a single bag because of the above reasons except for microlots - smallest of smallest definition

Go to Shopee.

Search for 'vacuum wine'

Cheap clones cost less than RM10. Additional stoppers cost RM 7 for 6 units.