Questions, answered plainly

Is there really coffee from Borneo?
Yes. Highland Arabica grows in Sabah, Malaysian Borneo, at the same latitude as Ethiopia and Panama. Most of it is consumed in Southeast Asia and has never had a dedicated American brand — Borneo Coffee Co. is the first.

What does Borneo coffee taste like?
Catador Natural, our lead coffee, cupped 85 on the SCA scale: hibiscus, juicy berry, caramel, and dark chocolate from the medium roast.

What is natural-process coffee?
After harvest, the cherries are dried whole — fruit still on the bean — instead of being washed clean first. As they dry slowly in the sun, the fruit's sugars soak into the bean. That's what gives Catador Natural its heavier body and berry-forward sweetness. A certified Q grader scored it 85 on the SCA form.

Is Borneo Coffee Co. organic?
We're not USDA certified, so we don't use the word. The coffee is grown without pesticides — the coffee grows in a living five-layer forest where resident birds handle pest control and canopy shade replaces chemicals.

When will the coffee be available?
The first shipment of about 200 bags leaves Sabah in August 2026 and goes on sale in September. Waitlist subscribers get 24-48 hours of early access before the store opens.

How fresh is the coffee when it arrives?
Sabarica roasts and heat-seals each lot in Kota Kinabalu days before it ships. Every bag carries its roast date, and first-shipment bags fly rather than sail.

Do you supply cafes?
Yes — wholesale is $18 per 250g bag, with sample bags available for Dallas and Houston cafes. There's no Borneo coffee on a US menu yet; we'd like yours to be the first. See the cafes page.

How should I brew it?
Pour-over at a 1:16 ratio (about 22g coffee to 350g water, ~200°F) brings the hibiscus and berry forward. Espresso at 1:2 pulls caramel and dark chocolate with unusually heavy crema. It's a forgiving coffee — hard to brew badly.