Partner with Cumulo Coffee to elevate your beverage program. We supply 100% specialty-grade Arabica coffee, premium Japanese artisanal teas, and house-sourced beverage powders crafted specifically for cafes, restaurants, hotels, and corporate partners.

Why Partner With Us?

Premium Quality Coffee & Teas: Ethically sourced, 100% specialty-grade Arabica coffee beans roasted weekly in Singapore. We are also the sole distributor for Mittal Tea in Singapore and Malaysia, famous for authentic Masala Chai powder and loose-leaf Masala Chai tea.

Artisanal Powders & In-House Cocoa: Broaden your beverage menu with our artisanal pre-mix powders—including Japanese Matcha, Hojicha, and Genmaicha—as well as our own house-sourced drinking cocoa/chocolate powder. 

Streamlined Ordering & Sizing: Coffee is supplied in standard 1kg wholesale bags. Enjoy an accessible Minimum Order Quantity (MOQ) of just 3kg with complimentary islandwide delivery included.

Tailored Support & Training: Gain access to free hands-on barista training, customized SOP creation, equipment guidance, and end-to-end consultancy to ensure your team delivers consistent quality.

Reach out today via WhatsApp [9711 0038] to order sample packs, discuss custom blends, or set up your wholesale credit account, and start ordering.

One Origin. Two Expressions.

Step into Kiambu, Kenya, and explore how processing crafts flavor from a single specialty coffee micro-lot. Sourced from the historic Gititu Farmers Co-operative Society—one of the oldest cooperative groups in the region, established in 1954—this limited-release set highlights the meticulous agricultural craft of smallholder farms nestled along the slopes of the Aberdare Range.

Grown at high altitudes of 1,600 to 1,750 meters above sea level in nutrient-rich, red volcanic soils, the exact same harvest of dense, hand-picked cherries is split and processed two distinct ways:

Kenya Gititu AA (Washed): Pure, structured, and vibrant. A classic Kenyan profile featuring crisp blackcurrant, red plum, and bright citrus acidity.

Kenya Gititu NH (Natural): Bold, plush, and fruit-forward. A rare natural process delivering intense layers of dried cranberry, dark berry jam, and a lingering cocoa sweetness.

Crafted for curious coffee lovers and side-by-side tastings, this Explore Kenya Edition invites you to discover the direct impact of post-harvest processing on coffee flavor.

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Single 100g Pack: $14.00 (Select Washed AA or Natural NH)

Explore Kenya Tasting Bundle (2 × 100g): $25.00 (Save $3.00 & experience both side-by-side)

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About Gititu

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Dark Chocolate, Smoky, Coconut Milk, Red Apple, Brown Sugar

Espresso Roast: Medium Dark ~ Suitable for Office Machine use

Composition: Brazil Natural (Seasonal) & Indonesia Sumatra Mandheling Semi Washed (Seasonal)

Embark on a bold journey through the deep reaches of flavor with our Interstellar Blend. This cosmic fusion brings together the sun-drenched sweetness of Brazilian naturals with the intense, earthy soul of Sumatran Mandheling.

The experience begins with the comforting, heavy sweetness of brown sugar and dark chocolate, grounded by a sophisticated smoky depth. As the profile unfolds, it reveals a celestial creaminess reminiscent of coconut milk, punctuated by a crisp spark of red apple that lingers like a distant star. It is a full-bodied, multi-dimensional cup designed for those who seek a brew with gravity and grace.

Recipes:

Espresso 1:2.5

Filter/Aeropress: 1:16 (93 Deg C)

Cold Brew: 1:8 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Ethiopia Mewa Nensebo:
West Arsi | Fully Washed

Experience the crisp, mist-covered highlands of Ethiopia with our latest offering from the Mewa Nensebo Washing Station. Grown at elevations reaching up to 2,000 M.A.S.L., this coffee is a testament to the morning mists of the West Arsi region that foster slow cherry maturation and amplify the vibrant, clean acidity found in every cup.  

This selection is produced by dedicated smallholder farmers who cultivate "garden farms," growing coffee alongside staple crops like enset to ensure land health and food security. The result is a meticulously handpicked and processed coffee that highlights the best of the JARC 74110 and 74112 varieties.  

Profile & Tasting Notes
Roast: Medium-Light 
Flavour notes: Mandarin, White Florals, Peach tea, Honey

Origin Details
•⁠  ⁠Region: Nensebo, West Arsi, Ethiopia  
•⁠  ⁠Station Manager: Habib Ali  
•⁠  ⁠Processing: Fully Washed & slow-dried on raised beds  
•⁠  ⁠Altitude: 1,800 – 2,000 M.A.S.L.  
•  Varietal: JARC 74110 & 74112

Brewing Recommendation: This washed coffee’s clarity and floral complexity shine exceptionally well in both pour-over and espresso methods, delivering a cup that is as refreshing as the landscape from which it originates.

Enjoy!

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Indonesia Sumatra Mandheling TP Grade 1

Origin: Sumatra, Indonesia
Region: Mandheling, North Sumatra (Sourced from Aceh Province)
Producer: Catur Coffee (Smallholders)
Altitude: 1200-1600masl
Process: Wet-Hulled (Giling Basah)
Roast Level: Medium Dark Roast
Flavour Notes : Dark Chocolate, Coconut Milk, Cedar, Caramel, Mixed Spice, Berries
Quality Grade: Grade 1 TP (Triple-Picked)

Varietal: Caturra, Heirloom, Sigarar Utang

Best for Milk based espresso, low acidity filter or Automatic coffee machine

Venture into the heart of the Indonesian archipelago with this meticulously refined single-origin. As a Triple Picked Grade 1 lot from Catur Coffee, it represents the pinnacle of Sumatran tradition, offering a cup that is both ruggedly intense and remarkably clean.

The journey starts with a luxurious, velvety body defined by the deep richness of dark chocolate and buttery caramel. This heavy sweetness is layered with the exotic, creamy texture of coconut milk and an aromatic whisper of smoked cedar. A complex finish of warm spices and a bright spark of wild berries rounds out the profile, creating a bold, medium-dark roast that is as grounding as it is sophisticated.

Brewing Versatility:
This selection is a true powerhouse, specifically curated for its low acidity and heavy body. It is the perfect companion for milk-based espresso, where its chocolatey depth cuts through beautifully. It also excels as a low-acidity filter for those who prefer a smooth, mellow cup, and its consistent roast makes it an ideal, reliable choice for automatic coffee machines.

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Wild Berries, Peach, Bergamot, Tea-like, Milk Chocolate

Omni Roast - Light - Medium

Composition: Colombian Gaitania Washed & Ethiopia (Seasonal)

Iridescent is a super fruity blend for anyone seeking something different. Its a flavour bomb and super versatile! While we recommend it for espresso and coldbrews, use it for any brew methods that suits your fancy!

Recipes:

Espresso 1:2.5

Filter/Aeropress: 1:16 (93 Deg C)

Cold Brew: 1:8 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Dark Chocolate, Cherry, Citrus

Omni Roast - Medium

Composition: Colombian San Vicente & Guatemala Pacaya (Seasonal)

Coffee Taste Profile: Dessert in a Cup

Experience the delightful complexity of our coffee, crafted to evoke the essence of a decadent Black Forest cake. Each sip unveils a luxurious, creamy blend, echoing the deep richness of a premium chocolate bar, intertwined with the bright sweetness of fruits and the grounding depth of nuts. It’s a truly harmonious and satisfying profile.

Recipes:

Espresso 1:2.5

Filter/Aeropress: 1:16 (93 Deg C)

Cold Brew: 1:8 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Valle del Cauca Colombia | Puma Estate Coffee

Origin: Manantiales del Frontino Farm, Valle del Cauca, Colombia
Producer: Andrés Londoño (Colombian Exotic Coffee Growers)
Variety: Castillo and Caturra
Process: Wet Exothermic Cherry (Two Aerobic Fermentations)
Altitude: 1450-1750 M.A.S.L.
Roast Level: Medium (For Espresso)
Flavour Notes: Milk Chocolate, Tropical Fruits, Caramel, Hint of Oak

We are excited to introduce our new season coffee, the Puma Estate, an exotic selection from the renowned Colombian Exotic Coffee Growers. This distinctive offering is sourced from the award-winning Manantiales del Frontino farm, located on a hill in the Central Andes mountains near Caicedonia in the Valle del Cauca region of Colombia.

The farm, which won 1st and 3rd place in the 2018 Cup of Excellence, is run by Andrés Londoño, a third-generation farmer who combines traditional values with innovative methods. The primary variety grown is Castillo, a Colombian hybrid specially adapted to the region's conditions, cultivated at altitudes ranging from 1450 to 1750 meters above sea level.

This coffee is processed using the innovative Wet Exothermic Cherry method, which involves two distinct aerobic fermentations (a 24-hour fruit hydrolysis followed by a tank fermentation after depulping). The cherries are then carefully dried in a mechanical silo with temperature control below 40∘Celsius to enhance sweetness and reduce bitterness.

Brew, Sip & Enjoy Brewing! 

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Rich and smooth - Dark Chocolate, Brazil Nuts, Smooth and Creamy Body, Caramel, Dried Fruits.

Espresso Roast - Medium

Composition: Brazil Cerrado Natural, Colombia Supremo South Tolima

Cumulo is our signature blend and a medium roast that makes a super solid milk-based espresso. It’s an easy-drinking coffee that is a joy to brew with predominantly chocolaty notes carried by a syrupy/creamy body, along with caramel-like sweetness, a hint of fruitiness, and a nutty overtone. We recommend it for anything that goes with milk!

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium

Flavour notes: Milk chocolate, Brazil Nut, Golden Raisin, Creamy

Origin: Carmo De Minas, Minas Gerais

Producer: Nazareth Dias Pereira

Process : Natural

Varietal: Yellow Bourbon

Altitude: 800 to 1,250 MASL

An excellent bourbon varietal from the Dias Pereira family’s award-winning Fazenda Sertão in Carmo De Minas.

The farm was inherited by Jose Isidro Pereira who left his dentist career when his mother passed away. In 1949, he met the love of his life, Nazareth, who continues to run the farm her husband left in her care. Their 4 children - Francisco, Luis Paulo, Clycia and Sandra are all coffee producers, carrying on their family tradition.

This yellow bourbon showcases what we love about Brazilian coffees, it has an exceptionally creamy mouthfeel, high natural sweetness with a subtle and pleasing acidity. We recommend it for milk-based or low acidity filter!

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew 1:8 (Medium to coarse grind)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium

Flavour notes: Milk Chocolate, Nutty, Black Cherry, Citrus ~Sweet & Complex

Process : Washed

Producer: NKG group

Varietal: Typica, Bourbon, Caturra and Catuai

Huehuetenango is one of Guatemala’s three non-volcanic regions, as well as its highest and driest under cultivation, making it one of the best for coffee production.

Currents of hot air sweep up from the Plains of Tehuantepec, in Oaxaca, Mexico, and mix here with the cool air descending from the Cuchumatanes Mountains, creating a microclimate that’s protected from frost and allowing coffee to be cultivated at up to 2,000 meters.

Huehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills. Still more fortunately, Huehue’s geographic conditions help to create exceptional coffees with a distinct acidity and fruity flavors.

We love Guatemalan coffee for its richness and complexity. It makes a really delicious espresso based drink. Enjoy

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew 1:8 (Medium to coarse grind)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Graham crackers, Black Forest Cake, Caramel

Espresso Roast - Medium

Composition: Brazil Cerrado Natural, Ethiopia (Seasonal)

Chocolaty, sweet but with a touch of fruitiness to balance everything. Reminds of having a black forest cake. This is a super easy-going blend for those who like a touch of acidity, smooth-bodied but still want some complexity. We recommend this for any espresso-based drinks, milk cold brew
.
 
Recipes:
Espresso 1:2.25
Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

Aeropress: 1:16 (93 Deg C)