A Family Legacy Since 1959
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Near the town of Klang in Selangor, Tan Loon Chuan’s rustic roastery has preserved the art of hand-roasting coffee over a wood fire for more than six decades. Founded by his father in 1959, the workshop remains one of Malaysia’s few places still dedicated to this heritage craft.
The Art of Wood-Fired Roasting
Stepping inside, visitors are greeted by aromatic wood smoke and rich coffee fragrance. Tan, now 65 years old, begins each morning weighing beans and creating unique two-in-one or three-in-one blends. He relies entirely on decades of experience—not written formulas—to perfect his signature flavor.
Hands-On From Start to Finish
Even with his son’s assistance, Tan personally:
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Monitors the fire, adding wood as needed.
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Watches the beans closely until they reach the ideal roast.
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Extinguishes the fire only when the beans meet his exacting standards.
To enhance the beans’ character, he adds butter or margarine during roasting, a traditional touch that gives the coffee its distinct aroma and richness.
Flavor Preferred by Cafés and Customers
Many Kuala Lumpur cafés choose Tan’s wood-fired beans, with customers insisting on the superior flavor compared to modern gas-roasted coffee—even at a higher price.
Dedication Despite the Hard Work
Roasting is physically demanding, especially under Malaysia’s tropical heat. Tan’s day typically runs from 8 a.m. to mid-afternoon, but on the hottest days he sometimes stops by 1 p.m. Despite the challenges, he is committed to preserving this rare tradition for as long as he can, ensuring that Malaysia’s coffee heritage lives on.