This guided tasting experience traces how Singapore’s maritime trade routes shaped what coffee Singaporeans drank, beginning with the rise of Nanyang kopi.

Early coffee arriving by sea from Southeast Asia - particularly Indonesia, Malaysia, and Vietnam- was traded through Singapore’s port as a durable, bulk commodity. Long sea voyages, tropical storage, and port-side warehousing influenced roasting styles, giving rise to the dark, robust profiles associated with Nanyang kopi culture.

As Singapore’s trade networks expanded and shipping efficiency improved, a wider range of origins began reaching local roasters. In the late 20th century, pioneers such as Sarika Gourmet and Suzuki Coffee played a key role in ushering in second wave coffee, introducing espresso-based beverages, consistent roasting standards, and a broader appreciation for origin differentiation.

Participants will taste coffees that reflect this progression—from Southeast Asian origins tied to traditional kopi to later-imported beans made accessible through evolving maritime trade. Through flavour, storytelling, and trade context, the session reveals how Singapore’s port transformed local coffee culture over time.