shing win

Ecuador Hacienda La Papaya Not your typical coffee origin but definitely a farm that got us a lot of memories- thru competition selection/ 1st purchase of JH series / we then started our journey w as Tri-Up SEA. Throwback to September 2025, I finally had the opportunity to visit Ecuador and visit the farm, processing area, and dry mill for myself. It’s a very enriching experience to learn first-hand about their farming and processing ideology My notes: - @haciendalapapaya uses scientific approach (Integrated Coffee Pulse monitoring system) for farming, data collection and analysis to track real time soil nutrition, moisture, environment data, this I believe is a very important system to manage not only La Papaya, but also other partner farms like Yacuri and Yunguilla. - Drip Irrigation system: Checking data from the sensors to know what nutrients are lacking or in abundance, then drip-feeding the plants with appropriate amount of nutrients - Ecuador is not a large producing countries, and La Papaya is not naturally blessed for coffee-growing due to the dry soil so a lot of effort is required to maintain healthy, high-production and consistent crops - Quantity and quality is key, that’s why everything is monitored and the irrigation system to make sure of scale and quality - Typica mejorado: also known as “geisha of Ecuador” and truly feels this way because of the coffee quality and varietal traits which gives it a truly unique Ecuadorian expression Coffee selection for this harvest: - Reserve lots: ETHIOPE (1st year!) / Typica Mejorado / Geisha - La papaya varietal: Sidra / Typica Mejorado / B7 / Geisha - Yungilla : previously known as Juan Carlos Velez - Yacuri: previously known as Chito Community - Overall: consistent, bright and clean, high sweetness, floral, full body coffees The new harvest for Ecuador is in stock for the SEA market via @triupcoffee_sea and we had a great time sharing it in 2 cuppings so far.

☕️ Part 2 | @shing_win @onehalfroastery @triupcoffee_sea More Than a Solo Effort For Shing Win, competing is never just about the individual; it is a team sacrifice. The entire team practices late into the night, focusing on making small improvements every single day. This calm and disciplined mindset was forged through his daily work at One Half and Tri-Up. Coffee as a Lifestyle “My coffee didn’t improve just because of competitions; it’s because of what we do every day”. Whether it is sourcing beans, managing the shop, or connecting with his colleagues, coffee has become his way of life. This dedication is the foundation of his success on the stage. A tribute to every coffee professional driven by passion! 🏆 #啡常好咖 #beanbrewbuddy

☕️ Meet Shing Win 🏆 MBC 2025 Champion @shing_win @onehalfroastery @triupcoffee_sea He started off studying Finance and Economics , but a two-month internship made him realize the office life wasn't for him, sending him straight back to coffee. The Coffee That Changed Everything His "unforgettable" cup was a Colombia Geisha Narino brought back by @keith_koay from the 2016 World Competition. He remembers it as vibrant, juicy, with notes of jasmine and orange. After placing 2nd in the first MOBC (2018) and 9th in MBRC , he took a three-month backpacking trip. It was during this trip, constantly seeking out good coffee and food, that he realized: “Ten years from now, I might not be sure if I’ll still love sitting in an office job, but I know I will still love coffee and I’ll still love food”. That realization led him to commit to the coffee industry. Congratulations to the Champion! 🏆 Stay Tuned! This interview is split into two parts. Follow us for Part 2! #啡常好咖 #beanbrewbuddy

1 December — What a day! ☕✨ @shing_win (MBC 2025 Champion) and @nasjaafar (MBrC 2025 Champion) took over the bar at @norm.micro.roastery , serving coffees filled with passion and craft. Thanks to everyone who came by — all profits are now supporting their journey to the World Championships @malaysia_specialty_coffee Your support means everything. 🇲🇾✨ #啡常好咖 #beanbrewbuddy

Malaysia barista champion 2025 - @shing_win of @onehalfroastery Theme: moisture in coffee & its different roles of protecting, supporting, and transforming / correlating to a barista’s role Coffee: @haciendalaesmeralda x @jakehu1112 El Velo JH Natural geisha sourced by @triupcoffee_sea @seventeenmarch Processing details: coffee husk was inoculated with custom bacteria & yeast from coffee material for 3 days, then added to cherries from El Velo to ferment anaerobically for another 3 days in stainless steel tanks in a temperature controlled room at 16C. Then they are moved to dry on raised beds before moving to finish drying in temperature controlled cold room. Espresso tasting notes: apricot / mango / orange / medium silky body / floral finish

Recent thoughts for espresso at event It is quite difficult to execute a premium espresso style in coffee events, especially outdoors. Reliable equipment is crucial. Thank you @lamarsacoffee @jwc.coffee.roastery @fmgrinder.official for loaning the Linea and Yoda, it’s been great dialing in espressos to serve our premium selection at events. @goodcoffeefestmy was a very sucesssful event recently. I served 2 coffees on espresso: Colombia @fincalanegrita sidra natural This coffee is fermentation forward, well controlled. More focused on big flavors. I extracted to focus on silky tactile to balance out the flavor intensity. Panama @hiucoffeefarms Los Lajones geisha natural This was a classic, clean natural geisha profile. Extremely floral. My extraction was focused on flavor clarity to taste the layers from this coffee better. Upcoming in @terengganucoffeefair , I will be serving 2 different espressos at the @onehalfroastery booth and during my sharing session: Costa Rica Ivan Solis natural geisha Fermentation forward, funky and bright profile. Ethiopia Bona 74110 JH Natural Sweet and round expression. I will share more thoughts on my different calibration for these coffees during the event. See you in Terengganu. One Half booth 25 - 27 sept 10am - 10pm Meet The Champ sharing session 26 sept 8pm - 10pm (registration required)

🇲🇾 2025 马来西亚日特辑｜Shing Win 陈信运：一场完整的风味旅程 在这个马来西亚日，我们聚焦三位在 2025 年马来西亚全国咖啡锦标赛（Malaysia National Coffee Championship）中获奖的咖啡师。从不同背景与舞台出发，却因同样的热忱相聚在赛场。他们的故事不仅展现了马来西亚咖啡文化的多样风貌，也映照出这片土地上的坚持与热爱。 在咖啡馆，那是一个充满温度的社群。而一杯好咖啡背后所蕴含的技艺，也远比 @shing_win 当初想象的复杂且令人惊喜。这份对匠心的敬意，逐渐点燃了他深耕咖啡的热情。毕业后，他果断选择了以咖啡师作为自己的职业方向。 如今， 他已是 2025 年马来西亚全国咖啡师锦标赛（Malaysia Barista Championship）冠军，这项被誉为“业界奥运会”的赛事，将让他以马来西亚代表的身份，于明年十月前往巴拿马，与来自世界各地的顶尖咖啡师同场竞技。 🌐 link in bio 全文链接 摄影 Lily Allissa @lilyallissa 艺术指导 Amos Yip @amosyijie 文字 Jane Law @real__jane0210 ##ICONmy #MalaysiaDay #MalaysiaNationalCoffeeChampionship #Barista #OneHalfRoastery #TanShingWin

How It All Came To Be - @shing_win 's 25 MBC concept and back story.

Barista Champion, what a journey and dream come true.   This comp team started 3 years ago in 2022 and it has now become the team that I couldn’t be more proud of.  Hustling, emotion, stress, lame jokes, dinner, lunch, sleep, diarrhea—whatever it was, it has finally paid off. I’ve always wanted to win this so badly—for the team, for One Half, Tri-Up, Doudou, and for myself. Special credit to these people below. There’s so much to say, but little that express here: @keith_koay -  “lets get you a champ next year”, stays around for awhile until now. Your selfless guidance and vision is what still leads the ship further still.  @seventeenmarch - you believed in me way more than i believe in myself, constantly pushing me to not only become a better barista, but also a better person 💙 @jakehu1112 & @erik_liao95 @yu.hc - thank you for your unconditional support, sharing your resources and knowledge, it has been invaluable, a precious relationship and support to the team that made us this far and still going.  @seanleewenxuan - having you made me at ease throughout this journey, thank you for staying up all the time with the late night training.  @mr_darcy - you might not be here anymore but i think we still felt your presence all the time, you once asked me why do i want to compete? Backthen i think i did not have a clear answer but maybe i already had it now. I hope you feel it.  Team one half & doudou- just like my script, we work invisible but yet important ❤️ To my love @yeejia07 - competition period is definitely not easy for a long distance relationship and your kind understanding and support is pretty much what I needed ❤️ Anyway, coffee I used is from @haciendalaesmeralda JH Natural Geisha, customised process by Jake Hu and team Tri-Up in Panama 2024, I do not have the green/roasted anymore, and i just want to share the remaining coffee that I have to my customers, friend to share the joy and my victory (maybe some for my own self for morning coffee too)  *side note, i watch a lot of anime and F1 to fuel my motivation and adrenaline.

#portra160

Current wallpaper #nikonfm2 #portra160