Chop Guan Kee Coffeehouse is a third-generation business helmed by three sisters – Teo Yu Yin, Teo Shao Hui, and Jerrine Teo Lin Ting.
The business had its humble beginnings in 1943 when their grandfather, Teo Hoh Hwa, began processing Liberica coffee cherries.
His son, Choon Fung, joined the family business in 1971, and expanded it by roasting the beans and selling them to coffee and grocery shops.
Today, Choon Fung’s three daughters have taken the company a step further by opening a coffeehouse where customers can walk in to purchase their products, and even enjoy a delicious meal and beverage.
Teo Choon Fung holding some Liberica coffee cherries that are all set to be processed.
The coffee cherries first undergo a shell-smashing process in a machine. They are then dried under the sun for seven to 10 days, depending on the weather.
Next, the coffee cherries will go through a shell-removing process. To begin, Teo powers this engine that once belonged to his father.
He inserts the dried coffee cherries into a machine.
The shells are then removed from the coffee cherries.
Next, it’s time to begin the dehulling process using this traditional machine that also belonged to Teo’s father.
The layer of parchment is removed from the coffee cherries to uncover the beans.
A winnowing process ensures the coffee beans are separated from any unwanted bits of pulp and skin.
All the hard work is worth it because the coffee beans look and smell terrific!
Satisfy your coffee cravings at Chop Guan Kee Coffeehouse.