THE Wong siblings are famous in Kg Ulu Kimanis, Batu 14 Kimanis, as wood-fired coffee roasters.
Sold under the Gold Star brand, the Wong family produce about 160kg of roasted coffee, which is then processed into powder and sold to distributors in Papar, Bongawan, Beaufort and Kota Kinabalu.
Wong Fui Ann, 50, and his two brothers Wong Fui Ping, 52, and Wong Fui Ming, 53, have been running the business since 1992.
An uncle, Patrick Wong, 70, also assists the siblings to roast beans imported from Indonesia.
The process takes about six hours from grinding the beans to roasting the ground beans in sugar, salt and margarine to produce powder sold to other distributors who repackage it as robusta, arabica and Ranau white coffee.
The Wongs roast the beans every Tuesday, Wednesday and Thursday. – January 20, 2020.
The quality of the coffee depends on the mixture of sugar, salt and margarine during the roasting. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.Patrick Wong roasting beans at the family factory which has been producing coffee powder for nearly three decades. – The Malaysian Insight pic by Irwan Majid, January 20, 2020. The quality of the coffee depends on the mixture of sugar, salt and margarine during the roasting. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.The quality of the coffee depends on the mixture of sugar, salt and margarine during the roasting. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.The coffee beans turn into a black gooey mass after they’re roasted in a mix of sugar, salt and margarine. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.Wong Fui Ann busy roasting coffee beans in a wood-fired cauldron. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.The aroma from a coffee bean roastery permeates Kg Ulu Kimanis. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.Robusta coffee beans are among three varieties roasted in Kg Ulu Kimanis, Sabah. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.Fui Ann packing the processed coffee powder at his factory in Kg Ulu Kimanis, Sabah. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.Roasting beans with firewood preserves the taste and aroma of the coffee. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.Coffee powder being packed to be sold at the weekly markets in Papar, Kimanis, Bongawan, Beaufort and Kota Kinabalu. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.Fui Ann using firewood to roast the beans, a process he claims preserves the taste and aroma of the family’s traditional coffee brand. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.The family produce about 160kg of roasted coffee which is then processed into powder and sold in Papar, Bongawan, Beaufort and Kota Kinabalu. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.The Kg Ulu Kimanis folk are drawn to the aroma wafting from the coffee bean roastery. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.The Kg Ulu Kimanis coffee is thick and black and smells heavenly. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.A cup of black coffee made with robusta beans. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.Wong Fui Ann (left) has been running the coffee-roasting factory with his siblings and uncle for the past 30 years. – The Malaysian Insight pic by Irwan Majid, January 20, 2020.
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