AMI Patisserie unveils Singapore’s first Japan-sourced coffee beans alongside other rare speciality coffees

Three new ultra-premium filter coffees are becoming the stars of the show at AMI Patisserie, which is seeking to expand its coffee programme. Sourced in small batches by their coffee partner Suzuki Speciality Coffee, these coffees will be available in limited quantities at their physical store, housed on the grounds of a Colonial bungalow.

Since the opening of its brick-and-mortar store at Scotts Rd in 2023, AMI Patisserie has turned heads for its fresh takes on fine pastries. It currently offers barista-pulled espressos made using either the AMI House blend, a mix of Brazilian Cerrado and Indian Robusta Cherry, or a fragrant single origin Ethiopian espresso blend. Premium options are also available, such as the Brazilian Rancho Grande and the Gesha Passiflora from Colombia.

The three new coffee varietals were selected for their unique aroma, artisanal processing methods and exceptional flavour profiles, sure to delight any coffee connoisseurs looking to try new beans. In particular, the Okinawa Matoyoshi Yellow Bourbon is the first time that coffee beans grown, cultivated and harvested in Japan are being served in Singapore. Exclusively grown and sourced from Matayoshi Coffee Farm in Okinawa, this is the first time this varietal of coffee has been exported overseas.

The Okinawa Matayoshi Yellow Bourbon, like its name implies, is an ultra rare single-origin variety of Arabica beans, grown in subtropical Okinawa. Because it is grown at lower altitudes of 40 metres above sea level, the resulting brewed coffee has a nuttier, almost tealike taste. Available at $49 per 180ml cup, AMI Patisserie processes it using both honey and natural methods, allowing for a more personalised variety of notes.

Joining the Yellow Bourbon on the menu is the Panama Janson Gesha Los Alpes Lot 538, an award-winning Gesha varietal that has won multiple coffee championships and is regularly used in the World Barista Championships by professional baristas. This bean is grown in the highlands of Panama at 1700 metres above sea level, resulting in its creamy, clean and delicate notes.

Finally, the last new coffee being offered is the Columbia Luz Helena Gesha, a natural sun-dried Gesha coffee bean. This varietal comes from family-owned farm Maracay in Armenia, Quindio, Colombia, painstakingly hand-cultivated by owner Luz Helena Salazar.

All three coffee beans were sourced by Suzuki Speciality Coffee, AMI Patisserie’s coffee partner. They will be available as part of the à la carte filter coffee selection at AMI Patisserie Café in Scotts Rd, served alongside Chef Makoto Arami’s signature European-style pastries and Chef’s Table Discovery Experience. Due to their limited quantities, only a set number of servings are available on a first-come first-served basis.

Launched in 2021, AMI Patisserie is the brainchild of Chef Makoto Arami, a third-generation visionary who comes from a long line of dessert and pastry-making chefs. WIth his grandfather specialising in traditional Japanese wagashi and his father expanding the business to serve Western-style Japanese yogashi, Chef Makoto’s European-inspired culinary background is most evident in his pastries, which blend European style with Japanese techniques.

His slew of accolades include working at two-starred Michelin restaurants Beige Alain Ducasse and Restaurant Ryuzu, as well as becoming the Executive Pastry Chef of one-Michelin-starred Beni in Singapore. More recently, his personal awards include being named La Liste’s 2025 Pastry Talent of the Year, as well as Tatler Best’s Best Pastry Chef of 2025.