About Us

Back in the day, the founder – Mr Ong Chwee Kar began by selling the coffee beans from door to door on his van. He was determined to get everyone in the kampung to try his coffee beans; confident that the secret recipe in producing the beans would win them over.

Fortunately, his hard work paid off and Hoe Bee Coffee’s demand grew rapidly with the word of mouth. With this rising popularity, the family officially established their first shop in Orchard Road in 1951 and was well-loved by the Parliament House and the Lee family.

After operating for 34 years, Hoe Bee Coffee uprooted and moved to Bukit Timah Road in 1985. The two Ong brothers then took over the business after the passing of their father in 2016. Handling both wholesale and retail, Hoe Bee Coffee became a household name amongst many families and coffee shops for 75 years and counting.

Hoe Bee Coffee makes use of raw beans from Indonesia and roast them locally in Singapore to ensure its freshness. The beans are then refined using the Ong family’s secret technique.

The coffee produced by Hoe Bee is 100% pure and gives you the Nanyang flavour that you cannot find elsewhere.

With a long history since 1945, Hoe Bee Coffee has been serving Singaporeans with 3 types of popular coffee. In recent years, have also expanded our range to include ceylon tea in Singapore.

BALI (ARABICA)

STRONG TASTE

Arabica beans were the first coffee bean types that kickstarted the coffee production in Ethiopia. They contain less caffeine while giving off a strong flavour of a smooth and sweet taste These beans contain flavour notes of chocolate, sugar, and hints of fruits

According to the International Coffee Organisation, more than 60 percent of world coffee product on comes from Arabica cultivators. This was the coffee bean type that started off the whole coffee ttery in Emsopia and at sbil grows best as higher elevations

Glonious in smell: Arabica Towers appear only alter a couple of years and produce ellipsoidal fruits inside which are two flat seeds known as the coffee beans

SUMATRA (ROBUSTA)

MILD AND SMOOTH

Arabica’s street-smart younger brother, Robusta beans are a widely known variation of coffee. Despite being less refined, they are commonly found in espresso blends as they create a better crema.

These beans provide a higher concentration of caffeine along with a mild bitter taste and grainy overtones.

PALEMBANG

SINGAPORE TRADITIONAL

Roasted with sugar and margarine, this process caramelises the beans and brings out the fragrance. These traditional beans are commonly found in local coffeeshops as its unique flavour makes it

widely-regarded as the best coffee in Singapore. Well-loved by Singaporeans, this type of Nanyang roast has been popular throughout generations and remains a favourite of many.