The story of Shaloba was founded in 1988 Bangkok, Thailand at heart of the city, invented by passionate people who adore the taste of coffee, especially the refined aroma of coffee.

Shaloba is a magical reflection of self and mindful living, the unhurried pleasure of drinking coffee slowly. It is a perfect blend of contemporary Asian coffee culture alongside modern lifestyle. “Enabling people to appreciate the taste of happiness” through meticulous selection of coffee in order to achieve the finest Arabica coffee.

Coffee, a drink that reflects our changing world, there are many varieties of coffee. Arabica is the popular type of beans with characteristically rich aroma. Coffee beans from various sources were selected, according to each plantation area. We would like to share our three individual stories and characteristics behind each of our 3 coffee blends.

Exotic Coffee
Specially selected coffee from rare boutique plantations, highlight the enriched aroma of coffee with clear taste. Our roasters in Bangkok masterfully prepare the beans to perfection that is suitable for dripping. We would like everyone to be able to enjoy good coffee at home. It will feel like a barista has come to your home.

CoffTea
Intended for open minded tea drinkers who don’t usually drink coffee. This innovative exploration of new brewing infusion harmonizes the soft and smooth tastes of aromatic tea infused coffee resulting in a refreshingly unique blend.

Local Coffee
We promote Thai coffee because we trust that the quality of our coffee is as good as any nation in the world. We source coffee that has been carefully grown and mindfully curated by local farmers then roasted with a smokeless roaster to encapsulate the crisp aroma that is easy to drink.
Drinking coffee is an embrace of oral language and culture. We began to in 1988 through today by the legend and origin of Arabica coffee, in the land and the city of Ethiopia. We would like to pass this legacy onto the next generation. It was there that marked the beginning point of success, as Georg Kolshitski pioneered the brew of Turkish coffee, which was like mud by filtering out the coffee grounds and addition of honey and milk.