Round Boy Roasters

Round Boy Roasters is one of Singapore's most disciplined small-batch operations — a Bukit Merah unit that has built its reputation on the kind of experimental fermentation work that doesn't show up on most café menus. The team focuses on a tight rotation of complex single origins, with deep buys from a handful of Colombian and Ethiopian producers and an explicit taste for processing innovation.

The signature lot is a Colombian Santa Monica that spends twenty days in a rum barrel before roasting — the kind of bean that takes three sips to make sense of, and earns the menu its room. Beyond the barrel-aged work, expect anaerobic naturals, extended ferments, and the occasional washed Yirgacheffe to anchor the line-up. Roasts run light, designed to make the processing legible in the cup.

The space itself is unfussy — small bar, standing room, no brunch distraction. This is a destination for the visitor who wants to taste what fermentation can actually do in the hands of a roaster paying close attention. A 4.8★ rating puts it alongside Rookie's at the top of Singapore's specialty bench.