Meet Jason and Nigel, the father-son duo behind Kim Guan Guan Coffee, one of Singapore’s most passionate traditional coffee stories. What began as Jason’s plunge into a business he knew little about has, over decades, evolved into a deeply rooted mission—to preserve the art of Nanyang coffee roasting while staying true to its heritage and flavour. Through sheer grit and self-learning, Jason built a foundation grounded in quality and authenticity.

Now joined by his son Nigel, the two are navigating generational differences to bring local kopi into the modern age. While Jason safeguards the traditions of Robusta roasting, Nigel pushes boundaries with retail innovation and global outreach. Together, they blend heritage with forward thinking—united by a shared belief that Singapore’s kopi culture deserves a place on the world stage.

What inspired you to start a traditional coffee roasting business?

Jason: To be honest, I knew nothing about coffee when I first started. I had just graduated, and people were saying coffee was a good business to learn. Around 1987, I decided to open my own roastery with a partner who could guide me. From there, I began designing machinery and equipment that could automate certain processes without compromising on quality.

But once I got into it, I quickly realised it was far more complex than I had imagined. It wasn’t easy—many traditional roasters were unwilling to share their knowledge, so I had to search and figure things out on my own, slowly piecing everything together.

Two years later, my partner left because the business wasn’t doing well. I was left to carry on alone. If I wanted to improve, I had to find new opportunities and learn everything I could—especially about our local coffee. What exactly is Nanyang coffee? Why do we use Robusta beans?

I found it fascinating that our coffee tradition came from our ancestors who migrated from China. They built something from nothing, and that became the Nanyang coffee we know today. That sense of heritage motivated me to understand and preserve it.

Your coffee powder has become a staple in local coffee shops. What makes your blend unique and well-loved in Singapore?

Jason: It goes back to our heritage. Our blend is rooted in tradition, brought here by our forefathers. While most people today talk about Arabica, they often don’t understand what makes Robusta—especially caramelised Robusta—so special.

Our unique Nanyang flavour comes from the caramelisation process, sometimes blended with margarine, creating a deep, nostalgic aroma that you won’t find in specialty coffee. To us, this isn’t just coffee—it’s a taste of history. Our machines are still hand-fed, and our process reflects our commitment to authenticity.

It’s not “cheap” coffee. It’s something crafted with care. We take pride in maintaining the legacy and ensuring that every cup we produce delivers a robust, full-bodied flavour that’s consistent and comforting.

Our company’s strength lies in uncompromising quality and consistency.

What are some challenges you face working together as a family, and how do you resolve disagreements in business?

Jason: There’s definitely a generation gap. When I asked my son to join the business, I knew he would want to make changes—not just to the company, but also to me. I never forced him to do things my way. The only thing I insisted on was maintaining the quality of our product and staying loyal to my staff.

He brings in fresh ideas—like combining local coffee with ice cream or presenting it in a more modern way to appeal to the younger generation. At first, I didn’t always agree, but I knew that if I wanted him to join, I had to accept change.

If I resisted everything, I’d be in the wrong. So I’ve learnt to compromise and let him explore new directions while holding firm to our core values.

Nigel: It’s definitely a balancing act. I see it as a privilege, but also a delicate responsibility. The first generation built something solid. Without them, the business wouldn’t have reached this scale.

But as the second generation, we must bring in new ideas while upholding the company’s legacy. For me, the greatest challenge is learning to separate family from leadership.

There’s bound to be tension, but what grounds us is a shared purpose: we’re not just building KGG as a business—we’re continuing a legacy. Our vision is to make local coffee proud and put it on the world map. No matter how intense our disagreements get, we always return to that shared mission.

There’s bound to be tension, but what grounds us is a shared purpose: we’re not just building KGG as a business—we’re continuing a legacy.

How are you maintaining the traditional essence of your product while adapting it for modern consumers?

Nigel: What excites me is the chance to present local coffee as a cultural product. You can’t find this style of coffee anywhere else in the world—roasted with margarine and sugar, it’s truly unique.

Yet many people still don’t appreciate it. Some see it as “low-class” or “cheap.” That’s not true. They simply haven’t had the chance to understand it. We’ve taken bold steps to change that.

Can you brew local coffee using filter bags? We did it. Can it work in coffee machines? Yes. Can it go into Nespresso capsules? We’ve done that too. The question is how to adapt and still keep our Nanyang taste intact.

Through these innovations, people with modern equipment at home can still enjoy local coffee—whether they’re in Singapore or London.

We want to bring this experience to more people, because without appreciation, our culture could fade into history. Expanding overseas and into retail is how we keep it alive.

What do you think makes a good entrepreneur?

Jason: For me, a good entrepreneur must be willing to adapt constantly. But at the core, quality must never be compromised. We must always define and understand our market niche.

Nigel: I agree. A good entrepreneur spots opportunities, understands who they are building for, and has the resilience to keep going. But more than that, humility is key—being willing to listen to your customers, your market, and even your critics.

In a heritage business like ours, entrepreneurship isn’t just about profit. It’s about honouring the past while building something relevant for the future. A good entrepreneur knows when to charge forward and when to pause and reflect.

What’s your vision for Singapore in the next five years?

Jason: Singapore is a tough place for businesses. Rentals and labour costs keep rising, but revenue doesn’t always keep up. That’s why we’re also looking overseas, where the opportunities may be greater. But we will never give up on the Singapore market—it’s still our home base.

Nigel: I hope Singapore evolves into a cultural powerhouse—not just known for finance or tech, but for heritage and craftsmanship. I want to see more local brands become globally relevant—not as mass-market commodities, but as stories of innovation and tradition.

“Made in Singapore” should carry weight and pride. We also hope more local brands can come together and collaborate. Alone, we may be small. But together, we can create something unique that no other country can replicate—a taste of Singapore, rooted in culture and community.

If you could have a superpower for one day, what would it be and why?

Nigel: I’d love to time travel—just to see how local coffee first began. I’m 28, so I only know what’s already in shops. But I’d love to go back to the early days, when our culture and traditions were just forming.

There’s something deeply grounding about knowing where we come from. And time travel would let me experience those moments again and again.

Jason: I’d choose the power to fully automate coffee production—while still preserving the authentic taste I want. Right now, the process is very draining, but the taste is still exactly how I want it.

If I could automate it, I’d bring that same quality to other countries, so more people can enjoy real Nanyang coffee the way it’s meant to be.

Connect with Jason and Nigel: KimGuanGuan, Instagram and LinkedIn.