In Kuala Lumpur Malaysia, Hamizah Roasts for a Bigger Cause

Hailing from Kuala Lumpur, Malaysia, Hamizah Hamzah believes coffee should create impact. Through her company, Let’s Coopi Roasters, she’s building a brand rooted in purpose: offering job opportunities for people with special needs and providing educational subsidies for those in special education. Her vision is bold yet grounded: to make coffee a space of empowerment and inclusion.

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In this exclusive interview with Hudes Magazine, Hamizah opens up about her journey from home brewer to certified roaster, the challenges of funding everything on her own, and what it means to carve out space as a woman in a male-dominated field. A drummer, a special needs educator, and a roaster. She brings heart, instinct, and "a quiet revolution" into every batch she roasts.

HAMIZAH HAMZAH - Let's Coopi Roasters founder

Hello Miza, can you tell us a bit about your background before diving into the world of coffee roasting?

Hi, Hudes Magazine readers, I’ve been a home brewer since 2017 and first fell in love with coffee when I was 19. Coffee has been a part of my daily routine ever since. It’s my go-to every morning before starting the day. Outside of coffee, I work as a special needs interventionist and an autism therapist.

What was the turning point that led you to become a roaster?

Back in 2017, I happened to strike up a conversation with a female roaster named Jamie Chin at Sprezzatura café. To me, it was quite rare to see a woman in that role. After that encounter, I started thinking, “What if one day I could be a coffee roaster too?” It was just a quiet dream, without any expectations.

You're an SCA Certified Roaster. What was that journey like, and what were the biggest challenges?

The biggest challenges were definitely time and finances. I self-funded the entire process without any investors, all while making sure my business kept running smoothly. I also had to learn to let go and trust my assistant to handle roasting operations while I was away. For me, the certification isn’t just a credential. It’s proof of perseverance, discipline, and a solid system I can rely on for the future.

In addition to being a coffee roaster, you're also a drummer. Do you see any similarities between music and coffee?

Absolutely. For me, music and coffee are deeply connected. Both involve emotion, creativity, and a rich sensory experience. When I play music, I express myself through rhythm and tempo. It’s the same with coffee, every cup I roast carries a part of my soul and personality.

Both worlds also require attention to detail and focus. In music, I need to be sensitive to every tone and beat. In coffee, I have to be precise with temperature, timing, and technique. The processes may differ, but the level of discipline is very similar.

What I love most is that both music and coffee have the power to bring people together. They create atmosphere, evoke memories, and offer a sense of home, a space where people can sit down, talk, and feel seen. To me, neither is just a job; they’re both ways for me to connect and share something meaningful with others.

As a woman in the coffee roasting industry, what are the biggest challenges you’ve faced in Malaysia or Asia in general?

I believe every challenge I’ve faced as a woman in coffee roasting has been a chance to break old barriers. Stereotypes about physical strength, technical ability, or what roles women "should" have in this industry never discouraged me. If anything, they fueled my desire to create space for change. I want to prove that it’s not gender that defines someone's quality, but dedication and passion. More women need to know that they belong anywhere, even in front of a roasting machine, shaping flavor, changing culture, and inspiring others.

How has the coffee community responded to women roasters like yourself?

In the beginning, it was definitely considered “rare” to see a woman roaster. A lot of people were surprised. Some even looked at me with doubt, especially when they started throwing technical questions at me, as if to test whether I really knew what I was doing.

One of the biggest challenges was earning people’s trust, not just customers, but also industry peers. Convincing people to buy beans from us wasn't easy, especially without any big names backing us. I had to prove myself through the quality of my work, not just words.

It took time to gain recognition and find my place in an industry filled with long-established players. But I believe when you're consistent and genuine in what you do, people will eventually see your value. Not based on gender, but on your work and the energy you bring to the craft.

In your experience, do men and women approach the art of coffee roasting differently?

Yes, I think so. Men often take a more technical and data-driven approach. Women, on the other hand, tend to be a bit more relaxed and intuitive but still just as thoughtful and intentional.

What advice would you give to women who want to become coffee roasters but feel hesitant due to the lack of representation in the field?

My advice is: Listen to your heart. Ask yourself why do you want to be a coffee roaster? If your answer comes from a place of honesty and genuine passion, then go for it.

Personally, I was inspired by figures like Noriena Hassan and Jamie Chin, two incredible women roasters whom I deeply respect. They’ve proven that women can stand just as tall in a field traditionally dominated by men. Seeing them gave me the confidence to take that step forward.

Don’t wait for anyone’s validation. The coffee world belongs to those who have the passion, the courage to learn, and the commitment to keep going.

Representation might still be limited, but change always begins with someone bold enough to start. Maybe your step will be the one that inspires the next. So trust yourself, go for it and carve out your own space in the coffee world.

What inspired the founding of Let’s Coopi Roasters?

Let’s Coopi Roasters was founded not just to serve great coffee, but to create a space where people feel accepted and connected. I truly believe coffee has the power to bring people together, open hearts, and lighten burdens.

My dream is to empower the community, including individuals with special needs, by providing them with equal opportunities in the coffee industry. Let’s Coopi is about more than just coffee, it’s about hope, empathy, and meaningful change.

How do you choose the coffee beans you roast? What are your key criteria?

I only choose high-quality beans. One of the main things I look for is a unique and exciting flavor profile, something that we feel is worth sharing with our community. I also take into account the origin story of the coffee, including the name of the farm, the producer, and the character of the beans themselves. To me, every coffee has a story, and it’s my job as a roaster to help tell that story through every cup.

Can you share the core roasting philosophy you follow at Let’s Coopi?

Every roaster has their own way of unlocking a coffee’s potential. At Let’s Coopi, we rely on cupping experience to bring out the best in each coffee. We believe in always being open to questions, to learning, and to receiving feedback. Growth only happens when we remain humble and willing to improve.

How does Let’s Coopi ensure its roasted coffee has a unique identity?

At Let’s Coopi, we aim to roast coffee that’s approachable. Not too complicated and can be easily brewed by anyone, whether you're a home brewer, a barista, or even a coffee champion. We want our coffee to feel inclusive without sacrificing its uniqueness.

What’s the biggest challenge in running a coffee roasting business?

The biggest challenge is managing cash flow and dealing with the unpredictable rise in green bean prices. These two factors greatly impact daily operations and retail pricing, so I constantly need to plan finances wisely and adapt our strategies to ensure the business stays competitive and sustainable.

What is your vision for the future of Let’s Coopi Roasters?

I envision Let’s Coopi as a brand that gives back to people by providing inclusive job opportunities for individuals with special needs, and by offering educational subsidies for those in special education. Our goal is to uplift the community in meaningful ways.

How do you see the coffee scene in Malaysia evolving over the past few years?

It’s been growing steadily year after year. More cafés are getting into roasting, and more people are brave enough to try new things. We’re seeing exciting innovation not just in coffee, but in coffee-related beverages too. Home brewers are becoming more knowledgeable, and coffee conversations are spreading widely across social media. It’s been great to witness.

Do you see a growing interest from women in the coffee roasting world?

Yes, but there still aren’t many who are visible. One reason is that there aren't enough safe, accessible learning environments for women who are just starting out. On top of that, the initial cost to start roasting is quite high, which can be discouraging.

What current trends in coffee roasting do you find most exciting?

One trend I find really interesting is the focus on clean and complex flavor profiles, especially with light roasting that highlights a coffee’s origin characteristics. More consumers today are looking for specialty coffee and want to taste the difference in varietals, processing methods, and terroir. In Asia, more and more roasters are experimenting with post-harvest techniques like anaerobic, honey, or carbonic maceration to develop unique and expressive flavors.

If there’s one message you’d like to share with coffee lovers in Malaysia, what would it be?

Coffee it’s an experience, a story, and the result of hard work by many people from farm to cup. Appreciate every cup you enjoy. Take the time to learn who’s behind the flavor from the farmer to the processor, to the roaster and barista. The more we value the coffee journey, the deeper our love for it will grow. And don’t be afraid to try something new, including our local coffees, which are full of potential. (Hudes Magazine)

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All photos by Lets Coopi for Hudes Magazine