Tasting Notes

A rounded, juicy cup. Flavors of strawberry and orange with macadamia and cocoa in the finish.


If you haven't yet had an excellent coffee - or any coffee - from the Philippines, start here. Quality arabica from the region had been difficult to come by until recently because 90% of the country's production is Robusta, and most of it is locally consumed. Yet the third wave cafe movement has been growing - they even have a National Barista Champion! - as has their export of quality Arabica beans. 

Our friends in the Philippines have been working alongside growers to refine their coffees and bring them to the world stage. Thanks to a successful Kickstarter campaign, the social entrepreneurs at Kalsada Coffee were were able to raise $15,000 to set up a small wet-mill where a group of 50 families can bring their coffee cherry for centralized processing.

With the new washing station they're able to produce Typica/Bourbon naturals, washed, and honey processed coffees. We featured their Yellow Honey in 2017 and their Washed process last year. This year it was their Sitio Naguey natural that stood out. natural process coffees are difficult to execute well but the team at Kalsada has refined this method over the years and producing some wonderfully juicy fruit forward coffees with this process.


Coffee Review had this to say about our Sitio Naguey Natural


Blind Assessment:

"Delicately fruit-toned, crisply sweet. Dried strawberry, baker’s chocolate, hazelnut, freesia-like flowers, cedar in aroma and cup. Sweet-toned structure with brisk acidity; velvety mouthfeel. The gentle finish leads with notes of dried strawberry and flowers supported by baker’s chocolate throughout."


This option is currently sold out.

  • Continent: Asia
  • Country: Philippines
  • Farm: Various
  • Process: Natural
  • Region: Belis, Atok, Benguet

Roast Scale

Light Medium Dark