Process: Anaerobic Washed
Region: Belis, Atok, Benguet
A vibrant coffee, with tropical fruit flavors of pineapple, mango and brown sugar; vanilla, Hazelnut, distinctly sweet.
Farm/Mill: Various / Kalsada Sitio Belis Mill
Process: Double Anaerobic Washed
Variety: Typica, Bourbon
If you haven't yet had an excellent coffee - or any coffee - from the Philippines, start here. Quality Arabica coffee 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 rapidly over the past 5 years, as has their export of quality Arabica beans.
Our friends at Kalsada in the Philippines have been working alongside growers to refine their coffees and bring them to the world stage. Our founder and green buyer Miguel first met the team from the then nascant Kalsada Coffee in Manila in 2013.
Shortly there after, due 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 at Sitio Belis in Benguet, on the Philippines northern most island -Luzon. There a group of 50 families bring their coffee cherry for centralized processing.
With the washing station they're able to produce washed, natural, and honey processed coffees from mostly Typica and Bourbon variety trees growing at 1400-1700masl in the area.
We have featured their Yellow Honey and Natural lots in the past. This year it was their elegant Anaerobic washed lot that stood out on the cupping table.
This coffee was double fermented in sealed bags to create a restricted oxygen environment. First as cherries, and then again after pulping to remove the skins. This was the first year they had tried this type of processing. Happily the results turned out to be excellent.