Region: Belis, Atok, Benguet
A rounded, juicy cup. Flavors of strawberry and orange with macadamia and cocoa in the finish.
Philippines coffee is quite rare. Quality arabica from the region had been difficult to come by until recently because 90% of the country's production is Robusta. Most of what little arabica is grown, of any quality is in high demand from local cafes. As a result very little specialty coffee is produced and even less is exported.
Our friends at Kalsada in the Philippines have been working alongside growers to refine their coffees and bring them to the world stage. Our green buyer, Miguel Meza first met them in Manila when they were first starting out in 2013. Thanks to a successful Kickstarter campaign, they 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, And have continued to expand specialty coffee production to other communities as well.
With their new washing station at Sitio Naguey they're able to produce Typica/Bourbon naturals, washed, and honey processed coffees. We have featured their Yellow Honey in 2017 and their Washed from the Sitio Belis mill in past years. Last Year it was their new Sitio Naguey natural that stood out. and that coffee has finally returned after some shipping delays due to COVID-19 delaying things a bit.
Natural process coffees are difficult to execute well but the team at Kalsada has refined this method over the years and are producing some wonderfully juicy fruit forward coffees with this process.
Coffee Review had this to say about our Sitio Naguey Natural in 2019.
"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."