Explore the Philippines through its quality local beans without leaving home
Since the quarantine lockdowns began, I now have amassed quite a considerable coffee bean stash I bought online . I kept the bags with gas valves so I can reuse them for the green coffee beans I roast old school from time to time. Most of the coffee I buy are whole roasted beans, which I manually grind before brewing. This way I get to save a lot of money since four of us in the family are coffee drinkers.
But there’s another reason I’m sharing this post: all of these single-origin coffee beans are locally farmed. And from this stash, I have my favorites. More importantly, this is one of the best ways to support our local farmers: by patronizing the coffee they’ve grown with expertise and care, whether it’s the beans in a bag or the fresh brew from your go-to coffee shop.
The Philippines, which belongs to the Coffee Belt, is one of the most bio-diverse places on earth, and because our soils are so rich and fertile, from the Cordillera highlands to the volcanic slopes and plains of Batangas to the mountains of Davao, we get all those distinct, delightful flavors and aromas in our local brew.
Anyway, here are some of the different Philippine coffee beans I’ve brewed so far during the pandemic:
Dapliyan Farm, Sagada
Mt. Apo, Bansalan, Davao
Mt. Kitanglad, Bukidnon
Sulu (Kahawa Sug)
I also ordered beans from Basilan’s Kahawa Tagime but they never arrived. A visit to a well-known coffee farm in Tuburan, Cebu will definitely happen as soon as they allow younger kids with the easing of quarantine restrictions.