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From Green Bean to Roast

From Green Bean to Roast

How local roasters turn Philippine origins into distinctive coffee experiences.

Sep 2, 2026 3 min read

Building a Connected Coffee Community

Building a Connected Coffee Community

Why a shared digital home can make discovery, learning, and collaboration easier.

Sep 2, 2026 3 min read

The Farmers Who Are Redefining Benguet Coffee

The Farmers Who Are Redefining Benguet Coffee

In the highlands of Benguet, a new generation of coffee growers is combining traditional practices with modern processing techniques to produce some of the most distinctive Arabica in the country.

Aug 20, 2026 3 min read

How Davao Roasters Are Building a Global Brand

From a small garage roastery to exporting green beans to Japan — the story of Davao Coffee Collective and their journey toward specialty coffee recognition.

Aug 18, 2026 3 min read

The Rise of Coffee Communities in the Visayas

The Rise of Coffee Communities in the Visayas

From Negros to Iloilo, Visayas coffee communities are organizing cooperatives, hosting cuppings, and building a regional identity for Philippine coffee.

Aug 15, 2026 3 min read

Inside the Philippine Coffee Research Center

Inside the Philippine Coffee Research Center

Researchers at the new PCRC facility in Los Baños are working on disease-resistant varieties, post-harvest innovations, and cup quality profiling.

Aug 12, 2026 3 min read

A Barako Revival in Batangas

A Barako Revival in Batangas

Young farmers in Batangas are bringing back kapeng barako, the iconic Liberica variety, with organic methods and modern branding.

Aug 10, 2026 3 min read

Meet the Q Graders of Mindanao

Meet the Q Graders of Mindanao

A small but growing group of certified Q graders in Bukidnon and Davao are changing how the world tastes Philippine coffee.

Aug 8, 2026 3 min read

Editor's Picks

Worth your next brew break

Short, visual reads from the field — origins, culture, roasting and people.

Browse the Learn library

A morning in Atok: picking cherries at 1,800 masl

Editor’s Pick

A morning in Atok: picking cherries at 1,800 masl

4:30 AM, headlamps on. How Benguet families decide what gets picked — and what stays on the tree.

Barako is back: the Batangas revival in 5 cups

Editor’s Pick

Barako is back: the Batangas revival in 5 cups

Smoky, woody, unapologetic. Young farmers on why Liberica deserves a spot on your brew bar.

What Davao roasters taste for before they buy

What Davao roasters taste for before they buy

A 10-minute cupping routine you can copy at home — sweetness, body, and the dreaded defect cup.

Meet the Q graders scoring Mindanao coffee

Meet the Q graders scoring Mindanao coffee

They slurp loudly on purpose. Inside a Bukidnon calibration table with the country’s toughest palates.

Brew Lab

Coffee 101

Brew Barako without bitterness

Coarse grind, 1:15 ratio, 92°C water. Bloom 45s, then slow pours.

French press · 4 min

Pour-over for Benguet Arabica

Medium-fine, V60, 1:16. Highlight floral and citrus notes.

V60 · 3 min

Office-friendly 3-min aeropress

Inverted, 17g in, 220g water, 90s steep. Press gently.

Aeropress · 3 min

Café hop: Sagada to Cavite

Five shops championing single-origin PH beans this month.

City guide · Updated weekly

Did you know?

PH grows all 4 species

Arabica, Robusta, Liberica (Barako) and Excelsa — one of few countries that does.

Harvest is Oct – Jan

Highland lots stretch into February. Look for “new harvest” tags in March.

Barako = Liberica

Big beans, bold aroma. Best rested 7–14 days off roast for sweetness.

“Kapeng Barako raised my family. Now my daughter cups every lot before we sell.”

Ka Domeng · Batangas farmer

Quote of the week — from our field notes in Lipa and Mataas na Kahoy.

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