Cocoa and caramel on the dry aroma; a soft, smooth entry with milk chocolate and brown-sugar sweetness; a hint of orange acidity mid-palate; a light, clean body; and a toasted-nut finish.
Buying Tips
Region: Benguet sits in the Cordillera mountains; the highlands around Baguio are cool, and smallholders grow coffee on family plots
Variety: Mainly old Typica trees, with a delicate, gentle style
History: The Philippines briefly became one of the world's leading coffee exporters in the late 19th century before coffee leaf rust devastated production; specialty coffee is now reviving
Brewing Notes
Pour-over: Medium grind, 90°C, ratio 1:15
French press: Medium-coarse grind, 4-minute steep for fuller chocolate