5 Locally-produced varieties of coffee and reasons to try them

Filipinos love coffee and are always fond of locally-produced varieties of coffee. I mean, who isn’t? You probably had a sip, or drank a cup of coffee in your lifetime or probably felt its fragrance every morning as a kid, or from a late on class seatmate who bought it on a local coffee shop. We drink it anytime, everywhere– even without that classic Pandesal Tandem. Afternoons when the heat is on peak? Drink coffee. We are not too cold, nor too hot (which is, I doubt). To put into context. You may have tasted some of these varieties, but for those who don’t you may want to check on these awesome varieties of locally-produced coffee beans.

5 Locally-produced varieties of coffee and reasons to patronize them

Arabica | Cordillera

There’s no better introduction to start this list than to go in the mountains of Cordillera. As well-known for its natural cold temperature, soothed for their Arabica coffee to Nourish. With that, Spaniards introduced in the late 19th century on the province and the quality coffee flavor sold locally. Unlike all the varieties of coffee on this list, Arabica, which is mostly produced in Itogon, Benguet has got that Dark Chocolate flavor perfect for that sweet morning. As it is naturally sweet, all you need to do is to grind the beans and is usually read to go. To add more sweetness, a bit of roasting will add that preferred flavor.

Barako | Batangas

As a race who take pride seriously, this is a befitting name for this variety of coffee. This is a stay-put flavor for those in need to pull-out all nighters. Kapeng Barako is a Liberica variant which is quite bigger in size than the other local coffees on this list. The darker shade and its sharp scent is what gave this coffee its trademark of strong taste and smell. For starters, this is not usually served with ice. Locals preferred it boiled on a pan then letting it drain after a few minutes of stirring. Brown sugar and creamer may enter for more personal taste if the taste is quite strong.

Robusta | Southern Luzon

We all know instant coffee. It’s convenient and and is so handy, you can just throw it in hot water then have it bottoms-up. Well, it happened that most of them are made from Robusta Coffee which is a variety that thrives from Lowlands like Cavite, and Bulacan provinces. This is the most common type of coffee beans variety that it is mainly used as a key ingredient of most instant coffees we can buy today. Given that it has double the amount of caffeine and less acidic than the other, no wonder it is the more common taste of coffee we knew.

Excelsa | Quezon Province

For the coffee lovers looking for another rare experience, you may find it in this type of Coffee. Excelsa was not classified as a stand-alone variety until the late 2006 when people found it has distinct features from Liberica or Robusta variety. It is uniquely sweet and comes with a tempting tarty aroma is a perfect match for the cold climate of the province where it thrives the most making one of the most popular locally-produced coffee beans.

Civet | Davao

You might want to spend some additional cash getting its distinctive taste. As rare as the Civet Cat, this type of coffee comes from them, literally yet it is the most expensive coffee up-to date. Broken down by their natural enzymes, the washed beans from their stomach came from early decaffeination. Making the coffee bean less acidic and grants the best aroma among all the coffee varieties on this list. Visit this page for availability of these beans: https://www.facebook.com/kapengbatangasofficial