The Philippines grows Robusta, Arabica, Excelsa, and Liberica. We cold brew each one on its own so you can taste the difference. The words on each tag are the ones printed on its label.
Start here
All four beans in one bottle. Buklod means bond. Start here, then taste each bean on its own.
The most kick of the four. If you grew up on instant coffee, this is the bean you already know.
The gentlest of the four, and an easy first black coffee.
Light and bright. The one people ask about after the first sip.
Kapeng barako. Big aroma and a heavy, earthy body.
Taste words describe our own batches. Your tongue might find something else, and that's half the fun.
A dark roast makes every bean taste like the roast. A medium roast lets you taste the bean, and it can't hide a bad batch. That's the point.
The clearest way to taste the difference. Pour a little of each into small glasses and compare.
Softens it without hiding it. A good bridge if black coffee still feels like a dare.
Shake it gently first. Busy afternoons count too.
For years, Excelsa was filed under Liberica as Coffea liberica var. dewevrei, so you may still see older labels say the Philippines grows three species. A 2025 genomic study supported by Kew treats Excelsa as its own species, Coffea dewevrei. We always brewed it on its own because it tastes different, and now the science agrees.