Retired Techie

Introduction

Living in the Philippines often means giving up some of the familiar comforts of Western life; not because they are unavailable, but because imported products can be surprisingly expensive. Coffee, however, is one addiction I refuse to give up. Fortunately, it is one indulgence that does not cost a fortune here.

The Philippines produces a wide variety of coffee, much of it surprisingly good. The challenge is finding which locally grown beans will satisfy your coffee cravings.

My Coffee Habit

I do not want to come across as a coffee snob. I can drink most kinds of coffee, and I have had some truly bad cups. During my time in the service, there was a joke that if you could not stand a spoon upright in your coffee, it was not strong enough.

That said, I do have a few preferences that might be considered a little snobbish. I prefer my coffee black with no cream, sugar, or flavorings. The best-tasting coffee comes from freshly ground beans that were roasted within the past couple of months.

At the moment, I use two brewing methods: the AeroPress and pour-over. In restaurants, I usually prefer an Americano or long black, a similar Australian and New Zealand drink, rather than pour-over coffee.

Philippine Coffee Beans

Let me be clear from the outset: I have not tried every variety of coffee available in the Philippines. The beans I have tried were grown in Luzon, the country’s large northern island.

Local coffees go by a variety of names, but I divide the ones I am familiar with into four broad types: Arabica, Robusta, Barako, and Excelsa.

The Arabica Bean

Arabica is not the most common type of locally grown coffee. The beans I usually buy come from the mountainous regions of northern Luzon.

Philippine Arabica has a mild sweetness reminiscent of brown sugar, along with a nutty aftertaste and a delicate floral aroma. It is also somewhat more acidic than many beans.

The Robusta Bean

The beans I typically buy are grown mostly in Cavite, Bulacan, and areas farther north. I have not been particularly impressed with the beans I have tried from Batangas. I especially enjoy the fine robusta grown around Baguio.

Philippine robusta generally seems to have a higher caffeine content than Arabica. It is low in acidity and has a mild dark-chocolate aftertaste.

The Barako Bean

The beans I typically buy come from Batangas and Cavite. Barako is a type of Liberica coffee that is strongly associated with the Philippines, particularly the province of Batangas.

Philippine Barako has a bold, strong, and somewhat bitter flavor, with a hint of black licorice in the aftertaste.

The Excelsa Bean

The Excelsa beans I use are grown in Laguna. I have also encountered Excelsa beans from Batangas and Cavite, though I prefer the beans from Laguna.

Philippine Excelsa beans have a tart, bold flavor that I would describe as bright. They also have a hint of fruitiness in both the aroma and the aftertaste.

My Coffee Roasting and Mixing Preferences

Although I enjoy most roast levels, I generally prefer medium-roasted Arabica and Excelsa. For Barako and Robusta, I prefer a darker roast.

Everyone has different tastes in coffee, so take the following as a description of my personal preferences rather than a universal recommendation.

Over the past year, I have experimented with mixing and matching the different beans and eventually developed a blend I enjoy. It consists of 50 percent dark-roast Robusta, 25 percent medium-roast Arabica, and 25 percent medium-roast Barako. The result is a complex and highly enjoyable cup of coffee.

Conclusion

I can say with complete honesty that I am enjoying the coffees of the Philippines. There are many flavorful beans grown and roasted here. One advantage I had never fully appreciated in other countries is that, where I live, I can walk to the open-air market and buy beans fresh from the roaster.

So, while there may be some Western amenities I miss, coffee is certainly not one of them. In fact, my coffee situation is probably better now than it has ever been: fresh beans, fresh brewing, and great taste.