Atok, Benguet - Filter
Atok, Benguet - Filter
MILK CHOCOLATE. NUTS. LIGHT FRUITY FINISH.
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Variety: Arabica Typica/Red Bourbon
Altitude: 1,600+ MASL
Processing: Natural
Flavour Notes: Milk chocolate and nuts, with a low acidity
Roast Profile: Best for filter
Benguet sits high in the Cordillera Mountains of northern Luzon. The landscape is a breathtaking tapestry of mist-shrouded peaks and pine-covered ridges, where coffee thrives at elevations of 1,200 to 1,600 meters. Here, the indigenous Ibaloi and Kankanaey peoples cultivate Arabica trees in the cool, thin air—often within the dappled shade of the forest canopy.
Farm life in Benguet is a matter of heritage and meticulous handwork. Most plots are small, family-run "forest gardens" where coffee trees grow alongside chayote, citrus, and highland vegetables. During the harvest, families navigate the steep terrain to hand-pick only the reddest cherries. Because of the region’s distinct microclimate—characterized by heavy rains and chilly nights—the coffee cherries mature slowly, concentrating sugars that result in the region's signature chocolatey and nutty profile.
Processing is a communal, backyard art. The cherries are usually wet-processed using hand-cranked pulpers, then fermented in small vats before being washed with mountain spring water. Drying happens on raised bamboo "African beds" or clean concrete patios, where the beans are constantly turned to ensure even moisture. This labor-intensive process is supported by local cooperatives that champion "Fair Trade" and sustainable practices, ensuring that the farmers’ dedication to quality translates into better livelihoods.
For the people of Benguet, coffee is the "black gold" of the highlands. It is more than an export; it is a point of cultural pride and a symbol of resilience. In every cup, you taste the rugged beauty of the mountains and the enduring spirit of the communities that call them home. To further protect Benguet coffee and promote sustainable coffee production, it is listed in the Ark of Taste international catalogue of endangered heritage foods by the Slow Food Movement.
Variety: Arabica Typica/Red Bourbon
Altitude: 1,600+ MASL
Processing: Natural
Flavour Notes: Milk chocolate and nuts, with a low acidity
Roast Profile: Best for filter
Benguet sits high in the Cordillera Mountains of northern Luzon. The landscape is a breathtaking tapestry of mist-shrouded peaks and pine-covered ridges, where coffee thrives at elevations of 1,200 to 1,600 meters. Here, the indigenous Ibaloi and Kankanaey peoples cultivate Arabica trees in the cool, thin air—often within the dappled shade of the forest canopy.
Farm life in Benguet is a matter of heritage and meticulous handwork. Most plots are small, family-run "forest gardens" where coffee trees grow alongside chayote, citrus, and highland vegetables. During the harvest, families navigate the steep terrain to hand-pick only the reddest cherries. Because of the region’s distinct microclimate—characterized by heavy rains and chilly nights—the coffee cherries mature slowly, concentrating sugars that result in the region's signature chocolatey and nutty profile.
Processing is a communal, backyard art. The cherries are usually wet-processed using hand-cranked pulpers, then fermented in small vats before being washed with mountain spring water. Drying happens on raised bamboo "African beds" or clean concrete patios, where the beans are constantly turned to ensure even moisture. This labor-intensive process is supported by local cooperatives that champion "Fair Trade" and sustainable practices, ensuring that the farmers’ dedication to quality translates into better livelihoods.
For the people of Benguet, coffee is the "black gold" of the highlands. It is more than an export; it is a point of cultural pride and a symbol of resilience. In every cup, you taste the rugged beauty of the mountains and the enduring spirit of the communities that call them home. To further protect Benguet coffee and promote sustainable coffee production, it is listed in the Ark of Taste international catalogue of endangered heritage foods by the Slow Food Movement.
Benguet occupies the southern tip of the Cordillera Mountain Range in Northern Luzon. It has a mountainous terrain of peaks, ridges, and canyons, and a temperate and pleasant climate, making it a favourite hiking and camping destination.
The highland province is also known as the Salad Bowl of the Philippines due to its huge production of upland vegetables and fruits.
Benguet occupies the southern tip of the Cordillera Mountain Range in Northern Luzon. It has a mountainous terrain of peaks, ridges, and canyons, and a temperate and pleasant climate, making it a favourite hiking and camping destination.
The highland province is also known as the Salad Bowl of the Philippines due to its huge production of upland vegetables and fruits.