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Our green and whole roasted coffee beans are catalogued at a range of Grade **2 via the SCAA Classification Methods:

Arabica (from Benguet and Mindanao)

• a.k.a. “Mountain Coffee”
• Superior grade coffee
• Contains less caffeine
• Smooth tasting
• Has a more desirable flavor
• Aromatic

Liberica

• a.k.a. “Barako”
• Major crop in the Philippines
• Has a stronger taste than Arabica
• Appreciated in Scandinavian countries

Excelsa

• Smells like Jackfruit
• Highly-resistant from dryness and coffee diseases
• Blends with Arabica and Robusta
• Just like Liberica, rare and hard to find

Robusta

• a.k.a. “Canephora”
• Lesser grade coffee
• Contains 2x more caffeine than Arabica
• Distinct and strong flavor
• Full-body taste
• Popular in Italian coffee culture
• Mainly used in producing instant coffee because of its boldness and full flavor

Civet Coffee

• Coffee cherries are eaten and excreted by Civet cats. The digestion process enhances fermentation of the beans, thus, giving a different twist in taste
• In the Philippines, it is gathered in the wild
• In Java, Indonesia, it is cultured