Philippines
Philippines Benguet
Benguet, Cordillera · 1200–1800 masl · Washed
Cordillera mountain coffee with a comforting, nutty profile of hazelnut and chocolate, rounded out by a gentle orange sweetness.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Philippines Benguet | 6 | 5 | 6 | 3 | 6 | 7 |
Details
- Varieties
- Typica, Bourbon, Red Caturra
- Processing
- Washed
- Roast
- Medium
- Harvest
- Dec, Jan, Feb, Mar
Tasting notes
HazelnutChocolateOrangeCaramel
Brewing recommendations
Cold Brewaffinity 7/10
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; hazelnut and chocolate without the bite.
Chemexaffinity 6/10
- Grind
- Medium (800µm)
- Temp
- 94°C
- Ratio
- 1:17
- Brew
- 270s
Tea-like clarity; hazelnut and chocolate shine through.
Kalita Waveaffinity 6/10
- Grind
- Medium (800µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 240s
Balanced extraction; hazelnut and chocolate with rounded sweetness.
French Pressaffinity 6/10
- Grind
- Coarse (1050µm)
- Temp
- 95°C
- Ratio
- 1:15
- Brew
- 240s
Heavy body; hazelnut and chocolate with textured mouthfeel.
AeroPressaffinity 6/10
- Grind
- Medium-Fine (600µm)
- Temp
- 85°C
- Ratio
- 1:14
- Brew
- 90s
Versatile cup; hazelnut and chocolate with soft acidity.
Pour-Over V60affinity 5/10
- Grind
- Medium-Fine (600µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 210s
Highlights hazelnut and chocolate; clean and articulate.
Espressoaffinity 5/10
- Grind
- Fine (260µm)
- Temp
- 93°C
- Ratio
- 1:2
- Brew
- 28s
Concentrated hazelnut and chocolate; syrupy shot.
Moka Potaffinity 5/10
- Grind
- Fine (260µm)
- Temp
- 96°C
- Ratio
- 1:7
- Brew
- 300s
Bold and rich; hazelnut and chocolate in a concentrated cup.