Typica and Red Bourbon — two of the oldest and most celebrated varietals in coffee's history — come together in this lot from Noemi Lardizabal-Dado's farm in the highlands of Benguet at 1,620 meters above sea level. Classical in lineage, yet thoroughly expressive of its Philippine roots.
Processed through washed dry fermentation, the cup is fragrant and tropical with a gentle softness: rambutan, peach, green mango, and chamomile — fruit-forward and unmistakably local, with a floral lift that lingers quietly in the finish. It's a coffee that feels like the highlands it comes from — bright, clean, and unhurried.
