Philippines Sergio Loon Lot 3

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  • Regular price ₱650.00


Coffee Information

VARIETY: Catimor

ALTITUDE: 1,500 MASL

PROCESS: Natural

TASTING NOTES: Apple, Lansones, Mangosteen, Sweet Tobacco, Vanilla

ROAST: Filter

Coffee Story

Philippine coffee has always been a sought for variety amongst our countrymen and foreigners alike. That is why we have been searching for the right local coffee that we want to feature in our café. Once again, we found what we wanted, introducing coffee from Davao del Sur, Philippine Sergio Loon Lot 3.

A quick story about this lot, it is grown, processed, and produced by Sergio V. Loon. A very passionate individual who has been growing coffee since the 1970's.  Mr. Loon stepped up the quality of his coffee during 2015 with the help of NGO's, and won a place at the 2019 Philippine Coffee Quality Competition (PCQC). That event led him to relight his passion to further improve the quality of his coffee, which eventually caught our attention.

This coffee is filled with very familiar yet complex flavors that are reminiscent of our local fruits. Imagine a fruity mixture of apple, lanzones, and mangosteen brightening up your palate as it first enters. Then slowly finishes with a soft vanilla touch with an interesting hint of sweet tobacco at the end.

Get a bag now and witness what coffee from the Philippines can do.

Flavor Maturation / Peak Flavors

Our roasted coffee beans can take around 3 - 4 weeks of rest for it to degas enough and the flavors to develop. We strongly recommend to brew the coffee during this period to get the best experience of our coffees. Drink within 3 months if you must, but by then we might have released more coffee varieties. So drink fast!

After the roasting process, the coffee beans will possess high concentration of carbon dioxide gasses within itself as a byproduct of the aforementioned process. These gasses hinder the overall quality of the coffee, as it will aggressively create multiple air pockets during your brew. These air pockets are responsible for creating an uneven extraction; acting as a disruptive barrier between the contact of water and coffee grounds. Furthermore, carbon dioxide when fused with water will give you a sour taste, similar to the carbon dioxide you taste in colas.

The coffee will release some of these gasses naturally, as a process we call degassing. While degassing, the coffee's flavors will also develop. This happens every day until it reaches its peak. The peak of our coffees varies, but we believe the best of flavors are pronounced when it reaches a month old and it will still be great even after 3 months.