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‘Macho’ coffee, locally sourced beans bring fresh taste to Manila coffee scene


The term #PinoyPride is typically used sarcastically these days, but the local coffee industry celebrates it without bitterness.

Establishments like Commune and The Wholesome Table in Makati and Sagada Coffee in Quezon City proudly brew coffee from locally sourced beans, usually from Benguet, Kalinga, and neighboring areas up north.

READ: I've been to Sagada...via a coffee lab in QC

"The goal of Commune is to consistently serve specialty coffee from the Philippine origins. Now we're working with the farmers para ma-ensure na 'yong i-pro-produce na coffee ng farmers natin will be specialty grade," Chief Extractor of Coffee for Commune Rosario Juan said in an interview with Balitanghali.

Philippine Coffee Board, Inc. executive director Roberto Francisco explained that "specialty grade" means that the beans passed the standards of the US-based organization Coffee Quality Institute. The shape, scent, color, and flavor are tested.

"The specialty coffee should have a score and the score should be 80 and above out of 100," Francisco said. He added that it would be a good thing if the demand for locally sourced beans increased, as it would benefit our farmers.

Aside from this move to #supportlocal, enterprising Pinoys are also experimenting with coffee pairings. Coffee & Protein is a product with a straightforward name — a cup of joe mixed with Whey. Usually served chilled, this concoction is cheekily called the Cold Brew Macho, with variants like Machoiato.

Still, the key element is still the base coffee and the "Stop Bad Coffee Movement" aims to make sure that every cup is an enjoyable one — bad beans, burnt taste, and even bad service are frowned upon.

"Stop Bad Coffee Movement" is headed by the EDSA Beverage Design Group, which offers free workshops for people who want to learn more about what happens to the bean before it becomes that heavenly brown manna in a mug.

READ: From berry to brew: The story behind that fresh cup of kapeng barako

Tags: coffee