Deep and fruit-forward. Notes of orange, cherry and chocolate, with a nutty finish.
Product source
Producer
JL Dela Cerna
Process
Anaerobic Natural
Type
Arabica
Variety
Catimor
Roast
Medium
Altitude
1,650 masl
Origin
Bansalan, Davao del Sur
Flavor
Orange, chocolate, cherry & nuts
Named after the peak
JL Dela Cerna farms the same slopes of Balutakay as his neighbours, at 1,650 metres on Mount Apo's shoulder. The lot takes its name from Apo Sandawa, the guardian spirit local legend holds within the mountain. It is a single farm, not a blend, and the name is a mark of respect rather than a marketing flourish.
Fermented, then dried slowly
The cherry is sealed and fermented before drying whole on raised beds, an anaerobic natural process pushed further than a standard dry method. It gives a fuller, darker cup, with orange and cherry up front and chocolate and nuts underneath. Roasted medium to keep that balance.
You can taste the time spent on the fermentation. Orange and cocoa, long finish, and lovely body. A coffee I share with friends.
Rated 5/5 out of 5
A cold brew that stands out
Steeped overnight, it becomes sweet and jammy, walang pait at all. Laging may isang jar sa fridge para sa buong week.
Rated 4/5 out of 5
Bold, but not for every morning
The fruit is intense, which I enjoy, though some days I want something quieter. When I am in the mood for it, nothing else comes close.
Rated 5/5 out of 5
Rich as espresso
Pulled as espresso it is syrupy and deep, like dark chocolate with stewed fruit. It holds up well with milk too.
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Rated 5/5 out of 5
Fruit you can actually taste
Orange and cherry come through clearly, with a chocolate and nutty base. It is round and heavy in the best way. Unlike any Philippine coffee I have tried before.
