Sourced with care, roasted with intent.

Crimson Coffee opens soon.

Coffee grown only in the Philippines, on farms we name. Single-origin lots from the terraces of Sagada to the slopes of Mount Apo, with the farm, variety, altitude and process on every bag.

  • Grown only in the Philippines
  • Bought direct from the farms we name
  • Farm, variety, altitude and process on every bag
  • Arabica, robusta, Liberica and Excelsa

Philippine, only

The Philippines has grown coffee since the 1740s, and blight took almost all of it in the 1880s. The rebuild has been long and quiet. We sell nothing else, because one country told in full is worth more than ten told in passing. Philippine coffee belongs on the world's table, and our work is to put it there, farm by farm.

Our part is narrow and specific. We buy direct from farms in Sagada, Benguet and on the slopes of Mount Apo, return to them season after season, and name every one of them on the bag.

Know the day we open
A Crimson Coffee bag, its label listing the producer, origin, variety and roast.

What we open with

A short list, chosen rather than assembled. Every coffee is traceable to the farm that grew it, and everything we sell beside it has to earn its place.

  • Single-origin and micro-lot coffees grown only in the Philippines

  • Origin, farm, variety, altitude, process and roast listed on every bag

  • Long-term farm relationships, not spot purchasing

  • Subscriptions that arrive on a cycle you set, and pause when you do

  • Brewing equipment we use ourselves

  • Packaging made to be reused

The Crimson ethos

We believe exceptional coffee requires evidence, not promises. Every decision we make respects the intelligence of our guests and the integrity of our farming partners.

  • Provenance over praise

    No vague origins. Farm name, variety, altitude and process are on every bag and every product page.

    A farmer reaching into a branch of ripe coffee cherries, a woven basket held at her hip.

  • Bought direct

    We buy from the farms we name, with no broker in between, and we return to the same farms season after season.

    A farmer's hand holding freshly washed green coffee beans over an open sack.

  • Measured impact

    Sustainability is an active practice, not a label. We invest directly in the Philippine farming communities we buy from, and name every farm so the work can be seen.

    A farmer's hands pressing soil around a young coffee seedling tied to a bamboo stake.

  • The people who grow it

    Farmers, families and cooperatives, named alongside the coffee they grew. The chain of custody runs from their farm to your cup with nothing left out.

    A farmer in a cap inspecting ripe cherries on a coffee plant, pine forest behind.

What to expect

  1. New speciality coffees

    Single-origin and micro-lot coffees from farms across the country, listed as each harvest lands.

  2. Roasted in small batches

    Roasted to suit the lot and sent the same day. Whole bean, or ground for the way you brew.

  3. A quiet start to the day

    A clean, balanced cup that grounds the morning. Nothing loud, nothing you have to work at.

Know the day we open

We will write once on the morning the shop opens, with the coffees we open with and the farms behind them.