Last year I had the incredible opportunity to visit Kalsada’s coffee farm in Bukidnon, Philippines known for its fertile soil and ideal growing conditions that produce some of the Philippines’ finest coffee. What made this visit truly unforgettable was the chance to experience it alongside a group of passionate coffee professionals, including local baristas, roasters, and enthusiasts. Together, we were able to share not just our knowledge of coffee but also coffee from all over the world.
Our hosts for the trip were Sam from Kalsada HQ in Manila, Ate Alyn, the mill manager, and her husband Kuya Arnold, who oversees the coffee farms. They were incredibly generous, guiding us through the entire coffee production process, from the careful handpicking of cherries to the milling and processing stages. Their knowledge and dedication to quality were inspiring, but the real magic happened when we sat down to share coffee together.
After the farm tour, where we learned about the farm’s sustainable practices and the intricacies of coffee cultivation, Ate Alyn and her family prepared delicious meals for all of us during our stay. It was a beautiful gesture of hospitality that brought everyone together, and we bonded over flavourful dishes that highlighted the region’s culinary traditions.
But the coffee exchange was where the magic truly happened. Each of the coffee professionals had brought their own stash of beans from around the world—coffee sourced from various regions, each with its unique flavours and stories. We brewed these coffees side by side and shared our thoughts on the beans’ flavours, origins, and the brewing techniques that brought out their best characteristics.
It was fascinating to see how each coffee reflected its origin, and even more so, how each professional’s perspective on flavour and brewing added a new layer of appreciation for the craft. This exchange of knowledge and coffee was a beautiful reminder of how interconnected the global coffee community is. It wasn’t just about tasting different beans; it was about learning from each other, appreciating the diversity of coffee, and fostering a shared respect for the artistry and hard work that goes into every cup.
As I left Bukidnon, I felt a renewed appreciation for the complex journey of coffee, from the farm to the cup, and for the amazing people—from farmers like Ate Alyn and Kuya Arnold to the baristas and roasters I had the privilege of meeting—who make it all possible. This experience left me with not only a deeper understanding of coffee but also a stronger connection to the Philippine coffee community.
Through my association with Akasya Kape (www.akasyakape.com.au) I am proud to be part of S+T daily coffee experience, providing a refreshing taste with a compelling story that can spark meaningful conversations. Each cup reflects our dedication to quality and our deep respect for the communities and landscapes that make it possible.
