Philippine Atok Benguet "Chontog Atok" Washed Bourbon and Typica

Pineapple | Orange | Toffee         

About 300 years ago in the late 18th century, Spanish colonizers brought coffee cultivation to the Philippines when they first planted coffee trees in Lipa, Batangas on Luzon. It did not take long for coffee to become a major export commodity by the early 19th century. Generating about US100mil annually, coffee retained its initial mode of smallholding until today. In recent years, specialty coffee has generated immense interest in the youths, explaining the vibrant cafe and roasting scene in major cities like Manila. The traditional coffee areas are in Batangas and Benguet, both on Luzon Island and Bukidnon on Mindanao Island. Another area attracting attention is Mt Apo on Mindanao Island. 

Located on the largest and most populous island of Luzon, Atok is small, rural township that is very mountainous with many steep cliffs in the province of Benguet. It was previously referred to by the natives and the Spanish colonizers as Chontog, an local word for "mountainous". Famous for its idyllic and breathtaking landscape and cold weather, it is part of a larger Cordillera region, thus named for its mountainous topology and vast natural reserve of minerals and metallic ores. In Atok lies Mt. Timbak, the third highest mountain in Luzon. The average coffee farm elevation in Atok is at 1,500 - 1,700m, while tea has recently been planted at higher elevations of Mt Timbak at 2,000m. Common arabica varieties in Atok are bourbon and Typica.

Roast Level
We have roasted this coffee light as we believe that this coffee stands up to specialty evaluation in terms of flavour clarity so a light roast best presents this potential. In fact, this coffee exhibits complexity from hot to cold. Parchmen light roast usually has a longer development time to bring out the coffee's inherent sweetness and body which translate into a longer afterflavour.

Brew Flavour
After resting 5 days from roasting, we are brewing this coffee with 16g at 600µm to 240ml of 92°C water, using the Timemore Crystal Ice brewer with Mola Abaca filter paper. The dry grounds smell floral and savoury on a dark chocolate base. When hot, it exhibits notes of orange and pineapple, turning to goji berry and frangipani when cold.  A roasted undertone of toffee and dark chocolate combines all these complex notes in a harmonious manner. It has a pleasant fluffy and smooth body of medium weight, noting that it is actually a washed coffee. It exhibits an interesting spread of acidity, all in  elegant balance. Fleeting notes of stone fruits, cedar,  lotus dessert, roasted cashew, chili, chestnuts come and go, adding to the complexity of the brew, pleasantly surprising us sip to sip. After flavour is clean with a light fruity notes. This is our recipe, brewed using our own water recipe, with 1 bloom and 2 pours:

16g for 240ml
0-15 sec: Pour 80g water
45-75 sec: Add 100g
90-105 sec: Add 40g 

For a more prominent pineapple note, use 1 bloom and 1 continuous pour at the 45th sec.

Enjoy!