“Bukidnon mixed typica” is a term that refers to a unique coffee from Miarayon, Bukidnon, Philippines. It features the Typica varietal, a sub-variety of Arabica, often grown alongside other varietals like Catimor and Sweet Coffee in what is described as a “mixed typica” lot or “PAGLAUM” batch. These mixed lots yield a one-of-a-kind flavor profile, depending on the blend and processing methods. For instance, a washed Typica might offer notes of papaya, guava, and cacao, while a honey-processed lot could present flavors of dried orange and brown sugar.
Location:
The coffee originates from Miaraynon or the Mt. Kitanglad area of Bukidnon.
Varietal:
Typica, a parent variety of the Arabica family, is known for its sweet, clean, and mild cup profile. This characteristic ensures that every cup of Bukidnon mixed Typica coffee delivers a consistently high-quality and enjoyable experience.
Ultimately, a “Bukidnon mixed typica” offers a nuanced and complex coffee experience, showcasing the regional coffee production of Bukidnon through its blended varietals and diverse flavor characteristics, inviting you on a journey of taste and discovery.
Coffee’s roots in Tanzania can be traced back to the Haya tribe in northwest Tanzania in the 16th century, according to oral history. Following German and then British colonial rule, the Tanzanian coffee industry has undergone numerous transformations and adjustments in an effort to produce the most equitable, profitable, and high-quality coffee possible. Today, our in-country partner, Sucafina Tanzania, is a beacon of hope, deeply invested in improving the coffee and the lives of smallholder farmers through a variety of initiatives.
Coffee in Tanzania was grown almost exclusively in the North for a long time. The Kilimanjaro, Arusha, Tarime, Kagera, Kigoma, and Karatu/Ngorongoro regions were prized for their ideal conditions for growing Arabica coffee, such as high altitudes, rich volcanic soils, and a temperate climate. At the time, coffee production was so concentrated in the North that Moshi, a northern municipality, was the only hub for all coffee milling and sales.
Operations in Moshi grew to truly massive proportions in the 1950s and early 1960s. Since both Tanzania, Kenya, and Burundi were under British rule in the post-war decades, Moshi was the second milling and sales hub (after Nairobi, Kenya) for British coffee production.
Recent years have seen a significant shift in the geography of coffee cultivation in Tanzania. In addition to the historical powerhouse regions in the North, coffee is now also grown in the southern areas of Ruvuma and Mbeya/Mbozi. The most significant Southern expansion of coffee growing occurred in the 1970s and 1980s, encouraged by two projects supported by European backers. In an ironic twist, today, 75 to 85% of Tanzania’s total coffee production comes from farms in the south, marking a notable shift in the industry’s landscape.
Karimikui Factory is owned and operated by Rung'eto Farmer Cooperative Society (FCS). Two thousand five hundred ninety-one farmers delivering to the station cultivate coffee at 1,600 to 1,700 meters above sea level. They grow SL28, SL34, and Ruiru 11 varieties and deliver ripe, red cherries to the station.
The farmers delivering to Karimikui, with their small coffee gardens that are, on average, smaller than 1 hectare, cultivate primarily SL28, SL34, and Ruiru 11. These ‘SL’ varieties, initially released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s, have become the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. The farmers cultivate these varieties with a serious eye to sustainability and Good Agricultural Practices, with minimal environmental impact where possible. The introduction of Ruiru 11, a new variety known for its disease resistance and high yields, is a testament to their dedication and innovation in the field. It also starts yielding fruit after just 2 years, a result of their hard work and patience.
They also receive soil sampling from Kahawa Bora. This soil sampling program is a key step in enhancing farmer profitability. By providing farmers with better access to information through technology and agronomical assistance, they can apply the right fertilizer recipe at the right time, improving yields and cherry quality. Lower input costs mean lower overall production costs and higher profits. More targeted input application also translates into healthier trees and higher-quality cherries. Before Kahawa Bora’s soil sampling program, farmers had little access to soil analysis methods. Fertilizer, when applied, would be formulated according to a generalized recipe rather than one uniquely suited to the farm’s exact needs. Now, with the soil sampling program, farmers can make more informed decisions about their farming practices, leading to improved profitability and higher-quality cherries.
Smallholders selectively handpick only ripe cherries and deliver them to Karimukui Factory. At intake, the Cherry Clerk oversees a meticulous visual sorting and floating process, accepting only dense, ripe cherries. This rigorous selection process ensures that only the highest quality cherries are used in the production of our coffee, providing you with a product you can trust and enjoy.
After intake, cherry is pulped and fermented for approximately 12 to 24 hours. This process helps to remove the outer skin of the cherry and initiate the fermentation process, which contributes to the unique flavor profile of the coffee. Following fermentation, coffee is washed in clean water and soaked for 24 hours. This washing and soaking process further removes any remaining pulp, helping to develop the coffee’s flavor. After soaking, parchment is laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying, and at night, to shelter parchment from moisture. This careful drying process is crucial to maintaining the quality of the coffee. It takes approximately 7 to 14 days for parchment to dry, during which time the coffee’s flavor profile continues to develop.
In Colombian coffee, the term “Excelso” refers to the grade of coffee. This grade is not associated with a specific variety of coffee or a cup profile; instead, it relates to the size of the coffee bean. The size of the bean is a crucial factor in the grading process, with Excelso coffee beans being large, generally measuring 15-16 screen size. Supremo grade beans are even larger, boasting a screen size of 17-18.
Huila Region Coffee
When it comes to Colombian coffee, the south is the unsung hero. Out of all the Colombian coffee-producing regions, the south stands out for its high-quality and high-altitude coffee beans. Nestled closer to the equator, the south is home to renowned coffee regions like Huila, Nariño, and Cauca. The coffee here, thriving on the slopes of the Andes Mountains and nourished by rich volcanic soil, offers unique cup profiles with sweet acidity and intense aromas. It’s a region that truly deserves our appreciation.
Colombian Coffee History
Coffee arrived in Colombia through Jesuit priests in the late 18th century, but it wasn’t until the 19th century that it became a significant industry, with the first exports recorded in 1808. The industry found its footing in 1927 with the creation of the National Federation of Coffee Growers (FNC), which worked to elevate the reputation of Colombian coffee. In 1958, the FNC launched the iconic “Juan Valdez” campaign, establishing Colombian coffee as a unique, high-quality product in global markets. The FNC also introduced a national coffee fund, channeling resources into research, technical support, and varietal improvements to support the industry’s growth.
Coffee bags, a testament to quality and convenience, make brewing specialty coffee as simple as steeping tea. With 8–10 grams of freshly roasted coffee in each bag, you can enjoy a barista-quality cup anytime, anywhere—without the need for equipment. Rest assured, the quality of the coffee in these bags is top-notch. Here’s how to brew it perfectly.
Fill Bring water to a boil, then cool for 10–20 seconds until it reaches 195–205°F (90–96°C).
Place one coffee bag in your cup. Pour in 160–200 ml of hot water, giving you the power to adjust the strength to your liking. The more water, the lighter the taste; the less water, the bolder the flavor.
Dunk Dunk the bag 15–20 times over 45–60 seconds. This process is crucial as it thoroughly saturates the coffee, releasing its aroma and enhancing the flavor of your brew.
Steep Top up to your desired volume. Let the coffee bag steep for 3–5 minutes. Lighter taste: 3 minutes. Bolder taste: 5 minutes.
Sip Lift the bag and gently squeeze it against the cup with a spoon for extra flavor. This step helps to extract the last bit of flavor from the coffee bag, ensuring you get the most out of your brew. Remove the bag and enjoy your freshly brewed coffee.
For iced coffee: Brew hot with 120–140 ml of water for a stronger concentrate, then pour over ice.
For cold brew: Place one coffee bag in 240 ml of cold water and steep in the fridge for 12–24 hours.
Now that you know how to brew your coffee bag, why not give it a try? We’re sure you’ll love the convenience and the delicious coffee it produces. Order your coffee bags today and start brewing!
Why Choose Everyday Coffee Roasters?
Everyday Coffee Roasters has grown into the Philippines’ leading e-commerce platform for freshly roasted coffee.
We roast in small batches to guarantee freshness, then ship directly to your door. Our coffee bags are designed to bring premium quality and convenience together—perfect for home, office, or travel.
