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By Everyday Coffee Roasters

Santos SWP Decaf

Brazil is one of the worlds’ biggest producers and exporters of Arabica coffee varietals. Famous for their smooth, chocolate, and nut characteristics with low acidity, Brazilian coffees are a favorite for forming the base of coffee blends.

The term ‘Santos’ is generally used as a way of grading coffee, referring to the higher quality coffee Brazil is known for. The name originates from the port from which most of Brazil’s best coffees are exported and specializes in the Bourbon variety of Arabica.

The SWP process works through diffusion, not osmosis. Initially, green coffee beans were soaked in water until all the caffeine and flavor compounds were extracted. The beans were then discarded, and the solution they created was run through a carbon filter that removed the caffeine, leaving behind only the flavor compounds—what SWP calls its green coffee extract, or GCE.

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By Everyday Coffee Roasters

Jeron Taiyang, Atok

This coffee is produced by Jeron Taiyang from Caliking, Atok in the province of Benguet, planted at an altitude ranges from 1,500 to 1,600 meters above sea level, this roasted coffee is consists of Typica, Bourbon, and Caturra coffee bean varieties.

Enjoy notes of Lime, Nuts, Jasmine Tea.

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By Everyday Coffee Roasters

Kenya AB Tamu Washed

Coffee was first planted in Kenya at the end of the 19th century and introduced to indigenous smallholders in the 1940s. Cup qualities today range from the complex intense citric acidity and berry flavors of coffees grown by smallholders in the Mt. Kenya highlands to the heavy-bodied chocolaty coffees from the estate sector.

In Swahili, the language spoken by most shareholders of this coffee, the word Tamu means sweet. This coffee is a prime example of something living up to its name. This coffee is full of bright clementine notes while also filled with a sweet syrupy body.

In Kenya, Taylor Winch Coffee carefully developed this blend of AB Coffees, bringing us this classic Kenyan coffee. The coffee was grown and picked by smallholders and delivered to cooperative wet mills where it was pulped, fully fermented and washed, and finally sundried on elevated drying tables.

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