Batangas Barako Liberica
Batangas Barako Liberica
Special thanks to Minorya Coffee for their dedication in cultivating and preserving these exceptional Liberica beans in their small farm in Lipa, Batangas.
Traditionally, Barako coffee was roasted dark, resulting in its bold, bitter, smoky, and intense flavor. By blending traditional and modern roasting techniques, I crafted a profile that highlights rich nutty notes, dark chocolate, and hints of fruit, while staying true to the coffee’s distinct Barako identity. Expect notes of jackfruit, chocolate and bananas.
For brewing, I recommend full immersion methods like French Press or AeroPress, though it also pulls beautifully as espresso. It’s equally delicious with milk, bringing out a whole new side to its boldness.
Savor the beautiful melody, bold flavor, and rich heritage of Barako.
Happy brewing!
Flavor Notes: Smokey, Dark Chocolate & Jackfruit
Variety: Liberica
Process: Natural
Elevation: 900 - 1200 ft
Roast Profile: Medium dark
Couldn't load pickup availability
I love how it is roasted. Of course, the beans are fantastic! The crema is full and rich. I love the earthy taste. Highly recommended!
My first time trying naturally processed beans was a little surprising. I didn’t enjoy the scent of the bean. I wanted to try it again and I was very pleased with the cup of coffee. The natural ferment is still present but in the its cup it’s delicious
I'd heard that Kopiko's "Astig" instant coffee was based on the manly taste of kapeng barako ("astig" means something like "badass" in Tagalog), but I didn't understand what that meant until I had this one. A smooth sweet sip this was not-- the experience is less like drinking tea and more like smoking a cigarette while riding a motorcycle. It really does have a jackfruit nose as described on the bag, and the deeply bold taste would hold its own in an open air jeepney stuck in Manila rush hour traffic. If you like badass black coffees with unique, interesting, and less tame flavor profiles that hold up well in milk, you'll appreciate this adventure in a cup.
I wanted to like this, but there were inconsistencies in the bean size and roast level. I would have liked this if it was a lighter roast. I do know how tricky it is to roast a low-altitude bean like this though
The flavor profile is beautiful here. On the nose we’re greeted with banana skin. Sipping away, the notable bittersweet dark chocolate rides under a jackfruit brightness, and is vignetted by a smoky afterglow. Truly a pleasure to extract and drink.
This roast inspired me to do a bit of research into Philippine culture. First I wanted to become familiar as to the traditional Philippine brew of the Liberica bean and Barako coffee, and in brewing this coffee and returning to pour-over again and again, I realized something not exclusive to my senses.
While reading, I learned of a Tagalog term “Alay” which (to the best of my knowledge, and used here with utmost respect intended) means “an offering, made with care”. Though I’m not Filipino, and am not invoking it here as a cultural inheritance, I’ve been lead to become aware of the term through this wonderful coffee, because I had to find a name for what I feel when I drink it.
I digress, this Barako is certainly that: An offering from farm to roaster to brewer as an expression of great care. Let these beans be your window of alay, like they've been mine.
