Kuya Jusesimo has been farming coffee for 23 years in his hometown Bansalan in Davao, the southern region of the Philippines. It was not until recently thought when he shifted to focus on specialty coffee, seeing the potential of a better and more sustainable income. This microlot was processed with the help of his friend Ate Marivic Dubria, a coffee leader and specialty coffee pioneer in their community. They plan to collaborate and join coffee quality competitions together, using efficient processing practices that bring out the best flavour in each cup.

The washed processing on this coffee makes a clean, crisp brew, with a lingering sweetness that reminds us of brown sugar glaze, comforting tableya (Filipino hot chocolate), and a nice tartness of ripe prunes.