All orders are roasted and packaged on demand. We roast our coffee beans every Monday and Wednesday, shipping orders on Wednesdays and Fridays. Please remember that the cut-off time for placing orders is 10 AM on Mondays for Wednesday shipments and 10 AM on Wednesdays for Friday shipments.

All orders over $75 ship for free!

Naguey was developed alongside the Belis community as a processing mill. Only 800 meters away from Sitio Belis, Naguey is primarily used for naturally processed coffees, necessitating less equipment. The proximity of Belis and Naguey is deceiving as the road between them is difficult with steep inclines, posing a logistical challenge. Despite the distance being less than a kilometer, transportation of goods between the two places becomes cumbersome. By implementing a washing station and permanent drying house in Naguey following partner recommendations, Kalsada has been able to improve their operations and support more farmers. This has allowed them to spend more time harvesting and processing their coffee, ultimately increasing their productivity and quality. The new facilities will have a long-term positive impact on the community, creating opportunities for sustainable growth and development.

Variety: Typica, Red Bourbon, San Ramon
Process: Washed
Region: Benguet, Philippines
Altitude: 1,100 MASL

Below are some basic recipes outlining what we found produced the best cup with this coffee, however we encourage each home brewer to experiment and modify these recipes to suite their own tastes.

Brewing coffee on a V60 enhances the flavor profile, allowing the subtle notes of different beans to shine through for a more enjoyable tasting experience. Its user-friendly design gives you precise control over brewing variables, ensuring consistent and delicious results each time.

Coffee: 25g
Grind: Medium fine (like table salt)
Water: 400g 91° C/ 196° F
Total Brew Time: 3.5 Minutes
Yields appx. 1.5 cups

Prep
Wet the filter in the V60 cone with hot water over a mug or carafe. Dispose of water. Place 25g of ground coffee into the wet filter and tap sides to even out the grounds.

Bloom
Pour 50g of water and stir to ensure all the grounds are wet. Start timer and wait 30 seconds for the coffee to de-gas.

Brew
Pour 150g of water evenly over the coffee. Grab the base of the brewer and swirl the brew lightly once. Pour 200g of water evenly over the coffee. Swirl the brew lightly once more. Drain time should take about 1-2 min.