If you’ve ever sipped a cup of coffee and thought, “Wow, this tastes like it came from somewhere special,” — well, it probably did. And in our case, that somewhere special is the quiet, cloud-covered village of Banguitan, Besao, nestled right beside the more famous Sagada in Mountain Province.
You’ve likely heard of Sagada’s cool mornings and pine-scented air. But just a ridge away in Banguitan, something equally magical is happening — and it starts with the humble coffee bean.
🌄 A Place Above the Clouds
Banguitan sits high in the Cordillera mountains, surrounded by cliffs, pine trees, and rolling clouds that sweep through the ridges like whispers. It’s quiet, scenic, and very much off-the-grid. Getting there from Baguio City? Let’s just say… it’s an adventure.
The road is long and winding, sometimes unpaved, and not for the faint of heart. But the view? Absolutely worth it. And the coffee? Even more so.
🌱 Coffee, Before the Training
Back in the day, coffee farming in Banguitan was a tradition passed down by elders. Beans were grown with care, but without formal training or consistency. The potential was always there — but it needed a little help to shine.
That’s when Local Farmers Cooperative, led by Sir Donald Ticuala, stepped in. A true artisan and proponent of Philippine coffee, Sir Donald didn’t just teach new techniques — he built on the old ones. Over the years, he trained farmers to improve their harvest consistency, drying methods, and post-harvest care — all while respecting their original practices.
Today, Banguitan’s coffee has evolved from “local good” to specialty grade excellence — and it’s getting noticed.
🚚 From Besao to Brew
Once the beans are harvested (usually by hand), they face one more challenge: the journey out. The roads are rough, the terrain is steep, and the supply is limited due to the area’s remoteness. But with every trip to La Trinidad, these beans carry with them the flavor of the highlands — and the hard work of every farmer behind it.
At the Local Farmers Cooperative facility in Longlong, La Trinidad, the green beans are carefully processed. Each batch is tested, profiled, and roasted to highlight its unique flavors — usually leaning toward a light to medium roast.
☕ What It Tastes Like
Banguitan’s Arabica has a flavor profile that’s both comforting and quietly complex:
- Flavor notes: Think walnut, graham cracker, and a hint of red grape
- Aroma: Warm tones of raisins and toasted bread
- Roast: Typically light to medium to let those natural flavors shine
And yes, these aren’t just guesses — each batch is evaluated by certified Q Graders from the Specialty Coffee Association (SCA), ensuring only the best makes it to your cup.
💛 More Than Just Coffee
What you’re really drinking isn’t just coffee — it’s a cup filled with highland spirit, community effort, and a commitment to heritage. It’s about farmers who took a leap, experts who lent a hand, and nature that did its quiet part in the background.
So the next time you brew our High Ridge Roast, take a moment to pause. Close your eyes. Smell the raisins and toast. Taste the warmth of Banguitan’s mountains. And know that you’re sipping a story that started way above the clouds.
🛒 Available now at Katutubo Shop
📦 Limited supply. Lasting impact. Buy it here!
📍 Grown in Banguitan, roasted in La Trinidad, delivered to you.
