Coffee Cupping at Bo's: Shattering Coffee Stereotypes

‍If you’ve ever lined up to cop a pair of very limited sneakers, you must’ve needed coffee at some point to keep you alert. Aside from the actual benefits of consuming caffeine, it has become somewhat of an accessory and even more of a status symbol for our hype-driven generation. With a dizzying variety of cafés to choose from, terms like latte, macchiato, or cappuccino all sound like magic spells to keep you awake. Don’t even get us started on tea.

So in a good twist of fate, we were invited to a very intimate event at Bo’s Coffee, a homegrown brand from Cebu. Coffee Cupping, as the occasion was called, had us sampling coffee beans from various regions of the country. It was a sensory journey from Mount Matutum in Southern Cotabato, Mount Kitanglad in Bukidnon Province, mountain ranges of Sagada, to the highlight of the evening: their newest coffee bean variants from Ampucao and Atok in Benguet. It is literally the limited edition of coffee since it is grown and harvested only in specific areas in Benguet. Its origins are therefore, one hundred percent traceable.

Ampucao coffee is well-balanced and medium-bodied with notes of berries, chocolates, and nuts. Atok coffee is light-bodied with the same notes as Ampucao and has a winey after taste. Having tasted freshly brewed cups of both instantly had us feeling like coffee connoisseurs.  The mind-blowing flavors are made even more unforgettable by the fact that it is and absolutely sustainable. We are enjoying a cup of coffee and supporting local farmers at the same time. It’s a win-win if you ask anybody.

If you love coffee or just into interesting stuff, we found out some eye-opening facts (at least to moderate coffee drinkers like us) about the second most traded commodity on earth after oil:

- Dark roasted coffee actually has less caffeine content than lightly roasted beans

- Cold brew has more flavors and more caffeine but its acidity is less than that of regular hot coffee

- Coffee beans will have hints of flavors from the plants surrounding it while it grows (e.g. floral, nutty, sweet, spicy)

They even taught us how to brew coffee using pour over techniques and a really cool French press.

But what pleasantly surprised us the most is how well the coffee’s flavors are drawn out when paired with different types of food. Sagada coffee, with its sweet and nutty flavor is best paired with confections like revel bars and cakes as it brings out the natural sweetness further. Atok coffee is also even more enjoyable when consumed with pastries. But Ampucao, a SA’ICHI favorite, blends perfectly with both sweet and savory dishes. We never have to choose between flatbread and cheesecake while chilling in a café again. All this time, we thought food in coffee shops are just extra stuff to fill the counter with things to buy. It’s a little embarrassing at this point.

After that aromatic evening, we went home as total coffee converts with one lesson in mind: Give coffee a chance. You’ll never know how your next cup might surprise you.

SA'ICHI

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