Philippines Agnep Catimor Anaerobic Dry Fermentation

High in the mountains of Benguet — at 1,620 meters above sea level — Noemi Lardizabal-Dado tends to a coffee that carries the heritage of one of the Philippines' most storied highland regions. Benguet has long been home to indigenous farming traditions, and Agnep is a name rooted in that legacy.

The anaerobic dry fermentation process brings out a warm, confection-like depth that makes this lot immediately approachable yet genuinely interesting: nougat, orange, and red apple — sweet and enveloping on the front, with a bright citrus lift and a crisp fruit finish. It's the kind of cup that feels comforting and lively at the same time.