Tasting Notes:Deep, dried fruit sweetness balanced with a lingering acidity
While the Philippines was once a large-scale coffee producer, its export volume has fallen off considerably over the decades, and its specialty coffee industry has lagged. Efforts are underway to change that, and Opo is proud to be part of it. This is our second time bringing in this coffee, and returning to the same producers is a deliberate choice. It’s among the most significant investments we’ve made in a single coffee, but steady, repeat support helps producers build the infrastructure they need to scale and export specialty coffee more efficiently.
We’re excited to partner again with New Orleans Coffee Imports to bring back this offering from the BACOFA cooperative in Davao del Sur, first shared with you in 2024. Farms dot the slopes around Mount Apo (“apo” meaning elder, or grandfather), a dormant volcano and the highest peak in the Philippines. The 150+ member co-op provides training, marketing support, and a shared processing center with equipment farmers couldn’t easily access on their own. Members say they once faced food insecurity but now have funds to build homes, send children to school, and save. Coming back to partners like BACOFA year after year is how Opo hopes to keep contributing to that kind of impact.
Mount Apo is a surprising and complex cup. The natural processing method gives this coffee a rounded sweetness, like that of dried fruit, and you'll find a pleasant acidity that lingers.
