Pangantucan, Bukidnon Anaerobic Heirloom

An Heirloom Typica from Pigtauranan, Pangantucan — the variety locally known as "Sweet Coffee," grown by Menuvu Lumad farming families on the volcanic slopes of the Kalatungan Mountain Range at 1,400–1,800 masl. This lot was fermented anaerobically for 72 hours, a controlled, oxygen-free process that amplifies the fruit character already present in this rare heirloom variety.

Light roasted to let the fermentation and the terroir come through fully, this cup bursts with pineapple and raspberry, deepens into ripe jackfruit, and finishes with a rich, lingering honey sweetness. It's a cup that shows what experimental processing can do with an exceptional origin variety — volcanic soil, biodiverse forest shade, and a heritage Arabica that has no equivalent elsewhere in the Philippines.