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Bukidnon Pigtauran Washed
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Bukidnon Pigtauran Washed



Producer: Kalsada Coffee

Origin: Pigtauranan, Pangantucan, Bukidnon, Philippines

Altitude: 1200-1800 masl

varietal: Bourbon, Typica "sweet coffee"

process: Washed

Flavor notes: orange blossom, honey, cola, prunes, black tea

Suggested for Pour over and Immersion:

1:16 Coffee to Water Ratio


Sitio Pigtauranan is at the foothills of the Mount Kalatungan range, a protected area with a rich, biodiverse ecosystem that is home to the Manobo tribe and several endemic birds and plants. It has rich volcanic soil and a unique microclimate, making it an ideal area for growing coffee. The Manobos initially cultivated coffee for their own consumption and commercially until prices dropped in the 1960s. Since then, coffee as a primary crop was replaced by sugarcane and corn.

In 2016, we were introduced to a cooperative of coffee farmers in Pigtauranan, most of whom cultivated robusta and only recently started to grow arabica. There was not much interest in arabica then because their primary market was commodity and specialty was just a buzz word in the Philippines. Coffees on this side of the coffee are unique, and we knew these coffees had a lot of potential. Coffees in this region started to get sought out after coffees we helped process won local competitions. In 2020, we built the Pigtauranan mill. Cherries from different areas of Mount Kalatungan are brought to the mill either by habal-habal (motorcycle taxi), foot, carabao (water buffalo), or horse in areas where transportation is inaccessible.

The coffees that go to this mill are either washed or naturally processed. Washed coffees are done by farmers near their homes, where they remove cherry skin by rocks, dry ferment them overnight, and washed them with water the next day. Coffees are then dried on patios or bilao (rice winnower) before being sorted at the mill. For natural processed coffees, cherries are brought to the mill every day and are floated in water to remove defective beans. Cherries are then dried on raised beds and agitated every couple of hours. Once dry, the coffees are rested in grainpro bags for 4 weeks before they are hulled and hand-sorted.

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