Coffee Review: Just Got Roasted Coffee Co.

Coffee Tasting

My friends and I conducted a coffee tasting at my place. Just Got Roasted Coffee Co. is our featured brand. We had fun brewing it. Here's the result:

Coffee Review: Dubria Honey by Just Got Roasted Coffee Co.

COFFEE DETAILS Origin: Bacopa, Davao del Sur Variety: Catimor Elevation: 1500 MASL Process: Honey Roast: Medium Flavor Notes: Mango, Pineapple, Tamarind, Brown Sugar

This enthralling specialty coffee from Davao del Sur is now part of my list of favorite single origin. Dubria Honey kick-off with a complex fragrance. Its fruity-floral aroma gives a flattering remark to the olfactory sense. This honey processed and medium roast coffee gave a splendid first impression. Those bright-fruity flavors whirled in the tongue elevate the hint of jasmine notes. As it cools down, you'll taste the sweet tamarind and pineapple notes. It's almost a tea-like type of drink with a subtle sweetness of brown sugar. The crisp and piquant brightness gives a playful array of flavors to the taste buds. Dubria Honey offers an elegantly smooth mouthfeel which leaves a fruity sweetness. We brewed this using Hario V60 (hot/iced) and Aeropress; we agreed that it's best in iced pour-over.

Coffee Review: Kapi Evasco by Just Got Roasted Coffee Co.

COFFEE DETAILS Origin: Caliking, Atok, Benguet Variety: Red Bourbon Elevation: 1450 MASL Process: Washed Roast: Medium Flavor Notes: Strawberry, Pomelo, Milk Chocolate, Molasses

Kapi Evasco is a washed processed coffee from Atok, Benguet. While grinding the coffee beans, you can immediately smell the rich chocolate-like aroma of the coffee mingling with the sweetness of molasses. The first sip taste like chocolate balanced with the acidity of pomelo. The earthy black tea and nutty notes are noticeable as well the subtle taste of molasses. A more pronounced sweetness and floral notes emerged as the coffee cool down. The brightness is crisp, tangy, and citrus-toned. This medium-bodied coffee, with a balanced flavor, offers a fruity and chocolate sweetness to your palate. It leaves a clean and also a cocoa aftertaste. We brewed this using Hario V60 (hot/iced) and Aeropress, and it went well. However, we think that the coffee suits well as an espresso drink. It's kind of similar to the Legazpi blend of Yardstick Coffee, which I enjoyed in iced americano and flat white. I'll try it in espresso and update you if it does well.

I love how Philippine coffees have the potential to present complex flavors to our palate. I thought it could only offer earthy and chocolaty flavor notes. It keeps on surprising me. It would be great if they try to culture geisha coffee in some parts of the region.