Coffee Review: Sinag Coffee Roastery

Coffee Tasting

We conducted another coffee tasting with my sunbaenims (I'm the maknae🤣). And it turns out amazing. We have the Sinag Coffee Roastery as our featured brand for this review. Here's the result:

Coffee Review: Dagohoy by Sinag Coffee Roastery

COFFEE DETAILS: Origin: Pigtauranan, Bukidnon Farmer: Eljean Dagohoy Variety: Fine Robusta Elevation: 1200-1400 MASL Process: Honey Roast: Medium Flavor Notes: Cocoa, Wallnuts, Tangy, Caramel

This honey processed fine robusta from Eljean Dagohoy in Pigtauranan, Bukidnon, got an average score of 81.46 on the Philippine Coffee Quality Competition (PCQC) 2021; and was given a special award for the Best Coffee Process for Robusta - Honey. The variety of fine robusta is being introduced now as a specialty coffee. This gives us the urge to try it too and see the improvements in the beans' quality.

The fresh ground coffee's aroma gives a pepper-like fragrance and also admixture of spices and cocoa with the hint of nutty notes. The sweet tablea and caramel aroma started to break through as the hot water touched the coffee grounds. Its subtle sweetness of caramel blends well with the cocoa flavor notes which, somehow created the tablea-like notes. The flavor is in the spectrum of nutty, cocoa, and spice (check the flavor wheel). The taste revolves in that spectrum. As it cools down, you can taste the piquant flavor that gives you a pleasant acidity. This medium-bodied coffee offers a strong flavor of cocoa and nutty aftertastes on the palate. We tried brewing this on V60 hot/iced and Aeropress. We prefer it on Aeropress.

Honestly speaking, I'm not fond of robusta. It's my first time trying a specialty coffee produced from robusta, and I did not expect that it could also offer unique flavor notes which I could taste on arabica. Robusta's reputation of poor flavor might become abate soon as producers keep on improving the quality of the coffee. I applaud the PCQC for introducing fine robusta to the specialty coffee market. It's a good start to continuously elevate the quality for robusta.

Coffee Review: Dubria by Sinag Coffee Roastery

COFFEE DETAILS: Origin: Sitio Pluto, Balutakay, Davao del Sur Farmer: Marivic Dubria Variety: Catimor and Typica Elevation: 1490 MASL Process: Anaerobic Naturals Roast: Medium Flavor Notes: Mango, Passionfruit, Hazelnut, Caramel

Anaerobic fermentation is an innovation of coffee producers where coffee beans are in an oxygen-depleted environment. The process starts after picking the coffee cherries then laid in the sealed tanks (before or after pulping), wherein the valves keep them free from oxygen. After the fermentation, the coffee cherries are possibly processed into washed, honey, or natural. Dubria is an example of anaerobic fermentation then processed into natural

The coffee began with a sweet aroma of fruity notes, at the same time presents an underlying floral and nutty fragrance. The bold tropical fruits, such as mango, tamarind, and passionfruit, lingers as they cohere with the sweet caramel flavor note. It also offers bright berry-toned flavor and fragrant toasted hazelnut, in some means gave a chocolate-toned scent. The acidity is in the range of citrus-toned and fruity-toned. I would describe it as complex, crisp, and elegant. This medium-bodied coffee had this engrossing juicy taste that kind of resemble the pulp of orange fruit. The aftertaste sensation is hazelnut and subtle floral notes. It's very flexible that you can brew this in different brew methods. Dubria coffee never disappoints.

Next, wine tasting. Pinot Noir of Domaine Leroy Musigny Grand Cru and the 1945 Romanee-Conti French Burgundy wine.😆