faq

What kind of coffee do you offer? 

Right now, we’re focusing on our house roast, lovingly named Kapemilya.  It’s 100% Arabica, from the town of Sagada, a mountain province of the Philippines 

Do you plan to offer more varieties in the future?

Absolutely! The Philippines is one of the only countries that produces four varieties of coffee beans- Arabica, Robusta, Liberica, and Excelsa.  I can’t wait to share these special beans with you! 

Why small batch, freshly roasted coffee? 

Unlike wine, roasted coffee is much better when it’s fresh, shortly after it’s been roasted.  Most of the coffee you can buy in the grocery store only shows an expiration date, but do you know when it was roasted? We recommend enjoying our coffee as soon as you purchase it.  For our roast date, subtract 6 months from the date stamped on your bag!

Why is this more expensive than other coffee? 

The demand for coffee from the Philippines has increased and the farms are limited to what they can produce in the harvest season. We are dedicated to paying farmers a fair price for their hard work to ensure they can support themselves and their families. 

Where can we find your coffee?

At the moment, we are so grateful to be offering our coffee exclusively at Chef Paolo Dungca’s first brick and mortar restaurant/cafe, Hiraya.   Once we are able to increase our inventory, you’ll be able to find us at more restaurants in the DC metro area. 

How do you know Chef Paolo? 

I met Paolo in 2015.  We were both volunteering our time and making food for an event by NextDayBetter that focused on Collaboration in the Filipino diaspora.  At the time he was working on Timpla, a Filipino Supper Club, and I was baking treats for Twinkle Bakery.  We instantly became friends and continued to support each other over the last few years.  He is such a talented chef, with a passion for bringing Filipino food forward.  I am so excited to be working with him!