Making Philippine Coffee Taste Better WITH SCIENCE

In this episode, we talk about our local Philippine coffee sourcing strategy for harvest year 2022/2023. We aim to use science-based fermentation protocols to improve cup quality and consistency so we can have a more robust supply of quality local coffees that we can proudly serve you.
Find out how in this episode!
IG: / wideawakeph
Website: wideawakeph.com/
FB: / wideawakeph

[@ilinoiswnbe4992]

This might be a long shot, but I just would like to mention that it would be super interesting if we could have Lucia Solis get her hands on working with single-origin Philippine Libericas in the future. I've observed that other local roasters are going with the same similar path with commissioning/processing using these modern fermentation techniques with Arabica coffee, but I've seen little or heard nothing for Liberica coffee which is arguably more "closer" or "connected" to our Filipino culture than Arabica coffee. Hopefully, in the future...

[@wideawakeph3662]

That sounds fun! It would be awesome to find a connection to a Liberica farmer interested in working with us :) The problem is the supply of specialty Liberica coffee is not that high.
But if you do know a farmer, pls do get in touch with us!

[@paulnathanlopez6514]

Woahh Lucia Solis 🔥

[@paulnathanlopez6514]

What was your guidelines on dosages of commercial yeast you used, like the bread yeasts

[@NathanYu]

Cannot wait to try them😊

[@wideawakeph3662]

Thank you!! So excited to get the bigger lots in the roastery :D

[@bandido2005]

How to get in touch?

[@wideawakeph3662]

instagram DM or email!