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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.
Sablan | Philippines
  • Sablan | Philippines
  • Sablan | Philippines
  • Sablan | Philippines

Sablan | Philippines

$30.00Price
Say hello to Sablan, a mix of washed process Typica, Red & Orange Bourbon varietals grown by local farmers in Sablan, Philippines.
 
Expect to taste: red apple, condensed milk, cranberry, boba milk tea, nougat, milk chocolate, strawberry calpis

  • CORE INFO

    TL;DR: our first direct purchases, born from our amazing community here in Melbourne and abroad. Delicious coffee and beautiful people, making good things happen all over.

     

    The plantation in Yagyagan, Sablan, Benguet originally called El Paraiso Farms, was started in 1934 by Don Jesus Cacho, where he cultivated coffee, fruits, and vegetables.

     

    In 2018, the current management of El Paraiso reached out to Kalsada to get support for their crop management and post-harvest technology. Since then, old, unproductive trees in the plantation were rejuvenated and processing was improved, elevating the quality of coffees from this farm

     

    It’s really hard to put into words how much this post, and these coffees mean to us.

     

    Through a somewhat random series of events that started with @akasya.kape asking us to roast some coffee for them, which lead to us hosting our first ever event for Filipino Coffee Month last October. This was where we first  showcased what was, and continues to be, truly outstanding coffees from the Philippines. 

     

    We then got to see our roasts taken back to the people that grew and cared for the trees that made this coffee happen, and to hear that they enjoyed our version of their hard work was one of the most uplifting and heartwarming experiences we could have.

     

    This then lead to us being given the immense privilege of roasting samples and hosting @teredomine and @paulbarreto for a cupping of the new season lots from @kalsadacoffee, as well as showing the short film  @maamterefilm.

     

    We were then given the chance to purchase new season lots, allowing us to bring in 3 new coffees from @kalsadacoffee to share with you this year.  This is the first!

     

    We’ve roasted this coffee to bring out its natural sweetness, and there is A LOT. So milky, creamy and sweet, it’s like coffee ice cream! We’ve done this with a longer than usual roast, but kept temperatures low so that we don’t introduce “roast” flavours.

  • BREWING SUGGESTIONS

    We roast our single origin espressos a little lighter than our blends, so we recommend a slightly different recipe to make sure you get the most from them:
     

    • A starting ratio of 1:2.5, with a quick shot time to allow a fast flow rate of water and a clean, sweet, well extracted coffee.

    for example:

    • 18g dose
    • 45g yield
    • 25 seconds

     

    From here we will tweak things to get the flavours to highlight things we like. Use this as your starting point and go wild!

     

    Note: some domestic espresso machines can’t use a 18g dose. Please always follow your manufacturers instructions to avoid damaging your equipment.

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