Cordillera Quality Coffee Circle - Online Coffee Shop

Like Santa's elves, roasters find themselves working double time for us to have wonderful coffee in time for Christmas! ⛄❄️🦌🎄🎅 Such is the case of one of CQCC's dedicated partner roasters in Sir Edgar. 💪😎 With the volume of coffees in line, the roaster has been spinning non-stop!

Hit us up for orders of legit local coffees if you want to beat the Xmas deadline! 💪😎☕👌🎄🦌❄️⛄🎅

Aaaand we are signing off for roasting services this 2020! Whew! This year has brought the plague but we kept our masks on, fought through it, and made it out! 💪😎☕👍

We want to thank everyone who has and continued to support the local coffee industry.☕🎄🙏 2021 Bring it on! 💪💪💪☕😎👍👌

Merry Christmas everyone! Stay safe and healthy😊⛄🦌🎄🎅❄️⛄

P. S. We still have coffees for you to order, hit us up on DM😉👌☕

UPDATED MENU ☕️👈👍

New Batch of Orders to be roasted tomorrow😊 DM for orders!

Here is our cycle for orders, roasting, and deliveries/shipping
Ordering: Saturday - Thursday
Roasting: Friday
Deliveries: Tuesday
*Cut-Off of Orders for roasting is Thursday
*Deliveries and Shipping for outside Trinidad and Baguio: minimum 1 kilo per origin to maximize shipping and handling fee

*WE ONLY SELL ROASTED COFFEE BEANS

VOLUME ON-STOCK (Green Coffee Beans)
Sayet, Atok, Benguet: - 500 kg
Shilan, La Trinidad, Benguet - 30 kg
Talingoroy, La Trinidad, Benguet - 50 kg
Tawang, La Trinidad, Benguet - 30 kg

WHAT IS PEABERRY AND WHAT MAKES IT SPECIAL?

Peaberry beans comes from coffee berries that matured with just one seed, as compared to the normal berries with two seeds. It is a biological anomaly resulting from a natural mutation.

The “peaberry” or pod berry derives its name from its uniquely round, pea shape as differentiated from the regular coffee beans made of two halves and usually oblong-shaped.

Peaberry is relatively more expensive because it is quite rare, typically no more than 5-10% of a regular harvest. It is likewise laborious to select requiring hand sorting process to separate the peaberries from the normal beans.

Some coffee drinkers claim peaberries taste better, lighter, sweeter, or more refined. Others find no difference compared to its normal equivalent.

Curious? Best to try it yourself and make your judgement. After all, taste preference is personal.

A Meaningful International Coffee Day!

As we celebrate this coffee month, we are adding to our online shopping list our Peaberry Specials from one of our partners.

Order now, limited volume on stock.

WHAT'S YOUR ROAST COLOR PREFERENCE?

The major differences between coffee roasts comes from the chemical reactions that occur in the coffee beans at certain temperatures. As a result of these chemical reactions, aromatics, acids and other flavor components are created, balanced or altered in a way to build the perfect flavor, acidity, aftertaste and body of coffee.

1. Maillard Reaction
A key reaction for the development of roasted coffee flavor and color is the Maillard reaction. At temperatures from 150-200°C, carbonyl groups (from sugars) and amino groups in proteins react to form aroma and flavor compounds. Hundreds of coffee flavor compounds are formed from Maillard chemistry, including the potent coffee aroma flavor compound, 2-furfurylthiol.

2. Caramelization
From 170-200°C the sugars in coffee start caramelizing, which browns the sugar and releases aromatic and acidic compounds. During roasting, most of the sucrose is converted to caramelized compounds, but if you roast the coffee too lightly, the bitter tasting compounds won’t degrade.

3. First Crack
Around 205°C water inside the bean vaporizes, causing the bean to expand and crack (both physically and audibly). This first crack makes the bean double in size. Prior to first crack, the bean changes from a green/yellow color to a light brown color. At this point, the bean loses about 5% of its weight from water loss. Light roasts are done after this step.

4. Pyrolysis
At approximately 220°C, the heat causes a chemical change inside the bean, leading to the release of carbon dioxide. This process is called pyrolysis. The color changes to a medium brown and the bean loses 13% of its weight.

5. Second Crack
Pyrolysis continues as temperatures reach 225-230°C, causing the second crack in the bean. That second crack is the cellulose in the cell wall of the bean breaking apart. The bean is now medium-dark brown in color and has an oily sheen. It’s during this step where the aromatic compounds are released, contributing to coffee’s classic flavor.

Sources: American Chemistry Society
http://www.coffeeresearch.org/coffee/roasting.htm
https://www.sweetmarias.com/roast.carlstaub.html

It's Roasting Day 😍

Greetings! We are a group of coffee professionals based in Baguio City and Benguet. We are now opening our coffee supplies to the coffee chugging public☺️ You can have your coffee Ground or in Whole Beans. We only sell authentic Benguet Coffees so we will be transparent with the volume we have (which is usually not much compared to other origins). Currently, we have:

Sayet, Atok, Benguet
- Process: Natural, Washed
- Available for Orders: Naturals
- Variety: Red Bourbon/Orange Bourbon
- Avalable for Orders: Red Bourbon

Shilan, La Trinidad, Benguet
- Process: Natural, Washed
- Available for Orders: Naturals
- Variety: Red Borboun/Orange Bourbon
- Avalable for Orders: Red Bourbon

Talingoroy, La Trinidad, Benguet
- Processs: Washed
- Variety: Mixed

Tawang, La Trinidad, Benguet
- Process: Washed
- Variety: Mixed

Here is our cycle for orders, roasting, and deliveries/shipping
Ordering: Saturday - Thursday
Roasting: Friday
Deliveries: Tuesday
*Cut-Off of Orders for roasting is Thursday
*Deliveries and Shipping for outside Trinidad and Baguio: minimum 1 kilo per origin

*WE ONLY SELL ROASTED COFFEE BEANS

Price: P350/ 250g
Opening Sale Price: P300/ 250g

Volumes Available (Green Coffee Beans)
Sayet, Atok, Benguet: - 600 kg
Shilan, La Trinidad, Benguet - 50 kg
Talingoroy, La Trinidad, Benguet - 50 kg
Tawang, La Trinidad, Benguet - 50 kg

Our premium coffees have been sorted are being produced by our members and partner organizations. We also implement quality protocols in the production, processing, roasting and packing of our premium coffee products. Our prices have been fairly costed. 😊☕👍

Message us for any further inquiries
Coffee Cheers!

Cordillera Quality Coffee Circle - Online Coffee Shop updated their address.

Cordillera Quality Coffee Circle - Online Coffee Shop updated their business hours.

Cordillera Quality Coffee Circle - Online Coffee Shop updated their website address.