Barako

Batangas, Philippines

Barako is liberica coffee, a rare species globally but the traditional coffee of the Philippines' Batangas province. It's bold, floral, and woody with a jackfruit-like aroma that sets it apart from arabica and robusta. Production has declined sharply as farmers switched to faster-growing crops, making genuine barako increasingly hard to find. When you do find it, it's brewed strong in a drip pot and served with muscovado sugar.

How to make it

1. 1

   Source genuine liberica barako beans from Batangas — they're larger and more irregularly shaped than arabica.

2. 2

   Grind medium-coarse and brew using a drip pot or French press.

3. 3

   Use slightly cooler water (88–92°C) to avoid over-extracting the bold flavors.

4. 4

   Sweeten with muscovado sugar (unrefined cane sugar) — it complements the earthy, woody notes.

5. 5

   Serve in a small cup. Barako is meant to be savored strong, not diluted.