A modest homage to the province and people Benguet in the form of assorted texts and commentary.

Benguet coffee is pure highland arabica, roasted dark brown. Very aromatic and moderately acidic. Best ingested on cold mornings and evenings, amid fog and pines.

Comments and photos from the reader and accidental surfer are welcome.

Ferdi Bolislis

 

First brew served September 1998. 
Last perked on 30 May 2004.

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