Our Sourcing Practices

At Si’jop Capital Coffee, every cup carries a heritage.

We source our beans directly from the highlands of Benguet and Sagada, where cool mountain air, fertile soil, and generations of knowledge come together to grow coffee with character. These aren’t just origins on a label. They’re homes, families, and stories.

We work closely with partner farmers like Delna Calbone from Atok, Benguet, who handpicks Typica and Bourbon Arabica using traditional organic methods. Her farm sits at 1,600 meters above sea level, where cherries ripen slowly under pine and alnos trees, developing bright, floral flavors with a smooth chocolate finish.

We also source from Dave Longgawe in Kapangan, Benguet, who grows Red Bourbon Arabica on his GAP-certified farm. GAP (Good Agricultural Practices) certification means his farm meets strict standards for food safety, environmental care, and worker welfare. It’s proof that high-quality coffee can be grown in a way that’s safe, sustainable, and globally recognized.

No hype. Just coffee done right. That means full transparency: we tell you the altitude, varietal, and process behind every bean. Some origins are bright and citrusy, others chocolatey and smooth — all are rooted in the Cordillera’s unique terroir.

When you choose our coffee, you’re joining a movement. Every order helps farming families earn fair prices, keep their children in school, and sustain heirloom coffee varieties for the future. Drink coffee, grow communities.

And because Philippine coffee deserves a seat at the global table, we proudly share these origins with the world. From Benguet Arabica to Sagada Orange Bourbon, each bag is a taste of world-class terroir, proudly grown here at home.

This is our promise: honest trade, living heritage, thriving communities. From the highlands to your cup, Si’jop Capital Coffee is Philippine coffee at its finest — organic, traceable, and full of heart.