THE LECHON SEASON IS HERE

Bo's Coffee shows me photos that look more suited to National Geographic than the Food Channel – images of rugged treks through hilly terrain, gathering with local coffee farmers in lush fields.

- IGAN D'BAYAN

An executive from This dedication speaks to Bo's passion for finding the finest coffee beans. At their Glorietta 5 branch, customers can view posters showcasing the various coffee regions of the Philippines (from the mountains of Sagada in the North to the highlands of Mt. Apo and Mt. Matutum in the South), complete with tasting notes and profiles for each origin (from "sweet and earthy" to "berry-like and spicy").

"We really travel for good coffee," says Rachel Fallarme, senior vice president and chief operating officer. "We want to put the spotlight on Philippine coffee origins. And the beans have different taste profiles because they come from different coffee communities. And, of course here at Bo's, you can actually taste any of those beans through our French press or hand-pour.

Fallarme and the rest of the team visit the coffee farmers during harvest season. Last year, it was the other way around. The company flew in coffee farmers from the provinces into the city so that they could taste the coffee concoctions at Bo's for themselves. They sampled the coffee (from the simplest to the fanciest). They also tried the pastries.

"And they were incredibly proud," shares Fallarme. "They had no idea just how much impact their coffee beans have made. For us, it's really all about coffee – promoting it and helping the coffee communities. We do it because we want to promote everything that's good about the Philippines."