Published: April 14, 2009
I went to a café called Kape Isla. And much like having an exciting island getaway, my trip went beyond the usual coffee experience. Over a cup of perfectly brewed coffee and a slice of luscious cheesecake, certified coffee expert Pacita “Chit” Juan shared interesting facts about coffee and the Philippine coffee industry, in particular. The island adventure not only made my love for coffee stronger but also opened my eyes to the richness of our very own coffee.
Kape Isla opened in Serendra, Bonifacio Global City in 2007. It was established by the Philippine Coffee Board (PCB) to help coffee farmers promote Philippine coffee because the sad reality according to Chit, who sits as co-chair of the board, “Many people really don’t know what Filipino coffee tasted like. They thought that coffee had to be imported to taste good.”
The PCB, composed of members from the growers, millers, roasters, retailers, local governments, and agriculture credit sectors was formed in May 2002 with the mission to develop and promote the Philippine coffee industry through technical assistance and credit programs for coffee farms; and through marketing and promotions of coffee for domestic and export markets.
The coffee shop is PCB’s cooperative marketing program. Hence, “all the information about coffee, you can get in Kape Isla,” says Chit. “And when we talk about coffee, we talk about Philippine coffee regardless of brand. We talk about what kind of coffee we are getting from the farmers and how to sell them so that people end up using Philippine coffee,” stresses Chit who is the founder of Figaro Coffee Company.
She adds, “We try to keep the people aware of what’s the latest in coffee. We have coffees from all over the Philippines so we don’t stop on kapeng barako only. Café Amadeo is very popular and you can only get it here. People can have (their beans) freshly roasted and we can grind for them. We also have a book on coffee.”
As a café, Kape Isla boasts of its own menu of coffee blends and foods. I have tried Kape Isla blend: with the right temperature, the right amount of darkness and the perfect aroma, it no doubt satisfied the coffee connoisseur in me. Served with a slice of Pastillas Kalabaw Cheesecake made from Kesong Kalabaw, my entire coffee experience spelled bliss.
So, what makes a perfectly brewed coffee? Chit says, “freshly roasted beans, freshly ground and cooked with good temperature, and good water since coffee is 98% water”.
Water is indeed an important factor. “Don’t use distilled water,” she warns. “Because distilled water tastes flat, your coffee will taste flat, too. Use tap water, mineral or filtered but never distilled.” The temperature should be considered too. “If the (water) temperature is cold, it will not brew the coffee well. Eh minsan kapag bumili ka ng coffeemaker na mumurahin, hindi naman umaakyat ang temperature to boiling (point). Baka 90 degrees (fahrenheit) lang tapos pababa na. Coffee should be drunk at the right temperature.”
While they offer local coffee concoctions in the store, Kape Isla also features foods that are not only native to our country but also organic and healthy. Just September last year, the café partnered with ECHO (Environment and Community Hope Organization Store), which is a social enterprise that represents products from cultural communities and foundations. With this partnership, healthy and organic dishes became part of the menu such as their Malunggay line – Malunggay Pesto Pasta, Malunggay Banana Walnut, Malunggay Pandesal, and Malunggay Chips.
A visit to Kape Isla will awaken one’s coffee consciousness and ecological awareness. With the help of PCB’s programs such as giving coffee farming courses, seminars, trade shows, Chit believes that through coffee, the Philippines will be known.
Another support that PCB plans to provide is to help people open their own coffee shops carrying the Kape Isla seal. “We can teach people how to put up a shop, and perhaps, grant a license. If you want to get a (Kape Isla) seal, you have to buy coffee from us. Our expertise is in helping you choose coffee and the right machines.”
At the same time, part of the efforts is the facilitation of program that will improve the quality of local coffee. “So that if the Kape Isla seal is seen in the restaurant, at least people will know that the coffee is good. That’s my dream. I think Filipinos will be proud that Philippine coffee is good and it’s available,” explains Chit.
Meanwhile, as my way of showing support to the Philippine coffee industry, allow me to delight in a cup of freshly brewed Philippine coffee.
Experience Philippine coffee at Kape Isla. 
