The Flavour
Strong, smoky and unforgettable
Ask anyone who grew up with kapeng barako to describe it, and they’ll start with one word: strong. Behind that famous strength is a surprisingly complex cup, and once you know what to look for, it’s easy to fall in love.
What makes it different
The four signatures of barako
No other coffee in your cupboard tastes quite like this. Here’s what sets barako apart, sip by sip.
Aroma
Powerful & fragrant
Instantly recognisable: smoky, woody and sweet, often with fruity and floral hints. Some tasters even notice a touch of anise.
Body
Thick & heavy
Rich and syrupy, barako coats the palate and stands up beautifully to milk and sugar.
Acidity
Low & smooth
Instead of a bright, citrusy tang, barako gives you a rounded, mellow cup that many find easy to enjoy every day.
Finish
Long & bittersweet
Dark chocolate, toasted nuts and gentle smokiness that linger well after the last sip.
Tasting notes
What you might taste
Every farm, harvest and roast is different, but these are the notes barako lovers come back to again and again.
- Dark chocolate
- Jackfruit (langka)
- Smoky wood
- Dried ripe fruit
- Muscovado & molasses
- Toasted nuts
- Tobacco leaf
- Anise
- Floral hints
A typical barako profile
An illustrative profile for a traditional medium-dark roast. Your cup may vary, and that’s part of the fun.
The science of strong
Why barako tastes the way it does
Barako’s character isn’t an accident. It comes from four things working together.
01
The species
Liberica is genetically distinct from Arabica and Robusta. Its large beans develop their own set of aromatic compounds, which is why its scent is so different from any other coffee.
02
The land
Warm weather and fertile volcanic soils in Batangas and Cavite help the trees produce dense, flavourful cherries.
03
The process
Sun-drying the whole cherry lets the fruit’s sugars soak into the bean, adding the jackfruit-like sweetness barako lovers adore.
04
The roast
Traditional medium-dark to dark roasts bring out chocolate, caramel and smoke, giving barako its famous strength.
Myth vs. fact
Let’s clear a few things up
Myth
“Barako is just bitter.”
Fact: Fresh, well-roasted and properly brewed barako is sweet, fruity and complex. Harsh bitterness usually comes from stale beans, over-roasting or over-brewing.
Myth
“It has the most caffeine.”
Fact: Barako’s “strength” is mostly about bold flavour and heavy body. Robusta generally has more caffeine than Liberica.
Myth
“It’s only for old-timers.”
Fact: Specialty roasters and cafés are serving barako in lattes, cold brews and pour-overs, and a whole new generation is falling for it.
Taste like a pro
How to really taste barako
Give your first cup a little attention and barako will reward you. Try these simple steps.
- Smell the grounds first. Barako’s aroma is half the experience.
- Try it black. Taste a few sips before adding sugar or milk.
- Let it cool slightly. Sweetness and fruit come forward as the cup cools.
- Compare side by side. Brew barako next to your usual coffee and notice the difference in body and aroma.
- Then make it yours. Muscovado, milk or black: there’s no wrong way to enjoy it.