Bukal means spring — the source. We buy cherries directly from smallholder farms in Benguet, Sagada and Batangas, roast in small batches every week, and sell what is fresh rather than what is left.
Every bag and every cup pays a farm price we are happy to print on the label. That is the whole business.
Four steps, none of them mysterious. This really is the whole process.
Only red cherries, hand-picked in passes over three weeks rather than stripped in one go.
Washed or dried where it grew, so the money for that work stays in the village.
Twelve-kilo batches on a drum roaster, profiled by the person who cups it.
Three days in the bag to settle, out the door on the fourth. Never older than that.
We would rather sell out on Friday than sell you something we roasted a month ago.