Kapi Mindanao is the cream of the crop of all local coffees. These coffees are from the high mountain ranges of Mindanao, farmed and produced by the different respective Indigenous People. The caffeine kick of these coffees depends much on the variety, sub-variety, or cultivar, which is naturally found in the particular coffee. The availability of this kind of coffees is very minimal as only a slight percentage of the total coffee harvest will pass the rigid quality control of Specialty, Fine, and Premium Coffees. The single-origin of these coffees are from the mountain ranges of Mindanao, such as, Mt. Dulang-dulang, Mt. Hibok-hibok, Mt. Kalatungan, Mt. Mangabon, Mt. Malindang, Mt. Sumagaya, Mt. Balatukan, Mt. Kitanglad, Mt. Matutum, Mt. Ragang, Mt. Lumot, Mt. Busa, and Mt. Apo. These coffees are used by the Specialty Coffeeshops to cater those people who wanted to taste the Third-wave experience that Single-origin Specialty, Fine, and Premium Coffees have to offer.

Nitibu is a full blend of all variety of coffees harvested by the Indigenous People in the Mountain Ranges of Mindanao. This blend of coffee has the enigmatic effect as it seeps its way into the system of our body. This is a rare kind and blend of coffee, as seldom several varieties of coffees planted and grew together in one farmland location. This coffee is very appealing to the younger generations as its enigmatic effect includes the combination of floral and very fruity notes. People of all walks of life find this blend of coffee very intriguing as it gives varied experience every time the brewed of coffee overwhelmed the nose and lingered in the tongue of any coffee drinker.

Agimat is a pure Robusta variety of coffee. This is the variety of coffee that has the highest caffeine content of all coffees; and hence, has the strongest kick of caffeine in our body. It is the most farmed variety of coffee in the Mountain Ranges of Mindanao. The Indigenous People more often than not brew this coffee due to its known strength and agility effects in the human body. This coffee beverage is famous for its excellent and robust mouthfeel. This Robusta coffee is the first choice of the Barista because of its thick crema in espresso extraction, which proved useful during Latte Art throw down and beverage mixing of coffees in the coffee shop.

Kopi Luwak is the world’s most expensive but low-production variety of coffee beans. Thriving in mountain ranges of Mindanao are the mammals and wild animals called Luwak or Civet Cats (Paradoxurus hermaphroditus) that are very famous in eating the beans of coffee berries. The Civet Cats eat the best and the ripest berries the coffee tree can offer for their sweet pulp. As the Civet Cats chewed and eventually swallowed the beans of coffee berries, it will pass through their digestive tract. In the gastrointestinal tract, it will undergo chemical treatment and natural fermentation process. The Civet Cats’ proteolytic enzymes will then seep into the beans, making shorter peptides and more free amino acids. The beans then will pass through the Civet Cats’ intestines, and are defecated but keeping their shapes. After gathering, thorough washing and cleaning, sun drying, roasting, and brewing, these beans will yield a very aromatic coffee with much less bitterness. Kopi Luwak coffee flavor ranges from being caramelly, chocolaty, and fruity. This coffee is widely noted as the most expensive coffee in the world for almost three centuries already. Kopi Luwak is the gourmet among the unique and adventurous people for being rare and the most exotic beverage available in the food industry.