Good Cup Coffee Co.

Good Cup Coffee Co. Roasting from the Philippines to the world 🌍
We also supply beans! Cafe | open daily 8AM-6PM Roasting fresh coffee beans from Cebu to the world!

Enjoy a cup of coffee in our café and be welcomed by the rich smell of newly roasted beans when we roast in-store.

14/05/2026

We made a mistake at World of Coffee Bangkok, and we’re owning it.

If you were there and took home a Boy Javier Liberica bag, DM us or email us at [email protected] with a photo.

09/05/2026

An overwhelming support from the global coffee community. 🌎☕️

Thank you for bringing a piece of the Philippines to your home. 🌱

09/05/2026

Last day of World of Coffee. The past two days have been a blur, in the best way. ☕️

If you’re coming today, see you at booth RV 109.

We’re pouring a selection of Philippine coffees.​​​​​​​​​​​​​​​​ 🇵🇭

03/05/2026

Come say hi and get a good cup at Booth RV 109. 👋

We’re right next to Eighty Plus, Momos, and the World Cup Tasters stage. ☕️

🌍 World of Coffee
📍 BITEC, Bangkok
🗓 May 7-9

See you there! 🇹🇭

Every win, every confirmed discovery, every bag that travels from Bukidnon to cafés around the Philippines or a kitchen ...
24/04/2026

Every win, every confirmed discovery, every bag that travels from Bukidnon to cafés around the Philippines or a kitchen in California or a table in Dubai lifts something.

For every Filipino farmer wondering if it's worth it.

For every roaster trying to convince a customer that Philippine coffee belongs on the shelf.

For every Filipino abroad who just wants to hand someone a cup and say, this is from home, and have it mean something.

A rising tide lifts all boats. But someone has to be willing to make the first wave.

The story isn't really about coffee. It's about what one quiet, unremarkable decision, made against all odds, with no evidence, in the middle of a pandemic, can become when it doesn't stop believing in itself.

How far can your belief take you?

Tell me how I’m supposed to breathe with no air.That line takes on a different meaning when you understand what happens ...
21/04/2026

Tell me how I’m supposed to breathe with no air.

That line takes on a different meaning when you understand what happens to coffee inside a sealed tank.

Most coffee ferments in open air. Exposed to oxygen, on raised beds, over days or weeks. The microbes that need oxygen do their work and the result is familiar. This is aerobic fermentation. Open tanks. Open beds. Open air.

Anaerobic fermentation is the opposite. The cherries go into an airtight tank. Oxygen is removed. The microbes that need it can no longer survive. A different community takes over. Lactic acid bacteria and anaerobic yeasts that thrive in the absence of air. Their metabolic pathway produces lactic acid, ethanol, and esters instead. Creaminess, tang, tropical fruit intensity, depth you won’t find in a standard cup.

The word anaerobic comes from Greek: an (without) + aēr (air) + bios (life). Louis Pasteur first described the phenomenon in the 1860s when he discovered that some microorganisms don't just survive without oxygen. They thrive in its absence.

For coffee, those fermentation compounds migrate through the parchment into the bean during those sealed hours. The bean absorbs what happened around it. It carries that through drying, through roasting, into the cup.

That yogurt note in Elto 72Hrs is not a flavor added. It’s lactic acid. The same biochemical pathway that produces the tang in your yogurt, the sourness in your kimchi, the depth in your sourdough. Biology, in the dark, without air.

Some things are better without air.

19/04/2026

Yum.

There is a moment every roaster goes through, where we stop roasting by habit and start roasting by intent.For us, it ca...
19/04/2026

There is a moment every roaster goes through, where we stop roasting by habit and start roasting by intent.

For us, it came when the inconsistency got too hard to ignore back in 2023. Different origins, same approach, unpredictable results. We were forcing every bean into the same curve instead of listening to what each one actually needed.

The shift was simple but it changed everything: start with the raw material. Understand what the bean is capable of. Then define the sensory target - what you want the cup to taste, feel, and express. Only then does the roast become the bridge between the two.

Rush A-Phase and the core stays raw. Cut B-Phase short and the sweetness never builds. The physics are always the same - but the roadmap has to change with every bean.

That is what these 10 truths are really about. Not rules. Intention.

What is the hardest roasting lesson you have had to learn? 👇

We have two Panama Geshas this season.Same variety. Same process. Same place.Different farms, and different expressions....
16/04/2026

We have two Panama Geshas this season.

Same variety. Same process. Same place.
Different farms, and different expressions.

Both coffees are washed Geshas from Chiriquí, Panama. On paper, they should be similar.

They are not.

Abu Coffee comes from a small farm at 1,550 meters, with a focus on precision in how each lot is handled. The cup opens with tamarind and green mango, moves into strawberry sweetness, and finishes with orange blossom.

Janson Lot 920 comes from higher elevation, 1,600 to 1,700 meters, and a specific green tip Gesha phenotype selected over generations. The profile leans toward lemongrass and lychee, with strawberry and grape building through the cup.

If you look closely at the Janson lot, you’ll see “green tip Gesha.”

It refers to a specific expression of the variety.

Over time, farmers observed that some Gesha plants produced new growth with green tips instead of bronze. Those plants were selected and replanted because they consistently showed desirable qualities in the cup, especially clarity and aromatics.

When a farm specifies “green tip Gesha,” it signals that the lot comes from this selected group of plants, not a random mix, but a deliberate and consistent expression.

With Abu Coffee, the distinction is in the lot itself:
a small-scale washed Gesha, shaped by selective picking and controlled fermentation.

Both coffees are washed.

That matters.

Washed processing removes anything that might mask the coffee. What remains is the plant, the environment, and the decisions made along the way.

This is where Gesha becomes interesting.

Not as a category, but as a range.

Farm photos courtesy of .

Comment “Panama” and we’ll send you the story behind these two exceptional farms.

Address

Door 3, Diez Buiding, F. Ramos Street
Cebu City
6000

Opening Hours

Monday 8am - 6pm
Tuesday 8am - 6pm
Wednesday 8am - 6pm
Thursday 8am - 6pm
Friday 8am - 6pm
Saturday 8am - 6pm
Sunday 8am - 6pm

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