Paul Kaldi Specialty Coffee

25/09/2025

Soon🤤😍🤎

16/09/2025

✨ DAILY TASTY FOOD ✨
Paul Kaldi Coffee is serving up your favorites!
🍛 Silog meals from ₱79
🍗 Chicken & Pork dishes from ₱99
🥯 Muffins & snacks from ₱25

🚚 Free Delivery within WVSU
Taste the best deals today with Paul Kaldi Coffee!

15/09/2025

2nd floor Coop Building🤎

03/08/2025

👯‍♂️ Coffee + Japanese Siomai = Perfect Pair!
Bring 1 friend to our Specialty Coffee shop and you BOTH get FREE Japanese Siomai 🥟 on us!

📍Drop by tomorrow and enjoy this tasty treat!

11/07/2025

This recognition from my alma mater West Visayas State University — truly the greatest recognition I've ever received. Thank you for acknowledging my journey.
Thank you to all the colleges, students, deans, and faculty who supported us wholeheartedly.
This means the world to me. 🥹💙💛

𝗙𝗘𝗔𝗧𝗨𝗥𝗘 𝗙𝗥𝗜𝗗𝗔𝗬 | Locally Sourced, Passionately Brewed: Paul Kaldi Coffee

Every cup of coffee has a journey that is rooted in the soil, nurtured by farmers, roasted to perfection, and brewed with heart.

Meet Peter Paul Dayanan, WVSU alumnus and founder of Paul Kaldi's Locally Sourced Coffee Beans, a proudly Ilonggo social enterprise born in 2021 and supported by WVSU Business Incubator Nurturing Homegrown Innovations Technology Business Incubation (WVSU BINHI TBI). With every bean sourced from local farmers and every sip supporting sustainable agriculture, Paul Kaldi isn’t just serving coffee—it’s brewing change.

From bean to brew, Peter takes us through the art and heart of coffee-making—and proves that knowing your craft inside out is what builds not just a business, but a legacy.

📌 Full feature coming soon!

Follow the official pages of Paul Kaldi Coffee:
☕: https://www.facebook.com/paul.kaldicoffee
☕: https://www.facebook.com/PaulKaldiCoffeeBeans

Learn the latest | www.wvsu.edu.ph
Instagram | instagram.com/wvsu_edu/
YouTube | youtube.com/



Story by Ryde Rendell Ponsaran/PAMCO Intern
Photo by Dwiniane Keith Marie Escoltor/PAMCO Intern

08/07/2025

𝐂𝐨𝐟𝐟𝐞𝐞 𝐪𝐮𝐚𝐥𝐢𝐭𝐲 is generally categorized based on several factors including bean variety, growing conditions, processing methods, and cupping scores. Here are the main coffee quality types commonly recognized:

☕ 1. Commercial Grade Coffee
Cupping Score: Below 80 (out of 100)

Common Uses: Instant coffee, supermarket blends, vending machines

Characteristics: Mass-produced, often made from Robusta or low-grade Arabica beans; bitter, flat, or burnt taste

Packaging: Pre-ground, sometimes mixed with additives

☕ 2. Premium Coffee
Cupping Score: Around 80

Common Uses: Mid-tier cafes, retail whole-bean packaging

Characteristics: Better flavor and aroma than commercial grade, usually single-origin or a decent blend

Packaging: Often freshly roasted, sold whole-bean or ground

☕ 3. Fine Coffee
Cupping Score: 80–84

Common Uses: Specialty cafes and quality-conscious roasters

Characteristics: Clean flavor, balanced acidity, some complexity, usually 100% Arabica

Origin: Traceable and sometimes certified (e.g., Rainforest Alliance, Fair Trade)

☕ 4. Specialty Coffee
Cupping Score: 85 and above

Common Uses: Third-wave cafes, competitions, specialty roasters

Characteristics:

High complexity and clarity

Distinct flavors (e.g., fruity, floral, chocolatey)

No primary defects, minimal secondary defects

Origin: Highly traceable (e.g., micro-lots, single-estate farms)

Processing: Innovative methods like anaerobic fermentation, honey processing, or natural drying

Single-origin specialty coffee can cost over $30 per pound, more than five times the average price of 1 pound of ground coffee in the US. “Specialty” is the ...

08/07/2025

𝐁𝐞𝐟𝐨𝐫𝐞 𝐰𝐞 𝐮𝐧𝐝𝐞𝐫𝐬𝐭𝐚𝐧𝐝 𝐭𝐡𝐞 𝐒𝐩𝐞𝐜𝐢𝐚𝐥𝐭𝐲 𝐂𝐨𝐟𝐟𝐞𝐞
Please Read:🤎
🟤 𝐓𝐲𝐩𝐞𝐬 𝐨𝐟 𝐂𝐨𝐟𝐟𝐞𝐞 𝐃𝐞𝐟𝐞𝐜𝐭𝐬
☑️ Primary Defects
These are serious flaws that significantly impact the cup quality.

Example Description
Black Beans,Overripe, fermented, or moldy beans that result in a harsh, bitter taste.
Sour Beans Improper fermentation or drying, leading to sour, vinegar-like flavors.
Fungus-Damaged Beans Affected by mold or fungus, often due to poor storage or wet conditions.
Severe Insect Damage Beans eaten through by insects, affecting flavor and yield.

☑️ Secondary Defects
These are less severe but still impact quality.

Example Description
Broken/Chipped Beans Damage during hulling or transport; can affect uniform roasting.
Partial Black or Sour Beans Less extreme versions of primary defects.
Shells or Floaters Hollow beans that roast unevenly.
Quakers Unripe beans that roast pale and taste grassy or papery.

🧪 How Are Defects Measured?
Coffee is usually graded using a 300g sample. According to SCA (Specialty Coffee Association) standards:

Specialty Coffee: 0 primary defects, max 5 secondary defects

Premium/Commercial Coffee: May have multiple defects depending on grade

🧠 Summary:
Defects = Bad beans that impact flavor and quality

Fewer defects = higher quality

Specialty coffee has little to no defects

Sourced: https://www.iocoffee.vn/post/coffee-defects?utm_source=chatgpt.com