Trails and Traces Coffee Roasters

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Trails and Traces Coffee Roasters

We are an independent coffee roastery that sources the highest quality and traceable coffee we can find in the Philippines and around the world.

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13/11/2025

LOS RODRIGUEZ GEISHA

As we celebrate our 6th anniversary, we thought of the first international coffee origin that we showcased as a roastery. We remembered a Bolivia Finca Arcangel Coco Natural process from the Los Rodriguez farm. It was such a full-circle moment that we came back to the same farm after all this time, but sourced a better lot named Finca Las Alasitas.

The process for this Geisha is quite complex: it was honey-processed and washed afterwards, creating a sharp yet clean profile. We taste full on sakura florals, mandarin orange and cantaloupe flavor, with a sweetness of pink cotton candy and a very white tea finish.

LIMITED TO 16 BOXES ONLY
100g for Php1500
CLICK THE LINK TO ORDER!
https://forms.gle/stKEC4gkF6gdDZbk9

13/11/2025

ANOTHER ACU COFFEE!

Releasing another coffee from Acuii Sicayang: a dark-room-dried, natural-processed Catimor Arabica. ☕

We're all aware of how different processes from anaerobic and yeast inoculation to carbonic maceration and so on can create distinct profiles.
But one controllable factor that hasn't received much attention is light.

Light contributes to the degradation of volatile compounds through photodegradation or photolysis. Light (at a certain wavelength) can also act as a germicide, limiting the growth of microorganisms. Conversely, the dark room (absence of light) can enhance microbial growth while influencing its behavior and metabolism.

In conclusion, the dark-room drying process addresses two key factors:
• It enhances microbial growth (aerobes or anaerobes).
• It preserves the volatile compounds (flavor) produced by fermentation.

It's a very interesting coffee. We're very familiar with how a usual Mt. Apo Catimor coffee tastes, but this cup is profoundly influenced by the simple process of controlling light.

LIMITED TO 40 CANISTERS ONLY
125g for Php600
CLICK THE LINK TO ORDER!
https://forms.gle/stKEC4gkF6gdDZbk9

📷

13/11/2025

HAPPY 6TH ANNIVERSARY! ☕🥳🥲

We're beyond grateful that we've reached this far—6 years of unforgettable coffee drops and stories from one farm to another. We've been sharing the experiences that make this beverage not taken for granted and make it sustainable from the farm to the cup since day one.

To celebrate this anniversary, we're releasing one of the most coveted local coffees that has graced the coffee scene: an Anaerobic Slow Dried Washed Philippine Geisha/Gesha from Bansalan Davao del Sur by Acuii Sicayang.

When we started, Geishas were an anomaly to us. A simple washed coffee full of florals and citrus notes was something to rave about. We couldn't imagine a day where the words "Philippines" and "Geisha" would be in one sentence in less than a decade. This coffee embodies what the Philippine coffee industry is becoming: progressive, innovative, and inclusive, ensuring each step of the supply chain is heard and recognized.

No words can show our gratitude for making us part of your mornings, afternoons, and evenings with a simple cup or bag of coffee from us 💓💓💓.

To many more years to come, and as always, thank you for the continuous support as we continue to always showcase the best coffee that we can find.

LIMITED TO 16 CANS ONLY
100g for Php1500
CLICK THE LINK TO ORDER!
https://forms.gle/stKEC4gkF6gdDZbk9

13/11/2025

EL PARAISO GEISHA

Another nostalgic coffee when it comes to our memory are explosive coffees from El Paraiso farms in Colombia by the Bermudez family as some of us 5 years ago are quite familiar of the coffees they produce that we didnt think twice of showcasing this geisha as well.

As for the process namely a Lactic Thermal Shock Washed starts when coffee cherries undergo a short oxidation, in order to generate a short ripening process for 16 hours and subsequently they are immersed in cold water for 48 hours and the next phase consists of pulping the coffee cherries and introducing them to a anaerobic fermentation phase under vacuum with the addition of lactic acid bacteria for a period of 24 hours, then a wash with thermal shock is carried out, which allows the fixation of the precursors of aromas and flavors.

This wash consists of first spraying hot water at 48°C and then spray cold water at 4°C in order to create an expansion and sealing of the green coffee bean.

This coffee is very unique as its quite complex but very clean green tea, lime, blackberry, ginger, and chamomile.

LIMITED TO 16 BOXES ONLY
100g for Php1500
CLICK THE LINK TO ORDER!
https://forms.gle/stKEC4gkF6gdDZbk9

09/11/2025

We’re almost celebrating our 6th year running this seed-roasting business. It is our greatest pride and joy to be able to help our local farmers. Selling local coffee is just one part of it, but uplifting their livelihood is a much bigger mission one that doesn’t end with a single transaction.

Since the beginning, we’ve been privileged to be welcomed as the roasters of , , and . Being embraced as outsiders by their community has been truly humbling, and we’re grateful to share the same vision of serving a cup of coffee that is transparent, traceable, and enjoyable.

For this group to organize a friendly, fair, and most importantly, enjoyable brewing competition one that benefits their community by improving skills and camaraderie while also supporting the roots of our industry to keep it sustainable for years to come is something we didn’t foresee. But they didn’t do it for fame or recognition; they did it out of the pure intention to help.

With this post we would like to thank the community behind namely .bu .e and lastly doc your efforts and endless determintation to hand and hand serve a great cup of coffee but also serve it with a good conscience, we ourselves can't appreciate you enough how big will this help our local farmers bring their produce to your cup.

As always we hope to see you to the next installment of the Heatwave competition, next bag of coffee, or next cup of coffee. As you yourselves are a contributor to the vision to create a sustainable local coffee industry.

01/10/2025

ACU

On our recent trip to Davao, we collaborated with and joined the Mt. Apo Flavor Mapping organized by and . It was truly an eye-opening experience—our very first time visiting one of the country’s most prominent coffee-growing regions, where we had the chance to taste nearly 35 different lots from a single origin.

During this trip, we also had the privilege of meeting one of the most sought-after farmers in the Philippines, . He participated in the roasting sensory class, and we were fortunate enough to purchase one of his entries for the PCQC Experimental Category: a Wine-Processed Caturra.

We were pleasantly surprised by how complex, clean, and full of potential this local Caturra is. This firsthand experience has solidified our interest in sourcing coffees from Acu in the future—even in small quantities—as they are truly worth showcasing.

LIMITED TO 20 CANISTERS

125 grams for 700 pesos

CLICK THE LINK TO ORDER!
https://forms.gle/Cw7TqCSejVWXmJjy7

📸

01/10/2025

HAPPY INTERNATIONAL COFFEE DAY 2025! ☕✨

One special day in the calendar where we celebrate the beverage we love and glorify all 365 days of the year!

This year, we’re showcasing coffees from Las Aguilas, Colombia and Qonqona, Sidamo, Ethiopia!

Over the past years, so many different coffee varieties have emerged, giving us new perspectives on what coffee can taste like. One standout is the Chiroso Arabica, which highlights a bright citrus-floral profile—perfectly summing up what a good afternoon cup should be.

Innovation in coffee has also taken huge steps forward in the last five years. Some people resist it, while others embrace it. For us, co-fermented coffees were at first unfamiliar—“not natural” or even too extraordinary. But we’ve learned to appreciate them as a unique avenue for both coffee and non-coffee drinkers to experience a new perspective. At the end of the day, it’s all about enjoying this beloved beverage we get to drink every single day.

Las Aguilas, La Argentina, Huila, Colombia
White Floral, Lemon, Apricot, Honey

Qonqona, Bensa Sidamo, Ethiopia
Red Rose, Chamomile, Lychee, Honey

125 grams for 700 pesos
CLICK THE LINK TO ORDER: https://forms.gle/f89A1SKvzJ1wbS2c8

📸

01/10/2025

NINETY PLUS

When we started our coffee journey back in 2018—back when we were still just a roastery-in-the-making—the “wow coffees” of the time were monopolized by Geishas. We’ll never forget our first encounter with a Ninety Plus Gesha Estates coffee: its taste notes were peculiar, it over-delivered on flavor, and even today it still holds true to its remarkable identity.

This time, we’re showcasing a Thermolic-processed Gesha from .

What’s Thermolic?
"The Thermolic™ style was among the first of the Ninety Plus experimental methods. The term Thermolic™ refers to the use of heat to expedite chemical reactions during fermentation. Using the sun, freshly picked coffee cherries are gradually warmed to a predetermined fermentation temperature, accelerating the breakdown of sugars in the mucilage. This process takes place in an anaerobic environment, promoting bacteria that thrive without oxygen.

Thermolic™ coffees are rich in body and wild in character, often wine-like, and laden with chocolate. Heavy and adventurous with notes of dark chocolate, date, and clove, Kambera is a quintessential example of a Thermolic™ coffee."

In the cup, we tasted sweet red wine like Merlot, accented by bright passionfruit, and finished with deep dark berry and cacao nibs.

A coffee truly worth experiencing.

125 grams — 850 pesos
CLICK THE LINK TO ORDER https://forms.gle/f89A1SKvzJ1wbS2c8

📸

07/09/2025

DECAF

Showcasing Our Very First Decaf Coffee!!
As a roastery, we’ve always been a little skeptical about roasting and featuring decaf, since it’s often a hit or miss — the quality usually drops due to the decaffeination process. But at last, we’ve discovered something truly exciting: an organic, G1-graded decaffeinated coffee from .coffee!

Typically, decaf coffees are roasted darker to add complexity and highlight chocolate notes, since many of the compounds responsible for flavor development are stripped away during decaffeination. But this coffee is different. Within its narrow sweet spot, it reveals a rich chocolatey liquor note layered with a whiskey/brandy warmth and a torched black pepper finish — a flavor profile that’s both rare and captivating for a decaf.

Php 600 for 200g
Php 2500 for 1kg

CLICK THE ORDER FORM LINK IN OUR BIO TO ORDER!!

25/08/2025

KALAMANSIG ROBUSTA

This year, we had the chance to be a volunteer roaster for the PCQC Auction 2025, where we roasted a variety of Arabicas and Robustas. Through this event, we blindly assessed the quality of these coffees and were amazed by their potential. We are hopeful to eventually source even the regular lots from these farmers.

Thankfully, through colleagues in the industry, we came to know one of the farmers who submitted an entry.

We are now proud to showcase a Robusta from Kalamansig, Sultan Kudarat produced by Anthony Gaviola. This naturally processed coffee highlights a deep chocolate profile complemented by a marshmallow-like sweetness—something truly unique for a Robusta.

Php 500 for 250g
Php 1500 for 1kg

CLICK THE ORDER FORM LINK IN OUR BIO TO ORDER!

Address

Marikina Heights
1810

Telephone

+639199914526

Website

https://forms.gle/ugP17dL4E7aQNT4K8

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