Sourcing 90 percent of its beans locally from the peaks of the Cordillera and Benguet to the mountains of Bukidnon and Sultan Kudarat, Bo’s Coffee prides in the freshness of its beans.

From these coffee-growing locales, the green beans are brought to Bo’s Coffee partner roasters in Cavite, where they are roasted and blended before they are vacuum-sealed to ensure they arrive at the shops as fresh as it came out from the roastery.

"We roast, pack and deliver the coffee beans to our stores fresh from the roastery. And we consume the beans as fast as we deliver them to ensure that our beverages are made from just roasted coffee beans. We dispose the coffee beans that do not make it to our standard holding time," Steve Benitez, founder of Bo’s Coffee Club, said.

These Philippine Origins, according to Benitez – whose love affair with coffee was borne out of traveling and sipping espressos in European cafes and downing cappuccinos in American coffee shops – are being sold in Bo’s Coffee to show the diversity of Philippine coffee and their ability to compete with the best Origins from the coffee-growing regions of the world.

Its network in the key cities of the Visayas and Mindanao has since grown to 30 stores, and now adds five existing coffee shops in Metro Manila, with five more to open for the rest of the year.