Maybe torrefacto as a result of past Spanish influence? The beans roasted with sugar which gives a kind of caramelised taste. A lot of Venezuelan coffee is very heavy on the torrefacto vibe - elsewhere in Latin America as well, I guess, but Venezuela's the only country I've visited there. And the best coffee I've ever had.

I can imagine that coffee roasting in the Philippines might still follow a similar tradition as a former Spanish colony.