Philippine Coffee: Exploring the Rich Flavors of the Cordillera Region

The Philippines is one of the few countries that produce all four commercially viable species of coffee: Arabica, Robusta, Excelsa, and Liberica.

Philippine coffee is a hidden gem in the world of specialty coffee. Grown in the lush mountains of the Cordillera region, these beans offer a unique flavor profile that reflects the diverse landscapes of the archipelago. With a rich history dating back to the 18th century, Philippine coffee is experiencing a renaissance, with farmers focusing on quality and sustainability to produce exceptional beans that are gaining recognition on the global stage.

History

Coffee was introduced to the Philippines in the 1740s by Spanish friars. The industry flourished in the 19th century, making the Philippines the fourth-largest coffee exporter globally. However, a coffee leaf rust epidemic in the 1890s devastated crops. Today, the country is experiencing a coffee revival, with a focus on specialty coffee and sustainable farming practices. The unique terroir and growing conditions of the Philippine highlands contribute to the distinct character of its coffee.

Philippine

Accidity:

Medium

Body:

Medium to Full

Country:

Philippines

Climate:

Tropical with distinct wet and dry seasons, ideal for coffee cultivation

Cupping Score:

84.5

Region:

Cordillera Administrative Region

Soil Type:

Volcanic loam soil rich in minerals

Typical Altitude:

1000 - 1800m

Annual Production:

70,000 metric tons

Export Volume:

1,000 metric tons

Market Share:

Philippine coffee currently accounts for less than 1% of global coffee production, but its specialty coffee sector is growing rapidly.

Local Coffee Customs

In the Philippines, coffee is often enjoyed with sweet pastries like ensaymada or pan de sal. 'Tsokolate-eh,' a thick hot chocolate made from local cacao, is sometimes mixed with coffee to create a rich, indulgent beverage.

Economic Impact

Coffee production plays a crucial role in the rural economy of the Philippines, providing income for over 25,000 farmers. The growing specialty coffee sector is creating new opportunities for small-scale farmers and contributing to rural development.

Awards

Gourmet Coffee of the Year (2019)

Brewing Methods

Pour-over
French Press
Espresso

Certifications

Organic
Fair Trade

Common Varieties

Arabica
Robusta
Excelsa

Flavor Profile

Chocolate
Nuts
Citrus

Popular Brands & Roasters

18 Days Coffee
Kalsada Coffee
Figures of Beans

Tourism & Culture

Coffee enthusiasts can visit the Cordillera region, particularly Benguet and Sagada, to experience coffee farms firsthand. Many farms offer tours, showcasing traditional and modern cultivation methods, as well as cupping sessions to taste the unique flavors of Philippine coffee.

Future Outlook

The Philippine coffee industry is poised for growth, with increasing focus on specialty coffee production and sustainable farming practices. As global demand for unique coffee origins rises, Philippine coffee is expected to gain more recognition in the international market.

Roast Recommendations

Medium
Dark

Sustainability Practices

Shade-grown cultivation
Organic farming initiatives

Traditional Preparation Methods

Kapeng Barako (strong native coffee)
Kape Alamid (civet coffee)

Typical Harvest Season

November - March

Typical Processing Methods

Washed
Natural
Honey

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