Philippine Coffee History and Types

Coffee has a long and distinctive history in the Philippines, shaped by colonization, global trade, disease, and recent revival efforts.

Introduction of Coffee (1700s)
Coffee was introduced to the Philippines in 1740 during Spanish colonial rule. A Spanish Franciscan friar planted the first coffee tree in Batangas, which soon became the center of local coffee production. From there, coffee spread across Luzon and later to Visayas and Mindanao.

Rise as a Global Producer (1800s)
By the mid-19th century, the Philippines had become one of the world’s major coffee producers. When coffee leaf rust devastated plantations in Latin America, Philippine coffee filled the gap in global markets. At its peak in the 1880s, the country was among the top exporters of coffee worldwide.

Collapse Due to Coffee Rust
The boom was short-lived. Coffee leaf rust eventually reached the Philippines in the late 1800s, destroying most plantations. Many farmers shifted to other crops, and large-scale coffee production sharply declined.
Modern Revival (Late 20th Century–Present)
In recent decades, there has been renewed interest in Philippine coffee:
•    Growth of specialty and third-wave coffee shops
•    Government and NGO programs supporting local farmers
•    Renewed focus on native and high-quality beans

Today, The Philippines produces all four major commercial coffee varieties, with smallholder farmers playing a central role. While domestic consumption now exceeds production, Philippine coffee is gaining recognition again for its unique regional profiles.

Four Types of Commercial Coffee Beans
Most coffee-producing countries grow only 1-2 varieties.  The Philippines is one of few countries that has the ability to grow all four, giving it exceptional diversity in flavor profiles and blending potential.

- Arabica (Coffea arabica)

  • Flavor: Smooth, aromatic, slightly sweet, with fruity or floral notes
  • Grown in: Benguet, Sagada, Mt. Apo, Bukidnon
  • Best at: High elevations (1,000–2,000 meters)
  • Use: Specialty and premium coffee

- Robusta (Coffea canephora)

  • Flavor: Strong, earthy, bitter; higher caffeine
  • Grown in: Cavinti (Laguna), Batangas, Mindoro, Sultan Kudarat
  • Best at: Low to mid elevations
  • Use: Instant coffee, espresso blends

- Excelsa (Coffea liberica var. dewevrei)

  • Flavor: Tart, fruity, dark, complex; often used for blending
  • Grown in: Batangas, Quezon, parts of Mindanao

- Liberica (Coffea liberica)

  • Flavor: Bold, smoky, woody, very aromatic
  • Grown in: Batangas (famous as kapeng barako)
  • Best at: Low elevations