The history of coffee in The Philippines is another tale of the product going from being a bedrock of the economy to almost disappearing completely. The most common version of the story starts in 1740 when coffee was first planted by Spanish monk in Lipa, in Batangas province. It flourished under Spanish colonial rule and spread around The Philippines.
Source: “The World Atlas of Coffee” Second Edition, Author James Hoffmann.
Capital: Manila
Population: 116’000’000
Annual Production: 420’000 60kg Bags
Land under Coffee: 113’000 Hectares
Harvest: October – March
Coffee Varieties: Red Bourbon, Yellow Bourbon, Typica, Mondo Novo, Caturra, Mysore, SV-2006, Catimor, Robusta, Excelsa
Tasting Profile: Full Body – Fruity, Floral – Low Acidic
Growing Altitude: Central Standard / High Grown / Strictly High Grown
(300 m – 500 m / 980 ft – 1640 ft)
(700 m – 1200 m / 2300 ft – 3940 ft)
(1000 m – 1800 m / 3280 ft – 5900 ft)
Processing Method: Dry (Natural)