6/3/2019 Types of Coffee that Grow in the Philippines | Philippine Primer

July 29, 2017 Share 74 Tweet

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Nowadays,
 we drink coffee not just to get a dose of stimulating caffeine. People now drink it for experience and appreciation. A hot
cup is a companion on a solitary afternoon, a masterpiece on Mona Lisa’s table, a paci er to a restless mind.



Coffee
 is now seen as a craft, a product of artistry, and a source of pride for its origin. Knowing where your coffee came from is
understanding its personality. In the Philippines, local growers have gained worldwide recognition for the specialty coffee that they
 produced.
have
FEATURE
Also
FOOD read: Bana’s Coffee from Sagada Wins International Award
BEAUTY & FASHION
Below
TRAVEL are four kinds of coffee that thrive in the country’s climatic soil.
STUDY
Arabica
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Arabica is one of the best-known and widely consumed coffees in the world. It is mainly cultivated in high altitude areas. Arabica
grown in the mountainous Cordillera region is generally acidic and sweet to the taste, while those in Mindanao has a bittersweet taste

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and oral aroma. Some of the best Arabica coffee comes from the provinces of Benguet, Sagada, Ifugao, and Mt. Matutum.

Robusta

Unlike Arabica, Robusta coffee thrives on lowlands like in Cavite, Bulacan, and Mindoro. With its high caffeine content, Robusta has a
sharper avor and a burnt or woody aftertaste. This type of coffee is the most commercialized, often used to make instant coffee
products. Despite that, Robusta has been slowly raising its pro le to the level of Arabica and other gourmet coffees.

Liberica

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Abundant in the provinces of Batangas, Cavite, and Quezon, barako coffee is the most famous variation of Liberica in the Philippines.
Barako coffee is a favorite part of Filipinos’ breakfast, especially in these provinces. This type of coffee has a distinct aroma and strong
woody taste with high natural acidity.

Excelsa

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Due to their similarity in taste, Excelsa coffee is often confused as Liberica or Robusta. Pure Excelsa, however, has a distinct sweet and
fruity avor that is somewhat like jackfruit. Its aroma is more prominent than its taste. It is commonly cultivated in the mountains of
Batangas and Quezon, and in Sorsogon, Bicol region.

Also read:
Understanding the 3 Waves of Coffee
The Brewing Methods You’ll Find in Today’s Coffee Shops

Written by: Rizelle “Rei” Leaño

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