Consistent with these values was CvSU’s active involvement in Gender and Development (GAD) of the Southern Tagalog Agriculture Resources Research and Development Consortium (STARDDEC). This close partnership has flourished with the consistent and strategic promotion of gender equality. Its mission was further strengthened by the university’s GAD Focal Point System, which was established in 2012.

GAD Influencer
Dr. Neila Cresino, CvSU Director for Gender and Development, stated, “Gender and Development programs enhance the awareness, knowledge, and skills. They also change the perceptions, attitudes, and values of faculty members, employees, students, and external clients.” CvSU was awarded as the Most Outstanding State University in GAD Implementation in Calabarzon from 2014 to 2016, which highlighted the fact that the university is a gender responsive institution.

With Cavite being known as the coffee capital not only in the Calabarzon area but in the Philippines, CvSU is in a key area as a GAD influencer. These four major focus points of the GAD lead to programs with GAD-consistent outputs: higher education services, research and development services, extension services, and support to operation. The need for GAD was determined through studies and research about coffee farming in the area.

Eye-opening Studies
“Gender-based Differentiation among Coffee Growers in Selected Areas in Cavite—a study by Marvelle R. Atienza, Shimitha Rose B. Ikuta, and Nelia C. Cresino—revealed that gender differentiation still exists among coffee growers in Cavite. The study explained: “Women tend to shoulder most of the reproductive activities while men predominantly perform productive activities. In community activities, men dominated women in agriculture-related activities such as agricultural cooperatives, farmer’s field school, community development programs, and environmental activities. Women mostly attended the financial and entrepreneurial programs. Men were more exposed to hazards since they performed the bulk of the work in the farm. On the other hand, women were more exposed to biological hazards since they are most likely to attend to sick members of the family and attend healthcare programs. Moreover, some of the women also served as barangay healthcare workers, [a designation] which exposes them to [other health risks].”

Gender and Development programs change the perceptions, attitudes, and values of faculty members, employees, students, and external clients. (Dr. Nelia Cresino)

Another study “Influence of Labor Distribution in Coffee Farmers in Amadeo, Cavite—by Angelique Anne V. Ramos, Gia Antonette A. Sales, and Willie C. Buclatin—defined the general and farming characteristics of coffee farmers in the area. It confirmed that there was “a significant relationship between sex and control over income with regards to labor distribution.” The study’s findings likewise suggests that control over income was influenced by the participant’s sex.

The overwhelming results of both studies underscored the importance of GAD. Research and studies have revealed the gender gap and how educational institutions, private companies, and the government can work together to educate one another and, in the future, lessen if not remove that gap.”

Solid Partnership
PCBI is currently in a partnership with CvSU-GAD. As the coffee business expert, PCBI provides the orientation on capacity development of coffee growers and processors on GAD gender analysis and tools, GAD planning and budgeting, as well as gender mainstreaming and conducting research on coffee under the GAD perspective.

Aiming for a sustainable gender-equal coffee industry, CvSU’s GAD department looks forward to continuing the dissemination of GAD programs, projects, and activities among coffee growers and processors. CvSU’s GAD development continues to work with the PCBI to give the industry a globally and morally good cup.

The post GENDER AND DEVELOPMENT IN EDUCATION appeared first on Philippine Coffee Board.

One of CQI’s crucial contributors is the Q Coffee System. CQI states that “Our Q Coffee System has continued to evolve over the years, as we adapt to challenges facing the industry and find innovative ways to expand our common language for quality.

The Q Coffee System for Arabica has single-handedly changed the way buyers communicate with sellers. It is now integrated into the majority of specialty coffee businesses, where most quality control teams have at least one Q Arabica Grader on staff.

When CQI began work on a Robusta program over five years ago, it was met with criticism ans skepticism from the majority of the industry. However, the international standards have been adopted worldwide and continue to be used to expand fine Robusta into the marketplace, creating both a better tasting cup and higher prices for all involved.”

The Ultimate Coffee Guide talks to CQI Q Director Roukiat Delrue about the importance of the Q Coffee System for the coffee sector.

HOW DOES THE Q SYSTEM BENEFIT THE COFFEE INDUSTRY?
“The Q Coffee System is a very complex and complete system. The system relies on Q graders, trained experts in assessing coffee quality, to objectively assess coded samples of which they have no knowledge of, resulting in either a certification for the coffee—Q Coffee if it meets the requirements, or a Technical Report which can give feedback to coffee producers on how to improve quality. As indicated, the Q Grader Program is only one part of this; many people throughout the coffee chain have taken the exam around the world—from coffee producers, baristas, to enthusiastic consumers.”

HOW DOES ONE PREPARE FOR THE Q GRADER EXAM?
“The first and foremost element is cupping, but not just cupping; cupping while using and fully understanding the Specialty Coffee Association of America (SCAA) Cupping Form. There are also sensory, aromatic, acid and roast level exams, so there are also lots of possible preparations.”

WHAT IS THE DIFFERENCE BETWEEN Q ARABICA AND Q ROBUSTA GRADERS?
“The main difference is their focus. As the name indicates, Q Arabica focuses on Arabica coffees and Q Robusta on Robusta. It will all depend on where the candidate lives and what his area of work or production or market is. Anyone can benefit from wither. In terms of coffee professionals, they can absolutely benefit from taking both, to better understand the whole supply chain, and not just one part of it.”

WHAT IS THE ROLE OF THE IN-COUNTRY PARTNER (ICP) IN FACILITATING Q GRADING?
“The role of the ICP is to be the entity that assures that the coffee evaluation is neutral ad objective. They will code the samples and they will call three different Q Graders, which have no ownership or interest in the coffee. Everyone will perform the evaluation without knowing anything about the coffee. The ICP, along with CQI, will review the evaluations and enter them into the system.”

WHAT IS THE IMPORTANCE OF CQI’S NEW PROGRAM, Q PROCESSING, FOR THE COFFEE SECTOR?
“Q Processing is a truly great program to tie the cupping and quality evaluation portion to the actual processing that may have impacted it.

It comes in different levels: the first one is a two-day course and can be taught in consuming countries. It’s a great opportunity to expand the knowledge of coffee buyers!

The second one is a professional level and can only be taught in coffee producing countries. It is a very hands-on course, along with deep knowledge of all aspects of processing.”

The full Q Course is a six-day comprehensive in-depth course with three days to calibrate and practice skills, and three days to successfully pass 20 exams, of which some can be retaken during that same course.

AIMING FOR QUALITY
As more Filipinos are getting their Q certifications, there is an optimistic outlook o the direction for Philippine quality coffee. The Q Coffee System has proven that it is able to go beyond just training cuppers and certifying coffee. Together with its ICP, PCBI, CQI will continue to positively impact the local coffee scene.

As CQI has stated, ‘The program has lasting and far-reaching impacts for producing countries. Eventually, and regardless of the form it takes, it leads to better tasting coffee.”

For those interested to take the Q Grader Program, CQI offers courses around the world. Check out the website in the Q program section, under Upcoming Courses. 

The post ALL ABOUT THE Q appeared first on Philippine Coffee Board.

Today, BSU has developed a package for technology for Arabica coffee from seed to cup, complete with its own technology demonstration farm on Arabica coffee production with post-harvest processing facilities.

“The BSU level of coffee education is established and organized. It encompasses research, extension, instruction and production,” Director Valentino Macanes of BSU’s IHFSA stated. “It has its own technology demonstration farm of Arabica coffee under the Benguet Pine Agrofestry System. Hence, its coffee education comprises seed to cup, with experienced instructors recognized in their respective fields of specialization. BSU has garnered local and international recognition and awards in coffee technologies.”

“The Arabica coffee techno-demo farm of BSU started by Professor Dimas in 1977 as a special agroforestry demo-farm. He conducted initial experiments on plantings of Arabica coffee seedlings under the Benguet Pine using various planting distance, hole depth and fertilization. He was able to develop a technology of planting Arabica coffee under the Benguet Pine forest, which is a recognized breakthrough in coffee production. This was further refined through scientific data and researches,” Macanes revealed.

In 2007-2008, the BSU coffee farms were internationally recognized as an Organic Producer and Marketer of Arabica Coffee. This was made possible by a MOA with Figaro Foundation through the leadership of Chit Juan, Macanes affirmed. “To date, it is the anchor of all Arabica researches and extension work of BSU. It also serves as the venue for trainings and techno-demo farm for Arabica coffee production and post-harvest processing. It is visited by local and international coffee scientists, students, researchers, businessmen, and other coffee stakeholders.”

He elaborated on BSU’s role in coffee education. “The trainings on coffee education are conducted for farmers, extension workers, students, and other stakeholders of both government and private institutions. BSU is an education and training provider. Oftentimes, BSU is requested by both government and non-government agencies to be the resource person or trainor.”

The coffee cupping laboratory was conceptualized by the University, PCBI and the Department of Trade and Industry-Cordillera Administrative Region (DTI-CAR). “The laboratory will serve as initial training venue for future cuppers and baristas. In fact, it is already being utilized for coffee cupping experiences by coffee farmers, researchers, students, and other stakeholders,” Macanes elaborated.

Indeed, Macanes believes that the unified support of the government, NGOs, private sectors, and individuals for coffee education in the Philippines is vital for the realization and sustainability of the Philippine coffee industry.

The post LEARNING FROM SEED TO CUP appeared first on Philippine Coffee Board.

The partnership of PhilMech and the Philippine Coffee Board, Inc. (PCBI)—which was formalized in January 5, 2018—is a collaboration that’s focused on research and enterprise development for coffee. Among the great results of this partnership is the high ranking of three coffee farmers’ associations at the 2017 Kape Pilipino Green Coffee Quality Competition. The farmers’ groups are the Casile Guinting Upland Marketing Cooperative Inc. (Cabuyao, Laguna), the Sagada Arabica Coffee Growers and Producers Organization (Sagada, Mt. Province), and Tuba Benguet Coffee Growers Association (Tuba, Benguet).

The two-way relationship between PhilMech and PCBI started in 2017, with the latter tapped for trainings on manual brewing methods and on starting a coffee business.

The three top-ranked coffee organizations trained on proper postharvest practices at the farm level of operation. They were nurtured by PhilMech, in partnership with other agencies, to become inclusive businesses following the recommended postharvest system of producing quality green bean for Arabica and Robusta coffee.

Dr. Helen Martinez

What started with the Philippine Coffee Industry Road Map now generates and commercializes coffee technologies and systems. As PhilMech’s Dr. Helen Martinez explained: “This has addressed the needs of a large number of backyard and small coffee farmer producers to improve their productivity and have a place in the market. The recommended PH system consists of match of equipment like coffee pulpers, dryer, huller, moisture meter, sorting table and grading system suited for Arabica and Robusta coffee.”

The said system resulted in a reduction of broken beans to 2.73%, which was a significant improvement compared to 14.23%, using the traditional method. The production of better quality raw material is, of course, essential for value adding operations.

Community-based coffee processing enterprise models (CBCPE) were established to promote the adoption of the Philippine System for Arabica and Robusta in the country, found in strategic coffee producing areas.

Martinez added, “PhilMech, with the combined effort of the farmers and project partners, positions the farmers so that they can have greater access to information, technologies, and other resources such as equipment and material inputs. They are also encouraged to produce quality beans and engage in value adding services. The project has also influenced the key officials and players in the national, regional, and local governments by mainstreaming the project processes, approaches to their own planning, budgeting, and service delivery.”

The PhilMech-PCBI collaboration has helped align goals and nurture the key component in the coffee industry—the coffee farmers. “Aside from training, PhilMech conducted gaps and feasibility assessments on targeted farmer groups,” noted Martinez. This addressed the fact that the biggest challenge in producing quality green coffee beans is the active participation of the coffee farmers in coffee growing communities.

PhilMech works hand-in-hand with PCBI and other sectors in adopting a participatory approach in project implementation. With CBCPE models and with the coffee partnerships, the passion for coffee grows further.

Farmers undergo workshops and training on cupping quality, value formation, proper operation and management of machinery, as well as project planning and operationalization. They are taught about business action planning, financial literacy, market matching, and coffee exposition. Last but not least, the investment forum is explained to them.

The training, like the one given by Jhen Rimando, are valuable to coffee farmers who learned how to cup their own coffee and evaluate with the use of tools. The process of coffee analysis gave the coffee farmers a guide and plan to measure and improve coffee quality.

“Coffee is one of the priority commodities of PhilMech. PhilMech’s coffee agenda is supportive of the coffee roadmap to enhance the postharvest, processing and marketing systems for the small coffee growers in the Philippines,” Martinez ended.

(Photos provided by PhilMech)

The post SUPPORTING THE PASSION FOR COFFEE appeared first on Philippine Coffee Board.

As a coffee drinker, it is exciting that we are able to contribute to  beloved drink and industry. It is a proud moment for our teams to be one of the new generations of coffee farmers in Iloilo who are pushing for quality coffee.

Le Granja Cereza Roja was started by Genevieve Bionat’s father, Edgar, in 2012. He planted Robusta coffee trees in the farm in Barotac Nuevo, Iloilo. When he passed away in 2014, Genevieve’s family made sure to continue his legacy project. “We have decided as a family to continue this dream project for our dad, as well as support the community we have built with the farm,” said Genevieve.

CHALLENGES
“Our farm us is only 45 meters above sea level and it is a challenge to grow even Robusta. It’s difficult to find a good water source in the area as we are not near any rivers or irrigation system. With the rain-catchment lagoon in place, we have a steady water supply throughout the year so we can water our plants during the summer months. We also needed shade for the coffee, sow e decided to intercrop our coffee with banana. Fast income was a challenge for us. That is why we planted bananas as intercrop, as this was a staple raw material for our products.”

FRESH IDEAS
“In our farm, we have made our own ‘sorting table’, where our staff can sit down and chat while sorting. We have put holes on the table, and attached a sack per hole, so they can directly slide their good beans into the sack. For the all-weather dryer, we have made a raised structure with drying beds and covered it with UV-treated plastic. We can just open the sides and let direct sunlight dry our cherries. When it rains, we close the sides. No need to put the cherries in a sack or keep them in a bodega.”

FUTURE HARVEST
“I think that it is time for the new generation of farmers to focus on the correct processing of the harvest, to bring added value to the coffee and cacao products and bring in more income for their communities. We open our farm as a demo farm as support for this initiative, through coordination with the Department of Agriculture and the Department of Trade and Industry.”

FROM SEED TO CUP
“The Iloilo coffee industry needs a revival, and we are here to share our knowledge and experience with out fellow farmers. Iloilo has a renewed interest in quality coffee, and little, new players are coming in the forefront to provide quality coffee. All players should work together to elevate Iloilo coffee to the next level.”

Criszalyn Casanes

As a coffee farmer, I get excited when we are able to do the right processing techniques. BACOFA hopes to be known as a producer of specialty coffee beans in the country.

Criszalyn Casanes is the current secretary in the Balutakay Coffee Farmers Association (BACOFA). It may be recalled that the BACOFA was founded in May 2013 with 20 coffee farmer members owning smallholder lands in Mount Balutakay, Davao Del Sur. It has now increased to 68 members and strives for quality coffee production, specifically for Arabica green beans.

PLANTING THE SEEDS
“I thought I would be involved in coffee at an early age, since my grandfather had one of the biggest farmlands for coffee before, which he passed on to his children.”

CHALLENGES
“The challenges that I have encountered include knowing the right processing techniques, the proper harvest and post-harvest steps to take, even the right fertilizers to use. To overcome this, I have attended trainings conducted by NGOs and LGUs, to further increase my coffee knowledge.”

FUTURE HARVEST
“I want to be able to share with others the knowledge on proper handling, care and processing of coffee.”

FROM SEED TO CUP
“I believe that the next generation will be important, since they will carry on whatever we have started, with new technology to help them in the future.”

Bea Belardo

Bea Belardo has been exposed to the coffee business early, with Belardo Coffee Enterprises operating as a top exporter for coffee in the 80s. Today, the company is one of the longest running millers and traders in Amadeo, Cavite. Cafe Belardo, a small coffee shop that was established in 2010, has become a destination place in Amadeo.

PLANTING THE SEEDS
“I received my Q Robusta Certificate on November of 2017. I thought that this will be a gateway for me to help farmers and producers get the most out of their crop. During the intensive six-day training and exam, I was able to familiarize myself with the different profiles of local and imported Robustas.”

FRESH IDEAS
“We previously did not cup our inventories. Since I learned how to cup, we made a difference by integrating this procedure within our company. This way, we do not sacrifice the quality of our products just by trusting the suppliers’ judgment of the green beans. We have been more skeptical of the incoming inventories.”

FUTURE HARVEST
“Through a thorough discussion of forum of other processing methods which will eventually be taken into practice, and by cupping, I think the coffee farmers can be well informed of what goes on with the current coffee industry. I want them to realize what they assumed to be a declining coffee industry is in fact the opposite.”

FROM SEED TO CUP
“Always support local. Try to taste coffee from different origin and appreciate the tedious process it has gone through before it reached the cup. There are few cafes that serve Filipino specialty coffee. These few mostly aim to aid small community farmers and micro-lots with their produce. Better yet, learn to brew your own coffee. You’ll start to develop the urge to find more amazing coffee.”

The post NEXT GEN COFFEE PLAYERS appeared first on Philippine Coffee Board.

Know the bean.
The first and most basic point to understand is that there are several varieties and species of coffee. Let’s just say there are four commercially known and available coffees, namely Arabica, Robusta, Liberica, and Excelsa.
The top two commercially known coffee beans are Arabica, grown in higher elevations at a cooler climate; and Robusta, grown at a lower elevation. In the past, Arabica was perceived as superior over Robusta, in terms of its flavor. However, Robusta has been given its due recognition for its own qualities.
Arabica is costlier than Robusta, for several reasons. It requires more attention to produce. The variety itself produces a lesser yield compared to Robusta and is also more susceptible to Green Coffee Disease. This makes it more expensive. Robusta, on the other hand, is more affordable but slowly getting more market value.

Take the coffee journey.
It would be good to know that the journey of coffee from berry to cup is a very intricate process. For most consumers, the efforts of farmers and processor are often taken for granted. It is this long consumer’s tongue that makes every sip worth the taste.

Follow the post-harvest process.
Producers are now dedicating a lot of time and and attention to post-harvest processing. These techniques help develop intense flavors in the coffee, if roasted properly. So, the next set of fundamental knowledge should focus on the processing systems used for the coffee.
Coffee beans can go through natural (sun or solar-dry method), washed (wet method), semi-washed (honey, pulped, natural), and mixed processing. Knowing the actual information on the processing is a bonus. The idea is to understand that even if coffee beans are from one variety, their flavors will vary with the use of different processes. Thus, the price of coffee will also vary based on the post-harvest process used.

Bet on brewing.
There are different brewing methods. Not all brewers extract the same flavor. Brewing requires filtered or clean mineral water at the correct temperature to the amount of coffee, appropriate coffee granule size, time and heat with various applications that either use gravity or pressure. Commonly used in today’s cafés are espresso brewers and the single pour over but these are just two of many alternative brewers.

The post 7 STEPS OF COFFEE BASICS appeared first on Philippine Coffee Board.

Photo by Kyla Principio

“It’s an enriching coffee tour experience.”

“Coffee and friends make the perfect blend.”

“It made me appreciate every cup of coffee even more.”

“I wish there’s another one.”

The tour was only for a day. With comments like these, it can be said that the effect lasted beyond a day. In fact, just a few minutes after happy faces and coffee photos were posted on Facebook, it elicited immediate requests from the public that the Philippine Coffee Board, Inc. (PCBI) organized another coffee tour after three months!

PH CAFEEE: BEGINNING AND ESSENCE
The coffee tour that got a lot of buzz on social media is the brainchild of Philippine Department of Tourism (DOT) Undersecretary Alma Rita Jimenez and PCBI President and Co-Chair Pacita Juan.

Through a continuing education for tour guides, the participants were given an in-depth look into some of the country’s sustainable industries like coffee. Thus, 19 accredited tour guides from Region 4A and NCR were part of the Philippine Coffee Activity For Earning, Education, and Enjoyment Program (PH CAFEEE) on November 22, 2017.

The coffee tour started with a morning briefing at the Department of Tourism office in Makati, where the tour guides were also given copies of The Ultimate Coffee Guide. Then, they got on board a coaster headed to Cavite and Tagaytay, where they learned about coffee from farm to cup. With them was PCBI Executive Director Robert Francisco, who shared his knowledge about Philippine coffee.

COFFEE AND MORE
The first stop and Gourmet Farms, where the tour guides were welcomed by Director Len Reyes. While he gave a brief background of how their 30-year-old business started and invited them to go around the shop to check out their various products, guests were served coffee buns, cookies, and a warm cup of coffee.

After they had their fill, they explored the 11-hectare estate and witnessed how Gourmet Farms stores, roasts, and packs its coffees. The cool breeze, the surrounding organic greens, and the aromatic smell of coffee left a good impression on the tour guides who went back to the store and shopped for more.

The next destination was the Nurture Wellness Village. The coaster passed by a few coffee trees that were beginning to bloom on the way to this healthy sanctuary. As the tour guides alighted from the coaster, they were given fresh pandan juice as they took photos and videos of the dancers wearing straw hats and in Filipiniana attire.

Geng Eclarinal of Nurture Farmacy gave a background on the company’s philosophy. The herb and vegetable gardens were just as Instagrammable as the first destination, with quotes that reminded why health and wellness matters. The tour guides were amazed to see a demonstration of a coffee scrub, one of Nurture Wellness Village’s spa offerings. Wellnest Aesthetic Lounge believes that maximizing wellness starts with cutting-edge peptide therapy solutions.

Who wants to try coffee scrub? One of the highlights of the tour was a demonstration of this spa offering at the Nurture Wellness Village.

Across a quaint spot where a carabao looked lovely with flowers on its head, the staff had set up demonstrations of local arts and crafts like weaving, kite making, and forming a ball using coconut leaves. This showcase of culture continued with a demonstration of Old School coffee grinding and roasting. The tour guides were then treated to a coffee-themed healthy lunch.

Nurture Wellness Village owner Cathy Turvil explained their company philosophy: holistic, quality, proudly Filipino, corporate social responsibility, and sustainability. She then proudly introduced her team and invited everyone to dance for wellness.

“Our staff of 150 all belong here in our barangay,” she revealed. Turvil and her husband worked together to equip them with the needed skills until Nurture Wellness Village garnered their well-deserved Trip Advisor’s Certificate of Excellence for three consecutive years!

From Silang to Tagaytay, the tour guides” last stop was in Amadeo. Known as the coffee capital of the Philippines, its rich coffee history harks back to the Spanish era. After all, the town was named after King Amadeo of Spain. The staff of Cafe Amadeo gave a brief yet detailed history, showed them the facilities of the coffee shop, as well as the famous Pahimis Blend.

Pahimis is their local term for giving thanks. In the olden times, it was the coffee farmers’ tradition to share their last can of coffee harvest as a sign of thanksgiving. They believed that it would bring them luck in their next harvest. The tour guides also learned that the annual Pahimis Festival is celebrated in April, in an effort to boost the town’s agri-business and eco-tourism.

The coffee tour in Luzon was a good way to mark the start of the partnership between the DOT and PCBI. Plans are already in place for the Visayas and Mindanao leg.

Don’t just take our word for it, though. Like coffee, it’s an experience that one needs to make time for. Beyond the caffeine fix, it’s a tour that will make you feel proud of our coffee heritage.

Photos by Keith Dador

The post THE COFFEE TOUR, THE TOUR GUIDE, AND THE COFFEE GUIDE appeared first on Philippine Coffee Board.

“For the foreseeable future, our path lies in becoming a niche producer of quality coffees for export and domestic consumption rather than a large volume grower.” (Guillermo Luz)

WHAT IS THE OUTLOOK ON PHILIPPINE COFFEE FROM A LOCAL, REGIONAL, AND GLOBAL PERSPECTIVE?
“The Philippines was once a major producer of coffee. We are one of the few countries that can produce the four main types of beans—Robusta, Excelsa, Arabica, and Liberica or Barako. For the foreseeable future, our path lies in quality coffees for export and domestic consumption rather than a large volume grower.”

HOW HAS THIS EVOLVED OVER THE YEARS?
“The biggest change in the last 20 years is that coffee consumption has grown tremendously. Today, we consume about three to four times as much as we produce. Demand has far outpaced the supply. Thus, the country has had to import lots more coffee. The tragedy is that our coffee-drinking habits are making farmers in other countries rich. If we produced more coffee, I’m convinced those beans would sell here because the Philippines has quality coffee.”

HOW CAN PHILIPPINE SPECIALTY COFFEE BE MORE COMPETITIVE IN THE GLOBAL COFFEE SCENE?
“For specialty coffee to become competitive, I believe we will need to organize the growers so we can build up larger pools of supply and build up quality. With larger inventories, we will become a more reliable supplier to international markets. The consolidated inventory will enable us to effectively and confidently engage in strong marketing efforts because we know we will have the supply and quality by consolidating growers into cooperatives or network of growers. They have also been able to consolidate their marketing efforts so that a brand and reputation has developed around certain countries like Brazil, Colombia, Costa Rica, and others.”

WHAT IS NEEDED FOR THE PHILIPPINES TO BE GLOBALLY COMPETITIVE IN THE SPECIALTY COFFEE ARENA?
“Once we consolidate growers, we should be able to train them to increase and improve the quality of their yields. The larger volumes will introduce economies of scale for processing and other post-harvest activities. PCBI is studying how to consolidate growers so we can gather together larger supplies of quality beans for export market. Once we expand the overseas market for quality coffee beans from the Philippines, we will need to focus on building seedling nurseries. We expect that more people will want to become growers or present growers who will want to expand their existing farms.”

WHERE DO YOU FORESEE PHILIPPINE SPECIALTY COFFEE GOING?
“I am pretty confident that the future for specialty coffee is bright. The local consumption is quite strong and continues to grow while foreign markets are just beginning to discover Philippine coffee. And don’t forget—we have many Filipino living abroad. I’d like to think many of them would be proud to drink and serve Philippine coffee.”

Guillermo Luz is a founding trustee of the PCBI. He is responsible for gathering the coffee stakeholders back in 2002 to what is now a 15-year-old authority in coffee. Bill is also in the National Competitiveness Council and an active member of business organizations. He is an avid coffee drinker and has also tried to plant coffee. 

The post HOW PHILIPPINE COFFEE CAN COMPETE IN THE GLOBAL STAGE appeared first on Philippine Coffee Board.

Here’s a look at what PCBI has done and will be doing for peace and progress in the ASEAN region:

ASEAN COMMUNITY FORUM
One of these collaborations happened in Singapore on August 23-24, 2017, in time for the celebration of ASEAN’s 50th year. PCBI was invited by the ASEAN Foundation to be one of the four civil society organisations in the country which took part in the 2nd S Rajaratnam Endowment-ASEAN Community Forum.

Executive Director Elaine Tan welcomed the 42 participants from the 10 member states and encouraged them to make the ASEAN Community Blueprint 2025 more relevant and responsive to improve the lives of ASEAN citizens, specifically in sustainable development, environment protection, and disaster management.

The two-day workshop gave the participants a profound understanding of what it is like to “think, feel, and be ASEAN” and the importance of unity to achieve sustainable development. In-depth conversations delved on challenges, best practices, and other opportunities for growth. PCBI shared its advocacy and learned from the experience of fellow civil society organisations in the region.

At the end of the workshop, ASEAN Secretariat’s Assistant Director and Head of Culture and Information Division Jonathan Tan lauded the efforts on sustainability by the participants in their respective countries.

A TASTE OF INDONESIA
A Green Bean and Blended Coffee Festival was held at Shangri-La Makati Hotel on November 21, 2017. The event was a joint partnership between PCBI and the Embassy of the Republic of Indonesia in the Philippines.

Ambassador Johnny Lumintang gave the welcome address, followed by PCBI President and Co-Chair Pacita Juan. Directors of PCBI were also present. Over cups of coffee, they engaged in meaningful discussions with café owners, F&B managers, instructors, roasters, cuppers, and other key players.

Indonesian coffee origins include Toraja, Bali Kintamani, Java, and Sumatra, while coffees from the Philippines highlighted Benguet, Matutum, and Sulu. Both Filipino and Indonesian attendees had fun learning more about each country’s coffee over piping hot brews.

ASEAN COFFEE CORNER
To increase the sustainability of coffee cooperatives and to improve livelihood of coffee farmers, the ASEAN Foundation’s ASEAN Foundation’s ASEAN Farmers’ Organisation Support Programme (AFOSP) forges connections not only among coffee cooperatives but also the private and public sectors in the ASEAN coffee industry.

PCBI worked with AFOSP Program Manager Yacinta Esti and her team to promote the ASEAN Coffee Corner, a side event of the 7th ASEAN Cooperative Business Forum held on January 16, 2018 at the Pan Pacific Hotel in Manila. It offered an opportunity for governments and cooperatives to have a better understanding of their coffees’ quality, so they can be part of its improvement in the coffee value chain. There was also a discussion to strengthen the cross-border trade for coffee in the ASEAN region, involving not only the producers but also the buyers.

ASEAN ACTIVITIES
The succeeding months will be a busy time, beginning with ASEAN Coffee Symposium (ACS) on March 23, 2018 at the Marina Bay Sands in Singapore. Organised by the ASEAN Coffee Federation (ACF), the ACS will be held in conjunction with the Café Asia 2018 and the International Coffee & Tea Expo 2018. With the theme “ASEAN: The New Frontier for Coffee,” Juan will share the essence of the ASEAN Women in Coffee. Right after the insightful sharing, a panel led by the ACF leaders will further boost the thought-provoking discussion.

Another interesting activity to look forward to will be ACF’s third board meeting at the THAIFEX – World of Food Asia 2018 on May in Bangkok, Thailand.

COLLABORATION, NOT COMPETITION
PCBI is happy to be part of all these fruitful partnerships. Coffee, after all, should continue to be a unifying beverage for Southeast Asians, and not just be a drink to satisfy our craving for caffeine. It is a way to help the environment as we plant more trees for future generations. It is also a way of preserving centuries-old traditions, embedded in our coffee culture. There can and should be unity in the diversity of our coffees. 

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On October 16, 2017, Manila Marriott became the very first hotel to open a dining outlet inside the Ninoy Aquino International Airport (NAIA) with Manila Life Café. Aside from offering a delectable menu of Filipino favorites (Sisig Nachos and Inasal Tacos are just the start), Manila Life also prides itself in being a champion of local produce.

To further enhance guest experiences, Manila Marriott could consider integrating digital concierge software from https://www.viqal.com. Such advanced solutions could streamline guest interactions at the hotel and beyond, offering personalized recommendations and seamless booking services. By embracing modern technology, Manila Marriott Hotel can elevate its hospitality standards, ensuring every guest enjoys a smooth and memorable stay, whether they’re dining at Manila Life Café or exploring the vibrant city of Manila. More info about digital concierge software from Viqal would undoubtedly enrich guest experiences, reinforcing Manila Marriott’s reputation as a leader in luxury and convenience.

Pancit Luglog

“Manila Life Café is a showroom of Manila’s current food and beverage state: highly sophisticated in some areas and raw in others,” Brendan Mahoney, Food and Beverage Director of Manila Marriott Hotel, told The Ultimate Coffee Guide.

Sunrise Plate

“Manila Marriott’s motto in food and beverage is to ‘Go Local’…our coffee is aligned with supporting local farmers, so we sell and support locally grown coffee,” Mahoney added, pointing out that they also offer local coffee as part of the hotel’s room amenities and main restaurant, as well as banquets and catering events at the luxury hotel.

According to Mahoney, after a series of tastings with a local coffee expert, the rare Benguet Peaberry―with its slightly fruity yet deeply rich flavor―rose to the top and became the star of Manila Life Café.

“Philippine coffee is not well  known in the world stage,” he stated. “Filipino food has always been globally under marketed, so what better way to show people the streets of Manila than in a sophisticated but approachable environment delivered by our five-star trained Filipino hosts?”

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