Last Oct. 26, 2022, we celebrated two events: the third AgriMovers honors and Agriculture Magazine’s 25th anniversary.

Agriculture Magazine has been inspiring and informing Filipinos about the importance of agriculture and how, with proper planning and strategic sales and marketing, it can be a viable business, since its first issue hit newsstands in 1997.

It is now the longest running and most widely read magazine of its kind in the country, and its website ranks in the Top 10 in its category.

AgriMovers is Agriculture Magazine’s way of honoring individuals and organizations who have made a significant positive impact on the Philippine agriculture industry.

This year’s celebration was extra special as the honorees were expanded from two to five, including a new youth category where universities, organizations, and individuals were asked to nominate a youth practitioner who they thought embodied the future of Philippine agriculture.

2022’s honorees are:

For the business category, Francisco “Paco” Magsaysay of Real Fresh Dairy Farms, Inc., and Rex Puentespina of Malagos Agri-Ventures Corporation.

Real Fresh Dairy Farms, Inc. started in 2007 when Magsaysay’s father, former senator Ramon Magsaysay, Jr., realized that the Philippines imports 99.6 percent of its dairy. Upon his father’s request, Paco established Carmen’s Best Dairy Products to help increase the sales of the dairy farm. He diversified the dairy farm’s product line under the brand Holly’s Milk and Farm Fresh Dairy Produce, but it was with Carmen’s Best Ice Cream that he really made his mark.

Malagos Agri-Ventures Corporation farms cacao to make artisanal chocolate, raises goats to make artisanal cheeses, produces and sell cut flowers and cut foliage, and runs a nature-themed resort that includes the first chocolate museum in the country, all within Davao City.

Malagos Chocolate has won numerous local and international awards in various categories and is recognized as one of the brands that helped pave the way for Philippine cacao’s international recognition.

For the community category, Princess Kumalah Sug-Elardo of Sulu Royal Coffee and Bae Inatlawan of Inhanding Tribal Multi-purpose Cooperative.

Princess Kumalah Sug-Elardo organized The People’s Alliance for Progress Multi-Purpose Cooperative in the Autonomous Region in Muslim Mindanao in 2010, producing fine coffee under the Sulu Royal Coffee brand.

The coop members’ lives have changed for the better. They have been able to send their children to school, put up houses, and now have a better water system. There is peace and order in the area, and government workers have set up health centers and the like.

Sulu Royal Coffee’s efforts to engage farmers in coffee farming has brought peace in the rural war-torn areas of Mindanao, with many former insurgents laying down their guns in exchange for farming.

Princess Lalah of Sulu Royal Coffee

The Inhandig Tribal Multipurpose Cooperative was organized in 1998 with chieftain Bae Inatlawan as one of its founders. The cooperative focused on coffee and abaca as these high-value crops were deemed friendly to the forest environment that the tribes lived in at the foot of Mt. Kitanglad.

In 2017, the cooperative took home the prize for the Arabica category in the Kape Pilipino Green Coffee Quality Competition, a nationwide cupping competition organized by the Philippine Coffee Board, Inc. ITMPC was one of two winners from Bukidnon, and would go on to represent the Philippines in the Global Specialty Coffee Expo in Seattle, Washington that same year.

The author with Princess Lalah

For the youth category, Dayang Iman Sahali and Alyssa Tan Sahali of Mangan by Iman, a Tawi-Tawi-based social enterprise that produces seaweed chips. The company partners with local seaweed farmers, buying their harvests at competitive prices. Most of the profit goes to the rebuilding of the Tongbangkaw Elementary School, where a lot of the kids of the seaweed farmers study.

The sisters are proud that their small enterprise has not only helped the local community, but also helped show Tawi-Tawi in a positive light. The Youth honorees were given a ₱30,000 grant to further their operations.

This year’s winners were decided on by an esteemed group of judges, all of them from the agriculture industry: National Scientist Dr. Emil Q. Javier, Southeast Asian Center for Graduate Study and Research in Agriculture (SEARCA) Senior Fellow Dr. William G. Padolina, and former AgriMovers honoree Raymund Aaron, Banana Chief of Villa Socorro Farm.

Former AgriMovers honoree Carlo Sumaoang of MNL Growkits and Ragsak Family Farm was also in attendance.

Also introduced was the Zac Sarian Lifetime Achievement Award, to be given to a personality whose lifelong efforts have vastly changed their area of agriculture for the better. In this way, Sarian’s legacy of highlighting exceptional farmers, fishers, and agribusiness owners continues to live on.

The honorees and judges expressed their appreciation at being recognized for their contributions to the agriculture industry. Sumaong told me that it was a wonderful reminder of why he went into agriculture.

All AgriMovers honorees are examples of individuals and organizations whose perseverance and success serve as inspiration to those who want or continue to thrive in the Philippine agriculture industry.

As the spotlight shines on these remarkable individuals and their profound impact on Philippine agriculture, it also underscores the ongoing need for talent and innovation within the industry. Recognizing the crucial role of human capital in agricultural advancement, efforts to attract and retain skilled professionals become increasingly vital.

For organizations seeking to navigate this landscape, specialized recruitment firms dedicated to ag jobs Australia offer a strategic avenue for sourcing top-tier talent. By connecting aspiring professionals with opportunities that align with their passion for agriculture, these firms play a pivotal role in nurturing the next generation of leaders and innovators in the field.

As the legacy of pioneers like Carlo Sumaoang and the recipients of the Zac Sarian Lifetime Achievement Award continues to inspire and motivate, the collaboration between industry leaders and recruitment specialists remains instrumental in shaping the future of agriculture in Australia and beyond.
Look forward to the next honorees in 2025!

The post CONGRATULATIONS, AGRI MOVERS HONOREES! appeared first on Philippine Coffee Board.

Cupping the coffees in the region

“Training the Trainer” courses also helped educate more baristas and coffee producers in all the member countries. And from two years ago, cupping sessions for various ASEAN origins have been held at both shows, encouraging better coffee, especially from small farms or producers.

Training the Trainers led by Justin Metcalf

This year ACF will be holding a coffee auction at the Café Asia event in March at Marina Bay Sands Singapore. Specialty coffees will be sold in limited quantities at premium prices to encourage ASEAN farmers to keep improving their produce.

Symposia and other conference-type events are planned to be held continuously to educate more coffee practitioners. Education about coffees from the region (touted to be the next frontier of coffee) is the main mission of ACF.

ACF is a registered non-profit organization domiciled in Singapore, where its President Victor Mah heads the Singapore Coffee Association (SCA). It is supported by its members which are the primary industry (coffee) organizations in the ten ASEAN member states.

“We must promote ASEAN coffees which are on a par with and sometimes even better than those from faraway places,” says one ACF director.

The post ASEAN COFFEE FEDERATION: BRINGING SOUTHEAST ASIAN COFFEE ORIGINS TO THE FORE appeared first on Philippine Coffee Board.

Women are natural peacemakers.

In the case of Sulu Royal Coffee, the peacemaking is literal.

Princess Kumala “Lalah” Shug Elardo, of the Royal House of the Sultanate of Sulu, was born in Panamao, a remote, high conflict area in Sulu. She grew up in Zamboanga, but found herself back in the village where she was born in 2007 when she had to accompany her daughter who worked as the municipal medical officer in the area. “She volunteered to go there because no doctors would like to go there,” Princess Lalah says. “I was challenged because even I have not been there for so long.”

During her stay, Princess Lalah, a former social worker, noticed that a lot of the people were jobless. “I saw the women carrying pails of water, the men are carrying guns,” she recounts. “I thought of doing something. There must be something better.”

Coffee production caught her attention because she would see people laying down coffee beans on the dirt road so that they could intentionally be run over by vehicles. “Sinasadya nila para madepulp. Wala silang machines, parang wala talaga silang knowhow on coffee. (Doon) ko naisip ang kape.”

It all started with water
The first project that brought the community together was the construction of a system that would bring water to the village from a mountain source four kilometers away. “(Since) it’s going down,maybe we can do it through gravity, because I have seen some places in Luzon na may ganun.”

Not everyone was on board at first. “Sabi nila nobody would come, because this is a conflict area. I told (them) wala nga pupunta dito kung wala pupuntahan. We should do something.”

They estimated that the project would be done in 90 days. They finished in 21. “Kasi nung nakita na ng iba na may chance na yung tubig, everybody participated,” Princess Lalah shares. “Narealize nila ‘yung group efforts can really produce results.”

Picking the best beans
Princess Lalah tried to harness this newfound spirit of unity. “Nakikita ko naman ‘yung coffee, nandoon lang, mga tao, nandiyan, walang ginagawa, sabi ko siguro mas maganda kung nasa coffee na lang tayo.”

It took some time to convince the locals to try their luck with coffee because of the negative experiences associated with its production. Coffee can only be harvested once a year, and because of bad production practices, was sold for cheap. Princess Lalah was determined to change this. “Sabi ko, ‘subukan nating gawing mahal,” she says.

She began attending seminars on coffee production, meeting the members of the Philippine Coffee Board, of which she is now a director, along the way. “Ang concept ko talaga noon, baguhin ang quality. Ang business, wala pa akong alam. Hindi ko pa alam kung papaano ko siya i-trade o ano, basta ayusin ang quality para maibenta ng mataas at mag-inom tayo ng magandang kape.”

One of their first products was civet coffee, or coffee beans processed through the digestive tract of the civet cat that is harvested
in its droppings. Princess Lalah shares that since civet coffee wasn’t drunk in the area, she received her first batch free. She sold it in Manila and returned the money to the farmers. “Sabi nila, ‘galing yan sa kape?’ Yung isa, ayaw talaga maniwala. It was the beginning. Sabi niya, meron palang pera sa kape.”

A woman’s touch
Slowly, the community began to refine their processes. Princess Lalah credits this to the work of the local women. “Ang women kasi, mabusisi at sa tingin ko rin, mas madali silang maniwala, lalo na kung babae ang (mag-explain) sa kanila,” Princess Lalah says. “Meticulous ang mga babae, nakikita nila ang hindi dapat, madali sila magfollow.”

She explained that she fully earned the trust of the community after she set up a daycare program for the local children. “Unti-unti, napansin ko na paisa-isa lumalapit yung mga asawa nila kasi sabi ko taga rito ako, although yung asawa ko military, syempre ang puso ko, nandito pa rin. But kung ako ang tataanungin, ayaw ko ng may away, ayaw ko ng may gulo kasi both sides, nasasaktan din ako,” she says. “Nagumpisa kami noong naniniwala na sila.”

This was in 2008. They didn’t start earning until the next year, and profits have been growing since.

Better lives through coffee
The People’s Alliance for Progress Multi-Purpose Cooperative (PAPMPC) was set up in 2010, producing fine coffee under the Sulu Royal Coffee brand. The coffee is planted on 124 hectares of Agrarian Reform land, with room for expansion.

Each partner farmer started earning an average of P15,000 annually in 2009, which has risen to about P200,000 in 2018. Green beans are sold at P300-P350 a kilo while roasted ones fetch Php500-700 a kilo.

The cooperative currently has 374 members and has inspired 11 sister cooperatives, for a total of 2200 farmers. None of the members have ever had to take out a loan.

In between coffee harvest seasons, the farmers supplemented their income by intercropping with plants like ginger, turmeric, kamote, gabi, ube, bananas, and various vegetables. They are also currently exploring other agri-products with assistance from the Department of Agriculture, STI, and DOST.

The farmers’ lives have changed for the better. They have been able to send their children to school (In a speech Princess Lalah said that by 2016, 28 students have graduated from college, 230 from high school, and 350 from elementary).

They have been able to put up houses and now have a better water system. There is peace and order in the area, and government workers have set up health centers and the like.

Other people have started their own businesses. A lot of former insurgents have laid down their guns in exchange for farming. “Kasi nasubukan nila to live with their families, with their children and their wives. Masarap daw ganun,” Princess Lalah says. “I told them, don’t just look at coffee as coffee. Look at it as money. It’s the money that you plant, not just coffee because this coffee will give you money forever, even though it’s only (harvested) once a year. That training in the hills will not give you anything.”

The little coop that could
The PAPMPC continues to grow its distribution network. Last year, they penned and agreement with Universal Robina Corporation (URC) with the help of GoNegosyo. An investor has offered to inject a sizable sum into their operations which will allow them to buy new machines and upgrade their facilities.

The coop also recently purchased property where they plan to set up a training center for other people in the province, since a lot of groups have been wanting to replicate the coop’s model. “I think Philippine coffee has a good future,” Princess Lalah said. “Ang kailangan lang dito ay pagandahin ang mga magkakape, bigyan ng tamag attention ang mga coffee farming and farmers. We have good coffee in the Philippines.”

With coffee gaining such prestige all over the world even as demand continues to outpace supply, there is potentially a lot of money to be made, especially if the beans are farmed and processed with care. “I think sa coffee, nadiyan ang market because the demand is so high and the supply is so low,” Princess Lalah says. Makikita mo naman sa coffee shop. Kailangan ng kape sa Pilipinas. You don’t have to look for the market. It’s the market that will look for coffee.”

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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.

Robert Francisco joined PCBI as its technical consultant in February 2017, to help set up the Coffee Quality Center at Cavite State University for the first Kape Pilipino Green Coffee Quality Competition. Since then he has been busy as its executive director, implementing programs to improve the coffee industry. He received his Q-grader certification in 2015 and has been using his cupping expertise to further improve coffee quality in the country.

COFFEE CUPPING FOR COFFEE PRODUCTIVITY
“Cupping the coffee is evaluating the product in a brew. Knowing the product and the brew will will tell you if the right notes will come out. Cupping will tell how processing was done. Cupping will tell how processing was done. Cupping is very important for both post-processing and post-harvest, to improve quality by changing processing or identifying where the bean is best for.”

“Learn how to cup to understand coffee.” (Robert Francisco, Executive Director, PCBI)

COFFEE QUALITY
“As a philosophy, coffee stakeholders have to know their product. Whether they are certified or not, farmers, cooperative owners and traders should learn to cup and evaluate the coffee they are buying. When standards are elevated, they will no longer buy low-grade coffee. If farmers want to sell, they need to elevate standards.”

OPPORTUNITIES
“The potential quality of coffee in our farms can be competitive with the global standards for quality coffee. Two things can happen: quality improves or quantity increases. If both come about, we can satisfy local consumption and exceed quality standards. If the demand is there, production will continue.”

WHAT’S BREWING?
“I currently see an aggressive trend that has been slowly brewing. And this was seen in Kape Pilipino competition, where the farmers were processing their beans to meet third wave standards. This is a high level of quality, with more scientific techniques being used to come up with beautiful coffee. More local cafés are buying local coffee because of the quality.”

Part of Bohol Coffee and Cacao Growers Association’s mission and vision is support for the children of poor coffee and cacao farmers with a full scholarship in Agriculture Technology. Ed Luardo explains, “We harness the youth by training them as coffee and cacao technicians and agri-entrepreneurs”.

After retiring in 2009, John Edgar Luardo took over the agricultural property left by his parents in Bohol. His quest for a crop that would fit into the non-irrigated farm areas led to coffee. Further collaborations with fellow coffee farmers resulted in the construction of the Coffee and Cacao Training School with its own nursery in Carmen, Bohol. His involvement eventually led to the creation of the Bohol Coffee and Cacao Growers Marketing (BCCGMC), with the help of PCBI and Agricultural Training Institute.

COOPERATIVES FOR COFFEE PRODUCTIVITY
“The first coffee farmers to establish their farms were Dr. Fe Miñoza and Atty. Dionisio Balite. From then our group multiplied exponentially. Currently we have coffee farms in Carmen, Batuan, Bilar, Catigbian, Danao, San Miguel, Dagohoy, Mabini, Ubay, Anda, Talibon, Sierra Bulliones, Guindulman, Pilar and Duero. Coffee production in Bohol has multiplied despite the warthquakes. At least five to seven municipalities in the different districts of Bohol can claim that they have coffee farms already.”

COFFEE EQUALITY
“Through the Pick Red campaign of PCBI, the quality of coffee has improved tremendously. Imposing penalties made on green coffee cherries given to farmers was a bitter pill to swallow. Traders and buyers have to teach the farmers basic quality control, so they can obtain optimum prices for their coffee cherries. Buying fresh berries makes the farmers aware of what the buyer and trader want when they sell their coffee.”

CHALLENGES
“There is a need to create coffee quality technicians. Intensive training of a corps of coffee technicians should be emphasized by related government agencies. Creativity and innovation are needed to identify lucrative markets for the coffee farmers. Processing techniques, packaging, and marketing up the value chain must understood by the coffee farmer organization.

WHAT’S BREWING?
“Much of the varieties planted in Bohol is Robusta. With the help of PCBI, we were able to obtain planting materials of Arabica from Cordillera, Liberica from Joel Lumagbas and Dr. Mojica, and Excelsa from a Batangueño friend. Now we have our four coffee varieties and eventually will be making our very own Bohol Blend coffee, with a highland blend and a coastal blend soon.

“We have our own stories to share. Although these might not attract much attention, we take pride in the improvements that we have accomplished in our Bohol coffee industry.” (John Edgar Luardo, farmer and entrepreneur, Bohol Coffee and Cacao Growers Marketing Cooperative)

Commune started in 2013 as one of the first few independent, third-wave cafés in Manila. Commune still remains proudly Filipino, from its coffee to its menu. Commune serves only 100% Philippine coffee from various farms in the country.

CAFÉS FOR COFFEE PRODUCTIVITY
“When Commune started in 2013, people were asking me why I served only Philippine coffee. I was on a quest to prove that if you knew where to look and if you worked with the farmers to improve the quality of their coffee, you will be amazed by Philippine coffee.”

COFFEE QUALITY
“I see a lot of work ahead of us but I see a lot of hope. Now that the demand for quality coffee is increasing, farmers are also more interested to know what coffee quality is all about. Now, it’s time to level up and work on the quality of the coffee they grow. The demand for quality coffee will definitely serve as an inspiration and motivation for our farmers.”

WHAT’S BREWING?
“We started with retail and focused on the quality of he beverages we produce. We’ve begun roasting our own beans, and we look forward to working closely with the farmers to further improve the quality of the coffee that we source.”

“Enhancing productivity ultimately benefits the farmers because they reap the economic benefits of a superior product.” (Rosario Juan, Chief Extractor of Coffee, Commune Café)

Bea Belardo of Belardo Coffee Enterprises takes pride in the family-owned business that was established when the Philippines became one of the top coffee exporters in the ’80s.

COFFEE TRADING FOR COFFEE PRODUCTIVITY
“The demand for local coffee is still high. Traders help roasters with their supply. As a roaster ourselves, we’ve felt that in the lean season, it will be really hard to source coffee, especially if we haven’t forcasted the demand properly. There are a lot of initiatives now in reviving the coffee industry within the country, and it’s good to know that farmers are working together with these organizations, to up their harvest and quality as well.”

COFFEE QUALITY
“I think productivity and quality should go hand in hand. If we want coffee that has good quality, we should make it known that it’s labor intensive to reach a certain point or grade.”

“Coffee will have premium quality for a premium price.” (Bea Belardo, coffee trader, Belardo Coffee Enterprises and Café Belardo)

OPPORTUNITIES
“I think with extensive education that focuses on producing a potential player for the specialty market, Robusta will not be seen as the inferior variety and a low-cost crop.”

WHAT’S BREWING?
“In 2016, we experimented with producing honey-processed Robusta, which ended up as our entry in the first Kape Pilipino Green Coffee Quality Grading Competition. We were surprised that it gained a score of above 80. It was labor-intensive and took a lot of care for the post-harvest. It’s a good sign that they are making a lot of effort in producing good quality coffee.”

The post PRODUCTIVITY IN THE COFFEE SPHERE appeared first on Philippine Coffee Board.

“The Indonesian exporters of green coffee beans know that there are now many Philippine cafes looking for ASEAN coffee origins,” says Hidayat Zakaria, Counsellor of the Embassy. Besides coffee exporters, other coffee-related businesses are also looking for partners to set up shop in the country. This will bode well for ASEAN integration and makes the two countries work together since the Philippines has now become a net importer of coffee due to its increasing consumption.

The Philippines imports around 80% of its consumption in coffee or about 100,000 MT a year, largely from Indonesia and Vietnam. Now the Indonesians wish to meet more of the coffee-consuming Filipinos.

“We are happy to help the Indonesian Embassy,” says Robert Francisco, Executive Director of the PCBI. After all, what benefits ASEAN countries benefits the whole region in increased coffee exports as the world faces an imminent coffee shortage in the years to come.

“Making friends with our ASEAN coffee-producing neighbors this early will help the Philippines position itself in the coffee trade. The Philippines consumes about 135,000 MT of coffee but only produces 35,000 MT, making imports imperative as coffee takes 3-5 years to bear fruit and coffee roasters need the green coffee to process for soluble coffee and for specialty coffee as well,” a PCBI official said.

For interested parties you may call PCBI at 0908-8831218 or email admin.pcbi@gmail.com for seats to this “by invitation” session.

The post ASEAN COFFEES AT GREEN BEAN AND ROASTED COFFEE EVENT appeared first on Philippine Coffee Board.

In 2008, Coffee Break evolved into Coffee Origins, with a greater emphasis on where the coffee beans come from. Luz elaborates, “We moved into ‘Origins’ to show that Philippine coffee was being grown in different parts and elevations of the country, and each region had their specialties.” He adds, “The more that origin is in demand, the better it is for the farmer in that community. Increased demand can mean more jobs, more income for a community. And if the farmers process the beans properly to maintain the quality, that means higher values for the community.”

Indeed, Coffee Origins has succeeded in raising awareness about Philippine coffee and its origins for the past 15 years. Luz shares, “The concept of Origins is now being better appreciated. More coffee retailers and cafés now indicate where their coffee is grown (e.g. Kitanglad, Matutum, Cordillera, Apo, etc.).”

Today, PCBI continues to work tireless to build the Philippine coffee brand. But it has moved to a more “Seed to Shelf” or “Farm to Table” approach, according to Luz. “We are closely looking at how to create nurseries for seed and seedling production because that is the starting point for coffee. Moreover, as production increases, people will need to learn more about how to process and mill their beans so they can get the best flavor and value out of their beans.”

The post COFFEE ORIGINS appeared first on Philippine Coffee Board.

In their site, inquiries for the upcoming summit are mostly from people wanting to learn more about coffee production.

The coffee enthusiasts want to learn how to process coffee and this is exactly what attendees will learn from the speakers at the 10th National Coffee Summit in Davao City on October 24, 2017 at SMX Convention Center, SM Lanang in the southern capital.

Besides learning about the Philippine Coffee Roadmap as produced by the Department of Agriculture (DA) and the Department of Trade and Industry (DTI) coffee farmers will learn about how to make their coffees win in the global marketplace.

International coffee experts like Samuel Gurel of Coffee Quality Institute (CQI) will discuss the secrets to a winning entry for the KAPE PILIPINO Green coffee cupping competition (which is now on its second year). Gurel was the head judge for last year’s initial competition and will be back for the second run in February 2018. As always, the winners will be sent to the Specialty Coffee Association Convention in Seattle, Washington, USA and will of course be swamped with buyers and inquiries for their finely processed coffees.

Last year, the two winners were both from Bukidnon, and both women-led groups which had Robusta and Arabica entries winning over the rest of about 80 entries. Why women? “Women do the sorting and processing with great care,” says Nicholas Matti, Chair of PCBI, “and this makes them natural specialty coffee producers,” he continues.

PCBI Executive Director Robert Francisco, himself a Q grader or a Quality grader, a certification that still only a few have in the country, rated even the Robustas as Specialty coffee. “Our Robustas surprisingly now are specialty grade, reaching over 80 point on the Q system,” he says. “There is a new market for Specialty or Fine Robustas and Exotic Libericas (Barako)” Francisco relates.

Founding trustee Guillermo”Bill” Luz is also excited about the event as he has always been since he helped found the group 15 years ago. “we’ve done so much but there is more to be done,” he says. “If our efforts in promotions helped in arresting further decline of production , then that is good” he declares. Coffee production has reached 32,000 MT up from 22,000 when the PCBI started as the National Coffee Development Board, after being created as merely a Task Force for Coffee Rehabilitation by PGMA in 2008. The founding trustees thought it best to incorporate to make their efforts sustainable though continuous activities and annual events like the Coffee Origins and the Coffee Summit.

“We’re now 15 years old ,” Bill says but “there is more work to be done to now upgrade the quality, and not just production” he says.

Another area where PCBI has concentrated is the promotion of coffee from women farmers , women in processing and also in retail. The Board has three women directors among nine, making it a diverse board that sees to the promotion not only of coffee in general but of women’s roles in coffee. Pacita Juan, PCBI President, is a staunch advocate of coffee from women farmers, making it a special origin and promoting it widely as “Traceable coffee”. “I ask the women to put their names on each sack they sell, to show they are proud of their work,” she says. “Women do the detailed task of sorting beans ” she says. “This ensures that the quality of what gets to market is quality whole beans, not broken ones “ Juan continues. Whole beans make better roasted coffee products as the roasting becomes uniform and even all throughout the bag or the cup.

The 10th National Coffee Summit will indeed be a laboratory of new ideas and expert opinions on coffee processing and reaching global markets.

The prices for Robusta have gone up from a mere P80/kilo to now P100-150 per kilo, if marked specialty grade. Arabicas have fetched prices from P180 all the way to P450 per kilo for the winners and finalists of the Kape Pilipino. Now that’s higher than world market prices. But then again, the Philippines can excel in Specialty grades and be known as a new origin and the new frontier of Quality coffee.

Move over, Ethiopia. Philippines now has a seat at the table.

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This is the default question that most Filipinos ask their guests. If coffee is considered the second most popular drink in the world next to water, it’s actually the number one drink in the Philippines. It is so popular that our country is one of the few that produces all four kinds of coffee: Arabica, Robusta, Liberica (Barako), and Excelsa.

That said, a low-key yet influential group works hard to make the Philippines a source for quality coffee.

Photo by Ros Juan

AT FIRST SIP
PCBI started as a part of a program in response to the “One Million Jobs”. It has now grown into one of the pillars of the coffee industry. As a resource advocating the local coffee culture, PCBI did not just create more jobs but paved the way for niche careers in coffee like coffee cuppers, Q graders, latte artists, and baristas.

PCBI founding chair Nicholas Matti describes the whole experience as fulfilling. He recalled, “When we started the Board, our production was very low at about 20,000 metric tons. Production is not up to 30,000 metric tons and the consciousness about coffee quality has improved.”

Indeed, the issues went far beyond increasing local coffee production to to promoting awareness about every cup enjoyed.

Grooming the next generation of coffee farmers was one of the biggest challenges PCBI faced. since the coffee farmers’ steady gain in production was parallel to the gain in age, the wisdom and skills of the industry needed to be passed on. “Challenges are aplenty. Farmers are aging. Now we have younger coffee farmers starting their farms,” Matti remarked.

CREATING THE RIGHT BLEND
PCBI’s major contribution to the coffee industry is the promotion of Philippine coffee, not only within the country but also all over the world. As Matti pointed out, “We started and continue to promote Philippine coffee, with awareness about the quality of coffee and the advocacy to go the farm level, to start the quality process from the farm.”

Coffee Origins show coffee from Mount Kitanglad and Kalamansig

PCBI accomplished this by talking about quality at The Coffee Origins events and The Coffee Summit gatherings. “These became institutions of learning more about coffee in the absence of a coffee academy or school,” Matti recalled.

He cites as the perfect example the National Coffee Summit. The coffee-focused summit started in 2008 with a motley group of 60 people that grew into 650 people by 2016. Matti explained, “Even though we are a private organization with only donor and sponsor funding for the past 15 years, we were able to encourage more people to plant and also consume more Philippine coffee.”

Looking back, PCBI has compared the low production of coffee when they were just starting to the current production. Matti noted that the vision of Philippine coffee consciousness has definitely improved.

Courage and passion are two of the ideas that allowed PCBI to help the new generation realize their potential and the expert generation to pass on the legacy. “I think we helped production by letting new farmers and investors go into production,” Matti said.

Coffee Summit in 2014

FUTURE BREWS
So, what’s the group brewing up next?

“I think the next generation is ready to carry on. We have been at it for 15 years and the younger coffee advocates can now continue the promotions through new channels, be it online, social media, and events,” Matti mused.

The group’s partnership with the Philippine government has grown even stronger—with farmers being assisted by the Department of Agriculture and the Department of Trade and Industry.

PCBI has likewise worked passionately to partner with the Coffee Quality Institute through the grant from United States Department of Agriculture, as implemented by the Agricultural Cooperative Development International/Volunteers in Overseas Cooperative Assistance (ACDI/VOCA), which is a private, nonprofit organization that promotes broad-based economic growth in emerging democracies and developing countries. Matti emphasized, “The Mindanao Productivity in Agricultural Commerce and Trade (MinPACT) Project will also ensure that PCBI will be a sustainable program for generations to come.”

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From Edge Davao published on January 12, 2017

President Duterte will sign within this year an executive order that will establish the Philippine coffee brand due to a growing clamor by industry players and stakeholders.

Atty. Lucky Seigfred Balleque, provincial director of the Department of Trade and Industry for Compostela Valley disclosed this on Wednesday during the Habi at Kape media forum at the Abreeza Mall.

Also guesting in the forum, Chief of Party of Agricultural Cooperative Development International and Volunteers in Overseas Cooperative Assistance (ACDI/VOCA), Thelonious Trimmell said that Philippine coffee was one of the best in the world in terms of quality and one of the largest producers and exporters 1800s and even uplisted in 1950s.

However, he said that in 1990’s to 2000, coffee production was reduced due to price depression in the global market, forcing the local farmers to shift to other crops.

One of the efforts to revitalize the industry is through the Mindanao Productivity in Agriculture Commerce and Trade (MinPACT) project, a project implemented by ACDI/VOCA and funded by the United States Department of Agriculture.

The project aims to increase the income of 10,600 smallholder coffee, cacao, and coconut farmers in Southern, Northern, and Western Mindanao through increased production, productivity, quality, and strengthening the capacity and services of associations, cooperatives and 600 other value chain players.

The MinPACT project also aims to transition the island region from a commercial grade coffee grower to a producer of fine Robusta and specialty Arabica coffees, and help Mindanaoan farmers tap into the global market by increasing their exposure and knowledge to international coffee standards.

Trimmell added, the Coffee Quality Institute and the Philippine Coffee Board Inc. (PCBI), ACDI/VOCA, through the MinPACT project, sponsors beneficiary farmers and value chain partners to study the Q Coffee System, a renowned and internationally–accepted coffee indentification and scoring system that engages the industry at the producer level to identify lots for specialty, at the export/import level by certifying individuals to grade coffees, and at the buyer level to offer a consumer-facing product with the Q mark.

He explains, the system has resulted in greater opportunity for producers to access the premium price in the market and improve their economic viability.

Trimmell said that with their advocacy on educating farmers, buyers and consumers, farmer organizations on specialty coffee, not only the quality of the coffee will improve but also the farmers will have knowledge on proper pricing of their produce to avoid being deceived by buyers who take their lack of information as advantage to buy coffee for a lower price.

Also attending the forum were the four newly-licensed Q graders who underwent the Q Grader Program of MinPact, a comprehensive and rigorous six-day training and exam consist of 20 different intensive courses that test their olfactory and sensory skills and knowledge in coffee cupping and other skills necessary. According to Trimmell, they were the only passers out the 15 participants.

Daniel Byron Pantoja, one of the Q graders said that with the growing awareness of the public to specialty coffee, he sees people getting inspired with the Filipino farmers who now begin to grow quality coffee that could compete to international brands.

GOOD QUALITY. Daniel Byron Pantuja, manager of Coffee for Peace Inc. and a newly licensed quality grader of coffee showed to the members of the media the ingredients he uses and the processes he usually apply in preparing quality coffee. Pantuja graced the regular press conference at the Habi at Kape in Abreeza Mall yesterday. (ALEXANDER D. LOPEZ)

“It’s a domino effect,” he stressed as he said other farmers are now encouraged to grow specialty coffee.

Trimmell also said that coffee shops in the country begin to look for specialty coffee in the local market instead of buying coffee beans from foreign counties, a sign that efforts of the industry players are producing good results.

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