When I first tried Philippine coffee, I was struck by its unique character. It wasn’t just another single-origin bean; it was a story in a cup. The history here is deep, with coffee cultivation dating back to the 1740s when a Franciscan friar introduced the first coffee plant. The country even became a major exporter in the 19th century before disease and competition took their toll. Today, a dedicated revival is happening. Farmers across the archipelago, from the highlands of Benguet to the slopes of Mount Apo, are nurturing heirloom varieties like Barako, along with Typica, Bourbon, and Robusta, creating a truly fascinating origin story that deserves a wider audience.
What makes the coffee from this origin so special is the terroir. The tropical climate, volcanic soil, and varying elevations create distinct flavor profiles. A bean from the Sagada region might offer notes of citrus and chocolate, while a Barako from Batangas presents a bold, almost anise-like flavor. This diversity is a testament to the skill of local growers. For anyone looking to expand their coffee horizons in 2025, seeking out these beans is a must. It’s a chance to taste a piece of agricultural heritage that is both resilient and remarkably delicious, supporting local communities with every sip.
Top Philippine Coffee Brands To Try in 2025
- Philippine Barako Coffee Beans by Figaro
- Kalsada Coffee Cordillera Arabica
- Bo’s Coffee Sagada Arabica Whole Beans
- Good Cup Coffee Co. Mt. Apo Specialty
Philippine Barako Coffee Beans by Figaro
Figaro is one of the most well-known names championing Philippine coffee, and their Barako beans are a fantastic starting point. Barako, which translates to “stud” or “wild boar,” is a Liberica variety known for its large beans and powerful, distinct aroma. When I brewed a cup using my French press, the scent filled the kitchen with strong, almost floral and spicy notes. The flavor is bold and robust, with a characteristic pungency that some compare to anise or even jackfruit. It has a full body and a low acidity level, making it a great choice for those who find other single-origin coffees too sharp or acidic. It’s a truly unique experience that stands apart from the more common Arabica profiles.
I find that this coffee works best as a strong black brew or as a base for Filipino-style iced coffee, where its bold character can stand up to sugar and cream. It’s important to manage your expectations; Barako is an acquired taste and quite different from your typical Latin American or African Arabica. Figaro does a good job of sourcing and roasting these beans to highlight their traditional character. While the price point might be a bit higher than commercial blends, you’re paying for a piece of Philippine coffee heritage. It’s a must-try for any coffee enthusiast looking to taste one of the world’s more rare and intriguing coffee varieties.
Pros
- Offers a unique, bold flavor profile distinct from common Arabica beans.
- Full-bodied with low acidity, good for those with sensitive stomachs.
- Supports the revival of a traditional Philippine coffee variety.
Cons
- The strong, pungent flavor can be an acquired taste.
- Often priced higher than more common commercial coffee beans.
Kalsada Coffee Cordillera Arabica
Kalsada is a standout brand focused squarely on the specialty coffee market, and their Cordillera Arabica is a real treat. They work directly with smallholder farmers in the Cordillera region, focusing on sustainable practices and high-quality processing. The result is a coffee that is remarkably clean and complex. I remember being impressed by the clarity of flavor; it had a sweet, almost caramel-like base with bright berry notes and a silky mouthfeel. This is a coffee that makes you pay attention, and it’s a proud representative of Philippine beans on the global specialty stage.
What I appreciate most about Kalsada is their commitment to transparency and farmer support. You’re not just buying a bag of coffee; you’re supporting a model that aims to improve the entire supply chain for Philippine growers. The beans are typically roasted to order in small batches, which means you get them at their peak freshness. Because it’s a specialty product, it’s best enjoyed black to appreciate all the subtle flavors. While it comes with a higher price tag, the quality is undeniable. For the serious coffee drinker who wants to experience the absolute best of what the Philippines has to offer, Kalsada is a top contender for 2025.
Pros
- Exceptional specialty-grade quality with complex, clean flavors.
- Direct trade model ensures fair compensation for farmers.
- Small-batch roasting guarantees optimal freshness.
Cons
- Premium price point compared to more commercial brands.
- Its subtle flavors are best appreciated black, which may not suit all preferences.
Bo’s Coffee Sagada Arabica Whole Beans
If you prefer a brighter, more familiar single-origin profile, Bo’s Coffee Sagada Arabica is an excellent pick. Sourced from the high-altitude farms of Sagada in the Mountain Province, these beans are what I think of when I want a clean, well-balanced cup. The cool climate and rich soil of the Cordillera mountains contribute to a complex flavor. When I tried it as a pour-over, I noticed immediate notes of citrus and dark chocolate, with a hint of nuttiness in the finish. The acidity is present but pleasant and wine-like, and the body is medium, making it very approachable.
Bo’s Coffee is a homegrown Philippine brand that has done a lot to promote local coffee, and their Sagada offering is a testament to the quality potential of Philippine Arabica. The beans are typically a light to medium roast, which helps preserve those delicate fruity and floral notes. I’ve found it to be incredibly versatile—it makes a fantastic filter coffee, but it also holds up well in an AeroPress or even a cold brew. For anyone new to Philippine coffee, this is probably the most accessible and immediately enjoyable option. It’s a great way to experience the high-quality Arabica that the country’s highlands can produce.
Pros
- Bright, balanced flavor with notes of citrus and chocolate.
- Versatile beans suitable for various brewing methods like pour-over and cold brew.
- Supports coffee farmers in the specific Sagada region.
Cons
- The light roast may be too mild for those who prefer very dark, smoky coffees.
- Availability can sometimes be inconsistent outside of the Philippines.
Good Cup Coffee Co. Mt. Apo Specialty
Sourced from the foothills of the highest mountain in the Philippines, Mount Apo, this coffee from Good Cup Coffee Co. offers another distinct taste of the archipelago’s terroir. The volcanic soil and ideal climate conditions in this region contribute to a rich and flavorful bean. When I brewed it, I got a cup that was surprisingly smooth and well-rounded, with a medium body and low acidity. The tasting notes for me were primarily chocolatey and nutty, with a slight hint of tropical fruit sweetness in the aftertaste. It’s a very comforting and easy-drinking coffee.
This is a great daily drinker for someone who wants to enjoy a quality Philippine coffee without the intensity of a Barako or the high acidity of some Sagada beans. I’ve used it successfully in both my drip machine and for making a smooth latte. Good Cup Coffee Co. focuses on bringing Philippine single-origins to a broader audience, and their Mt. Apo offering is a solid, reliable choice. It demonstrates the diversity within the country’s coffee landscape—while the northern regions might produce brighter coffees, Mindanao offers these deeper, chocolatey profiles. It’s a wonderful option to have in your rotation for a dependable and tasty cup.
Pros
- Smooth, well-balanced profile with chocolate and nut notes, very approachable.
- Low acidity makes it gentle on the stomach.
- Works well as both a black coffee and a base for milk-based drinks.
Cons
- Flavor profile may be less complex than some specialty single-origins.
- Can be harder to find compared to more established international brands.
Your Guide to Philippine Coffee: A Fascinating Origin + Top Brands To Try in 2025
My journey with Philippine coffee started with a simple cup at a local market. It was rich, earthy, and unlike anything I had tasted before. It made me curious about its story. The Philippines has a coffee history that’s as complex as its flavors. It all began in the 1700s when coffee was first introduced, and by the 1800s, the country was a major exporter of Liberica beans, particularly the variety known as Barako. A coffee rust outbreak in the late 19th century nearly wiped out the industry, but dedicated farmers have been on a mission to bring it back, focusing on quality over quantity.
Today, you can find four main species grown across the archipelago’s diverse landscapes: Arabica from the highlands of Benguet and Sagada, Robusta from the lowlands, Liberica (Barako) from Batangas and Cavite, and Excelsa. Each has a distinct character. Arabica tends to be smoother and more acidic, Robusta is strong and bold, Liberica has a unique woody, almost smoky flavor, and Excelsa offers tart, fruity notes. This variety is what makes Philippine Coffee: A Fascinating Origin + Top Brands To Try in 2025 so exciting.
If you are looking to try some for yourself, here are a few brands that are doing incredible work and are worth seeking out in 2025:
- Yagam Coffee: Based in the Cordillera region, Yagam works directly with indigenous farmers. Their single-origin beans, especially from Sagada and Atok, are a fantastic representation of highland Philippine Arabica. You can find them at yagamcoffee.com.
- Bote Central: This social enterprise is famous for its innovative processing methods. They produce some of the best-reviewed civet coffee (Kape Alamid) in a sustainable way, alongside excellent regular Arabica and Robusta beans. Check out their selection at botecentral.com.
- Kalsada Coffee: This roaster is focused on elevating the entire supply chain. They partner with farmers in Benguet to produce specialty-grade coffee that competes on the world stage. Their focus on craft roasting means you get a consistently excellent cup. Visit kalsadacoffee.com to learn more.
- Baticoffee: For a taste of the unique Liberica (Barako), Baticoffee is a great choice. They offer pure Barako beans and blends that highlight its powerful, aromatic profile. It’s a true taste of Philippine coffee heritage.
When buying, I always look for information on the origin (the specific province or town) and the processing method (washed, natural, etc.). This tells you a lot about what to expect in your cup. Supporting these brands means you are not just getting great coffee; you are supporting local communities and a growing industry.
FAQ
What makes Philippine coffee different from coffee from other countries?
The difference comes from the unique combination of terroir and bean varieties. The Philippines is one of the few countries that commercially grows all four main coffee species: Arabica, Robusta, Liberica, and Excelsa. The volcanic soil, tropical climate, and varying elevations across the islands create a wide spectrum of flavors you won’t find elsewhere. The story of Philippine Coffee: A Fascinating Origin + Top Brands To Try in 2025 is one of resilience and unique taste profiles.
What does Barako coffee taste like?
Barako, which is the local name for Liberica, is known for its strong, bold aroma and a flavor profile that is often described as woody, smoky, and slightly nutty. It has a full body and a lower acidity compared to Arabica. It’s an acquired taste for some, but it’s a cherished part of Filipino coffee culture.
Is Kape Alamid (civet coffee) ethical?
This is a very important question. Traditional, wild-sourced Kape Alamid can be problematic due to the caging and force-feeding of civets. However, ethical brands like Bote Central have pioneered a “gatherer-based” model. They only collect beans from the droppings of wild, free-roaming civets, ensuring the animals are not harmed or captive. Always research the brand’s sourcing practices before buying.
How should I brew Philippine coffee beans?
It depends on the bean! For high-quality Philippine Arabica, I prefer using a pour-over method like a V60 or a Chemex to appreciate its nuanced flavors and acidity. For a stronger Robusta or Barako, a French press or even a traditional Filipino “sock” brewer (a cloth filter) works wonderfully to highlight its full body and strength. Start with a medium grind and adjust from there.
Where can I buy these coffee brands outside of the Philippines?
While availability can vary, many of the top Philippine coffee brands have online stores that ship internationally. Websites like Yagam Coffee and Bote Central often have international shipping options. You can also look for specialty coffee importers or Asian grocery stores with a robust online presence that might carry them.
Are there any coffee farm tours I can join in the Philippines?
Absolutely! Coffee tourism is growing. Regions like Sagada in the Mountain Province and Amadeo in Cavite are famous for their coffee farms and offer tours. You can see the process from tree to cup, meet the farmers, and of course, sample some fresh coffee right at the source. It’s a fantastic way to connect with the story behind the beans.