Coffee is one of the most popular beverages in the world, and the Philippines is among the top coffee producers globally. However, the country’s coffee industry faces many challenges, such as low productivity, aging trees, climate change, and market competition. How can coffee farmers in the Philippines overcome these difficulties and seize the opportunities for growth and sustainability? This blog post will explore the current state, trends, and prospects of coffee planting in the Philippines, and provide some tips and recommendations for aspiring and existing coffee growers.
The Current State of Coffee Planting in the Philippines
According to the Philippine Statistics Authority1, the area planted for all types of coffee in the country was 111.19 thousand hectares in the first half of 2023, which indicates a decrease of -0.1 percent from the previous year’s same period. The total coffee production was 48.43 thousand metric tons, which also declined by -1.9 percent from the previous year. The average yield per hectare was 0.44 metric tons, which was slightly higher than the previous year’s 0.43 metric tons.
The Philippines produces four primary species of coffee: Arabica, Robusta, Excelsa, and Liberica. Robusta accounts for 69 percent of the total coffee production, followed by Arabica (24 percent), Excelsa (6 percent), and Liberica (1 percent)2. The major coffee-producing regions in the country are the Cordillera Administrative Region (CAR), Northern Mindanao, SOCCSKSARGEN, Davao Region, and CALABARZON2.
The country’s coffee industry is dominated by smallholder farmers, with 95 percent of farms measuring less than 5 hectares2. Most of these farmers have limited access to quality planting materials, technical assistance, credit, and market linkages. They also face various challenges, such as:
- Low productivity: The average yield per hectare of coffee in the Philippines is 0.44 metric tons, which is much lower than the global average of 0.7 metric tons2. This is due to several factors, such as poor farm management, pest and disease infestation, lack of irrigation, and inadequate fertilization.
- Aging trees: The average age of coffee trees in the Philippines is 15 years, which is beyond the optimal productive age of 7 to 10 years2. Aging trees have lower yield and quality, and are more susceptible to diseases and pests.
- Climate change: The changing weather patterns and extreme events, such as droughts, floods, typhoons, and landslides, have adverse impacts on coffee production and quality. According to a study by Mojica et al. (2019)3, climate change and variability could reduce the suitable areas for Arabica and Robusta coffee in the Philippines by 10.4 percent and 21.5 percent, respectively, by 2050.
- Market competition: The Philippines is a net importer of coffee, as the domestic demand exceeds the local supply. The country imported 75.24 thousand metric tons of coffee in 2020, while it exported only 0.61 thousand metric tons2. The country faces stiff competition from other coffee-producing countries, such as Vietnam, Brazil, Colombia, and Indonesia, which have lower production costs and higher quality standards.
The Trends and Prospects of Coffee Planting in the Philippines
Despite the challenges, the coffee industry in the Philippines has a lot of potential and opportunities for growth and development. The country has a rich and diverse coffee culture, with a growing demand for specialty and premium coffee. The coffee consumption in the country was estimated at 3.4 million 60-kg bags in 2020, and is expected to grow at a compound annual growth rate (CAGR) of 3.5 percent from 2021 to 20252. The coffee shop sector is also booming, with a growth rate of 12.7 percent in 20214. The expansion of international coffee chains, such as Starbucks and The Coffee Bean & Tea Leaf, as well as the emergence of local coffee brands, such as Bo’s Coffee and Figaro, have increased the awareness and appreciation of coffee among Filipinos.
The Philippines government has also developed the Philippine Coffee Industry Roadmap 2021-20252, which aims to boost the sector’s growth and sustainability. The roadmap has the following vision, mission, and goals:
- Vision: A globally competitive coffee industry that is sustainable, resilient, and inclusive
- Mission: To increase the productivity, quality, and profitability of coffee farmers and other stakeholders through the provision of appropriate interventions and support services
- Goals: To achieve self-sufficiency in coffee production, to increase the income of coffee farmers, and to enhance the quality and competitiveness of Philippine coffee
The roadmap has set the following targets for 2025:
- Area planted: 213.4 thousand hectares
- Production: 214.6 thousand metric tons
- Yield: 1.01 metric tons per hectare
- Sufficiency level: 161 percent
To achieve these targets, the roadmap has identified the following strategies and policies:
- Enhance the production and supply of quality planting materials
- Promote the adoption of good agricultural practices and climate-smart technologies
- Provide access to credit, insurance, and other financial services
- Strengthen the extension and training services and capacity building programs
- Establish and upgrade the post-harvest facilities and infrastructure
- Develop and implement the quality standards and certification systems
- Facilitate the market access and linkages, both domestic and international
- Support the research and development and innovation initiatives
- Foster the collaboration and coordination among the public and private stakeholders
- Implement the monitoring and evaluation mechanisms and feedback systems
Tips and Recommendations for Coffee Planters in the Philippines
If you are interested in starting or expanding your own coffee plantation in the Philippines, here are some tips and recommendations that you should consider:
- Choose a suitable site and prepare the plantation: The site should have a deep, permeable soil that has good structure and drainage. The elevation should match the coffee type: Arabica requires 1,000 meters or more above sea level, while Robusta, Excelsa, and Liberica can grow below 800 meters5. The land should be cleared of weeds and unnecessary trees, and the holes should be dug at least 60 cm x 60 cm and backfilled with topsoil and compost5. The planting distance should be 2 m x 2 m for Arabica, 2 m x 3 m for Robusta, and 3 m x 4 m for Excelsa and Liberica5.
- Acquire quality planting materials and transplant the seedlings: The seedlings should be at the right age (should have 6-8 pairs of leaves; more or less 1 year in the nursery from the time they were sown), hardened (placed under the sun 1-2 months before planting in the field), and suited to the elevation5. The planting of seedlings should be done during the cloudy days, in June through August, during the wet season5. The plastic bag should be removed when planting, and the seedling should be placed upright in the hole. The soil should be firmly pressed with your feet5.
- Mulch and fertilize the plants: The coffee plants should be mulched with rice straw or other appropriate material to maintain the moisture of the soil5. The soil should be fertilized by basal application using the recommended nutrient composition2. For example, for Robusta, the recommended fertilizer application per year is 18 kg of compost, 10 kg of complete fertilizer, and 90 liters of pesticides per hectare2.
- Prune and rejuvenate the trees: The coffee trees should be pruned regularly to remove dead, diseased, and unproductive branches, and to maintain the desired shape and size5. The pruning should be done after harvesting, preferably in February or March5. The coffee trees should also be rejuvenated every 7 to 10 years to restore their vigor and productivity5. The rejuvenation can be done by stumping, which involves cutting the main stem at about 30 to 50 cm from the ground, or by skeletoning, which involves cutting the main branches at about 1 to 1.5 m from the ground5.
- Harvest and process the coffee cherries: The coffee cherries should be harvested when they are fully ripe, which is indicated by their bright red color5. The harvesting should be done by hand-picking, which ensures the quality and prevents damage to the trees5. The harvested cherries should be processed as soon as possible to avoid spoilage and fermentation5. The processing can be done by either the dry method or the wet method5. The dry method involves spreading the cherries on a drying platform and exposing them to the sun until the moisture content is reduced to 12 to 13 percent5. The wet method involves pulping the cherries to remove the pulp, fermenting the beans to remove the mucilage, washing the beans to remove the residues, and drying the beans to reduce the moisture content to 12 to 13 percent5.
- Sort and grade the coffee beans: The coffee beans should be sorted and graded according to their size, shape, color, density, and defects5.