A Lubi brand
Filipino Flavours Rooted in Tradition
Our Philippines base is near Mount Apo, the Philippines' highest peak, and the coffee it produces is as fine as anything you'll find anywhere on earth.
A Lubi brand
Filipino Flavours Rooted in Tradition
Our Philippines base is near Mount Apo, the Philippines' highest peak, and the coffee it produces is as fine as anything you'll find anywhere on earth.
Coffee
When we started looking into Filipino coffee, we discovered that the Philippines has an extraordinary coffee history. Arabica plants were first introduced by the Spanish in 1740 to the Batangas region and by 1880 the Philippines was one of the largest coffee exporters in the world. Tragically, disease devastated crops later that decade and it has since dropped to around 80th place; it now only produces about 20% of what it consumes domestically. Finding farmers who can provide a consistent supply of high-quality coffee will therefore be our first great challenge.
Another remarkable fact: the Philippines is one of a very few countries in the world that commercially grows all four coffee bean varieties.
Each variety has its own distinct flavour profile, though flavour is also heavily influenced by soil, elevation (MASL), aspect, and processing method. Processing can often have as much impact on the end cup as the variety itself.
Processing methods
Fruit pulp removed before drying. Produces a cleaner, brighter cup with greater consistency between batches and minimal mould risk.
The whole cherry dries with the fruit intact. Produces fuller body, lower acidity, and fruity, wine-like flavour notes.
Pulp removed but mucilage left on during drying. Produces sweetness and body while retaining some brightness, a middle ground.
An emerging speciality method, cherries ferment in sealed, oxygen-free tanks. Creates distinctive, complex profiles gaining traction among Philippine producers.
Arabica — producing regions
The Philippines' oldest and largest Arabica region, a mountain spine running through northern Luzon where coffee has been cultivated for over a century. Farms grow under pine forest canopy and in agroforestry systems on steep, terraced slopes. The soil is acidic volcanic loam, rich from pine litter and leaf fall, with excellent drainage.
The cool, mist-heavy climate produces coffee with bright acidity and citrus and stone fruit character. Washed processing is the tradition throughout the region.
The Philippines' highest peak, and the Arabica farms on its slopes sit in deep, rich volcanic soil. The cup character here is distinctly different from the Cordillera: fuller bodied, smoother, with dark chocolate and red berry notes rather than bright citric acidity.
Washed processing dominates but honey and natural-process lots are growing as the speciality segment develops.
Bukidnon sits on a broad highland plateau with Mt. Kitanglad and Mt. Kalatungan on its edges, creating diverse microclimates. Lower-elevation farms produce sweeter, chocolatey flavours, whilst farms at 1,400m+ on the mountain slopes show more complexity and acidity.
The region is investing heavily in planting over the next decade with a clear ambition to become the Arabica capital of the Philippines.
The other varieties
Robusta accounts for nearly 70% of Philippine coffee production, the vast majority from the far south of Mindanao, underpinning the Philippines' instant coffee industry. However, Bukidnon and northern Mindanao produce some fine Robusta, some of which achieves 'speciality coffee' status when graded. If we can secure it in meaningful amounts, we will certainly include it in our portfolio.
Liberica is the Philippines' rarest and most culturally significant coffee, unlike anything else in the commercial coffee world. It produces coffees that are woody and bold upfront, with a distinct floral note sometimes described as anise or jackfruit. Full-bodied with a long, lingering finish.
The traditional Philippines morning coffee is 'Barako Blend', a blend of Barako and Robusta. Although the tallest of the four coffee tree varieties, Barako is usually grown in shade under coconut, banana or cacao trees at relatively low altitude, and cherries are traditionally sun-dried over an extended period, contributing to the complexity and depth of flavour.
Barako has been in significant decline and even now risks extinction, dreadfully sad for something so richly embedded in Filipino culture. We will do our best to ensure that doesn't happen.
Strictly speaking, Excelsa is a sub-species of Liberica, but for the purposes of coffee production it is treated globally as a distinct variety. In flavour terms it sits somewhere between Robusta and Liberica. Finding Excelsa in sufficient quantities with a profile that appeals to our audience may be challenging, but we aim to offer at least one representative example at some point.
Cacao & Chocolate
Cacao was introduced to the Philippines by the Spanish in around 1670 and is now widely grown throughout the country, with Mindanao as the main centre. Similar to coffee, there are four primary cacao bean varieties, generally split into Bulk and Fine/Flavour categories. But other factors shape the final flavour just as significantly.
Volcanic, mineral-rich soils in many areas create rich and distinctive flavour, comparable to the finest wine-producing terroir.
Higher-altitude cultivation generally produces denser beans with slower development and more complex flavour profiles.
Box fermentation (3–6 days, wooden boxes, banana-leaf covered) is standard, but duration and microbial environment vary considerably. The level of control is comparable to fine wine production.
Solar drying on elevated racks vs. mechanical drying affects moisture content, oxidation rate and residual acidity in the final bean.
We expect Terraya to offer its own branded products as well as introducing some Philippine brands which deserve wider recognition. The portfolio will aim to include bean-to-bar speciality chocolates, cacao nibs, cacao butter, and tablea, a Philippine speciality and a true hidden treasure.
Stay in touch
No newsletters. Just news, when we have something worth sharing.
Thank you!
We'll be in touch when we have news worth sharing.