If you are looking for the finest coffee in the country and you are in the Davao region, then there’s one area to go – Davao del Sur. In the fog-laden highlands of this province, coffee trees thrive beneath the protective embrace of mountain canopies.
For many years, farmers in the town of Bansalan have diligently cared for their crops with unwavering patience and determination, despite the challenges posed by climate change, pests, inadequate infrastructure, and depressed market prices.
Their persistence paid off. The unwavering commitment has earned them continual recognition in the Philippine Coffee Quality Competition, where they have garnered awards for their exceptional coffee annually.
In addition, these coffee farmers who have come together as a group have effectively grown a loyal customer base for their coffee across different regions of the country like Bacolod, Iloilo, Davao and Metro Manila.
The Department of Science and Technology (DOST), a pioneer in innovation and advancements, has noticed their efforts. So much so that it inaugurated the Regional Coffee Innovation Center and Museum (RCIC) at Davao del Sur State College (DSSC) in Digos City last February 20, 2025.
A DOST brief said RCIC aims to assist coffee farmers in the province through research, training, and quality assessment, reflecting its agricultural legacy and its commitment to a sustainable future.
Actually, the RCIC originated as a small Coffee Cupping Laboratory, supported by ACDI-VOCA, with the goal of enabling farmers to evaluate and enhance the quality of their coffee beans. ACDI/VOCA is an international non-profit organization funded by United States Department of Agriculture (USDA).
In 2022, as part of the DOST’s initiative to create innovation centers throughout the provinces, the regional office partnered with DSSC to enhance the laboratory’s functions. This collaboration led to the transformation of the facility into a comprehensive innovation center, serving as a center for research, education, and value enhancement for the coffee industry in Davao del Sur.
“Our vision is a coffee industry that uplifts our farmers and strengthens communities through innovation,” said Dr. Augie E. Fuentes, DSSC President.
If you happen to visit the P12-million facility, you will notice that the intersection of coffee and science occurs in both practical and significant manners. This center features a sensory laboratory where farmers can submit their beans for evaluation. Trained assessors utilize a method known as cupping to ascertain whether the beans meet the criteria for commercial or specialty grade. Specialty coffee, which achieves a score of 80 points or above, commands a higher price in both local and global markets.
Dr. Fuentes notes that numerous farmers in Davao del Sur are already cultivating beans of specialty quality, owing to their dedication to sound agricultural practices. However, they previously lacked access to testing and validation services, a gap that the RCIC now addresses.
In line with DOST’s continuous support, the center is outfitted with a coffee roaster and grinder. Furthermore, additional equipment, such as an Agtron color sorting machine and an espresso machine, is in the process of being acquired to enhance the processing capabilities available to farmers and micro-enterprises.
More than just a lab or processing facility, the RCIC is also a place of learning and experience. It features a training room, a coffee shop, and a museum that tells the story of coffee in Davao del Sur. Visitors can take part in a “seed to cup” journey, tracing the process from planting and harvesting to roasting and tasting.
“People need to see what goes into every cup of coffee. When they understand the science and labor behind it, they gain a deeper appreciation for both the drink and the farmers who make it possible,” explained Dr. Regie Patagoc, who heads the RCIC.
The Philippines has a rich history with coffee cultivation. In 1880, it ranked as the fourth largest coffee exporter globally. However, in 1894, a devastating coffee leaf rust epidemic severely impacted the crop yield.
The country is unique in its ability to cultivate all four primary coffee varieties: Robusta, Arabica, Liberica (Barako), and Excelsa. Among these, Robusta is the predominant type, accounting for nearly 70% of the national production, primarily utilized in blends and instant coffee.
In the second quarter of 2023, the Philippines produced 2.77 thousand metric tons of green coffee beans, reflecting a 1.8% increase compared to the same quarter in 2022. The Davao Region, along with the Bangsamoro Autonomous Region in Muslim Mindanao and Central Mindanao, was responsible for over 70% of this production.
In Bansalan, a town renowned for producing some of the finest coffee in Davao del Sur, farmers growing coffee on the rolling foothills of Mount Apo are uniting to establish the Balutakay Coffee Farmers Association (BACOFA), which specializes in the production of Arabica coffee.
Nearly 200 farmers are engaged in coffee cultivation in the remote area of Purok Pluto, accessible via a two-kilometer trek from the town center. Various coffee varieties flourish in the area, where the cool climate and unique volcanic soil contribute to the beans’ exceptional flavor and aroma.
Purok Pluto, situated at an elevation of 1,200 meters above sea level, is particularly well-suited for the cultivation of specialty Arabica coffee. At this altitude, the coffee plants yield denser beans that are more desirable than those produced at lower elevations, as these denser beans possess a higher sugar concentration, resulting in a more pronounced flavor.
“Coffee cultivation in this area has a history that dates back to our ancestors,” Ariel Dubria, a board member of BACOFA, told the regional office of the Department of Agriculture. “However, there was a period when we decided to cut down our coffee trees and transition to vegetable farming due to the significantly low market prices for coffee.”
Among the vegetable crops they planted were cabbage, sweet pepper, potatoes, carrots, and green onions. Eventually, however, they discovered that vegetable farming requires more capital investment, as it necessitates the use of chemicals to manage pests. After twenty years, they returned to coffee cultivation, realizing that the issue of low market prices could be addressed by focusing on the production of high-quality coffee beans.
“Quality enhances the value of your coffee. It is essential to treat coffee with care, as it is a delicate product. Adhering to proper methods of picking, drying, and storing is crucial for producing high-quality coffee,” Dubria pointed out.
Jon Gonzales, the leader of the cooperative, explained that BACOFA is primarily focused on enhancing the livelihoods of small coffee farmers by facilitating access to better markets, training initiatives, and vital resources. By forming strategic alliances with governmental and private entities, the cooperative has successfully delivered essential support to its members.
BACOFA, indeed, has gone a long, long way. Currently, it serves major traders worldwide and is recognized as a specialty coffee by organizations such as the Coffee Quality Institute and the Specialty Coffee Association of America (SCAA).
If you happen to come to Balutakay and are looking to taste Mount Apo coffee, then you better visit Sir Ped’s Café Mountain Resort in Purok Neptune. Imagine sipping fresh brewed coffee, which was harvested from the farm just a throw stone away from where you are sitting. It may be unthinkable but that’s what you experience when you visit the place.
The coffee beans are taken from the crop which the Pedregosa family is growing. After harvesting the cherries, these are placed in a container with water in order to select the finest coffee. They are fermented first before the beans are dried under the heat of the sun.
Once the coffee beans are dried enough – that they become so brittle once you try to bite them – these are ready for processing and grinding. The next thing you know is that you are already drinking the coffee whose aroma is so pleasing to your nose.
The farm is about 6 hectares, of which two hectares (for building and landscaping) is utilized for resort facilities. The remaining four hectares is allotted to crop production, 90% of which is devoted to coffee.
“We started planting coffee in the 1990s yet,” said Atty. Elmer Pedregosa, the owner of the farm and resort. There are several varieties of coffee that can be grown in the foothills of Mount Apo but he preferred the Catimor coffee, a variety that has captivated the world of specialty coffee.
Most of the coffee they harvest and produce are used in their own coffee shop. “We do sell some roasted beans/ground coffee in 200-gram packages if we have ample inventory of green beans already,” Atty. Pedregosa said.
At the café, they have come up with their own concoctions for a number of espresso drinks such as cappuccino, different kinds of latte, a number of macchiato drinks, mocha, and various coffee-based cold drinks and frappuccinos. He credited his wife, Mary Benjielyn Belmonte Pedregosa, for this list of hot and cold coffee drinks who got barista training during the pandemic days.
He said that when they were conceptualizing the resort, they were thinking of coffee as a way of attracting their guests and visitors. “Only because we have that luxury of having a coffee farm in the same area,” Atty. Pedregosa explained. “We are proud to be offering our customers a true and genuine Farm-to-Cup experience, something which very few establishments can claim.”
