1Asso.

Professor: Department of Agroforestry, College of Agriculture, Benguet State University,

La Trinidad, Benguet
Director : Institute of Highland Farming Systems and Agroforestry-BSU
Program Leader: Arabica Coffee R&D in CAR; R&D on Organic Arabica Coffee Production in Benguet
Member :National TWG for GAPs on Coffee, DA-BAFS
 I. INTRODUCTION
Coffee originated from Africa as an understorey of
the forest. It is strictly a tropical.

The four commercial coffee species:

o Arabica
o Robusta
o Excelsa
o Liberica

The Philippines is one of the few countries

worldwide where the four commercial coffee
species are found.

Likewise, CAR is one of the few regions in the

country where these four species are grown.
 Coffee is the most popular beverage in the CAR
and is one of the top high value crops in the
region (DA-CAR-HVCC).

Best Philippine coffee beans are produced in

Benguet Province, Matutum of South Cotabato,
Kitanglad of Bukidnon, Mount Apo in Davao, and
Kanlaon in Negros Isle (Philippine Coffee Board,
Inc., January 13, 2014).

Among the coffee species, Arabica coffee is the

most preferred in both the local and global market.

Aside from its commercial value as a beverage

drink, coffee has also medicinal properties. It is
diuretic for people with kidney problems, helps
cure headache, hang-over and others.
 COFFEE FACTS
1880- The Philippines was the worlds fourth biggest
exporter of coffee. This boom lasted until 1889,
when coffee rust hit the country.

Presently, the national average yield is 400 kg/ha

which is considered very low compared to other
coffee-producing areas (ex. Brazil) where coffee
farmers produce 2,000kg (2MT) per hectare.
Average yield of some farmers could reach as high
as 4MT.

About 300, 000 Filipinos earn their living from the

coffee industry.
 Cavite- best coffee-producing area in the Philippines
with average yield at 840 kg green coffee beans per
hectare.

CAR- Average yield is 300 kg green coffee beans

per hectare.

The quality of coffee produced in the Philippines is

generally substandard due to poor cultural practices,
no irrigation, no fertilization and no pruning. Hence,
a need for intensified technology development and
promotion through research, development and
extension (RDE).
World Consumption

World consumption of coffee is 400 billion cups

annually or 100 million bags (60 kg per bag) valued
at 10 billion US dollars. World demand will increase
each year by 1.71%.

Over 25M people around the world earn their living

from coffee.
Domestic Consumption

The coffee production in the Philippines at present is

about 25,000 metric tons per year (ranks 110th in the
world in terms of coffee production) but the local
demand has increased from 30,000 to about
100,000 metric tons a year and is increasing at 3%
(18,000 tons) per annum (Phil. Coffee Board Inc.,
2013).

The Philippines import 30,000-35,000 tons of coffee

primarily from Vietnam at a cost of at least PhP
1Billion a year.
 CURRENT COFFEE TRENDS
We are now in the 3rd Wave of the coffee generation
(Phil. Coffee Board, Inc.)
-proliferation of coffee shops
-proliferation of small coffee roasting and grinding machines in the
homes

Organic Coffee
ex: BSU Coffee Farm- Internationally Certified Organic
Arabica Coffee Farm
 CURRENT COFFEE TRENDS
Civet Cat Coffee- started in Indonesia
CURRENT COFFEE TRENDS

Specialty Coffee promoted by the Specialty

Coffee Association of America (SCAA)

Blended Coffees
ex: Organic coffee + Civet cat coffee
 COFFEE SPECIES IN THE
PHILIPPINES

1. ARABICA

Recommended to be grown at an altitude of

1,200-1,800 meters above sea level (masl)
with temperatures of 150C-240C.
Has the best cup quality of excellent flavor
and aroma among all the coffee varieties. It is
used to flavor other coffee varieties during
blending.
1. ARABICA

Has the lowest caffeine content of 0.8-1.9%

dry matter.
Yields 500-1,000 kg of clean dry coffee
beans per hectare under favorable
production conditions.
Arabica coffee produced in CAR (especially
in Benguet and Mt. Province) is considered
of best quality (Bagao, 2000).
 Registered Arabica coffee varieties at
National Seed Industry Council (NSIC-
BPI):

a. Baguio Red Bourbon

b. Yellow Bourbon
c. Caturra
2. ROBUSTA

Grows at elevations from 600-1,200 masl.

Widely used for instant coffee.
Yields 1,200 kg of green coffee beans per
hectare.
3. EXCELSA

Grows at sea level to 600 masl.

Young leaves shiny with bronze violet
color.
Has wide leaves that are thicker than
Robusta but thinner and smoother and
more rounded than Liberica.
4. LIBERICA

Locally known as kapeng barako

because it produces the biggest berry.
Has thicker leaves than Excelsa.
Grows at elevations from 600-1,200 masl.
Has thick pulp and woody parchment.
4. LIBERICA

Characterized by very strong

pharmacopical taste and flavor.
Tolerant to drought and grows in a wider
type of soil.
Yields 1,000 kg of clean dry green coffee
beans per hectare.
Presently for export to the Middle East.
 COFFEE INDUSTRY DEMAND IN CAR
Specifically for Arabica Coffee
A. Green Beans

INDUSTRY USER DEMAND (T/YR)

CAFEX Intl. 144
FIGARO Inc. 50
Rocky Mountain Co. 60
Gourmet 84
Cordillera Coffee 5
Negros Coffee & Grains 2,000
TOTAL 2,343
Source: BSU & DA-CAR-AMAD, 2010
 COFFEE INDUSTRY DEMAND IN CAR
Specifically for Arabica Coffee

B. ROASTED BEANS

INDUSTRY USER
DEMAND (T/YR)
(COFFEE PROCESSORS)

Benguet 2.88

Baguio City 14.4

Total 17.28
 THE COFFEE-PRODUCING
COUNTRIES IN THE WORLD
 THE TOP TEN COFFEE-PRODUCING
COUNTRIES IN THE WORLD
TOTAL PRODUCTION PERCENT OF
COUNTRIES
(60-KG BAGS) WORLD TOTAL
1. BRAZIL 45,342,000 32.02%
2. VIETNAM 27,500,000 19.42%
3. COLUMBIA 12,500,000 8.83%
4. INDONESIA 9,000,000 6.36%
5. ETHIOPIA 6,625,000 4.68%
6. INDIA 5,746,000 4.06%
7. HONDURAS 4,650,000 3.28%
8. MEXICO 4,000,000 2.82%
9. UGANDA 4,000,000 2.82%
10. GUATEMALA 3,500,000 2.47%
*PHILIPPINES 200, 000 0.14%
Source: International Coffee Organization, As of 2014
 The Top Ten Coffee Importers
IMPORTS PERCENT OF WORLD
COUNTRIES
(60-KG BAGS) IMPORTS
1. USA 26,833,898 23.96%
2. GERMANY 21,223,540 18.95%
3. ITALY 8,771,971 7.83%
4. JAPAN 8,368,744 7.47%
5. FRANCE 6,658,565 5.95%
6. BELGIUM 5,499,288 4.91%
7. SPAIN 5,213,132 4.65%
8. UNITED KINGDOM 4,188,719 3.74%
9. NETHERLANDS 3,321,273 2.97%
10. SWITZERLAND 2,669,222 2.38%
Source: International Coffee Organization, As of 2013
Biggest Coffee Shop Chains in the
Philippines

COFFEE SHOP NO. OF BRANCHES

1. STARBUCKS 200
2. BOS COFFEE 60
3. FIGARO About 60
4. COFFEE BEAN
About 25
AND TEA LEAF
5. UCC CAFE 24
 QUALITY ORGANICALLY -
PRODUCED COFFEE CYCLE
Quality Quality
Quality
Planting Production
Seeds
(Seed Selection
Materials Systems
(Nursery (Coffee Production
Process)
Establishment and Technologies)
Management)

Quality
Good Cup Postharvest Quality Pre-
Quality Processing Postharvesting
(Cup Tasting) Method (Harvesting
Requirements)
(Wet Process, Drying, Dehulling,
Sorting/Grading, Roasting,
Blending, Grinding, Packaging)
VL Macanes (2014)
II. NURSERY ESTABLISHMENT
AND MANAGEMENT FOR
ORGANIC PRODUCTION OF
COFFEE
 A. SEED SELECTION
1. Choose seeds from trees which are
5-8 years old.

2. Free from pests and diseases,

prolific, good yielding and drought
resistant.

3. Gather berries from middle

branches with short internodes.

4. Select large, fully ripe and uniformly-

sized berries. Do not use over-ripe
and dry berries.
5. Place harvested berries in a bucket of
water and stir to remove floaters. Those
that sink are good planting materials.
6. Remove pulp by hand, use of pulping
machine or an improvised wooden
depulper. Avoid breaking the shell or
the seed itself.
7. After depulping, soak the parchment coffee
(depulped coffee) in clean water for 12-24
hours to ferment and to remove mucilage
(slippery substance) which inhibits
germination.

8. Wash parchment coffee and remove

discolored, deformed, broken, small, pea
beans and floaters.
9. Sow coffee seeds directly in prepared
seedbeds or air-dry seeds that are not
immediately sown in an open shed for
approximately 10 days.

Coffee seeds can be stored at room

temperature for two months; however,
the germination percentage will be
lowered.
 Peduncle
(should be left attached to the
coffee tree when harvesting)

Parts of the Coffee Berry

B. NURSERY ESTABLISHMENT
1. SITE SELECTION
a. Well-drained area.
b. Exposed to sunlight 8-10 hours a day.

c. Soil pH range:
Arabica Coffee: 5.3 to 6.2
Robusta, Excelsa, Liberica : 4.5 to 6.5
d. Free from soil-borne pests and diseases.
e. Near water supply.

f. Accessible.
g. Relatively fertile and preferably sandy
loam or silt loam soil.

* However, a composition of 1/3 loam, 1/3

sand and 1/3 organic compost could be
made if none is available.
2. NURSERY PREPARATION AND SOWING

a. Cleaning.
b. Digging and pulverizing.

10 meters 30 cm

An ideal seedbed is one meter wide with any suitable length but preferably 10
meters and 30 cm height/ deep. Organic compost should be thoroughly
incorporated during leveling.
c. Application of basal organic fertilizers (alnus
compost, on-farm compost)
d. Leveling the seedbed and watering.
e. Furrow making- 2.5 cm apart and 2.5 cm deep

2.5 cm
f. Sowing
Sow seeds with the flat
surface downward at
2.5 cm x 2.5 cm
distance.

Cover seeds with just

enough pulverized soil.
g. Mulching keeps soil moist, prevents weed
growth, prevents rain from exposing seeds and
ensures early germination

h. Partial shading- could

be constructed one
meter above seedlings.
 3. CARE & MANAGEMENT OF
GERMINATED SEEDS

Under favorable conditions (21-270C

temperature and 75-85% RH), seeds will
germinated one month after sowing.
However, if the weather is cold,
germination will take about three months.
a. Removal of mulch - to harden seedlings.
b. Supplemental Fertilization -
application of organic fertilizers.
e.g. Fermented Plant Juice (FPJ) at
recommended rates
- Indigenous Microorganisms (IMO) at
2tbsp/liter water
c. Application of organic botanical
pesticides such as sunflower or
marigold extract sprayed at 2tbsp/liter
water.
 4. PRICKING AND POTTING OF
SEEDLINGS
PRICKING
Starts when Horseman or
cotyledon leaves appear.
a. Before pricking, water seedbed
to loosen the soil.
b. Take extra care in pulling or
balling the seedlings to
minimize root damage.
c. Discard seedlings with broken
stems, deformed and other
abnormalities.
POTTING
a. Use appropriate plastic bag size (8cm x
25cm or 3 x 10 is recommended).
b. Fill plastic bags with well-sieved sandy
loam soil mixed with organic fertilizer.

c. Ball seedlings from

germination bed.

d. Dip the root systems of the

seedlings into a mud
solution before potting.
e. By using a dibble, make a hole at the center of the
pot filled with soil to plant the coffee seedling.
The depth of planting should be leveled with the
root collar.
f. After planting the
seedling, press the soil
at the base of the
seedling to harden the
soil.
g. Watering- use of
sprinkler is preferred so
as not to wash out the
soil on top of the
seedling pot.
h. Partial Shading-construct partial shade above
potted seedlings or place potted seedlings under
shade trees.
 5. CARE OF POTTED SEEDLINGS

a. Watering- as often as necessary. Use

sprinkler.
b. Supplemental Fertilization application of
organic fertilizers
e.g. - Fermented Plant Juice (FPJ) at
recommended rates
- Indigenous Microorganisms (IMO)
at 2tbsp/liter water
c. Application of organic botanical
pesticides such as sunflower or marigold
extract sprayed at 2 tbsp/liter water.
d. Weeding removal of weeds should be
done to insure plant survival. Weeding
eliminates plant nutrient competition and
alternate host of pests and diseases.
Hand or mechanical weeding is
recommended.
e. Seedlings are ready to be field-
planted when one pair of true
branches appear.
(9 months to 1 year after sowing)
6. THE BARE - ROOT TECHNIQUE
FOR COFFEE SEEDLINGS
III. FIELD PLANTING
6. Field planting of coffee seedlings
Follow usual procedures of clearing the land area
and lay-outing.

For sloping areas, lay-out the contour using A

Frame
PLANTING DISTANCE
Arabica coffee:
- 3m x 3m or 4m x 4m
*For San Ramon Strain: 1m x 1m or 1.5m x1.5m

Robusta Coffee:
- 3m x 3m or 4m x 4m
Liberica/Excelsa:
- 4m x 5m or 5m x 5.5m
 Hole for planting seedlings should be 50cm wide x
50cm deep.

Before planting, put compost or well decomposed

animal manure at 2 5 kg per hole as basal
fertilizer.
 For sloping areas,
spot terracing is
recommended to
minimize labor cost.

Partially shaded with

trees (Agroforestry
system)
IV. CARE AND MANAGEMENT
AFTER PLANTING
1. WEED MANAGEMENT
Weeding should be done to
insure plant survival. Weeding
eliminates plant nutrient
competition and alternate host
of pests and diseases.

Brush weeding is
recommended to the newly
planted seedlings up to tree
development. Brush weeding
helps in soil surface run-off.

Weeds cut could be used as

mulch to coffee plants for water
conservation. If decayed, it
adds to organic fertilization. TWO-YEAR OLD ARABICA
COFFEE FARM
 2. FERTILIZATION

Coffee trees needs fertilization (organic) specially

in sloping areas that have shallow top soil. Basal
fertilization and side-dressing should be employed
to newly planted or rejuvenated coffee trees.

One (1) ton of clean coffee pulp and hull when

decomposed for 60-90 days produce 12 kg N, 3kg
P and 25 kg K.
The composting site should also
consider the slope and its proximity to
production areas in order to prevent
cross contamination from run-off or
leaching.

Composting area should be located at

the lowest part of the production area.
2. FERTILIZATION

Fertilization should be done during rainy

season

Non-bearing trees
2-5 kg well decomposed organic
compost per tree. Apply whole amount
during the onset of rainy season.
 2. FERTILIZATION

Bearing trees

Organic compost at 5-10 kg per tree per year

applied during onset of rainy season.
3. COMMON PESTS & DISEASES OF COFFEE

PESTS
a. Coffee Stem
borer- Attacks
standing trees
whether
bearing or non-
bearing.

Damage caused by
stem borer
b. Coffee berry borer- infests the coffee
berries whether immature or mature, ripe or
unripe.
Coffee berry borer
c. Mealy bugs and scale insects- sucks
juice of plant shoots.

Mealy bug pest of coffee Scale insects

d. Coffee bean weevil
Coffee bean weevil-
storage pests, attacks
stored green coffee beans.
l
 PEST MANAGEMENT

1. Appropriate cultural management

practices such as proper planting
distance, weeding, fertilization, and
pruning.

2. Rejuvenation of old coffee trees.

3. Proper aeration during storage of

coffee beans to prevent coffee bean
weevil
DISEASES
a. Coffee leaf rust- infects leaves, twigs
and stem
b. Die-back of coffee trees

Physiological-
overbearing, N-
deficiency, hard pan of
soil, etc.

Pathological micro-
organisms
c. Sooty mold- infects leaves,
branches, twigs and berries

d. Leaf spot/Leaf blight -infects

leaves, branches, twigs and berries
 DISEASE MANAGEMENT
1. Use of disease-resistant coffee
varieties.

2. Appropriate cultural management

practices: proper planting distance,
weeding, fertilization, pruning.

3. Rejuvenation of old coffee trees.

V. COFFEE DE-TOPPING/
CAPPING
Detopping or Capping of Coffee Trees

This technique allows the production of more

branches and twigs on the coffee tree since it is
on the branches where the coffee berries are
produced.

Procedure:
The shoot is cut-back when the coffee tree
reaches one (1) meter. Thus, the main trunk
develops strong and longer branches having more
laterals. This is also done on newly planted coffee
trees.
CAPPING
DETOPPED/CAPPED ARABICA COFFEE
TREE
VI. REJUVENATION
 Rejuvenation- To make young again.
Studies on rejuvenation revealed that this
method could bring back coffee green bean
yield to 100% and 50% reduction on labor
cost.

General Rules for Rejuvenation

1. Trees more than 10 years old are
candidates for rejuvenation.

2. Rejuvenation should be done during the

rainy season.
 Pruning Shears

Bolo/Machete
Pruning Saw

3. Use sharp cutting tools for

rejuvenation.
4. Maintain only 4 properly spaced
vertical shoots or sprouts.
 METHODS/ TECHNIQUES

1. Complete Dehorning/Single Stem

- cutting of the old coffee tree wherein
only the stump is left one foot (30 cm)
above the ground for sprouts to grow
METHODS/ TECHNIQUES

2. Dehorning-
cutting of the old
coffee tree wherein
portions of the
branches together
with the main trunk
are left for the sprouts
to emerge.
 METHODS/ TECHNIQUES
3. Bending -the whole main branch (trunk) is bent closely parallel to
the ground, the trunks and branches are held in place with metal
wires. Sprouts will emerge from the bent trunk. Once the sprouts
starts to flower, the upper portion of the main trunk (canopy) is cut.

Maintain 4 vertical shoots from bended Arabica coffee trees

VII. QUALITY STANDARDS
IN HARVESTING
 FLOWERING TO HARVESTING

Arabica coffee: 8-9 months from flowering

Robusta, Liberica, Excelsa: 7-9 months

from flowering
 Harvesting is done by hand-picking (priming) and pick the
ripe berries only. Avoid the inclusion of stalks (peduncles)
which lowers coffee bean quality. Avoid over-ripening of
berries to prevent double fermentation.
 Harvesting containers should not be in direct contact
with the ground. Ex. baskets with raised bottom.
Better yet, harvesting containers should be elevated.
VIII. POST-HARVEST
PROCESSING
METHODS
 Two Methods of
Postharvest Processing Coffee
A. Dry Method

Involves harvesting the ripe coffee

berries followed by immediate drying of
the berries.

After drying, it is followed by dehulling,

sorting the coffee green beans, roasting,
grinding, packaging and marketing.

This method is done for Robusta,

Excelsa and Liberica varieties.
B. Wet Method

Strictly done for the Arabica coffee

variety. However, this method is now
being promoted to be used to the other
coffee varieties: Robusta, Excelsa and
Liberica.

Involves depulping, fermentation,

washing, sun-drying and dehulling to
get the green beans.
 Procedure of the Wet Method

1. Depulping

Removal of the
coffee pulp

Depulping should
be done
immediately after
harvesting the
coffee berries to
avoid fermentation
of berries
2. Fermentation

Soaking of depulped coffee

(parchment coffee) in pails of clean
water to remove mucilage which
affects bean quality. Usually done
for 12-24 hours.
Avoid covering the container of the
soaked parchment coffee to allow
aeration.
3. Washing

Remove
floaters
before
washing the
fermented
parchment
coffee with
clean water.
4. Drying of washed parchment
coffee

Immediately dry the washed parchment

coffee. Sun drying or use of mechanical
drier until 11-12% moisture content is
attained.

NOTE: If coffee is to be stored, it should be in

dried parchment coffee form to prevent/control
pest/disease infestation.
5. Dehulling

Removal of coffee hull and

silver skin to get green coffee
beans.

Done when 11-12% moisture

content of the dried parchment
coffee is attained.
 6. Sorting of coffee green beans

Removal of broken beans, discolored

bean (other than bluish-green), triangular
bean and other foreign objects.
 GRADE CLASSIFICATION
Grading of green coffee beans shall be based on the
percentage of defects contained in a 300 g sample

Table 1. Grades for green coffee beans

Species (% by mass, max)

Grade
Arabica Robusta Liberica Excelsa

1 7 (21g) 8 (24g) 10 (30g) 10 (30g)

2 15 (45g) 15 (45g) 15 (45g) 15 (45g)

3 20 (60g) 17 (51g) 25 (75g) 25 (75g)

 GRADE CLASSIFICATION
Table 2. Breakdown of defects per grade specifying maximum percentage per
defect
Type of Grade, %
Defect
1 2 3 4
Black beans 4 6 9 15
Infested beans 4 5 7 8
Broken beans 3 5 7 10
Immature beans 2 3 5 8
Husk beans 1 1.5 2 3
Husks fragments 1 1.5 2 3
Fermented / sour
beans 1 1.5 2 3

Foreign matter 1 1 1 2
Admixture 0.5 0.5 1 2
 DEFECTS OF COFFEE BEANS

* Defects: discolored bean, shriveled/ sunken bean, triangular bean,

pest/ disease infected bean, dried hull/ pulped, stones and other
foreign objects mixed in the sample.
7. Roasting

Traditional roasting or
with the use of coffee
roasting machine.

Coffee roast depends

on the consumer
preference (light,
medium or dark roast).

Immediately done to the

dried coffee green
beans if used for
consumption.
8. Blending

Done to roasted coffee beans before

grinding.

Depends on the coffee processor.

9. Grinding

Done after roasting or

blending the roasted
coffee beans.

The size of the ground

coffee depends on
type of the coffee
brewing method.
 10. Packaging
Roasted Coffee Products should be immediately
packaged in appropriate packaging materials.
11. Brewing
Is the art or technique of preparing the coffee
for drinking.
 The International
Organic Certificate
as Organic Coffee
Producer, Processor
and Marketer for
2007-2008 given by
the Institute of
Marketecology,
Weinfelden,
Switzerland.