Find Philippines Green Coffee Beans for sale

Coffee was introduced to the Philippines in 1730 by Spanish friars in Batangas, where it thrived and became the heart of the country’s coffee industry. By the late 1800s, the Philippines was a major global coffee supplier, even briefly becoming the world's sole source when disease devastated other producers. However, coffee rust and pests nearly wiped out production in the 1890s, forcing many farmers to switch crops. The industry rebounded in the 1950s with disease-resistant varieties and a growing demand for instant coffee. Today, while domestic production struggles to keep up with demand, Philippine specialty coffee is gaining global recognition, with regions like Mindanao and Mount Apo producing award-winning beans.

To buy and import coffee from the Philippines, start by finding a reliable supplier that meets your quality and certification requirements. Ensure you have the necessary documentation, such as a Certificate of Origin, and comply with your country’s customs regulations. Choose a shipping method suited to your volume, ensuring proper packaging to maintain freshness. Be aware of any import duties or additional costs based on your destination country. Researching quality standards and certifications can also help ensure a smooth and successful import process.

The best time to source Filipino coffee is between December and February, following the main harvest season, which runs from October to January. During this period, freshly harvested beans are available, and you’ll have better access to high-quality lots. However, it’s best to plan and secure orders in advance, as demand for top-grade coffee can be high. If you're sourcing specialty coffee, checking with suppliers about specific harvest timelines for different regions can help you get the freshest and best-quality beans.

Filipino coffee offers a fascinating range of flavour profiles, reflecting the diversity of the coffee species grown across the country:
Excelsa: Known for its tart and fruity character, Excelsa also carries deep, dark, and rich notes.
Robusta: Earthy and bittersweet, Robusta from the Philippines can surprise with flavors of dark chocolate and subtle floral hints, especially when processed naturally.
Liberica: Bold and intense, Liberica stands out with spicy and aniseed notes. Its sharp aroma, chocolatey undertones, and distinct bitterness make it truly unforgettable.
Arabica: Sweet and fruity with vibrant citrus and stonefruit flavours, Filipino Arabica is particularly captivating when naturally processed, highlighting delicate floral and caramel notes.