KAPI TAKO-Cordillera Arabica Coffee

Congratulations Rodyio Tacdoy of Aduyon Coffee Farmers and Sir Domingo Lawagey ☕☕🥰

From north to south, Kapi Tako personnel and two partner coffee growers from Tublay, Benguet joined the Kape Komunidad Kamp last March 31 to April 5, 2025 at Tuminugan Sanctuary, Bukidnon.

Aside from appreciating more of our Philippine Coffee, they were taught and sharpen more their coffee sensory skills, coffee roasting and brewing and production cupping of coffee. Sharing and exchanging of understanding and experiences on coffee production, processes, roasting and brewing was the methodology used during the bootcamp, as they say "sharing is caring".

As a takeaway, coffee is indeed a continuous learning experience--we cannot be expert of it, thus we need to share and exhange our understanding among one another to sharpen our skills and gain a more dynamic coffee information and experience.

you Kape Komunidad (organizer)for sharing some of the photos

We're excited to join the Kapi Kominidad Kamp for another round of intensive learning on coffee brewing, roasting, and the sustainability of both coffee and nature at Tuminugan Farm in Bukidnon! This amazing experience will be facilitated by experts Geo Ramirez, Ms. Raine of Tuminugan Farm, Tomas Sproten, and Sly Samonte. Another learning experience into the world of coffee and sustainability.

Sustainable coffee partnership between Kapi Tako and coffee growers in Tublay, Tuba, La Trinidad, Kibungan, Mankayan, Sabalan,Kapangan, and Tadian.

Thank you dear partners for the good harvest😍.

Kapi Tako joins El Union's public cupping on March 13, 2025 at El Union Baguio.

https://www.facebook.com/share/p/166q3PDEAk/

|| 𝗧𝗘𝗖𝗛𝗡𝗢𝗟𝗢𝗚𝗬 ||

Did you know that rejuvenating your coffee tree will bring back its productivity?

Coffee tree rejuvenation is the process of pruning the vertical stems of aged trees to encourage the growth of new sprouts. It is used to revitalize coffee farms and is more beneficial and practical than replanting. Rejuvenate only during rainy seasons by using sharp cutting tools.

Coffee tree rejuvenation has different methods, namely: dehorning, bending, and complete dehorning. Dehorning is carried out on trees with two or more stems. The old stems are pruned leaving only one stem to nurse new vertical sprouts. Once the new shoots reach 1-foot height, the old stem is removed. Bending is done by pulling the entire trunk, along its branches close and parallel to the ground. Pegs and wires are then used to hold it in place in the ground to enable the main trunk to give rise to new vertical sprouts. Complete dehorning involves cutting the main coffee trunk 30 cm from the ground where only the stump is left for vertical sprouts to grow.

The growth and yield performance of coffee trees differ by rejuvenation method. Rejuvenated coffee trees produce more green coffee beans and a higher return on cash expense compared to unrejuvenated coffee trees.

References:
Institute of Highland Farming Systems and Agroforestry. (2024). Performance of Arabica Coffee Under Different Rejuvenation Methods. Benguet State University

Institute of Highland Farming Systems and Agroforestry. (2024).
Rejuvenation Methods for Arabica Coffee. Benguet State University.

Tad-awan, B. A., Amado, V. Y., & Doco, J. D. (2013). Growing areas and traditional production practices of arabica coffee in Benguet. portal.bsu.edu.ph. https://doi.org/10.70884/mjsir.v70i0.87

Tadian still retains some of its century-old coffee, reflecting a once-thriving coffee industry in the Cordillera region. However, this industry began to decline in the 1990s as farmers transitioned to cultivating other crops.

Undeniably, coffee remains a vital part of many households. To most of us, it is what helps us start our day.

So, what steps can we take to secure the future of coffee?

Our actions will largely depend on the resources and capacities available to us. Tadian is beginning to rediscover the potential of coffee production, making it an ideal starting point. Approximately 5 years ago, the Cordillera Green Network initiated efforts to distribute seedlings to local coffee farmers and continues to support them in enhancing their farming practices. To improve as farmers, one must also be willing to learn. A significant transformation can occur when we embrace the value of knowledge and adopt new perspectives. Fortunately, our neighboring country, Indonesia, is collaborating with us to share their expertise in coffee cultivation and marketing.

The six-day visit of our Indonesian friends from Klasik Beans has provided a ray of light to some of our farmers who joined in the bird watching activity and coffee farm tours. The bird watching initiative, organized by the Japan Bird Research Association is also an important component of coffee farming today, especially as sustainability and sound agricultural practices are central to the global market.

The project has initiated a 6-day journey focused on assisting farmers in recognizing the potential of coffee products in both the international and local markets.

DAY 1: BAGUIO CITY: Cupping Session at El Union - Baguio Branch. Upon their arrival in the country, Indonesian coffee experts were welcomed with a local coffee product for a cupping session.

DAY 2: TADIAN: Indonesian coffee experts collaborated with the Bird Research Team to present the objectives of the 3-year project at the Municipal Center, where coffee farmers and local government unit employees participated. In the afternoon, those interested in bird watching traveled to Layog Country Farm for the experience. Many may not realize that the bird-friendly label on coffee products is more than about aesthetics; it indicates that the coffee is ethically sourced, supporting environmental conservation and sustainable farming practices. A brief overview of the Bird Research Team's activities over the past months was shared during the bird watching event, along with insights from Ms. Flordelina Layog, owner of Layog Country Farm, about the establishment of her 27-acre farm as an agri-tourism site and as an Agricultural Training Institute by the Department of Agriculture. The event concluded with a brewing session led by our young Indonesian barista followed by a discussion on the various bird species observed in the forest. Farmers gained a better appreciation of birds.

DAY 3: SAGADA: In an effort to enhance the sustainable livelihoods of coffee farmers while they manage their coffee farms, the team traveled to Sagada to appreciate community-based tourism. This initiative aims to assist farmers in finding innovative ways to increase their income. Community-based tourism involves local communities in managing tourism activities and sharing the benefits, with an emphasis on preserving local culture, protecting the environment, creating jobs, and generating income. Our tour includes a visit at the privately-owned Ganduyan Museum, where we were enlightened about the fascinating history and culture of Sagada people. Next, we had a guided tour on a coffee farm. To round off the tour, we explored one of the caves of Sagada because without this experience, one cannot truly say they have visited Sagada. We concluded the day with a post-evaluation session, gathering insights from the participants' experiences.

DAY 4: SUNNYSIDE [TADIAN]: Here, we bid goodbye to the Bird Research Team at Sagada and returned to Tadian for a tour of their coffee farms. Their first stop was at Am-am, where the participants sightseen a 360 view of the Tadian valley and the extensive cash crop farms in Mankayan, Benguet. Next, we traveled to Cadad-anan to explore their century-old Typica Arabica Coffee Farm. An enlightening discussion occurred between Indonesian coffee experts and local coffee farmers, providing valuable insights on enhancing the yield of coffee cherries and motivating them to continue their coffee farming endeavors. The group then proceeded to Dacudac to experience traditional roasting and brewing methods. The Indonesian experts also demonstrated their brewing techniques, emphasizing how different methods can influence coffee flavors. Barangay officials and community members engaged enthusiastically during this informative visit. The day concluded at Benafin’s Farm, where coffee farmers gained insights into managing coffee plantations to combat diseases and enhance yields. Participants expressed a desire for further learning before wrapping up the day. In a thoughtful gesture, Ms. Elisa Benafin presented red roses to all the female participants in honor of Valentine's Day.

Day 5: TADIAN-SUBIC: The team journeyed from Tadian, Mountain Province to Subic, Zambales. Participants navigated the winding mountain trails before transitioning to the long, flat roads of the lowland areas, highlighting the stark contrast in experiences that can occur in a short span of time.

DAY 6: SUBIC: Participants engaged in another community-based tourism experience facilitated by MAD Travel, a platform dedicated to education, environmental restoration, and supporting local economies through partnerships with local communities. The day commenced with a tea tasting session featuring plants sourced from the forest. Following this, the group embarked on a guided walk with the aid of bamboo sticks. Along the path, the team learned about various indigenous medicinal plants and survival resources, including methods for locating drinking water and identifying plants for bathing/cleansing. Participants also experienced the traditional Aeta way of life, which included fire-building and meal preparation using only bamboo and bolo knife. The participants enjoyed a refreshing stop at a small waterfall with a pool, marking the end of an exciting journey. Our Aeta hosts prepared lunch for us, after which we bid farewell. The Indonesian participants headed directly to the airport, while those from Tadian returned to their hometown.

The extent to which the experience has influenced the participants remains to be seen. The project has initiated a process that hopes to ignite a passionate desire for change. Ultimately, true treasures are not buried under the rocks or concealed in treasure chests; rather, they lie in the knowledge gained from our experiences, the shifts in perspective we undergo, and the innovative approaches we adopt. The true adversary is not others, but our own ignorance. Let us continue learning and taking action.

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Project Title:
Sustainable Coffee in Asia Connected by Migratory Birds: A Project to Promote Sustainable Coffee in Two Southeast Asian Countries by Environmental Assessment Methods Using Birds as Indicators
https://toyotafound.my.salesforce-sites.com/JoseiSystem/.../
・
Organized by:
バードリサーチ Japan Bird Research Association
https://www.bird-research.jp/
in cooperation with
Cordillera Green Network (CGN)
https://cordigreen-english.jimdofree.com/
・
Granted by Toyota Foundation International Grant Program
https://www.toyotafound.or.jp

//GTMaximo, SDS Multimedia

Every time you sip your favorite coffee, have you ever wondered where did it came from and how was it produce? To further appreciate coffee, it is important to recognize its ‘traceability’. Coffee traceability is not merely knowing where our coffee came from but also getting to know the people producing it and how coffee affects their status of living and how are they contributing to the community they live in.

In partnership with Kapi Tako, personnel from El Union Coffee conducted its annual visit in one of Kapi Tako’s partners in coffee farming in Ambassador, Tublay last February 7, 2025. During this trip, the personnels enjoyed the experienced of harvesting and processing the coffee they harvested. Visiting the coffee farm is not only their best takeaway during this trip, but getting to know the farmers behind the coffee they serve to their customers. Being part of this this experience increases the value of every coffee bean their customers consume. Thus, this is a reminder that “traceability in coffee means identity”. Enjoy!

With the breathtaking views of Mt. Mogao as our backdrop, we joined the hardworking community in Tadian, Mt. Province, to harvest Arabica coffee grown in the watershed of a barangay. 🌱

Through our partnership with the MENRO office of Tadian, as part of an environmental project, we were introduced to these inspiring individuals cultivating nearly a hectare of communal forest since 2016. While they began harvesting last year, there’s an opportunity to support them with proper post-harvest training to improve the quality of their coffee.

The journey to a perfect cup begins with dedication and care, and we’re proud to work alongside our new partners in Tadian. ☕💚

Behind The Origin: Allan and Catherine of Mudaan ni Pamilja Allow us to introduce you to Allan and Catherine, the heart and soul behind Mudaan ni Pamilja. These passionate coffee producers from Shilan, La Trinidad, are committed to creating delicious Philippine coffee through hard work, skill, and a deep love for their craft. We were fortunate enough to join...

Kapi Tako is a social enterprise based in Baguio City. It was established as the marketing arm of the environmental NGO Cordillera Green Network (CGN).
Since 2004, CGN has provided more than 200,000 Arabica coffee seedlings to indigenous farmers in the Cordillera Mountain Region , and has been teaching them how to cultivate　through the agroforestry method, as well as the post-harvest process.
Kapi Tako exports some of the coffee green beans produced by farmers with care and consideration for the environment to the fair trade market in Japan.
Sisam Inc., a leading fair trade company based in Kyoto, sells the coffee imported from Kapi Tako as roasted beans and green beans under the name “Sisam Coffee”.
In order to keep consumers informed about the production areas and the situation of the farmers, Kapi Tako publishes a monthly column in Japanese language on the Sisam Inc. website.
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There may be some parts that don't come across correctly in the AI translation, but please read it if you're interested.
The title of the October issue is “Coffee vs. Sayote”.

今月のSISAM COFFEEだより | FAIR TRADE LIFE STORE by sisam FAIR TRADE 一杯の美味しさの向こう側。海を越えて、山を越えて、いざフィリピンの山岳地方へ。現地の「今」と私たちの「今」をつなげる、SISAM COFFEEだよりです。たくさんの作り手とともに美味しいコーヒー豆を届けてくれている環...