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Nurturing community ‘farmerpreneurs’ and realizing the country’s potential for premium to specialty coffee go hand in hand. J. Pantoja says, “Only 25% of the country’s 111M population is served by Filipino coffee farmers. Local cafes are challenged in sourcing good beans. We partner with DTI on bridging gaps such as training, equipment and drying space but getting to a scale that boosts our national reputation as a good coffee producer will take time. From 2,000 kilos at start, we are now at 32,000 kilos and encouraged to continue.”
Coffee for Peace has trained close to 880 farming families from different parts of our country, representing 13 tribes, including some Muslim areas. “Our model is to create our own competitors by giving them the secrets to making good coffee. We want to groom ‘farmerpreneurs’ who are also skilled in coffee tasting, financial management and conflict resolution. We want barista interns to dream of having their own coffee kiosks. For every kilo of coffee, one can make 140 cups of 6 ounces, and a barista in Davao nets 5K a day with his own coffee cart. The same can be done anywhere in the Philippines. Imagine if every region’s farmers had their own pop-up café or coffee cart, neighborhoods will also be educated to buy local,” says J. Pantoja.
“Premium specialty coffee from the Philippines” requires a mindset change that’s supported by the fact that local coffee has scored 80% special quality standard, points out Pantoja. A member of the National Coffee Council, she spoke about the need to streamline various resources from government policy and services and link these to smallholder farmers. “We want every island to join the national movement within the coffee industry to raise the level of coffee quality. Grassroots farmers also mean less carbon footprint for supplying the coffee locals want. We’ve gone to uplands to help a micro-lot owner assess the possibility of coffee farming. We’ve also linked roasters, who used to order coffee from us, straight to the farming community.”
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Coffee is innate in the Filipino culture. “When we visit high-conflict communities, coffee served from a palayok is good quality. When I brought a sample to Canada where I used to live, the roasters said there was potential for premium quality to specialty. But we can only produce limited quantities. Opening opportunities for our farmers drove me to collaborate—inspire baristas to educate customers, get roasters to work with traders who source from farmer,” said J. Pantoja.
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