Coffee has a rich and pivotal history in the Philippines, dating back to the 1700s when plantations became part of the economic foundation of newly formed provinces such as Batangas. By the 1800s, the Philippines had risen to become the fourth largest coffee producing region in the world, even supplying 100% of the world's coffee for a few years late that century when coffee leaf rust disease decimated crops globally. However, the rust disease eventually reached the islands, destroying almost all of the newly successful plantations. Since then, coffee production has only very slowly started to recover, with over 90% of the coffee grown in the Philippines now being the more disease-resistant Robusta variety. Almost all Filipino grown coffee is sold domestically with very little exported.
Sitio Naguey, a sub-sitio of Belis, represents part of this recovery story. Kalsada developed these two communities simultaneously, primarily because they're only 800 meters away from each other. Since most of the initial funding went to developing Sitio Belis, operations in Naguey began by processing coffee using the natural method, necessitating less equipment. Though the distance between Belis and Naguey is less than a kilometer, the road connecting them has steep inclines, making logistics a challenge. To reach the central Belis mill, Naguey farmers who wanted to sell their cherries had to haul their harvest and walk through sloping dirt roads.
Eventually, thanks to partners' recommendations, Kalsada created a washing station and a more permanent drying house in Naguey. Because of this adjustment in operations, Naguey farmers are able to spend more time harvesting and processing their coffee. With the recent expansion, the washed method is now possible here, with partners increasing to 16 from nine. The 2023 harvest yielded four tons in Sitio Naguey. The new facilities have had a long-term positive impact on the community, creating opportunities for sustainable growth and development while improving productivity and quality.
This silky textured coffee features bright and lively citrus fruits with mild floral notes and rich dark chocolate.
