Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on January 31, 2019 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City

1. PRODUCTION AND PROCESSING OF
PREMIUM QUALITY COFFEE LIQUEUR
Dennis D. L. Bihis
Science Research Specialist II
Department of Agriculture – Region IV-A
Quezon Agricultural Research and Experiment Station
Lagalag, Tiaong, Quezon

2. COFFEE
Consumed as one of the most prestigious
beverage
Ranks 1st in global trade among non-staple
food; 2nd to oil in global demand
Fifth most important agricultural product

3. Source: https://howmuch.net/articles/world-map-of-coffee-exports
BRAZIL ($ 4.6 B)
VIETNAM ( $ 3.5 B)
GERMANY ( $ 2.64 B)
COLUMBIA ( $ 2.58 B)
SWITZERLAND ( $ 2.2 B)
ITALY ( $ 1.6 B)
INDONESIA ( $ 1.19 B)
HONDURAS ( $ 1.16 B)
FRANCE ( $ 1.07 B)
BELGIUM ( $ 0.94 B)
TOP TEN COFFEE
EXPORTERS

4. COFFEE IN THE PHILIPPINES
Fourth largest coffee exporter in 1880 supplying
Europe and America
Production declined due to coffee rust

5. COFFEE IN THE PHILIPPINES
Region Volume (mt) Contribution
SOCCSARGEN 27, 868.53 31%
Davao 18, 949.88 21%
ARMM 10, 628.57 12%
CALABARZON 8, 568.05 10%
Northern Mindanao 5, 225.30 6%

6. COFFEE IN THE PHILIPPINES
Variety Area
Planted
Volume
(mt)
Robusta 90, 350 64, 039
Arabica 19, 200 18, 678
Excelsa 9, 100 5, 692
Liberica 1, 400 534

7. COFFEE IN THE PHILIPPINES
Nestle Philippines imports 75, 000 tons from
Vietnam
Consumption-Production Gap is estimated at
108, 000 tons (Robusta and Arabica)
Single origin coffee is becoming a trend

8. COFFEE IN THE PHILIPPINES
What is single origin?
It is coffee made from one variety
harvested in one region or locality

9. COFFEE IN THE PHILIPPINES
Why does single origin matter?
• Terroir (/ter war/)
• The set of all environmental factors affecting
phenotype, unique environmental contexts,
farming practices affecting taste/flavor of the
commodity

10. COFFEE IN THE PHILIPPINES
Nestle Philippines imports 75, 000 tons from
Vietnam
Consumption-Production Gap is estimated at
108, 000 tons (Robusta and Arabica)
Single origin coffee is becoming a trend
Emergence of “3rd Wave” and “4th Wave” cofee

11. COFFEE IN THE PHILIPPINES
1st Wave
Increasing coffee consumption
2nd Wave
Introduction of specialty coffee

12. COFFEE IN THE PHILIPPINES
3rd Wave
Purchase of coffee based on origin and
artisan method of production
4th Wave
More commercialization; focus on
people

13. COFFEE LIQUEUR PROJECT
Single origin
3rd and 4th Wave Coffee
Focused on:

14. COFFEE LIQUEUR PROJECT
Photo: Phil Coffee Board
Batangas Kapeng Barako
• Variety: Liberica
• Has floral and fruity aroma
• Best grown in Batangas mid-highlands;
Batangas provides a unique terroir for
growing Liberica coffee

15. COFFEE LIQUEUR PROJECT
What is Coffee Liqueur?
• Combines two of many people’s favorite:
coffee and alcohol
• Sugar is added to balance the sharpness of
the alcohol

16. STRENGTHENING ECONOMIC VIABILITY AND CULTURAL
IMPORTANCE OF BATANGAS KAPENG BARAKO THROUGH
THE PRODUCTION OF PREMIUM QUALITY COFFEE
LIQUEUR FOR HIGH-END NICHE MARKET

17. BACKGROUND INFORMATION
Department of Agriculture – RFO IV-A
Quezon Agricultural Research and
Experiment Station
Lagalag, Tiaong, Quezon
Department of Agriculture
Bureau of Agricultural Research
Diliman, Quezon City

18. BACKGROUND INFORMATION

19. BACKGROUND INFORMATION
Municipality:
San Jose
Province:
Batangas

20. PROJECT STRATEGIES
1 SURVEY OF EXISTING KAPENG BARAKO IN SAN JOSE

21. SURVEY OF EXISTING KAPENG
BARAKO IN SAN JOSE

22. SURVEY OF EXISTING KAPENG
BARAKO IN SAN JOSE

23. PROJECT STRATEGIES
1
2 DEVELOPMENT OF QUALITY COFFEE LIQUEUR
SURVEY OF EXISTING KAPENG BARAKO IN SAN JOSE

24. DEVELOPMENT OF PREMIUM
QUALITY COFFEE LIQUEUR

25. DEVELOPMENT OF PREMIUM
QUALITY COFFEE LIQUEUR

26. DEVELOPMENT OF PREMIUM
QUALITY COFFEE LIQUEUR

27. PROJECT STRATEGIES
1
2
3
DEVELOPMENT OF QUALITY COFFEE LIQUEUR
CREATION OF AN ASSOCIATION
SURVEY OF EXISTING KAPENG BARAKO IN SAN JOSE

28. FORMATION OF ASSOCIATION
Breaking
barriers
between
farmlands
Find strength
in numbers

29. FORMATION OF ASSOCIATION

30. PROJECT STRATEGIES
1
2
3
DEVELOPMENT OF QUALITY COFFEE LIQUEUR
CREATION OF AN ASSOCIATION
CAPABILITY BUILDING
SURVEY OF EXISTING KAPENG BARAKO IN SAN JOSE
4

31. CAPABILITY-BUILDING

32. CAPABILITY-BUILDING

33. INSTITUTIONAL SUPPORT
FORMATION OF GROUPS
Breaking
barriers
between
farmlands
Find strength
in numbers

34. PROJECT STRATEGIES
1
2
3
DEVELOPMENT OF QUALITY COFFEE LIQUEUR
CREATION OF AN ASSOCIATION
CAPABILITY BUILDING
MARKET LINKAGES
SURVEY OF EXISTING KAPENG BARAKO IN SAN JOSE
4
5

35. COFFEE LIQUEUR PROJECT
Niche market
• Low volume requirement
• Higher profit margins
• Little competition
• Strong customer – company relationship

36. MARKET LINKAGES
FA’s
LGUs
DA
MARKET
Breaking barriers
between the
Departments
DOLE
TRADER
DO
T
DTI

37. MARKET LINKAGES

38. MARKET LINKAGES

39. MARKET LINKAGES

40. MARKET LINKAGES

41. BASIC COFFEE LIQUEUR RECIPE
Ingredients:
• 1 cup coffee
• ½ cup sugar
• ½ cup water
• 1 cup alcohol
• 1 vanilla extract

42. BASIC COFFEE LIQUEUR RECIPE
Procedure:
• Make a cold brew
• Combine water and sugar to make a
syrup
• Add vanilla extract
• Stand for 2 weeks, stirring
occasionally

43. THANK YOU

44. THANK YOU
Ingredients:
½ cup (120ml) water
¾ cup (150g) granulated sugar (can be increased
to 1 cup (200g))
1 tablespoon instant coffee
½ cup (120ml) light corn syrup
1 teaspoon vanilla extract
1 cup rum
Directions:
Combine the water and sugar in a saucepan and
heat to dissolve the sugar, stirring often, heating
to near a boil. Remove from the heat and add the
coffee; stir to dissolve. Add the corn syrup and
vanilla, stirring to blend. Add the rum and blend
thoroughly. Allow the mixture to cool, then bottle.
If you believe this recipe is w