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‘Coffee for Peace’ enables Filipinos to build peace with coffee
Because at the heart of CFP’s operations is training farmers on coffee processing to develop skills to produce high-quality coffee beans. CFP provides knowledge on the market for farmers to understand what consumers want in coffee, and the value of what they do for awareness on fairer trade pricing.
What if every Filipino, no matter where they’re based in the country, can be a “force for good” simply by sticking to routine—like, say, enjoying their morning cup of coffee?
Davao-based Coffee for Peace (CFP) proves this can be the case as its CEO and co-founder Felicitas “Joji” B. Pantoja confirms that they are a growing community of farmers and business owners practicing and advocating inclusive development principles in the coffee industry. Social entrepreneurship is their business approach to achieve justice and harmony in society and environment.
“As a reputable processor for good beans and an experienced roastery, CFP means business continuity for business owners but equally: support for farming communities. CFP even gives buyers the option to create their own brand under a MOA where 10% of very kilo sold goes back to farmers,” says J. Pantoja.
Where does the customer from Luzon or Visayas ordering through the online shop fit into the peace building in Mindanao? “CFP by design allocates 25% of its net profit for its Peace and Reconciliation Teams, composed of volunteers from conflict-affected areas and international volunteers. They are trained in inter-faith dialogue, cross-cultural comms, trauma healing, relief and medical operations,” says J. Pantoja.
Because at the heart of CFP’s operations is training farmers on coffee processing to develop skills to produce high-quality coffee beans. CFP provides knowledge on the market for farmers to understand what consumers want in coffee, and the value of what they do for awareness on fairer trade pricing. “We want farmers to be confident about the business side of farming, understand their market, correctly price and inspire the next generation to be farmpreneurs too,” says J. Pantoja.
Once the training is complete, CFP offers to partner communities post-harvest services at cost such as: coffee pulping, coffee dehulling, and coffee drying. Coffee for Peace also offers to partner-farmers and those who buy from them shared services such as: toll roasting, packaging, label design, and photography. The training result is a higher quality coffee product produced by a community in the Philippines.
Nurturing grassroots ‘farmerpreneurs’
At the Philippine Coffee Quality Competition, the top five awards went to Specialty Arabica coffee farmers from Davao del Sur. For jury member Byron Pantoja, CFP VP for operations, this indicates “farmers taking ownership of their craft as producers of some of the best coffee in the Philippines. We need to give more farmers the freedom, knowledge, and opportunity to innovate their coffee processes based on the demands of the market and the limitations of their land. That sense of ownership over what they do is what’s going to make them the best.”
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.”
Coffee and PH culture
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.
Operating for 13 years now, Coffee of Peace started with peacebuilding work. “Coffee is the vehicle but the ‘product’ is peace. In our peacebuilding work in Maguindanao, Basilan, and Sulu, we saw that coffee makes Moslem and Christians sit together and dialogue to settle conflict. In our environmental work, we saw that Arabica trees are included in our national greening program. Giving life back to forests also give locals a new, sustainable means of livelihood. I tell farmers: ‘You don’t have to go to the city, the buyers will come to see protected forest.’ We also advise farmers to get to know their customers, then the process follows,” said J. Pantoja.
As a case, Korean buyers came to Davao looking for fine Robusta. Local farmers have since expanded to Robusta. Explains B. Pantoja, “While specialty Arabica has fruity flavors like blueberries and strawberry, fine Robusta has a super smooth, full-bodied chocolatey taste like black tea.”
This distinction in tastes can be a strength of the Philippines as a group of islands since, explains J. Pantoja, we can’t compete with the land mass and harvest volumes of Vietnam, Brazil or Colombia, and we can’t produce for large coffee chains. “Instead, our edge is premium specialty coffee, with micro-lot orders of 1 to 2 tons that are of a quality and fetch a good price. Each island can produce a different taste profile depending on soil and fauna of that area. Arabica alone has 3,500 subvarieties, while Robusta has 2,400 subvarieties. The higher, the elevation, the sweeter the coffee.” The growing community of coffee champions and curiosity of millennials can only drive excitement over developing Philippine variants that are also ‘Just’ coffee of the social-justice kind.
For more information, visit www.coffeeforpeace.com and peacebuilderscommunity.org. Follow Coffee for Peace at www.facebook.com/coffeeforpeace.
BizListing
Yummy (not cheap) silog meals of Sulyap in San Pablo, Laguna
Traveling to #SanPablo in #Laguna and looking for #breakfast #brekkie? Try the not-cheap but yummy #silog of Sulyap.
One of the biggest surprises I’ve had is the lack of proper – let’s emphasize that: proper – accommodation for those heading to many parts of Laguna. Often, you are forced to stay at tacky hot spring resorts, or are forced to book entire private houses if you’re spending some nights there.
But then in sleepy San Pablo, there’s a surprise waiting – that’s Sulyap, which had already been extensively covered by mainstream media as a must-check hotel that brings you back to the olden times. Bet mo mag-stay sa hotel na Spanish era ang vibe? This one is for you.
But also deserving of coverage is Sulyap’s resto, where we headed to have breakfast.
@outragemag #LGBT traveling to #sanpablolaguna and looking for #breakfast #brekkie? Try the not-cheap but yummy #silog ♬ original sound – Outrage Magazine
Una, the venue is picturesque. Kung sana marunong mag-alaga ng historical buildings ang nasa government natin, sana buildings like this still abound in the country. You get well-preserved wooden structures, classic artworks, and so on.
Ikalawa, the people working here are attentive naman; though this is to be expected because this is not exactly a cheap place.
Ikatlo, the place actually has an extensive menu, usually catering to groups. Ang breakfast menu, in particular, has items from ₱395 to ₱420. And oo, must-try ito. We got the beef tapa and fried bangus.
Ika-apat, taste-wise, wala kang irereklamo. Using their original recipe, the beef strips are really tasty; hindi lasang de lata. The ¼ bangus, meanwhile, was crunchy… and garlicky, so masarap din. The accompanying atchara and suka were also good, and could be ulam on their own. With food, if there’s one complaint, it’s the size; medyo small ang servings considering the asking price.
Is it worth heading to San Pablo just to check out Sulyap and its breakfast offerings? Not naman, since this is quite far din. But if you’re already in the area – and if you have spare budget for what may just be an expensive version of silog – then by all means, drop by.
But off we go again, as we look for more lafang venues.
Sulyap is located at the Cocoland Compound, Del Remedio, San Pablo City, Laguna. For more information, call (049) 260-0560 (Globe landline), (049) 300-4508 (Globe landline), or 0917-182-1483; or email sulyap.net@gmail.com.
BizListing
The search for Ilonggo food in Bacoor, Cavite led us to Old Recipe
This is supposedly an old resto, opening in 1988, though at first as Ilongga House. The name change happened in 2018, though the resto owned by Rufino Gallo must be doing something right since it now has a handful of branches.
If you’ve tried batchoy the way many locals in Iloilo prepare it, hahanap-hanapin mo siya. And this is how this non-pretentious restaurant in Bacoor, Cavite came to our attention. Passing by some highway in the middle of the night, we came across Old Recipe, which boasts to sell “original” (open and close quotation) Ilonggo food, including batchoy.
@outragemag The #LGBT search for #Ilonggo ♬ original sound – Outrage Magazine
As FYI: This is supposedly an old resto, opening in 1988, though at first as Ilongga House. The name change happened in 2018, though the resto owned by Rufino Gallo must be doing something right since it now has a handful of branches.
The branch we went to was… nothing grand, even if it can seat around 80 pax. Old tables, old seats, and so on. You get the drift.
The staff was at least friendly; they even provided the info I sought for this quick review.
But the wait time was sobra. And to think we just ordered batchoy (the supreme sells for ₱198, and if you add extras, you pay ₱15 for an egg and ₱18 for chicharon or bawang), as well as pansit molo (₱168 for solo size). They have a sizable menu; this is one of those restos that has too much to choose from.
But to be extremely blunt, the food wasn’t great.
For the batchoy, you don’t get a lot of noodles and sahog. And it was too watery so that the batchoy taste was just not there. The pansit molo, at least, had okay broth; but the pork dumplings tasted like they just came out of the freezer.
This isn’t the Ilonggo resto I – personally – can see myself regularly going to. But I understand if others may like it, whether for after-inuman sabaw, or for those wanting to try Ilonggo offerings particularly if they live nearby. To each his or her own, sabi nga.
So off we go pa rin, as we look for more lafang venues.
OLD RECIPE is located at Greenfields Commercial Bldg., Mambog IV, Bacoor, Cavite.
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