Yadu Karu: Advocacy & Narratives

‘One Sip, Laban Ulit’: How Pithaya Café Blends Local Sourcing with Grassroots Advocacy

2026-11-08T16:20:26.348+08:00

Morning traffic in Metro Manila moves at a grueling crawl, but beside the line of idling vehicles and tired commuters, a warm paper cup offers a moment of relief. Printed on the sleeve is a simple phrase: "One Sip, Laban Ulit."

For the founders of Pithaya Café, those four words—translating to "Take a sip, fight again"—are more than a marketing slogan. They represent the core operational philosophy of a homegrown specialty coffee brand built to support local agricultural producers, assist daily workers, and demonstrate that a Philippine startup can compete against established international coffee chains.

Founded by college sweethearts Lucky Shaina Marie Sy-Narca and Armani Miguel Narca, Pithaya Café has expanded from a single neighborhood outlet in Quezon City into a multi-region enterprise. Driven by grassroots initiatives, such as free brews for morning travelers and community pantries for delivery drivers. The brand is proving that commercial growth and community outreach can advance together.

The café’s logo features a stylized depiction of 18th-century anti-colonial leader Gabriela Silang, symbolic of the resilience required to launch a venture without heavy institutional backing. When Shaina and her husband opened their first store in Quezon City's Diliman district, capital was tight. Every expense required strict budgeting, compounded by the realities of newlyweds balancing business management while her husband is in his third year of law school.

"Running a business is not always about growth, expansion, and success," Shaina said. "There will be difficult days, unexpected setbacks, financial challenges, and moments when things do not go according to plan. Resilience is just as important as having a good business idea."

Resilience was tested when geopolitical tensions in the Middle East drove domestic fuel costs higher in the Philippines, squeezing the daily margins of motorcycle delivery riders and public transit operators. In response, Pithaya Café launched the Pithaya Community Pantry, stocking basic food provisions and offering hot beverages to transportation workers operating under economic strain.

"We recognized that these individuals work hard every day to make a living, often spending long hours on the road despite the difficulties they face," Shaina said. "We wanted to extend a little help to them, especially during a time when even the cost of going to work had become more challenging."

The outreach expanded into providing free morning coffee to daily commuters. Shaina noted that the objective was not promotional, but practical: providing a minor reprieve before workers begin long shifts and address daily personal burdens.

Beyond social programs, the café’s supply model prioritizes domestic agricultural supply chains. Pithaya Café sources its coffee beans from Filipino farmers and works with local suppliers whenever possible, aiming to retain capital within domestic farming communities.

Product development balances traditional regional flavors with contemporary beverage trends. Menu offerings include a Ube Latte, incorporating local purple yam, and a Dirty Horchata, alongside the chain's flagship house blend. To ensure product consistency as the brand scales, the company conducts monthly operational audits, standardized barista instruction, and strict quality testing on all distributed ingredients.

Customer demand in Quezon City enabled the company to open a second location in Cavite shortly after launch. Most recently, the brand established its first footprint outside Luzon, opening a franchise branch in Cagayan de Oro in Northern Mindanao. Transporting supplies across island regions introduced logistical complexities, particularly in preserving coffee bean freshness during transit, but management viewed the expansion as a key milestone toward building a national footprint.

In Cagayan de Oro, the brand plans to integrate Mindanao-sourced coffee beans and collaborate with local food vendors, creating a supply link between Luzon and Southern markets.

Looking ahead, Pithaya Café has set a target to open 50 locations across the Philippines within the next five years. Expansion plans include developing larger physical store formats to accommodate sit-down customers alongside compact kiosks for high-foot-traffic transit points.

For the founders, expanding the footprint directly correlates with expanding employment opportunities for baristas and store staff, whom leadership treats as long-term partners in company growth.

"Our expansion is not just about opening more branches," Shaina said. "It is about the trust our customers give us, the relationships we build with our franchise partners, and the people who journey with us. We want Pithaya Café's success to be a success that we can share with others."

From a Mother’s Recipe to the Jar: How a Father-Son Tandem Preserved Bicolano Laing

2026-11-06T08:33:31.795+08:00

When Mateo Ty set out to court his future wife decades ago, he quickly learned that the fastest path to her family’s favor was through her mother’s appetite for Bicolano cuisine.

His prospective mother-in-law had an intense fondness for laing, the traditional taro leaf stew native to the Bicol region. Although Mateo’s own mother was from Sorsogon, he had never learned to prepare the dish himself. When requested to cook it shortly after marrying, he sought urgent guidance from an aunt. Guided only by “mata-mata” — the traditional culinary method of estimating ingredients by sight and instinct — Mateo observed, took notes, and prepared four trial batches before his mother-in-law declared the flavor identical to his mother’s heritage recipe.

That initial kitchen experiment laid the groundwork for MAT’s Deli-Goods, a Davao City specialty food enterprise that has converted a household comfort food into a packaged commercial product. Today, Mateo, 67, and his son Marvin, 38, operate a father-and-son venture that produces jarred laing and other regional delicacies while maintaining a direct-trade supply chain that supports local taro and coconut farmers.

Laing is a traditional Philippine dish made from dried taro leaves and stalks slow-cooked in thick coconut milk, garlic, ginger, and chili peppers. Celebrated for its creamy texture and savory heat, the dish historically posed a commercial challenge due to its high moisture content and short shelf life, which limited its potential as a long-distance gift, or pasalubong.

The commercial trajectory began in 2002 when Lachi’s Restaurant in Davao City added Mateo’s fresh laing to its menu, where it served as the establishment's sole plant-based offering. Encouraged by consistent restaurant demand, he sought to make the dish broadly accessible. In 2015, he traveled to Legazpi in Bicol to observe commercial thermal preservation techniques, purchased his first pressure canner, and began adapting the recipe for glass jars.

A major milestone occurred in 2018 when the business officially registered. Marvin, a sociology graduate with a background in corporate sales and operations, was newly married and facing a company transfer to Cebu. Refusing the relocation, he chose to join his father full-time. To establish a formal stake in the business, Marvin and his brother Melvin made an initial capital investment at his father's recommendation.

Marvin was already familiar with the operations. During his high school and college years, he worked alongside his father as a working student, earning his allowance by participating in every stage of production, from cooking to packing. When he joined full-time, he brought a structured approach to operational efficiency.

"Entrepreneurship is not for everyone," Marvin said. "You need to like taking risks. But you need to take the right risks."

Translating fresh laing into a shelf-stable jarred product required eight to 10 months of research and development. Father and son calibrated formulations to preserve the texture and freshness of the taro leaves without artificial additives. Utilizing his operations background, Marvin overhauled the kitchen workflow, reducing production time from 12 hours down to six hours while doubling overall output.

Beyond production, the duo faced a supply chain constraint: taro (gabi) grows wild across rural countryside areas but is rarely cultivated on commercial farms. To secure a stable supply of raw materials, MAT’s Deli-Goods partnered directly with local farmers, setting strict specifications for leaf moisture and mold control.

The enterprise purchases fresh taro leaves at 10 pesos per kilogram and premium dried leaves at 270 pesos per kilogram. To help suppliers meet quality standards, the company provides drying screens, equipment, and technical guidance on post-harvest handling. The business processes an average of 10 kilograms of dried taro weekly to meet restaurant orders and jar demand.

"We wanted to share the business," Mateo said. "Owning the whole production process assures quality, but you are not helping others. Sharing the opportunities benefits others."

The enterprise applies the same direct-sourcing model to its coconut milk, purchasing directly from local coconut farmers' associations.

When the COVID-19 pandemic halted operations and closed partner restaurants for three months in 2020, the company pivoted to takeaway sales to sustain business continuity. Following post-pandemic reopening, the enterprise expanded its product line to include bittersweet orange marmalade and milkfish in corn oil.

The organizational dynamic relies on a division of labor: Mateo oversees financial management, while Marvin manages production schedules, marketing, and trade fair representation through programs like the Department of Trade and Industry's Kapatid Mentor ME initiative. Mateo is gradually transferring primary decision-making responsibilities to Marvin as part of a structured succession plan.

"You cannot share with others if you don't know the whole process yourself," Mateo said, emphasizing hands-on mastery before delegating operations.

Looking ahead, Marvin aims to expand distribution into major national supermarkets through established regional distributors. Immediate operational goals include constructing a dedicated production commissary, installing solar panels to manage energy costs, and securing long-term raw material pipelines.

"We progress according to our sales improvement," Mateo said.

Specialty Coffee Founders Share Realities of Entrepreneurship in New Podcast

2026-10-29T14:11:09.006+08:00

MANILA — Gio Visitacion of Good Cup Coffee Co. and Andre Chanco of Yardstick Coffee discussed the realities of building a brand from the ground up in the debut episode of the "Founders on Founders" podcast series.

The episode, titled "Who's Your Andre?," offered an inside look at the persistence required to sustain a specialty coffee business over the past 10 years.

Visitacion opened the conversation by reflecting on his career, noting that a 2017 visit to Yardstick—and learning of Chanco’s shift from corporate work to coffee—marked a pivotal moment in his entrepreneurial path.

"Reading his story is what got me into coffee," Visitacion said. "That’s why I started 'Founders on Founders.' One founder’s story can change what someone else goes on to build."

In the first episode, the two founders discussed the shared challenges of the specialty coffee industry, including the isolation of leadership and the need for continuous curiosity.

A central theme was the evolution of their business philosophies. Chanco, who has worked in the industry for more than a decade, reflected on early mistakes that he called the "tuition fee for ignorance." He acknowledged that when launching in 2013, he incorrectly assumed customers were already specialty coffee experts, which hindered his early communication efforts.

"Everyone is on their different paths and journeys of specialty coffees, and we can’t expect everyone to be an expert right away," Chanco said.

Visitacion shared how his leadership role evolved from asserting authority to fostering staff growth, noting that leadership eventually becomes a responsibility to serve others.

"I feel like I'm actually working for the team compared to when Good Cup started; it felt like the people were working for me," Visitacion said.

Looking ahead, both founders emphasized staying true to core values rather than scaling rapidly.

Chanco concluded by comparing his brand to his children, noting that his "wedding vow" to the company is to never become complacent.

Both entrepreneurs agreed that their brand names serve as daily reminders of the values they set out to uphold.

###

From Corporate Coffee Master to Local Pioneer: How Jim Kaiser Caintoy Is Elevating Bukidnon’s Beans

2026-10-16T17:07:00.890+08:00

Before Jim Kaiser Caintoy owned a physical coffee shop, he spent his weekends selling cold brew from a street-side pop-up stand and his weekdays navigating rugged dirt roads into the highlands of Bukidnon.

Today, as the founder of Malaybalay City Coffee — known locally as MC² — Caintoy is building a regional brand rooted in sustainable sourcing, competitive workforce culture, and agricultural advocacy. His journey from corporate coffee manager to local enterprise builder reflects a growing movement to put highland Bukidnon coffee on the national map while ensuring smallholder farmers receive fair compensation.

From Corporate Theory to Farm Reality

Caintoy previously served as a district coffee master for an international commercial coffee chain, overseeing operations across Cagayan de Oro and Davao. While the position gave him deep operational expertise, it lacked connection to the origin of the product.

"My knowledge was mostly theoretical, not practical," Caintoy said. "I wanted to understand coffee from farm to cup."

Determined to learn the agricultural side of the industry, Caintoy left his corporate post. Bound by a standard three-year noncompete agreement that barred him from opening a commercial café or working for competitors, he used the waiting period to research local supply chains.

Once the restriction expired, Caintoy invested his personal savings to launch MC² alongside his brother. Operating strictly from Friday to Sunday, the duo sold cold brew beverages from a simple street setup. On weekdays, Caintoy traveled to rural farming communities across Bukidnon, pitching partnerships directly to growers despite difficult terrain and logistical hurdles.

Sourcing Local and Building Community

Sourcing stable supplies of high-quality green beans quickly emerged as MC²’s biggest operational challenge. To secure a reliable stream of highland Arabica, Caintoy partnered with the Bayanihan Millennium Multi-Purpose Cooperative in Pangantucan, Bukidnon.

By purchasing beans directly from local growers at fair market rates, Caintoy aims to elevate the reputation of Bukidnon coffee while protecting farmers from predatory buying practices.

Between 2022 and 2026, MC² completed its four-year transition from a weekend pop-up stall to a full-service brick-and-mortar café in Malaybalay City. Caintoy credits his prior corporate background for making the operational expansion manageable.

To build brand loyalty, the café developed a proprietary mobile application for regular customers and prioritized internal workplace culture. Caintoy refers to his employees as "partners" — a practice designed to foster shared responsibility and lower turnover.

"If you treat your partners well, they treat the business well, and customers return," Caintoy said, noting that customer feedback directly drives operational adjustments.

Entrepreneurial Growth and Sights on Sourcing

Caintoy’s business strategy balances calculated risk with strict financial discipline, drawing inspiration from Philippine entrepreneurs like Edgar "Injap" Sia II, founder of Mang Inasal, as well as financial author Robert Kiyosaki.

An active member of the Bukidnon Business Community, Caintoy has continued his professional development through regional initiatives, including the ASEAN Mentorship for Entrepreneurs Network program. In 2025, he was the champion in the Brewers’ Cup at the Madagaya Coffee Festival.

As part of his coffee education, he took the Coffee Value Assessment (CVA) Course for Cuppers, a professional development program for coffee evaluators. Through this, he learned and familiarized himself with the Specialty Coffee Association’s new CVA, a tool designed to assess coffee’s value.

With support from the Department of Science and Technology and the Department of Trade and Industry, Caintoy plans to expand his café by establishing a coffee roastery that complies with Food and Drug Administration standards.

Through integrated corporate social responsibility initiatives, Caintoy continues to direct a portion of company resources back into local farming villages. His long-term goal is to stabilize the café's supply chain before retiring at age 40 to pursue full-time coffee farming himself.

"Bukidnon has the natural advantage of being the source," Caintoy said. "Our goal is to build a sustainable local industry that empowers farmers and gives our community a brand they can be proud of."

Dubai-Trained Barista Returns to Bukidnon, Opens Specialty Café in Valencia City

2026-10-12T14:52:58.789+08:00

Breou Cafe in Valencia City, Bukidnon | photo courtesy of Vice Mayor Cecil Galario/Facebook

VALENCIA CITY, Bukidnon — For Justiniano III Cosep "Justin" Berou, over a decade of working in the international coffee scene was never just about pulling espresso shots; it was about laying the groundwork for a dream back home.

Berou, owner of Breou Café in Valencia City, spent twelve years navigating Dubai's specialty coffee scene in the United Arab Emirates, rising from a frontline barista to area manager and barista trainer. Today, he uses that global exposure to elevate the local coffee culture in his home province of Bukidnon.

Berou began his career in the hospitality industry in 2008 before shifting his focus exclusively to coffee in 2012. That year, he moved to Dubai, where he joined a specialty coffee shop and developed a passion for third-wave coffee concepts. Driven by a desire for professional growth, he steadily climbed the corporate ladder over the next several years.

"I don't like to be stagnant," Berou said. "I always wanted growth."

Berou’s experience working in the UAE Prime Minister’s Office from 2017 to 2020 also contributed to his career as a coffee professional. Even while living abroad, Berou was planning his return. In 2018, he began buying commercial coffee equipment and shipping it to the Philippines, viewing the purchases as a long-term investment.

When the COVID-19 pandemic disrupted global operations in 2021, Berou did not abandon his plans. Instead, he returned to the Philippines to launch a pop-up café that featured local Bukidnon coffee beans, initially sourced from a supplier in Cagayan de Oro City.

Berou made his first major public appearance at the Kaamulan Festival in 2025. Following the festival, he established a home-based café. Sourcing raw materials in small volumes posed an initial challenge, leading him to collaborate with Buy & Brew Roasters, a local roasting facility in Valencia City.

On July 8, 2026, Berou officially opened the physical storefront of Breou Café, introducing a semi-specialty coffee concept to Valencia City. Beyond serving beverages, Berou takes a hands-on approach to educating local consumers about the natural flavor profiles of single-origin beans.

"The challenge is making consumers appreciate the natural flavors of coffee without relying heavily on sweeteners," Berou said. "It requires constant customer education."

To deepen his expertise, Berou actively participated in regional industry events, including the Southeast Asia Green Coffee Competition and Kaamulan Festival coffee fair.

Transitioning from an employee to a business owner presented new leadership challenges. Having worked every operational role himself, Berou empathizes with his staff's daily struggles, though he acknowledges the balance required between leadership and empathy.

"As a former café employee, I understand their feelings and struggles," Berou said. "It was difficult at first to strictly implement business procedures, but I realized I needed to step up so the business could grow. Fortunately, I have built a strong team."

Looking forward, Berou plans to establish his own small-batch roastery and expand Berou Café into commercial hubs and shopping malls. To achieve this, he intends to partner with local coffee farmers across Bukidnon and collaborate with government agencies, including the Department of Science and Technology, to secure equipment and technical support.

Through persistent investment and a commitment to local agriculture, Berou aims to prove that world-class specialty coffee can thrive right in the heart of Bukidnon.

Brewing Change in Mindanao: The Pioneer Behind Davao’s Third-Wave Coffee Revolution

2026-10-12T14:01:37.901+08:00

Before she ever stepped into the local coffee scene, Gina Ellorango-Ableitinger was strictly a tea drinker. Raised in a farming family from Davao del Norte, she spent her youth favoring sweet milk teas over coffee.

That changed in 2012 when she met her Austrian husband, Markus Ableitinger, in a Hong Kong coffee shop. He handed her a cappuccino—a bitter introduction that sparked an unexpected journey. Today, Gina is a dual-licensed Arabica and Robusta Q Grader, a certified roaster, and a pioneering advocate driving Mindanao’s specialty coffee movement.

In March 2015, after Markus completed his training in Hong Kong under the Specialty Coffee Association of Europe, the couple moved to Davao City to establish FrogKaffee café on Torres Street. The name “FROG KAFFEE” combines the German-Austrian word for coffee with the phrase “Fresh Roast of Great Coffee.” Thus, FROG Kaffee & Coffee Roastery was founded in December 2015.

It was Davao’s first specialty coffee shop, introducing Mindanao consumers to "third wave coffee"—a movement treating coffee as an artisanal food rather than a commodity, prioritizing bean origin, roast profile, and brewing precision.

"Public response was a mix of curiosity and overwhelm," Gina said. "Specialty coffee was new in Davao, and imported beans made it expensive. Educating consumers through experience was our biggest challenge."

To bridge the gap, the couple offered European pastries alongside carefully crafted drinks, while baristas walked customers through the origin and sensory notes of each cup. But as shipping costs and delivery delays for imported beans mounted, Gina shifted her focus to a pressing issue closer to home: the plight of local coffee growers.

Through the Kapwa Upliftment Foundation Inc., she connected with the Balutakay Coffee Farmers Association (BACOFA) in Mt. Apo, Davao del Sur. Despite farming in optimal volcanic soil at high altitudes, the growers struggled with post-harvest processing. Sacks of unselected beans sat unsold, fetching a meager 80 pesos per kilogram.

"I realized we can compete with global quality, but not in yield," Gina said.

Working alongside initial initiatives like the ACDI/VOCA’s MinPACT Project, she selected and trained local farmers, including women growers, in selective harvesting, proper sorting, and cherry drying.

She offered a premium purchase price of 180 pesos per kilogram for beans that met strict specialty standards. The intervention paid off. Farmers under the program improved their yields dramatically, with BACOFA members later winning top honors at the Philippine Coffee Quality Competition (PCQC) and placing Philippine Arabica on the international stage.

The MinPACT Project, or Mindanao Productivity in Agricultural Commerce and Trade, was implemented by ACDI/VOCA and funded through the United States Department of Agriculture (USDA) Food for Progress program. This development initiative focused on increasing the incomes and productivity of smallholder farmers—particularly those in the cocoa, coconut, and coffee sectors across Mindanao.

To deepen her technical authority, Gina earned her Q Arabica Grader license in 2017 as part of a pioneering Philippine cohort, followed by her Q Robusta Grader certification in 2018. She also served four consecutive years as a PCQC judge, witnessing firsthand the surge in local coffee quality, particularly the rapid rise of fine Robusta.

When the COVID-19 pandemic forced the closure of their café, the couple pivoted. They relocated operations to Ma-a, Davao City, transforming FrogKaffee into a specialty roastery, equipment distribution hub, and specialized training school.

As a scholar of the MinPACT project, Gina structured the Frogkaffee Academy around affordable, continuous mentorship. Her curriculum covers the entire supply chain—from post-harvest processing to sensory analysis and barista skills.

Through collaborations with the Department of Trade and Industry, Department of Agriculture, and local cooperatives, she frequently offers free training to marginalized farmers who lack access to formal coffee education.

"I was a scholar myself, so I pay it forward," she said. "Farmers struggle to sell because of quality gaps. If we bridge those gaps, I don't need to import coffee."

Now a business-to-business consultancy and education hub, Frogkaffee continues to mentor entrepreneurs, baristas, and growers across Mindanao.

"Coffee connects people," Gina said. "If you are a good teacher and your student excels, you feel proud. The more people exposed to specialty coffee, the more the entire community benefits."

More Than Tuna: How Founder Jessica Manilay-Santos Is Rebranding GenSan Through Indigenous Art and Hospitality

2026-10-09T15:04:27.655+08:00

For Jessica Manilay-Santos, hospitality is less about room count and more about cultural preservation.

When the 28-room Bila Boutique Hotel and its in-house Tribu Kefi café opened in December 2025, the venture was born out of an insider-outsider perspective. Manilay-Santos, a Psychology graduate from Ateneo de Davao who previously worked in Manila before returning to General Santos City permanently, noticed a void in the local tourism market: a shortage of curated, boutique accommodations and authentic dining options that reflected the region’s rich heritage.

"We want to showcase to others that GenSan is not only tuna," Manilay-Santos said. "We have something else to offer."

Her primary advocacy centers on integrating indigenous Mindanao arts and culture into the city's commercial landscape. Taking its name from the Blaan word for "home" or "dwelling," Bila Boutique Hotel acts as a showcase for local craftsmanship, targeting travelers seeking cultural immersion alongside modern comforts.

Beyond interior aesthetics, Manilay-Santos is actively building partnerships with local communities to source authentic souvenir items and display indigenous artisan goods within the hotel.

At Tribu Kefi, the cultural focus extends to the menu and payroll. The café serves dishes inspired by local cuisines while intentionally employing Indigenous Peoples and Moro staff. She collaborates with the culinary heritage advocate Chef Christopher Guado Carangian.

Starting a hospitality venture in General Santos City brought significant operational challenges. Manilay-Santos had to navigate staffing hurdles, inflation, and high raw material costs. To keep prices accessible for guests while maintaining financial sustainability, she relies heavily on local markets and regional suppliers, an approach that also supports the local agricultural economy.

Despite these headwinds, the hotel's compact scale remains its primary competitive edge.

"We are small, and because of that, we can offer a personalized touch," Manilay-Santos said. "Guests feel at home, and management can interact directly with customers to adapt quickly to feedback."

That community-first philosophy faced its first major test six months after opening. Following a severe 7.8-magnitude earthquake on June 8, when power grids failed across the city, the hotel operated on generator power to provide free phone-charging stations for residents and offered half-price meals to locals needing relief.

The hotel is also an active member of the GenSan Hoteliers Association Inc., working alongside industry peers during citywide events like the Batang Pinoy games, when local room capacity is pushed to its limits.

Looking ahead, Manilay-Santos plans to expand Tribu Kefi’s evening operations to include wine services and deepen the property’s cultural programming. Her long-term goal is to establish the boutique property as a premier destination for travelers seeking a deeper connection to Mindanao.

"When people think of GenSan," she said, "we hope they think of us."

Beyond the Grant: How One Young Farmer Turned Seed Money Into a Regional Model in Cotabato Province

2026-09-29T21:00:10.775+08:00

When the Department of Agriculture launched the Young Farmers Challenge (YFC) in 2021, Dennis S. Caaya was among 55 ambitious entrants in Cotabato province eager to transform agricultural ideas into reality. Equipped with a 50,000-peso grant, he set out to build a commercial venture.

Five years later, he is one of those original competitors who remain active in the province.

"From the first batch, who is left?" Caaya asked, reflecting on the program’s early drop-out rate. "Some were enticed by the cash prize without a long-term vision. When starting a business, you have to look at sustainability."

While others pivoted away, Caaya leveraged his initial capital to found Herb Yard Herb Farm, an 800-square-meter urban model farm in Barangay Balindog, Kidapawan City. Today, the enterprise serves as a regional benchmark for organic crop production, agritourism, and community-based education.

From Campus Collector to Commercial Grower

Caaya’s journey into agriculture was not his first choice. He initially intended to study hotel and restaurant management. Influenced by his grandmother, he ultimately enrolled in the Bachelor in Agricultural Technology program at Southern Christian College in Midsayap.

While serving as a work scholar and leading the local 4-H Club from 2012 to 2017, Caaya developed an interest in plant collection, gathering herb specimens during field trips.

After graduation, he gained commercial experience working as an agricultural sales agent in Davao City and as a farm supervisor on Samal Island. When the COVID-19 pandemic hit in 2020, he recognized a surge in local demand for culinary and medicinal herbs.

Caaya resigned in 2021 to focus full-time on Herb Yard Herb Farm. Rather than limiting his output to herbs, he reinvested his YFC grant into high-value vegetable seedlings, native crops, and ornamental plants.

Building Certified Operations

To secure market access, Caaya focused on meeting regulatory standards. Herb Yard earned certification through the Participatory Guarantee System and secured Philippine Good Agricultural Practices accreditation.

These credentials allowed Caaya to establish direct supply chains, delivering fresh herbs and produce to four local coffee shops, three regional resellers, and hotels.

"You cannot rely on temporary trends," Caaya said. "You must understand the business, maintain product traceability, and assure customers of natural processes."

In 2022, Caaya expanded into meliponiculture—the keeping of stingless bees—after participating in training organized by the local government of Kidapawan and the University of the Philippines Los Baños. Managing native Tetragonula biroi and Tetragonula libasip species, he integrated raw honey production alongside his crop lines.

His efforts earned him regional and national recognition. For instance, Caaya was named the Outstanding Farmer in Crop Production at the 2026 Provincial Organic Agriculture Achievers Awards in Cotabato province.

Community Outreach and Future Expansion

Beyond commercial production, Caaya uses his farm as an educational hub. He regularly hosts agricultural interns and trains local organizations, including the Landeral Home Association, teaching households to convert kitchen waste into organic fertilizer.

In collaboration with the Department of Education’s Kidapawan City Division, Caaya trains school coordinators on sustainable vegetable production for the "Gulayan sa Paaralan" program, supplying schools with open-pollinated seed varieties.

Through the Department of Trade and Industry, he has received technical assistance in product labeling, packaging, and trade linkages. He now plans to construct a dedicated processing facility on-site to streamline value-added products, including beeswax-based air fresheners, natural soaps, and ube kinampay (purple yam) seedlings.

Despite operational challenges, such as unpredictable weather patterns that require continuous investment in greenhouse infrastructure, Caaya continues to expand his farm's footprint. His long-term goal is to secure formal Department of Tourism accreditation as an agritourism and learning site under the Agriculture Training Institute.

"Agriculture is a platform," Caaya said. "It sustains my family, but it also allows us to build up the community around us."

New tool maps political dynasties across the Philippines

2026-09-28T17:34:21.749+08:00

MANILA — A new interactive online platform tracks the depth of political dynasties across the Philippines, where established families hold more than 80% of local and national legislative seats.

The platform, PulitiKlan (pulitiklan.com), uses an atlas map and a searchable database, allowing users to trace political families by province, city, individual name, or family name. Developed by computer programmer Jon Oraña, the tool maps 615 documented families across Luzon, Visayas, and Mindanao.

According to a June 2025 study by the Philippine Center for Investigative Journalism, dynastic families occupy 212 of the 254 district seats in the House of Representatives.

PulitiKlan tracks family relationships, generations in public service, and office histories using data pulled from official government records, including the Senate, the House of Representatives, and various department files, as well as reporting from news organizations such as the Philippine News Agency, Rappler, and VERA Files.

The platform also correlates political power with public works spending, displaying the number and total cost of flood control projects per locality using data from the Department of Public Works and Highways.

Its "Klan Power Ranking" index lists families with the highest number of relatives in office, currently led in Luzon by the Singson family of Ilocos Sur with 18 members, and in the Visayas by the Evardone family of Eastern Samar with nine.

Site documentation notes that the platform does not measure governance quality or political influence, and acknowledges its dataset remains incomplete.

The tool's launch comes amid renewed legal pressure on Congress to address family monopolies in government.

In September, the Supreme Court urged lawmakers to pass enabling legislation for Article II, Section 26 of the 1987 Constitution, which guarantees equal access to public service and prohibits political dynasties as defined by law. The court stated that 39 years of congressional inaction constituted grave abuse of discretion.

The House passed a bill in June banning dynasties up to the second degree of consanguinity or affinity. A counterpart bill remains pending on second reading in the Senate.

###

Community Rooted, Community Grown: Bukidnon Couple Builds Farm on Shared Success

2026-09-25T09:58:45.279+08:00

IMPASUG-ONG, Bukidnon — What began as a family’s passion for sharing home-cooked treats has evolved into a beacon of community-driven agricultural enterprise in the highlands of Bukidnon.

Atugan Nature Farm, a Department of Tourism-certified site in Impasug-ong, is built on a foundation of collaboration, natural farming, and local heritage. Founded in 2018 by the parents of Rezia Lyndee "Izzy" Roque-Fabros, the farm initially served as a space to teach local residents, support the community, and promote indigenous crafts such as hinabol, a traditional Higaonon handwoven fabric.

The farm’s signature offering, premium binaki—a traditional steamed sweet corn tamale—grew out of a shared family recipe.

"At first, my parents would just bring them to family gatherings or gift them to their friends," Roque-Fabros said. "Eventually, people started asking to be able to buy them until it became what it is today. So, I guess I would say it started out as being happy to share something we liked, and we followed the demand as years went by."

The enterprise took a turning point when leadership transitioned to Roque-Fabros and her husband, James Michael Fabros. Neither brought a traditional business or agricultural background to the two-hectare property. Roque-Fabros trained as a medical technologist, while Fabros studied psychology.

Entering farm management meant starting from scratch. Roque-Fabros completed the Kapatid Mentor ME program to build core business skills, while Fabros leveraged his background to handle marketing, event management, and tourist engagement.

"Be willing to learn," Roque-Fabros said. "Things will always be changing. It is easier to find solutions to move forward."

The transition required balancing long-standing community practices with new methods. Introducing modern agricultural techniques and natural farming concepts meant establishing deep trust with local farmers.

"To see is to believe," Fabros said. "We can answer questions because we have already tried it ourselves."

Today, the couple focuses heavily on sustainable coffee production and operations. Currently in an experimental stage, their goal extends beyond harvesting quality beans to sharing knowledge with neighboring growers.

The farm serves as a collaborative platform, displaying products from local micro, small, and medium enterprises (MSMEs) and operating a roadside kapihan (coffee shop) with Adabrew Café.

Plans to fully establish the property as an Agricultural Training Institute learning site and farm tourism destination were paused during the pandemic, but revival efforts are underway. For the couple, growth remains tied to the success of the surrounding community.

"Success is better when you bring other people with you," Fabros said, reflecting on the African proverb: If you want to go fast, go alone; if you want to go far, go together. "Partner with someone so that they will also grow with you."

Looking ahead, Roque-Fabros hopes Atugan Nature Farm will inspire similar sustainable, community-led initiatives across the region.

"It is more fruitful if everyone is growing around you," she said.

From Rejection to Distinction: How Rey Sumania Built Mindanao’s Premier Youth Coffee Training Center

2026-09-01T21:16:54.331+08:00

Before becoming one of the pioneers of Mindanao’s specialty coffee scene, Renato "Rey" Sumania was once publicly dismissed in front of a crowded lecture hall as a speaker of little worth.

In 2003, while delivering a coffee seminar for hotel and restaurant management students, a college professor openly criticized his credentials. Rather than walking away from the industry, Sumania turned the humiliation into the catalyst for a decadeslong movement that has reshaped technical education and youth empowerment in Northern Mindanao.

Later that year, he established the Jamaican F&B Training Center in Cagayan de Oro City.

"I was challenged," Sumania said. "It motivated me to learn more, refine my communication, and build a program that truly mattered."

Sumania’s background in the food and beverage sector began in 1993, working in regional hotels and bars. In 1998, he moved to Manila to work as a barista and bartender at a Japanese specialty coffee shop. Working with specialty beans priced at 450 pesos a cup deepened his technical expertise and ignited a commitment to professionalizing local coffee culture.

When Sumania returned to Cagayan de Oro, regional establishments initially dismissed his proposals to introduce modern coffee preparation techniques. Undeterred, he offered free instruction to local hotels, charging fees only after demonstrating measurable results. As demand grew, he identified a critical gap in standardized technical training across the region.

In 2006, the Jamaican F&B Training Center earned official accreditation from the Technical Education and Skills Development Authority, becoming the first accredited facility for barista and bartending instruction in Cagayan de Oro.

Despite gaining industry stature, including a tenure as branch manager for Equilibrium Intertrade Corp. and serving as an industry expert for the Cagayan de Oro Hotel and Restaurant Association, Sumania pivoted his focus toward social advocacy, specifically targeting out-of-school youth and the children of local coffee farmers.

Through specialized scholarship programs, Sumania provided free vocational instruction to underprivileged youth. The transition was not without setbacks; approximately 20% of early enrollees lacked commitment, participating primarily for the daily allowance.

However, the majority capitalized on the opportunity. Graduates went on to secure employment, compete in regional trade competitions, and launch independent enterprises, including multi-branch coffee shops like D.A.K.S. Cafe and The Brew Box.

The program's community impact eventually drew the attention of the U.S. Agency for International Development through its Opportunity 2.0 program, implemented alongside the Philippine Business for Education and the Education Development Center. After three application cycles, the center secured USAID support in 2023. Federal evaluators conducted field verifications and confirmed that 50 out-of-school youth had completed training and entered the workforce.

Two of those graduates, Ryan Nicole Corod and Jhon Cayman Dungog, later represented the institution as youth ambassadors at the USAID Private Sector Summit in Makati, demonstrating how technical-vocational tracks and the “Be Your Own Boss” entrepreneurship skills workshop foster sustainable entrepreneurship.

"They were amazed by the results," Sumania said. "Don’t hesitate to help less fortunate individuals. My pride comes from seeing a student complete the program and succeed. Giving back to the community is deeply fulfilling."

The institutional recognition expanded globally when the Specialty Coffee Association named the Jamaican F&B Training Center a global finalist for the SCA Sustainability Awards in the non-profit category, making it the sole Philippine institution selected for the honor.

Today, Sumania manages the center alongside his wife and son, maintaining strategic partnerships with the Department of Agriculture, the Department of Trade and Industry, and TESDA. He is also expanding his advocacy into sustainable coffee farming in the hinterlands of Cagayan de Oro.

"This recognition belongs to every farmer who has embraced new techniques and every student who has pursued their passion," Sumania said. "Together, we are writing a new chapter for Philippine coffee."

Beyond Manila: How Small Presses Are Reshaping Philippine Literature

2026-08-30T18:47:19.658+08:00

For writers living outside the commercial publishing hub of Metro Manila, bringing a manuscript to print has historically meant navigating a crowded bottleneck. Short publisher lists, commercial demands, and geographic distance often leave regional voices unheard.

In the provinces, however, a quiet literary movement is reshaping the landscape. Independent small presses are emerging across Mindanao and beyond, serving not merely as alternatives to Manila’s established publishing houses, but as vital bridges connecting regional writers directly with readers.

In General Santos, filmmaker and writer Teng Mangansakan established Bidadali Press in 2015 to create a home for Moro and Mindanawon writers.

“With some money from friends, we thought of putting up a small press that would, at that time, pave the way for books by Moro writers to be published,” Mangansakan said.

What began as a modest initiative has expanded into a crucial platform for regional literature. Bidadali Press has published two major anthologies of Bangsamoro writing: Rays of the Invisible Light and In Transit: Selected Works from Bangsamoro Literary Review 2021–2025.

The press also published Mangansakan’s short story collection, Closing Party and Other Stories, recognized by Rolling Stone Philippines among its notable books of 2025.

This year, Bidadali is taking another step toward developing new literary voices, particularly young Moro writers, through the publication of poetry chapbooks. Saquina Karla Guiam's Archipelagic and Jamil E. Mabandis's Lanitan: Poems in Maguindanaon and English are scheduled to be released in time for the Manila International Book Fair in September.

Poetry often struggles in commercial publishing, where novels and mainstream nonfiction dominate. Yet for emerging writers working in regional languages, chapbooks offer an accessible first entry into print.

Similar efforts are taking root across the southern Philippines. In Cagayan de Oro, Nadine Hendrikka Legaspi founded Papel Papel OPC to cultivate space for books outside traditional circuits. In Tacurong City, poet Gerald Galindez, who writes as Aswang K. Queso, runs Tridax Zines, a grassroots project embracing handmade zine culture.

Operating a regional press carries steep economic hurdles. Paper costs, shipping logistics, and small print runs make independent publishing financially precarious. Geographic realities compound the problem: distributing books from Manila to the provinces is expensive, while regional presses face equal difficulty reaching capital-area bookstores.

Because of this, Mangansakan emphasizes that regional publishing requires rigorous editorial standards, not just passion.

“If regional publishing is to create a lasting literary ecosystem, its books must be edited carefully, designed professionally, produced well, and presented to readers with the same seriousness afforded to books from larger houses,” Mangansakan said.

Unlike corporate publishers, small presses can take artistic risks. They champion works in Maguindanaon, Maranao, Cebuano, Filipino, and English, filling a critical gap in national literature.

Rather than relying solely on traditional bookstores, these presses reach readers through social media, book launches, academic networks, and festivals.

The name Bidadali, a Maguindanaon word for a mythical water spirit, reflects this transformative intent to transport readers into new worlds.

Looking ahead, Mangansakan aims to widen the passage for emerging authors. “We look forward to publishing at least six titles in the next year,” he said.

----

(First published in PhilStar.com)

Small Presses, Bigger Possibilities

2026-08-28T19:49:32.965+08:00

For writers outside the traditional literary centers of the Philippines, getting a book into the hands of readers has often meant finding a way through a publishing industry concentrated largely in Metro Manila, where commercial considerations, limited publishing lists, and the sheer volume of manuscripts competing for attention can make the path from manuscript to book especially difficult.

In the regions, however, a quiet publishing movement is beginning to change that landscape. Small presses are emerging not simply as alternatives to the established houses in Manila, but as necessary bridges between writers and readers.

In Cagayan de Oro, Nadine Hendrikka Legaspi established Papel Papel OPC, creating another space for writers and books outside the usual publishing circuits. Poet Gerald Galindez of Tacurong City, who writes as Aswang K Queso, runs Tridax Zines, a grassroots initiative that embraces the intimate, handmade possibilities of zine culture and independent publishing.

In General Santos, Teng Mangansakan established Bidadali Press in 2015 to create a publishing space for Moro and Mindanawon writers whose work might otherwise struggle to find a home.

“With some money from friends, we thought of putting up a small press that would, at that time, pave the way for books by Moro writers to be published,” Mangansakan recalls.

What began as a modest initiative has gradually developed into a publishing program that is now opening its doors to a wider community of writers from Mindanao.

Bidadali Press has published two significant anthologies of Bangsamoro writing: Rays of the Invisible Light and In Transit: Selected Works from Bangsamoro Literary Review 2021–2025. The press has also published Mangansakan's own collection of short stories, Closing Party and Other Stories, which was later recognized by Rolling Stone Philippines among its notable books of 2025.

This year, Bidadali is taking another step toward developing new literary voices, particularly young Moro writers, through the publication of poetry chapbooks. Saquina Karla Guiam's Archipelagic and Jamil E. Mabandis's Lanitan: Poems in Maguindanaon and English are scheduled to be released in time for the Manila International Book Fair in September.

The decision to publish poetry chapbooks is significant. Poetry has long occupied an uncertain position in commercial publishing, where novels and more conventionally marketable nonfiction can be easier to justify economically. Yet for emerging writers, especially those working in regional languages or writing from communities outside the dominant literary centers, the chapbook can provide an accessible first form of publication.

Small presses have traditionally had to operate with limited capital, small staffs, modest print runs, and distribution networks that cannot compete with those of larger publishing houses.

In the Philippines, these difficulties are compounded by the geographic realities. Books printed in Manila can be difficult and expensive to distribute to the regions, while regional publishers face the opposite problem of reaching readers and booksellers in the capital and elsewhere.

The economics of books also impose their own limitations. Printing costs, paper prices, logistics, and other requirements can quickly make publishing a financially precarious undertaking. A small press therefore has to make decisions not only about which manuscripts deserve to be published but also about whether there is a sustainable readership for them.

For regional presses, this means that passion alone cannot sustain a publishing program. The books still have to meet a standard of quality.

"The idea that small or independent publishing means accepting work simply because it comes from an underrepresented community is increasingly untenable. If regional publishing is to create a lasting literary ecosystem, its books must be edited carefully, designed professionally, produced well, and presented to readers with the same seriousness afforded to books from larger houses," Mangansakan noted.

At the same time, small presses can take risks that larger commercial publishers may not be able to take. They can publish writers whose readership is still developing, books written in regional languages, hybrid literary forms, poetry, experimental nonfiction, and works whose cultural importance may be greater than their immediate commercial potential.

This is where the regional small press becomes more than a business. It becomes part of a literary infrastructure.

“Let's face it. Publishing houses, especially in Manila, can only publish a certain number of titles,” Mangansakan says. “So we're here to fill that gap; otherwise, aspiring writers won't have the chance to have their books out.”

That gap is particularly visible in Mindanao, where a large population of writers produces work in English, Filipino, Maguindanaon, Maranao, Cebuano, and other languages, often drawing from histories and experiences that are underrepresented in the national literary imagination.

Independent presses are also finding alternative ways of reaching readers. Instead of relying entirely on conventional bookstore distribution, small publishers can sell directly through social media, literary events, festivals, workshops, book launches, institutional networks, schools, universities, cultural organizations, and direct orders. This is how Tridax Zines thrive and create its own market. In doing so, they develop relationships with readers rather than simply placing books on shelves and hoping they will be discovered.

The growth of online platforms has made this possible on a scale that earlier generations of small publishers could hardly have imagined. A regional press can announce a new title to readers across the country, accept orders directly, organize launches beyond its home city, and cultivate a community around its authors without having to depend entirely on the distribution infrastructure of the major publishing houses.

But accessibility has also created another challenge. There are now more books, more independent publishers, and more avenues for writers to publish than ever before. The task is no longer simply to produce a book, but to make readers notice it.

For Bidadali Press, part of the answer lies in building a recognizable identity around the literature it publishes: books emerging from Mindanao, particularly works that engage with the complex histories, cultures, languages, and contemporary realities of the Bangsamoro and the wider region.

The name itself carries this intention. Bidadali, a Maguindanaon word associated with a fairy or nymph, suggests something magical and elusive, a creature of water that belongs to another realm. For Bidadali Press, the metaphor is appropriate as books, like the mythical beings that inhabit stories, can transport readers into worlds they may never otherwise encounter.

As the press expands its list, Mangansakan hopes to make room for more writers who are still searching for that passage from manuscript to reader.

“We look forward to publish at least six titles in the next year,” he says.

Brewed with Purpose: How Two Former OFWs Brought City Coffee and Community Impact to Dangcagan

2026-08-28T09:01:23.304+08:00

Along the central highway that cuts through this quiet agricultural town, where cornfields and rolling hills dominate the landscape, an unexpected aroma invites passersby to pause. Inside a warm, bustling space, the quiet hum of an espresso machine signals more than just a place to grab a drink.

For husband-and-wife owners Brian Marc La Omoc and Loradel Lazarito-La Omoc, TimeOut Coffee represents a homecoming, a labor of patience, and a quiet culinary revolution in rural Bukidnon.

Dangcagan, a municipality of 14 barangays rooted in farming and indigenous Manobo heritage, is not traditional ground for third-wave coffee shops. Yet, TimeOut Coffee has established itself as both a local landmark and a catalyst for community growth, delivering city-standard dining while actively supporting local agriculture and social causes.

From Dubai to Dangcagan

The couple's venture draws on nearly a decade of international experience. Brian and Loradel spent eight years working in Dubai’s competitive food and beverage sector, gaining hands-on expertise in operations, kitchen management, and customer relations.

In 2019, they returned to Bukidnon with a vision to bring high-quality dining to their home province.

"We wanted to offer a great experience when you dine in our café — an experience that you usually only feel when you dine in a city café," Loradel said. "We wanted to bring that kind of experience here so that people from southern Bukidnon don't have to travel far."

The transition, however, required adaptability. Returning just before global pandemic disruptions, the couple initially launched a frozen food business in 2020. Later that year, they introduced "Tara Kape," a modest street-side pop-up in their town. Operating with simple equipment like French presses, they ground fresh beans on-site to demonstrate the preparation process.

At the time, the local market was unfamiliar with specialty brews, accustomed instead to instant varieties or heavily sweetened syrups. To bridge the gap, the couple initially served dark-roasted beans to match local taste preferences before gradually introducing richer profiles.

"By showing them our process and explaining why our prices were different from others, they started to appreciate it," Loradel said. "Our way was effective."

By 2023, the couple invested in an espresso machine, officially rebranding the establishment to TimeOut Coffee, a name designed to encourage patrons to take a well-deserved break.

Community Integration and Local Sourcing

Beyond beverage preparation, TimeOut Coffee functions as a community hub anchored in local economic development. The café sources its coffee beans through direct partnerships with local agricultural cooperatives, including the Bayanihan Millennium Multi-Purpose Cooperative in Pangantucan. The café sources ingredients for its menu offerings, ranging from braised pork meals to chicken katsu, from local farmers and markets.

The establishment also directs a portion of its revenue toward community initiatives, providing educational assistance to local students, sponsoring athletic events, and offering exposure to regional artists.

"Normalize helping, even as a small business," Loradel said. "You can help in your own ways."

This community-centric approach has helped the business gain regional visibility. TimeOut Coffee recently represented the municipality at provincial events, including the annual Kaamulan Festival, and participated in the national round of the Southeast Asian Green Competition.

Navigating Operational Challenges

Despite its commercial growth, the business faces ongoing operational hurdles common to rural micro, small, and medium enterprises (MSMEs). A primary issue is physical location: the café is currently in its fourth site along the main highway, a location slated for future relocation due to the Department of Public Works and Highways (DPWH) road-widening projects.

Navigating municipal regulatory environments and securing consistent infrastructure support remain ongoing tasks for the owners. Nevertheless, the couple relies on foundational principles gained during their early careers abroad, citing advice from former mentors like Executive Chef Bruno to maintain rigorous kitchen and service standards.

"Treat your business as how you would treat your home," Brian recalled. "Don't be afraid to take risks. Maintain consistency for your products and services. Don't settle for good. Aim for the best."

A Regional Destination

As word-of-mouth spreads across Bukidnon province, TimeOut Coffee continues to attract diners from adjacent municipalities, positioning itself as a destination café for the region. For Brian and Loradel, the venture remains focused on elevating rural dining expectations while maintaining strong community roots.

"Though the town is small, we are still proud as business owners," Brian said.

"The café has become a standard and a go-to place if you have visitors or want to experience good food. We try to do our best in every way so people can see that the people behind the business care about the community. It isn't just about earning. It is about giving a great experience."

In High-Altitude Davao, a 28-Year-Old Processor Bites Her Way to Specialty Coffee Success

2026-08-15T10:09:23.806+08:00

Before a testing instrument can confirm whether a batch of coffee beans has the right moisture, Princess Dian M. Tapdasan relies on an older method: her own teeth.

In Sitio Pluto, Balutakay, a mountain hamlet in Davao del Sur province, the 28-year-old processor presses a parchment bean between her molars. The crunch tells her the exact moisture content—a technique known locally as the paak method.

Tapdasan owns no coffee trees and no farmland. Yet as head coffee processor for the Balutakay Coffee Farmers Agriculture (BACOFA) Cooperative, she holds ultimate authority over the post-harvest operations that shape some of the country’s finest Arabica beans.

"I do not chase quantity; I focus on quality," Tapdasan said. "From picking and sorting to processing, quality is what the cooperative stands on."

Her meticulous standard has taken her far beyond the slopes of Mount Apo. Tapdasan earned a spot as a finalist representing the Philippines in the Arabica category at the Southeast Asia Green Coffee Competition in Vietnam after placing in the national qualifiers. For Tapdasan, entering high-stakes competitions is less about personal accolades and more about evaluating bean performance to elevate her cooperative’s reputation.

Her journey into specialty coffee was largely accidental. The daughter of local vegetable farmers, Tapdasan grew up familiar with agricultural labor but had no specialized training in coffee. When she joined the cooperative in 2022, she expected to work in field surveying and harvesting. Instead, leadership assigned her to coffee buying and post-harvest handling, a role where she had zero prior experience.

Without formal training, Tapdasan learned every phase of the pipeline on the job. She mastered bean sorting, moisture monitoring, and wet and dry processing techniques, quickly establishing herself as an all-around operator. Recognizing her discipline, cooperative leaders eventually entrusted her with deciding which processing methods—such as washed, natural, or honey processes—to apply to incoming harvests.

"It was a big challenge because I started with no knowledge at all," Tapdasan said. "They taught me everything on the floor, and I realized how crucial every single detail is to the final cup."

In the high-altitude highlands of Mindanao, agricultural labor was historically viewed as heavy physical work dominated by men. Tapdasan is part of a growing shift of women taking command of the technical, quality-driven phases of specialty coffee production. She credits women’s patience and attention to detail as key assets during the labor-intensive sorting and processing stages, where a few defective beans can ruin an entire batch.

Though Davao Region is better known for its cacao and coconut, its coffee story is quietly unfolding in the highlands: about 15,821 hectares are planted with Arabica, Robusta, Liberica, and Excelsa, nurtured through shade-grown agroforestry and smallholder innovation. Unlike SOCCSKSARGEN, which dominates Mindanao’s coffee output at 8.33 thousand metric tons in Q4 2025, Davao’s strength lies in specialty Arabica micro-lots from places like Balutakay and Maragusan, where farmers experiment with natural and honey processing to capture premium markets.

Yet challenges remain—aging plantations, limited seedlings, and infrastructure gaps keep production volumes modest. The Philippine Statistics Authority (PSA) reports that while national coffee production reached 15.94 thousand MT in late 2025, Davao’s contribution was overshadowed by its larger coconut and cacao yields.

In response, the Department of Agriculture (DA) and Agriculture Training Institute (ATI) XI are investing in climate-smart training, regional innovation centers, and plantation expansion programs, positioning Davao not as a bulk producer but as a distinctive origin for high-value, specialty-grade coffee. This makes the region’s narrative less about competing in tonnage and more about carving out a dignified niche in the global coffee map.

However, operating in specialty coffee presents structural hurdles. Coffee trees require years to mature, and the slow return on investment often discourages young people in rural areas from pursuing agriculture. Tapdasan frequently encounters youth who show little interest in farming, often influenced by the economic hardships experienced by their parents.

"Coffee requires patience because the return on investment takes time," Tapdasan said. "That is why many get discouraged. My challenge now is to share knowledge and show the youth that farming has a viable, dignified future."

To stay competitive, Tapdasan avoids complacency. She continuously tests different fermentation strategies and processing variables to extract distinct flavor profiles from the harvest. Her guiding motto among peers has become simple: "Trust the Princess."

Though she rarely gets to savor the final specialty roasts derived from the green beans she processes, seeing her cooperative’s name on national and international leaderboards provides validation.

"It is a great honor to serve my community as their coffee processor," Tapdasan said. "When someone tastes the coffee and appreciates it, all the hard work becomes worth it."

How a Mother's Search for a Baby Wrap Revived a Forgotten Isinay Weaving Tradition

2026-08-06T10:41:22.381+08:00

Jeannie Laccay’s Aruga Handwoven booth at the Likhang HABI Market Fair 2025

DUPAX DEL SUR, Nueva Vizcaya — What began in 2018 as a mother’s simple attempt to weave a baby wrap has sparked a cultural resurgence for the Isinay people of Nueva Vizcaya.

Jeannie Laccay, founder of Aruga Handwovens, sat at a loom for the first time without realizing handweaving was part of her ancestry.

"The revival was not intentional," Laccay said. "I did not know that we, the Isinay, had a weaving tradition because while growing up, it was never talked about."

Her initial projects drew attention on social media, prompting requests from other mothers and leading her to launch her business. However, a 2020 relocation to her hometown of Dupax del Sur during the COVID-19 pandemic reshaped her mission.

After learning about her ancestors' lost heritage from her mother, Laccay partnered with the provincial government to launch weaving workshops for local residents. The initiative transformed her commercial enterprise into a community-led preservation project.

"I want to bring back the glory days of the Isinay when it comes to weaving, because we were once known as one of the best weavers in the North," Laccay said.

Laccay has since expanded her perspective through international exchanges, including a visit to weaving communities in Sarawak, Malaysia. The trip highlighted how traditional practices can coexist with modern life, reinforcing her commitment to preserving ancestral techniques alongside contemporary methods.

Today, the revival provides both economic opportunities and cultural continuity. Young residents are learning the craft, enabling community members to earn a livelihood without leaving their families.

For Laccay, every handwoven textile carries historical weight.

"Every handwoven piece is an heirloom," she said. "People are investing in the art and the story that comes with it — a history you can wear and pass on to generations to come."

###

Rooted in Matutum: How a Former Seminarian is Reshaping South Cotabato’s Coffee Industry

2026-08-05T12:11:13.164+08:00

When Mario Joey Tacan was 13, he watched his relatives plant coffee seedlings in the rich soil of the Mount Matutum Protected Landscape. At the time, the crop meant little to him.

Decades later, while studying as a seminarian in Cebu in 2000, Tacan learned that most coffee in the Philippines was imported. The realization planted a seed: carefully nurtured coffee could transform a community. In 2001, he returned to Polomolok, South Cotabato, to develop his father’s farm.

Today, the 53-year-old Tacan is a multi-award-winning grower leading a coffee renaissance in South Cotabato. Following his recent sixth-place finish in the 2026 Philippine national round of the Southeast Asian Green Coffee Competition, Tacan is using his platform to advocate for quality coffee, mentor local farmers, and help bridge a massive supply gap in a country that imports nearly 378,000 metric tons of coffee annually.

His success, however, was born from early struggles. Like many farmers lacking market access and modern technology, Tacan and his neighbors once chopped down their coffee trees. Traders were offering just 45 pesos per kilogram, driving locals to replace coffee with fast-yielding vegetables to survive.

Interventions from the Department of Agriculture, the Department of Trade and Industry, and ACDI-VOCA’s PhilCAFE Project changed his trajectory. After benchmarking at arabica farms in Davao del Sur, Tacan learned new pruning and processing methods, proving that coffee trees could be managed at human height rather than left to grow wild.

The adjustments paid off. He won second place in the robusta natural process category at the 2019 Philippine Coffee Quality Competition, and in 2023, he took the top spot for arabica at the Kape Dose Coffee Quality Competition.

"The preparation was tiring, but it was all worth it," Tacan said of his early competitions. "From that experience, I witnessed that if you produce quality beans, the buyers will come looking for you."

Tacan's push for quality aligns with a broader regional shift. Coffee production in Region 12 (SOCCSKSARGEN) continues to anchor the Philippine coffee industry, with Sultan Kudarat remaining the country’s top producer at 21,442 metric tons in 2024.

According to the Department of Agriculture, South Cotabato in 2025 recorded 2,650 hectares planted, 1,236.9 hectares harvested, and a production volume of 1,011.45 metric tons. The Provincial Government, through its Office of the Provincial Agriculturist, is focusing on quality and sustainability by profiling farmers under the DAGYAW Program and expanding training in organic production.

The DAGYAW Program, short for Development on Agriculture Growth Yearning for the Active Welfare of South Cotabato, seeks to strengthen collaboration between partner agencies and the provincial government to boost coffee, cacao, and abaca industries. It addresses infrastructure, technology, market access, sustainability, and support services to drive agricultural growth.

South Cotabato’s upland farms, destination cafés, and growing coffee culture also present opportunities for coffee tourism, positioning the province more as a specialty coffee hub than a high-volume producer.

Despite these regional gains, the Philippines remains a net importer, with the U.S. Department of Agriculture projecting coffee imports to rise nearly 10 percent to 378,000 metric tons in 2026, sourced mainly from Vietnam and Indonesia.

Domestic demand continues to surge, driven by café culture and rising consumption now estimated at 3.78 kilograms per person—among the highest in Asia. It underscores the urgent need to expand local production for self-sufficiency.

To help local farmers capture this market, Tacan founded the United Villagers Farmers Association. He aims to transform his farm into a learning site, hoping his recent SEA Green recognition will firmly put Polomolok on the global coffee map.

"I am proud that my efforts are being recognized," Tacan said. "I am proud to represent my hometown and share my story."

NCIP, UNDP highlight $4.5M ancestral domain project for Mindanao women

2026-07-06T20:00:50.679+08:00

MANILA, Philippines — State and international development agencies highlighted the ongoing implementation of an ancestral domain planning initiative in Mindanao during the observance of Cultural Communities Week.

Launched in May, the $4.5 million, New Zealand-funded Indigenous Women and Girls-Leadership and Empowerment in Ancestral Domains (I-LEAD) project covers four ancestral domains. It targets the Ata in Davao City; Tagakaulo and Blaan in Malita, Davao Occidental; Obo Monuvu in Magpet, Cotabato; and Tboli and Manobo in Sarangani.

Managed by the National Commission on Indigenous Peoples and the United Nations Development Programme, the initiative aims to enhance the leadership capacities of 1,600 indigenous women and girls by addressing barriers to governance and economic participation.

A key strategy involves supporting partner communities in preparing gender-responsive, investment-ready Community Resource Management Development Plans (CRMDPs).

Developed by the indigenous groups with NCIP technical assistance, these plans serve as comprehensive guides to sustainably manage, protect, and develop ancestral domains.

The project aims to integrate these resource plans into the annual investment blueprints of local government units to secure public and private funding for community priorities, including women-led enterprises and biodiversity conservation.

Scheduled to conclude in 2030, the project is establishing policy mechanisms to ensure local governments continue budgeting for these indigenous priority programs after international funding ends.

###

DA Honors 37 Outstanding Agri-Fishery Achievers at 51st Gawad Saka

2026-07-02T11:12:12.168+08:00

PASAY CITY — The Department of Agriculture (DA) honored 37 individuals, groups, and institutions for their contributions to Philippine agriculture and fisheries during the 51st Gawad Saka awards at the Philippine International Convention Center on June 29.

The national winners spanned seven categories: crops, livestock, fisheries, institutions, extension, youth, and cross-cutting initiatives. The awardees, including farmers, fisherfolk, and agripreneurs, received cash incentives and project grants to expand their enterprises.

Senator Francis N. Pangilinan, chair of the Senate Committee on Agriculture, Food, and Agrarian Reform, delivered the keynote address. He noted that the awardees demonstrated that agricultural success includes innovation, community solidarity, and sustainable livelihoods.

Established in 1970, Gawad Saka is the DA’s highest recognition program for the sector. Agriculture Secretary Francisco P. Tiu Laurel Jr. revived the search in 2024 following a temporary suspension during the COVID-19 pandemic.

"The Gawad Saka is a testament to our renewed commitment to continuously honor your outstanding contributions," said Remelyn R. Recoter, director of the DA-Agricultural Training Institute (ATI) and co-vice chairperson of the national executive committee.

Roger V. Navarro, DA undersecretary for operations, agri-fisheries mechanization, and rural credit, expressed confidence that the awardees would continue to inspire rural progress. He urged them to help build a competitive and sustainable agriculture sector that uplifts the lives of food producers.

Here is the full list of winners:

Where to Coffee: New App Aims to Unify Philippine Coffee Industry

2026-05-03T14:55:00.000+08:00

MANILA — What began as a simple digital loyalty card for a local café has evolved into a first-of-its-kind digital hub for the Philippine coffee industry.

Dandy Alberto, a cybersecurity engineer and owner of Mahiwaga Café, launched Where to Coffee this year after realizing the country’s booming coffee culture lacked a centralized tech platform.

While the Philippines boasts world-class beans and a thriving café scene, Alberto found the ecosystem fragmented across various social media and map applications.

"The Philippine coffee scene is amazing, but it is difficult to find it all in different apps," Alberto said. "Where to Coffee is my attempt to build what should exist—one home for anything coffee."

The platform, which transitioned from ideation in August 2025 to beta testing in January, connects every link in the value chain. It allows café owners to manage reward systems, roasters to showcase local beans, and event organizers to list gatherings. For enthusiasts, the app features "coffee journaling" to help others discover local cafés.

The journey hasn't been easy for the three-person team. Alberto self-funded the project, facing skepticism from potential partners and the hurdle of building an industry network from scratch.

"Most people did not believe in it," Alberto said. "I have no big network to rely on, but I continue."

The app’s core philosophy is built on traceability, offering users a "farm-to-cup" look at their brew. Alberto envisions the platform becoming a staple for the industry, eliminating the need for multiple apps to track trends or source beans.

"The app itself is a centralized platform for anything coffee," Alberto said. "It could help our coffee be seen and valued."

###

Deep Roots: The Community Fight to Save GenSan’s Mangroves

2026-05-03T13:32:00.003+08:00

GENERAL SANTOS CITY — Along the tidal flats of Barangay Bula, the fight against climate change is being waged one seedling at a time. Here, the salt-crusted roots of the mangrove forest do more than hold the shoreline; they support a delicate economy of small-scale fishermen.

Endangered Species International (ESI) Philippines is strengthening these coastal defenses through the Roots Strong Project.

Launched in 2025, the initiative provides technical assistance and capacity building to the Zone Six Small Fishermen Association. By focusing on community-led conservation, the project aims to protect an ecosystem that serves as a nursery for local marine species.

The environmental stakes are globally significant. Sarangani Bay supports more than 25 mangrove species, and these forests act as efficient carbon sinks, absorbing carbon dioxide and strengthening climate resilience.

“Barangay Bula was selected as a site because of the existence of mangroves and an active people’s organization,” said Richelda Galapia, ESI Philippines project manager.

Beyond the mudflats, the project engages the next generation through youth camps and volunteer programs for student leaders.

ESI has partnered with the City Environment and Natural Resources Office (CENRO), the DENR Protected Area Management Office–Sarangani Bay Protected Seascape (PAMO‑SBPS), Global Nature Fund, Mercedes‑Benz, and local communities to advance conservation efforts in Sarangani Bay. ESI plans to replicate the "Roots Strong" model in other coastal barangays.

“We accept volunteers and donations to help collect mangrove planting materials,” said Pierre Fidenci, ESI founder and president. “Advocates and local businesses can join us during our tree-planting activities.”

ESI Philippines’ main work site in Region 12 is located in Tupi, South Cotabato, within the Mt. Matutum Protected Area.

ESI is dedicated to reversing the trend of human-induced species extinction and preserving wild places. The organization works on various conservation projects worldwide, including rainforests, coral reefs, and wetlands, protecting and restoring critical habitats for over 1,200 endangered species.

###

National Museum’s food book chronicles Philippine culinary heritage

2026-05-01T10:48:00.003+08:00

MANILA — The National Museum of the Philippines’ recent publication, Tabuan: Filipino Food and Foodways, serves as an ongoing resource for the study of the nation's culinary practices and cultural heritage.

The book, which originated from the museum’s #MuseumFromHome series during the COVID-19 pandemic, documents the procurement, preservation, and preparation of Filipino cuisine.

It features contributions from various authors and photographers focused on the role of food in both ceremonial festivities and daily life.

"The National Museum of the Philippines... has continued to showcase the nation's tangible and intangible heritage through its collections, exhibitions, and publications," said NMP Director General Jeremy R. Barns.

According to Barns, the publication aims to educate students and researchers while encouraging a broader appreciation for Philippine culture. The content includes specific essays on traditional pottery, festivals, and the tools used for food cultivation.

The digital edition remains available for public download.

----

Download Tabuan: Filipino Food and Foodways through this link: https://bit.ly/Tabuan

Beyond the Hype: Navigating the High-Stakes Legality of the ‘Wood of the Gods’

2026-04-19T11:27:00.001+08:00

For many Filipinos, the allure of agarwood is a siren song of "liquid gold" and overnight riches. Social media is saturated with ads promising millions of pesos for a few backyard trees. But for Donnabel Abalos Cabrido, the reality of the "wood of the gods" involved less magic and more bureaucracy.

Cabrido, the CEO of Sur Aloeswood Corp. and Soar Aloeswood Agriventures Corporation, entered the industry in 2024, fueled by curiosity. She soon discovered that planting a seedling was the easy part; navigating the labyrinth of Philippine environmental laws was the true test of an investor's resolve.

"We asked for the requirements on how to legally plant agarwood," Cabrido said. "We complied with all the legalities, including acquiring necessary permits. We also attended Regional Wildlife Management Committee meetings."

Today, Cabrido has transitioned from a curious investor to a vocal advocate for legal propagation. Her company, based in Sitio Morales, Barangay Centrala, in Surallah, South Cotabato, operates as a legitimate hub for seedlings and consultancy, aiming to steer others away from the "get-rich-quick" misinformation that plagues the sector.

The Regulatory Maze

The agarwood industry in the Philippines is a high-stakes environment where the Department of Environment and Natural Resources (DENR) maintains a tight grip. Because Aquilaria species are protected, any commercial activity without a Wildlife Culture Permit (WCuP) is a criminal offense.

The path to legitimacy is rigorous. Applicants must present an Agarwood Propagation Plan to the Regional Wildlife Management Committee (RWMC). This body inspects plantation sites and evaluates the technical capacity of the farmer. Once approved, the permit holder is tied to a cycle of transparency, including mandatory quarterly reports on tree health and inventory.

According to DENR Region 12 officials, the barrier to entry is intentionally high. As of April 2026, only 11 WCuP holders operate in the region, including Cabrido’s company. The agency continues to caution the public against “fly‑by‑night” sellers who lack these credentials.

"Even though it is hard, we aim to help other people to plant legally," Cabrido said. "That is why we asked the DENR if we could open it up to the public."

A Multi-Billion Dollar Market

The global demand for agarwood—the resinous heartwood produced by Aquilaria trees when infected by a specific mold—shows no signs of slowing. Used in high-end perfumes, traditional medicines, and religious ceremonies, top-tier agarwood (locally known as lapnisan) can fetch up to ₱5.7 million per kilogram.

The economic projections are staggering. A 2025 report from Mak Data Insights valued the global agarwood industry at $14.8 billion. That figure is projected to climb to $35.2 billion by 2035, driven by the expanding luxury markets in Asia and the Middle East.

While Vietnam, Indonesia, Thailand, and Malaysia currently dominate the export market, the Philippines is positioned as an emerging player. Of the 21 known Aquilaria species worldwide, nine are found in the Philippines. Six of these are endemic, meaning they are found nowhere else on Earth. This includes Aquilaria malaccensis, a primary source of high-quality resin.

Conservation Through Cultivation

The biological wealth of the Philippines is also its greatest risk. All Aquilaria species have been listed under the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) since 2005. In the Philippines, agarwood is protected under the Wildlife Resources Conservation and Protection Act (RA 9147). This means international trade is strictly regulated to prevent the extinction of the species in the wild.

In Manila, lawmakers are attempting to bridge the gap between conservation and commerce. House Bill 10320, the "Agarwood Industry Development Act," is currently under consideration. The bill seeks to formalize the industry, providing a framework for sustainable harvesting while protecting wild stands from poachers.

For Cabrido, the bill represents a future where indigenous communities and small-scale farmers can legally manage agarwood as a "retirement crop."

"In reality, it is a long-term investment," Cabrido said. "It is not like other investments where you reap rewards after a month. It is like your retirement investment."

The Challenge of Misinformation

The primary obstacle for her company remains the "hype" factor. Social media platforms are often flooded with unregulated sellers offering "guaranteed" returns. Cabrido notes that many people are lured by the promise of fast cash, unaware that Aquilaria trees require at least five to seven years of maturation and a complex inoculation process to produce the valuable resin.

Cabrido has made education a cornerstone of her business model. She hosts sessions explaining the technicalities of buying certified seedlings, filing for Environmental Compliance Certificates (ECC), and applying for CITES export clearances.

"On my part, I just follow what the DENR instructed based on existing laws," she said.

The business in Surallah now serves as a blueprint for what a compliant plantation looks like. By hiring specialized consultants and maintaining a direct line to the DENR, Cabrido is betting that the "tedious process" she once almost quit will eventually be her company's greatest competitive advantage.

"I’m hoping that we can help other people surpass their struggles in life," Cabrido said. "Since nature gives this opportunity, we should also take care of our environment."

As the global fragrance market matures, the "wood of the gods" may finally provide a legal, sustainable windfall for the Philippines—provided farmers are willing to trade the hype for a permit.

----

This feature story was first published in PhilStar.com

Mindanao Festival of Slow Cinema to host pop-up screening in GenSan

2026-04-15T00:26:00.002+08:00

GENERAL SANTOS CITY — The Mindanao Festival of Slow Cinema will hold a pop-up screening on April 18 at Sip Station Café, featuring films that prioritize stillness and duration over the fast-paced nature of mainstream media.

The event, scheduled for 6 p.m. at the corner of Quezon Avenue and Sampaloc Street, follows the festival’s opening on April 10 at Green House Cinema in Davao City.

The screening will highlight Salome, a film by festival director Teng Mangansakan that was partially shot in General Santos City and Tupi, South Cotabato. The film explores memory and identity through the lens of Mindanaoan landscapes.

Mangansakan said the festival aims to encourage audiences to "linger and to sit with silence" in a world that often demands urgency.

“Slow cinema is not about what happens next, but about what is happening now,” Mangansakan said. “It is a cinema of patience, where time is not something to be conquered but inhabited.”

The program also includes Quiet Currents: A Slow Cinema Marathon, a curated selection of Asian and Philippine films characterized by long takes, minimal dialogue, and an emphasis on human presence.

According to Mangansakan, Asian filmmakers have long used duration as a narrative tool to blur the line between fiction and lived experience.

The festival organizers seek to cultivate a new sensibility among regional audiences, transforming cinema into an experiential medium where silence holds meaning.

The screening is free and open to the public. Additional information is available on the festival’s Facebook page.

###

Jamaican F&B Training Center Named Finalist in 2026 SCA Sustainability Awards

2026-03-08T18:13:00.004+08:00

CAGAYAN DE ORO CITY, Philippines – The Jamaican F&B Training Center (USAID) has been named one of six global finalists in the 2026 Specialty Coffee Association (SCA) Sustainability Awards, under the non-profit category. It stands as the sole Filipino coffee institution to earn a nomination this year.

The prestigious awards, organized annually by the SCA, honor organizations that demonstrate excellence in sustainability across the coffee industry. Finalists are recognized for their innovation, collaboration, and measurable impact throughout the coffee value chain.

“This remarkable achievement shines not only on our institution but also brings immense pride to the entire coffee community across the Philippines and beyond. It is a testament to the passion, resilience, and collective vision that drives our nation’s coffee sector forward,” said Rey Sumania, Training Director and President of Jamaican F&B Training Center.

Sumania emphasized that the center’s mission has always been to unlock the potential of individuals who dream of building a life in the coffee industry. Over the years, the institution has partnered with government and non-government organizations, including TESDA, DTI, DA, DOST, Coffee Quality Institute (CQI), and ACDI-VOCA/MinPact. Together, they have advanced programs covering sustainable farming, quality control, ethical business management, and leadership development.

Through these initiatives, the center is nurturing a new generation of coffee professionals who understand that profitability and planet care must go hand in hand.

The SCA highlighted that this year’s finalists were chosen for their purpose-driven approaches, strong community engagement, effective decision-making, and commitment to equitable value distribution in the coffee sector.

2026 Finalists

For-Profit Category: Fazenda Califórnia, Amavida Coffee & Trading Company, Coffee Circle, Paramount Coffee, Collab Coffee – Co-Roasting®, SMC Specialty Coffees, Mai Shayi Coffee Roasters Ltd.

Non-Profit Category: Jamaican F&B Training Center-USAID, Smithsonian Bird Friendly, TechnoServe, Slow Food Coffee Coalition, The Coffee Coalition for Racial Equity, Bean Voyage.

Winners will be announced in the coming weeks via SCA channels and formally recognized at World of Coffee San Diego in April 2026.

“This recognition is not just ours. It belongs to every farmer who has embraced new techniques, every student who has pursued their passion, and every partner who has believed in our vision,” Sumania added.

“Together, we are writing a new chapter for Philippine coffee, one that balances tradition with innovation and ensures a thriving future for all those who touch this precious crop.”

Founded in 2003, the Jamaican F&B Training Center is a TESDA-accredited institution in Cagayan de Oro City, Northern Mindanao, specializing in barista, bartending, and food & beverage service training. It has earned multiple distinctions, including the 2022 Golden Globe Award and a USAID nomination for Best Barista School.

###