How can I sell civet coffee beans


In the regions of the country where coffee plants can thrive at all, coffee farmers often fall back on robust varieties such as Arabica, Exelsa and Liberica. The Philippine coffee industry lacks market share and production volume, but farmers try to make up for this with quality. Thanks to the consumer behavior of coffee drinkers, which is returning to quality and sustainability, the local coffee farmers are increasingly able to inspire consumers for local coffee beans. We invite you to discover them on this page!

Coffee brands

Kalsada Coffee

Founder Carmel Laurino, who was born in the Philippines and grew up in the Pacific Northwest, decided to combine her love for coffee with a return to her roots and founded her own coffee bean company in the Cordillera region. The beans of Kalsada coffee are characterized by a light vanilla taste and floral aroma and, in addition to the strong typical coffee note, also have a hint of nutmeg and cardamom. But it is not only this aroma that makes Kalsada coffee so interesting, Laurino also makes a name for herself on an economic level by paying her coffee farmers 50 pesos per pound of coffee beans, which is far above the fair trade level

Coffee for Peace

Coffee for Peace - Coffee for Peace -, gets its Arabica beans from Mindanao, especially from communities with Christian settlers and indigenous peoples. A quarter of the net income from investors will also be donated to PeaceBuilders Community, Inc. to support their “Agents for Peace and Reconciliation” in conflict-affected communities. Coffee for Peace is known for its social commitment. Joji Pantoja, the founder and director, received an award from President Rodrigo Duterte at the “Inspiring Filipina Entrepreneurs” in 2017. In 2018 the company was the country winner and the winner in Asia for the "SME Excellence in Corporate Social Responsibility in ASEAN Business" award 2018 in Singapore. Of course, the company is primarily known for the excellent quality of its coffee beans. Byron Pantoja, the company's production manager, has Q-Grader certification, the highest barista's honor awarded by the Specialty Coffee Association of America, which also oversees the standards of coffee making from Arabica and Robusta beans

Bo's Coffee

Bo's Coffe has branches all over the country. But this is not the only thing that sets the company apart from others, the branches only use coffee beans from their own cultivation, which have interesting aromas and different growing areas such as Sagada (nutty taste with tobacco notes), Benguet (wine taste with herbal notes) Apo Berg in Davao (earthy taste) and Matutum Berg in southern Cotabato (berry taste with spicy notes).

Figure of beans

Inspired by the idea that every coffee drinker can brew the perfect coffee for themselves at home, the founders KC Boter and Karen de Guzman opened "Figure of Beans". Their coffee variations have unusual names that do not necessarily remind of coffee beans such as are Paradox ( Arabica), oxymoron (robusta), irony (heavily roasted, euphemism (vanilla), understatement (hazelnut) and metaphor (caramel). (🡪)

SGD Coffee

SGD is a play on words derived from Sagada, the main growing area for coffee beans. The founders Rich and Margaret Watanabe were particularly interested in finding a specific subtype of Arabica beans called Typica, which they did in the Cordillera highlands. One of their best-known variants comes from the farmer and coffee producer Goad Sibayan, who is known for his civet coffee "Bana's Coffee". In 2017, “Bana’s Coffee” received the “Gourmet Award” at the third international roast coffee competition organized by the Paris-based non-profit organization “Agricultural Product Valuation Agency (AVLP)”. The Philippine government has encouraged SGD Coffee to represent the Philippines at international coffee conferences. The Watanabe couple have made it their business to make regional coffee and its cultivation more popular and offer training in their coffee acadamie (Coffee Science Center) and the on-the-job training program (SGD Bodega).

Cape Maria

The Kape Maria coffee beans are sourced from Cordillera, Cavite and other parts of Luzon. Founder Julia Sevilla opened this social venture in the hope of promoting coffee from local farmers and highlighting the regional flavors that the coffee trees pick up from the ground. There are three varieties of “Kape Maria” that differ in strength and aroma: Pulag - a mildly balanced mixture of Arabica beans from Benguet, Excelsa beans from Cavite and Robusta beans from the Ifugao province. Maynia- the medium-strength house mix of Arabica and Robusta beans is reminiscent of the deep dark chocolate taste Amuyao- the strongest variety with a nutty taste made from Excelsa beans from Cavite and Robusta beans from the Ifugao province.

Mount Apo Civet Coffee Inc.

Mount Apo Civet Coffee is known for producing coffee beans on the highest peak in the Philippines. With its high altitude and volcanic soil, the highlands of Mount Apo are an ideal place for the chemical-free cultivation of Arabica coffee beans. The brand is perhaps best known for its “Civet Coffee”. The coffee beans found in the excrement of the wild Civet cats have to be trusted first. But more “organic” is almost impossible. Fermented in a natural way, acid is extracted from the coffee bean, which makes the expensive coffee easier to digest


Benedictine monks cultivate this coffee blend in the high-lying southern Philippine province of Bukidnon. The monks make a special blend of Arabica and Robusta and package their product as whole or ground beans. Monk's Blend is the main ingredient in the coffee crumble flavor of a recognized ice cream brand in the country. What this brand does for many retail and large customers like to fall back on this coffee brand, which differs significantly from other hand-picked beans by its low price. In addition to selling their coffee beans in the monastery, the monks also offer unique experiences such as making your own coffee and enjoying it between the monastery walls. Resting and drinking coffee is said to be a healing and nourishing experience there and it is certainly worth an experience.

Wine and brandy tasting

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