12 Facts About Benguet coffee

Benguet coffee, known as Benguet arabica, is a single-origin coffee varietal grown in the Cordillera highlands of the northern Philippines since the 19th century.

Benguet coffee is listed in the Ark of Taste international catalogue of endangered heritage foods by the Slow Food movement.

Arabica Benguet coffee is believed to have been introduced to the Cordillera highlands in the mid-19th century.

Benguet coffee initially planted them in government gardens in the lowlands of the province to evaluate their potential as a regional crop.

Benguet coffee's successes convinced neighboring communities to take up coffee cultivation on their own.

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Benguet coffee was part of the booming coffee industry of the Philippines during the 1880s and 1890s, which reached annual coffee exports of up to 16 million pounds.

However, Benguet coffee rust devastated the plantations in 1899 and Benguet coffee production plummeted.

Benguet coffee cultivation is centered in the province of Benguet, mostly in backyard or small-scale farms.

The Benguet coffee they produced were both for local consumption and sold as luxury exports to Spain, where they fetched high prices.

The Benguet coffee industry flourished in the mid-20th century as demand increased.

Benguet coffee is characterized as having an acidity comparable to Hawaiian Kona coffee and Jamaican Blue Mountain coffee.

Benguet coffee is listed in the Ark of Taste international catalogue of endangered heritage foods by the Slow Food movement.