The first time I came to Davao City, I didn’t think I’d be back so soon. But there I was again, this time as someone ready to dig deeper and literally get my hands dirty in Davao del Sur’s coffee and cacao culture.
In a collaboration between the country’s leading airlines Cebu Pacific (which operates several flights daily to Francisco Bangoy International Airport) and the Department of Tourism - Regional Office XI, SunStar Lifestyle was invited to take part in the region’s first Coffee and Cacao Tour from July 22 to 25, 2025.
This piece follows the “From Bean to Cup” leg of the journey, curated by Cybercrib Trips and cheerfully led by our indefatigable guide, Snappy Lindo. It’s a story about how coffee can change the way you see land, labor and lineage and why you should come see (and sip) it for yourself.
Planting coffee with the Bagobo Tagabawa Community
Location: Upper Catigan, Toril, Davao City
I’ve had coffee countless times, but never planted a seedling with my own hands — let alone after being welcomed in prayer by a tribal council. At the foot of Mt. Apo, we entered the ancestral domain of the Bagobo Tagabawa, one of the 11 ethnolinguistic groups in Davao.
Coffee is part of their heritage, knitted into rituals and a deep connection to the land. They showed us how to plant six-month-old seedlings using native soil, chicken manure, and the kind of intention that comes from generations of caring for the same mountain. Some say the coffee tastes better because of Mt. Apo’s rich minerals, others credit the elevation but I’d like to believe it’s the sacred prayers the Bagobo Tagabawa offers that make each cup truly special.
We tagged our names on the seedlings we planted. Snappy joked it was our open invitation to come back and check on them next year (or maybe even have the beans shipped to our doorstep). It was a small act, but one that made me feel part of something much older and bigger than myself. Before leaving, we gathered for snacks prepared by the community, and my favorite was the Nilotlot na Balanghoy, a cassava wrapped in banana leaves, boiled until soft and earthy. It was warm and grounding. Much like the community that hosted us. Worth every soil stain on my sleeve.
Meeting Davao’s ‘coffee queen’
Location: Balutakay, Manga Davao Del Sur
I met Marivic Dubria of the award-winning Dubria farm, a farmer who turned her 4Ps aid (The 4Ps Act is the national poverty reduction strategy that provides conditional cash transfer to poor households, among others) into an award-winning coffee business. Her Arabica beans won the 2019 Philippine Coffee Quality Competition and caught international attention from Seattle to Europe.
Her story is the kind you’ll want to sit down with over a cup of her brew, she’s a humble woman who shifted from planting veggies to coffee and changed the trajectory of her life and her community’s. If you’re ever near Bansalan, drop by. She might just serve you a cup that tastes like persistence.
Coffee for Peace
Location: Manga Processing Center, Davao del Sur
After a long drive, we were welcomed by the Bagobo Tagabawa community with a hearty lunch. If I had tasted nilotlot na balanghoy (cassava wrapped in banana leaves) back at the nursery, this is where I had my first bite of nilotlot na manok sa gata, chicken stewed in coconut milk and cooked in bamboo. But more than the food, what stood out was what coffee meant to them.
Here, we learned how coffee has become a peacebuilding tool, uniting farmers from historically divided communities by building livelihoods and friendships through the shared craft. This is also where Marivic Dubria and many other farmers were trained by Coffee for Peace on how to plant quality coffee, process it properly and price it fairly that empowers them to compete in local and international markets.
According to its website, Coffee for Peace was established on April 15, 2008, in Davao City. “The idea began in 2006 when the founders helped to facilitate an informal conflict mediation, with their whole Mindanao-based peacebuilding network, between certain Migrant and Bangsamoro farming communities.”
We tried cherry sorting, learned about natural honey and washed processing methods, and saw the slow sun-drying process that can take up to six weeks. From hulling to roasting, every step made me realize how much work goes into that daily cup. It’s hard to take coffee for granted after that.
Regional Coffee Innovation Center and Museum
Location: Digos, Davao del Sur
After all the hands-on work, we visited the Regional Coffee Innovation Center and Museum at Davao del Sur State College, a research hub that bridges science and the art of coffee. They bring farmers here to deepen their understanding of coffee cultivation, processing and sensory evaluation. One of the highlights was their Red Room, a specialized space designed for cupping and flavor profiling, where lighting and distractions are minimized so evaluators can focus solely on taste, aroma and quality.
We even got to taste the second-place PCQC 2025 winner which was bright, citrusy and unforgettable. One of us joked it was like meeting our ancestors after sipping the espresso.
Cupping and culture at Frag Kaffee Arena
Location: Maa, Davao City
By the time we reached Frag Kaffee Arena, it was dark and we were a little tired. But meeting owners Gina and Markus Ableitinger changed that fast. They introduced us to social cupping, a more relaxed version of the formal process. While the official method involves multiple cups per sample, strict silence and avoiding strong food or drink beforehand to prevent bias, ours was all about exploring flavors together and comparing notes in a friendly, casual setting.
We sniffed, slurped and rated coffees without knowing the varieties. Most of us surprisingly chose Robusta, probably because of the Filipinos’ love for 3-in-1 coffee upbringing, as Gina pointed out. Robusta, it turns out, has double the caffeine, thanks to its natural resistance to pests. The night ended with coffee-based pastries, mocktails and liquor.
Davao’s coffee scene is something you have to experience for yourself. As the second-largest coffee-producing region in the Philippines, it’s a journey into the heart of the people and their craft. Tasting it at the source adds a whole new world of appreciation. Don’t skip the coffee crawl because it’s as essential as the region’s beaches and mountains.