09/05/2026
𝐓𝐡𝐞 𝐝𝐞𝐞𝐩𝐞𝐫 𝐰𝐞 𝐰𝐞𝐧𝐭 𝐢𝐧𝐭𝐨 𝐭𝐡𝐞 𝐦𝐨𝐮𝐧𝐭𝐚𝐢𝐧𝐬, 𝐭𝐡𝐞 𝐦𝐨𝐫𝐞 𝐜𝐨𝐟𝐟𝐞𝐞 𝐬𝐭𝐨𝐫𝐢𝐞𝐬 𝐰𝐞 𝐟𝐨𝐮𝐧𝐝.
Day 2 of the Farmer’s Brew brought us to Brgy. Ocao-Capiniaan, an ancestral domain area in Aritao surrounded by mountains, steep roads, and coffee trees quietly growing along the way.
The trip itself already felt like part of the experience.
When we arrived, the community welcomed us warmly with giant kamote for snacks and later, pinikpikan na manok shared during lunch.
As the workshop continued, the farmers became more engaged and curious, not only about brewing coffee, but about the possibilities within coffee farming itself.
One of the most memorable parts of the day was touring the coffee area after lunch. Along the roads were rows of Liberica, Robusta, and Arabica trees growing side by side.
At the same time, we also realized how new many of the farmers still are to coffee farming. Some trees had already grown too tall and clearly needed rejuvenation. But despite that, you could really feel their excitement and willingness to learn.
During the mini brew-off, the farmers tasted different coffees, including coffee processed by , an Excelsa from Davao del Sur and a local robusta from Sta. Fe and slowly began discovering how different processing methods and origins create different flavor experiences.
And before we left, we distributed brewing equipment and coffee beans so the learning could continue beyond the workshop itself.
Seeing them excited to continue brewing and improving their coffee made everything worth it.
And as we made our way home through the mountains, one thing stayed with us...
Nueva Vizcaya has so much potential in coffee.
Not just in the land, but in the people willing to learn, improve, and believe in what their coffee can become.
Maybe this workshop ended today, but it honestly feels like something has only started.
