Types of Coffee in the Philippines: Robusta, Arabica, Liberica (Barako) and Excelsa

Updated October 2026 by the Caffeine Brothers team, coffee roasters in Manila.

In Filipino, coffee is kape. Few countries grow all four commercial coffee types, and the Philippines is one of them. This guide explains how each one looks, tastes and brews, based on how we sort and roast them in Manila, and helps you choose the right one for your cup.

The 4 types of coffee in the Philippines at a glance

Most Philippine coffee is Robusta. The Philippine Coffee Industry Roadmap puts it at roughly 70% of local production, with Arabica at about a quarter and Excelsa and Liberica making up the rest. Prices above are our website prices for October 2026; see our coffee beans price per kilo tracker for market prices.

Our coffees: origin, roast and who buys them

Robusta: strong, full-bodied everyday coffee

What the green beans look like. Robusta beans are generally smaller and more rounded than Liberica. When we sort them, we look for consistent size, moisture and overall bean quality, and we remove broken beans, insect-damaged beans, foreign material and discoloured beans.

How we roast it. Our Robusta comes from Batangas, and we take it to a dark roast to develop its body and its chocolate-like, earthy character while keeping harsh bitterness in check.

How it tastes. Bold, full-bodied and earthy, often with dark chocolate or nutty notes. It is a practical choice if you like strong coffee, especially with milk or sugar, and it holds its flavour well in milk drinks.

How to brew it. French press (coarse grind), espresso (fine grind) or moka pot (medium-fine grind).

Robusta also has the most caffeine of the four, roughly twice as much as Arabica by weight. See Robusta vs Arabica vs Barako: which has the most caffeine? Shop our Batangas Robusta coffee beans.

Liberica (Kapeng Barako): the bold coffee of Batangas

What the green beans look like. Liberica beans are larger, more irregular in shape and less uniform than the other types. That makes sorting slower and an even roast harder: big and small beans in the same batch take heat differently.

How we roast it. Our Kapeng Barako comes from Batangas. We give it a dark roast that brings out its distinctive aroma and bold flavour, managing the heat carefully because the bean sizes vary so much.

How it tastes. Distinctive, aromatic and robust, with woody, smoky and sometimes fruity notes depending on the origin and roast. The aroma is what most people remember. It appeals to drinkers who love traditional Filipino coffee.

How to brew it. French press (coarse grind), drip coffee (medium grind) or moka pot (medium-fine grind).

Read our full Kapeng Barako guide, or shop our Kapeng Barako coffee beans.

Arabica: smooth, aromatic highland coffee

What the green beans look like. Arabica beans are typically more elongated, with a curved centre crease. Their density varies with elevation, processing and growing conditions, which is one reason highland Arabica from the Cordillera behaves differently in the roaster from lowland coffee.

How we roast it. Our Arabica comes from Benguet. We give it a medium roast to keep its natural aroma, sweetness and smoothness, rather than letting roast bitterness take over.

How it tastes. Smoother and more aromatic than Robusta or Barako, with possible sweet, fruity, chocolate or floral notes depending on processing and roast. It suits drinkers who want a gentler, more aromatic cup, and it is our best-selling coffee for home brewers.

How to brew it. Pour-over or drip coffee (medium-fine to medium grind) or French press (coarse grind).

Learn more about Benguet coffee and Philippine Arabica, or shop our Benguet Arabica coffee beans.

Want to taste these Philippine coffees side by side? The Coffee Discovery Trio gift set has Arabica, Robusta and Kapeng Barako with a tasting guide, and makes an easy Christmas gift.

Excelsa: the tart, fruity one

Excelsa grows in the Philippines, usually alongside Liberica, and is valued for a tart, fruity, complex flavour that adds brightness to blends. Older references list it as a variety of Liberica; a 2025 botanical revision treats it as its own species, Coffea dewevrei. Single-origin Excelsa is still hard to find in shops.

We don’t sell Excelsa as a separate coffee at the moment. Read our Excelsa coffee guide for how it compares with Liberica.

Blends: where CB’s Finest fits

A blend combines coffees with complementary strengths, such as body from one, aroma or sweetness from another, to give a consistent, balanced cup. CB’s Finest is our signature blend of Arabica, Liberica and Robusta from Benguet and Batangas, combining medium and dark roasts for balance, consistency and everyday drinking; it brews well as drip coffee, in a French press or as espresso. Our Arabica-Robusta Blend pairs Benguet Arabica’s aroma with Batangas Robusta’s body, again mixing medium and dark roasts, and it is the coffee cafés order from us most.

How to choose the right Philippine coffee

• You like strong coffee, often with milk: Robusta.
• You love traditional Filipino kape and a big aroma: Kapeng Barako.
• You drink it black and want something smoother: Benguet Arabica, our best seller for homes.
• You want one dependable coffee for every day: CB’s Finest.
• You can’t decide: try our assorted drip bags and taste them side by side, or take the Coffee Match Quiz.

For cafés and offices, consistency, price per cup, brewing equipment and volume matter as much as taste. Cafés most often choose our Arabica-Robusta Blend; offices usually go for Arabica or Kapeng Barako. Our wholesale coffee beans come in 10 kg boxes, and businesses can request a free sample first.

Grind size and brewing guide by coffee type

These are starting points. Adjust the grind to your equipment, the roast and your taste: if the cup is sour or thin, grind finer; if it is bitter or harsh, grind coarser. We sell every coffee whole bean or ground for your brewer.

Common myths about Philippine coffee

“Kapeng Barako has the most caffeine.” Not necessarily. Robusta generally has more caffeine than Arabica, and Liberica’s caffeine sits well below Robusta’s. A stronger flavour does not mean more caffeine.

“Robusta is low-quality coffee.” Robusta is not low quality by nature. Quality depends on farming, harvesting, processing, sorting and roasting, and well-produced Robusta can give excellent body, sweetness and flavour.

“Darker roasts have more caffeine.” Roast colour does not decide caffeine. The coffee type, the serving size and how the coffee is measured and brewed matter more.

“Arabica is always better than Robusta.” They do different jobs. Arabica is valued for aroma and complexity; Robusta brings body and intensity. Quality and your own taste matter more than the species name.

What about kape alamid (civet coffee)?

Kape alamid is not a fifth type of coffee. It is coffee cherries eaten and passed by the palm civet, then cleaned and roasted, and it can come from any of the types above. It is rare and expensive, and its sourcing raises animal-welfare questions. Read our kape alamid guide.

Frequently asked questions

What are the types of coffee in the Philippines?

Four: Robusta, Arabica, Liberica (Kapeng Barako) and Excelsa. Robusta is the most widely grown.

Which Philippine coffee is the strongest?

In flavour, Robusta and Kapeng Barako are the boldest. In caffeine, Robusta is the highest of the four.

Is Kapeng Barako the same as Liberica?

Yes. Kapeng Barako is the local name for Liberica coffee, especially the Liberica grown in Batangas and Cavite.

Which coffee is best for milk drinks?

Robusta, because its body and chocolate notes come through milk and sugar. Kapeng Barako also works if you like a bolder aroma.

Where can I buy Philippine coffee beans?

You can buy Philippine coffee beans online from Caffeine Brothers, roasted in Manila and delivered nationwide, whole bean or ground, from ₱231 for 200 g.