CLAVERIA, Misamis Oriental - “The training was beneficial, educational, positive and informative,” said Ms. Rean Jane Caseria, owner of Woodees Cafe in Loreto, Agusan del Sur, after participating in the Training on Coconut-Coffee Post-harvest Practices and Specialty Coffee Evaluation held on May 13-15, 2026 at Don Narciso Cafe. She shared that the activity helped her better understand proper harvesting, processing, fermentation, drying, and storage techniques that contribute to producing high-quality coffee with improved flavor, aroma, and market value.
A total of thirty-two participants from the Caraga Region completed the three-day training, which aimed to strengthen the knowledge and practical skills of coffee farmers, processors, and enthusiasts in coffee fermentation and post-harvest management. The activity focused on farmer-friendly approaches and practical demonstrations designed to improve bean quality, enhance marketability, and increase potential farm income through proper processing practices.
The training was conducted through the collaboration of the Agricultural Training Institute – Regional Training Center (ATI-RTC) XIII and the Department of Trade and Industry (DTI)-Caraga, with Ms. Anatista “Ana” Perez, owner of Don Narciso Cafe and one of the country’s top coffee assessors and certified Q Graders. Ms. Perez shared valuable insights on coffee fermentation, microbial activity, quality evaluation, and the correct use of equipment and processing methods for specialty coffee production.
Participants were introduced to various stages of coffee processing, including fermentation techniques, drying methods, bean sorting, and specialty coffee evaluation standards. As part of the practical exercises, participants performed basic sorting procedures to detect defective coffee beans early and prevent them from mixing with quality beans. They were also introduced to coffee-processing equipment such as the refractometer, a device used to measure the sugar content of fresh coffee berries, giving participants their first exposure to modern tools used in specialty coffee production.
The activity also highlighted the importance of proper post-harvest handling as a key factor in improving the quality and competitiveness of Philippine coffee. Participants learned how value-adding techniques and quality-focused processing can help farmers increase profit margins and access better market opportunities.
Domingo Viduya of AEW-OPAG Surigao del Sur described the training as an eye-opening experience, emphasizing that specialty fermentation and quality post-harvest processing are essential in helping local farmers improve their income. He also appreciated the scientific explanations and practical demonstrations that introduced farmers to modern value-adding techniques in coffee production.
