How coffee cultivates community and health
A silent revolution is brewing in Batangas, where the earth yields a bounty of flavors and stories. Known for kapeng barako, a variety of Liberica coffee, Batangas plays an important role in the local coffee industry.
Coffee cultivation in the province dates back to the 18th century when the Spanish friars first introduced it. It soon became the local specialty. While other varieties have evolved due to the challenges of cultivation with barako, Batangas is still strongly associated with it.
Kapeng Barako, a specific type of Liberica coffee native to Batangas and Cavite, is popular for its strong and bold flavor and aroma. Lipa City, in particular, was once labeled as the coffee capital of the Philippines. The title is currently held by Amadeo, Cavite, but Batangas seeks to return to its coffee capital proficiency.
In the last few years, Sultan Kudarat has entered a bid to claim that throne since data from the Philippine Statistics Authority show that 35 percent of the country’s total coffee supply comes from the municipality. According to the Philippine Information Agency, coffee production from Sultan Kudarat has surpassed the combined output of Cavite, Batangas, and Bukidnon in 2023.
Coffee can be a seed of change — literally and figuratively. We don’t just grow coffee, we grow communities, dignity, and livelihoods.
This isn’t just about coffee; it’s about wellness in its most holistic sense—nurturing the land, empowering communities, and enriching lives, one bean at a time. Ariestelo Asilo, recognized as one of the Ten Outstanding Young Men (TOYM) of the Philippines, is not only revitalizing the nation’s coffee industry but also redefining what it means to cultivate a healthier, more sustainable future. We met him in Lucena City during the joint area launch of TOYM of the Junior Chamber International and The Outstanding Filipino (TOFIL) of the JCI Senate Philippines.
Telo, a graduate of BS Nutrition and Master of Business Management at the University of the Philippines, sees coffee as a “seed of change” that grows not only a beloved beverage but also dignity, livelihoods, and vibrant communities.
THE PHILIPPINE STAR: Can you tell us about your specific advocacy for the coffee industry?
Ariestelo Asilo: At the heart of my advocacy is the belief that coffee can be a seed of change, literally and figuratively. I work with smallholder farmers, many of them Indigenous Peoples and women in upland communities, to revive Philippine coffee through sustainable, climate-smart, and tech-enabled farming. We don’t just grow coffee, we grow communities, dignity, and livelihoods. Through Varacco and ThinnkFarm, we invest in IoT-powered nurseries, nano-biofertilizers, and fair market access. For me, coffee isn’t just a drink, it’s a way to honor our farmers, reclaim our agricultural heritage, and build a future where no farmer is left behind.
Why did you receive a TOYM for this?
The Ten Outstanding Young Men (TOYM) recognition was not just for promoting coffee, but for the broader impact we created through what we call “nutripreneurship.” I was honored for combining nutrition, agriculture, and technology to fight poverty and malnutrition in rural communities. The award acknowledged our work with IP farmers, our bold revival of the barako industry in Batangas, and our social enterprise model that puts people and planet first while delivering economic value. It was also a nod to the young people and women who joined us in building a homegrown solution to a global issue.
As a nutritionist, what can you say are the benefits of coffee?
When consumed in moderation and prepared well, coffee can be a functional food. It’s rich in antioxidants and polyphenols, supports mental alertness, and can even improve metabolic health. Recent research also highlights its protective effects against neurodegenerative diseases. But beyond its nutrients, coffee’s value lies in how it brings people together, socially, culturally, even economically. For farmers, it provides income and pride. For drinkers, it offers focus, comfort, and connection.
Are various beans from different parts of the country different? Can you list the best ones and their unique qualities?
Philippine coffee is as diverse as our islands. From the earthy, bold flavor of Batangas Barako, to the sweet floral notes of Benguet Arabica, each region offers a different sensory experience. Bukidnon’s coffee has chocolatey undertones and is grown in rich volcanic soil. Sulu’s Tausug coffee carries a spicy, nutty depth.
Meanwhile, Mt. Matutum in South Cotabato yields a bright, citrusy Arabica. These profiles reflect terroir, tradition, and the care of the farmers behind each bean.
What are the misconceptions about coffee?
One common myth is that coffee is bad for your health. In truth, it’s all about balance. Another misconception is that local coffee isn’t “world class,” when in fact, many of our beans have won international awards but lack the marketing support. There’s also the idea that coffee farming is old-fashioned and low-tech. Through precision agriculture, drones, and IoT, we’re proving that the future of coffee is both rooted and forward-looking. And perhaps the biggest myth: that farmers should stay poor. We’re out to break that narrative, one cup—and one farm—at a time.
