EVALUATIVE STUDY ON COFFEE QUALITY AND

PROCESSING PRACTICES IN CAVITE

Study 1: Evaluation of the Production and Processing Practices of
Coffee Producers/Processors in Cavite
Objectives

General Objective: Generally, this study aims to evaluate the production and
postharvest/processing practices of Cavite coffee producers and processors in the light
of the Philippine National Standards/BAFS in Coffee and to assess the role of
stakeholders in improving of coffee industry in the province.

Specific Objectives: Specifically, this study aims to:

1. Compare the primary production, harvesting and processing

methods/postharvest practices of the small-scale coffee producers and
processors in Cavite to the standard GAP, GHP and GMP;

2. Assess gaps in knowledge and skills of coffee growers and processors in coffee
production and postharvest standards; and

3. Identify the role and efforts of government and non-government institutions and
organizations and other stakeholders in improving the coffee industry in Cavite.

METHODOLOGY

A. Conduct of survey
The table below shows the coffee growing areas in Cavite and the number of
coffee growers and processors in each municipality

Table 1. Coffee production areas, producers and processors in Cavite

As of February 2021

Both primary and secondary data will be used to meet the objectives of the
study. The study requires a large variety of information that will enable to evaluate the
production and postharvest/processing practices of the coffee producers and
processors in the light of the Philippine National Standards/BAFS in coffee. The data to
be gathered will include the personal profile of the coffee grower, farm profile, primary
production practices, harvesting practices, processing practices, marketing practices
and external support obtained from government and non-government institutions. A
survey questionnaire will be prepared for this purpose (Attachment 1).

Page 1 of 11
B. Focus Group Discussion (FGD)
Focus Group Discussion (FGD) will be conducted to concerned stakeholders of
the coffee industry in Cavite. Interview guides will be prepared to gain necessary
information on their roles and efforts in improving the coffee industry. The identified
stakeholders will include the local government units specifically the Municipal
Agriculture Office and the Office of Provincial Agriculture, private coffee farmers’
organizations and cooperatives, state universities and college in Cavite (SUC), private
coffee companies, coffee shops, and other stakeholders in the industry (Attachment 2).

Page 2 of 11
 Attachment 1
SURVEY QUESTIONNAIRE

A. PERSONAL PROFILE OF THE COFFEE GROWER

Name of Farmer/Respondent (Optional): ________________________________

A.1. Gender (Kasarian): ( ) Male (Lalaki) ( ) Female (Babae)
A.2. Age (Edad): A.3. Civil Status (Katatayuang Sibil):
( ) 18-25 years old ( ) Single
( ) 26-35 years old ( ) Married
( ) 36-40 years old ( ) Separated
( ) 41-45 years old ( )Widow/er
( ) 46-50 years old
( ) 51-55 years old
( ) 56-60 years old
( ) 61 years old and above
A.4. Highest Educational Attainment (Pinakamataas na antas ng natapos o pinag-
aralan):
( ) Elementary ( ) College ( ) Vocational
( ) Secondary ( ) Post-graduate ( ) Others: specify _______________

A.5. Household Size (Laki ng pamilya): A.6. Household Role (Ginagampanan sa

( ) 1-5 pamilya):
( ) 6-10 ( ) Head
( ) 11 and above ( ) Member
A.7. Are you a member of Farmers’ Organizations/Cooperatives in your area? (Kayo
po ba ay miyembro ng samahan o organisasyon ng mga magsasaka, kooperatiba o
iba pang asosasyon sa inyong lugar?)
( ) Yes ( ) No
A.8. If Yes, what is the name of organization? (Kung oo, ano ang pangalan ng
inyong kinaaanibang samahan o organisasyon?
___________________________________________
A.9. Have you attended seminars and trainings related to coffee production? (Kayo
ba ay nakadalo na sa mga pagsasanay na may kaugnayan sa pagsasaka ng kape?)
( ) Yes ( ) No
A.10. Years in coffee farming (Bilang ng taon sa pagsasaka ng kape):
( ) less than 1 year ( ) 7-10 years
( ) 1-3 years ( ) more than 10 years
( ) 4-6 years
A.11. Source of income aside from coffee farming (Iba pang pinagkakakitaan maliban
sa pagsasaka ng kape):
___________________________ _____________________________
___________________________ _____________________________

Page 3 of 11
 B. FARM PROFILE

B.1. What is the soil type of your farm? (Uri ng lupa)

( ) Sandy ( ) Clay ( ) Silt ( ) Clay loam ( ) Sandy loam
( ) Silt loam ( ) Others: specify ______________
B.2. What is the topography of your farm? (Topograpiya ng lupa)
( ) Flat ( ) Slope 18% ( ) Slope 18-50% (Steep)
( ) Slope >50% (Terrain) ( ) Others: specify ________________
B.3. Land tenure (Katatayuan ng pagmamay-ari ng lupa)
( ) Owner ( ) Lease ( ) Tenant ( ) Others: specify ________
B.4. What is the land size of your farm? (Lawak ng lupang sinasaka)
( ) Backyard ( ) less than 1 hectare ( ) 1 to less than 3 hectares
( ) 3 to less than 5 hectares ( ) 5 to less than 7 hectares
( ) 7 to less than 9 hectares ( ) more than 9 hectares
B.5. Species of coffee planted (Uri ng kape na itinatanim)
( ) Liberica ( ) Robusta ( ) Excelsa ( ) Others
B. 6. Age of coffee stand (Edad ng taniman ng kape). Pls specify no.of hills for each
age bracket.
( ) 1-5 years ( ) 11-15 years ( ) more than 2o years
( ) 6-10 years ( ) 16-20 years
B.7. Is your farm accessible by land transportation facilities? ( ) Yes ( ) No

If NO, describe the distance from the access road (in m or km) _____________

B.8. What are the facilities, equipment, tools and machines in your farm? (Anu-ano
ang mga pasilidad, kagamitan at makinarya ang nasa inyong farm?)
( ) Nursery ( ) Processing Room
( ) Basic Farm Tools ( ) Cottage/Accommodation Area
( ) Harvesting machine/tools ( ) Demo Area/Facilities
( ) Depulper ( ) Roasting Machine
( ) Hulling Machine ( ) Others: specify ________________
B.9. Do you have an irrigation system? (Meron po ba kayong irigasyon o patubig?)
( ) Yes ( ) No
B.10. If yes, what type? Can have multiple responses. (Kung oo, anong uri
ng irigasyon mayroon ang inyong farm?) Maaaring sumagot ng marami.
( ) Shallow tube well ( ) With electric pump ( ) Project from NIA
( ) Submersile water pump ( ) Rain fed ( ) Not applicable
( ) Others: specify ______________
B.11. What is your main reason for engaging in coffee farming? Only one answer is
allowed. (Ano ang inyong pangunahing dahilan kung bakit kayo nagtayo ng kapihan?)
Isang sagot lamang ang kailangan).
( ) Personal consumption ( ) Hobby ( ) Profit/income ( ) Tourism
( ) Others: specify ____________
B.12. How much is your net income from coffee annually? (Magkano ang inyong
kinikita sa inyong farm kada taon?)
( ) less than 50,000 ( ) 50,001 to 100,000 ( ) 100,001 to 150,000

Page 4 of 11
 ( ) 150,001 to 200,000 ( ) 200,001 to 250,000 ( ) 250,001 to 300,000
( ) 300,001 to 350,000 ( ) 350,001 to 400,000 ( ) 400,001 to 450,000
( ) more than 450,000 Remarks: ____________________________________

C. PRIMARY PRODUCTION PRACTICES

C.1. Primary production practices applied in your coffee farm? (Anu-anong mga
pangunahing gawain ang ginagamit ninyo sa inyong sakahan ng kape?)
( ) Planting ( ) Water management
( ) Soil conservation ( ) Pruning
( ) Fertilization ( ) Pest and disease management

C.2. Source(s) of planting materials/seedlings (Pinaggalingan ng punla)

( ) Accredited plant nursery ( ) Own farm
( ) Municipal agriculture office ( ) Friends and neighborhood
( ) Private institutions ( ) Others: specify _____
________________________________ (Pls. specify the .accredited plant nursery)
C.3. Soil conservation practices used in the coffee farm (Mga gawain sa
pangangalaga ng lupa na ginagamit sa sakahan)
( ) Contouring ( ) Planting crops against the slope
( ) Mulching ( ) Others: specify ___________________
( ) Cover cropping

C.4. Type of fertilizer used (Anong uri ng pataba ang ginagamit ninyo?)
( ) Organic fertilizer ( ) Inorganic fertilizer ( )Bio-fertlizer

C.5. How often do you apply fertilizers? (Gaano kayo kadalas maglagay ng pataba?)
( ) Once a year ( ) Two times a year ( ) Others. Specify___________

C.6. Pruning practices applied in your coffee trees (Ano ang inyong paraan ng pag
pu-prune sa puno ng kape?)
( ) Detopping ( ) Rejuvenation

C.7.a. Type of pests commonly encountered in your coffee farm (Anu-anong uri ng
mga mapanirang insekto at sakit ang karaniwan nyong nakikita sa inyong sakahan ng
kape?)
( ) Coffee stem borers ( ) Coffee berry borers
( ) Others: specify ______________

C.7.b. Type of diseases commonly encountered in your coffee farm (Anu-anong uri
ng mga mapanirang sakit ang karaniwan nyong nakikita sa inyong sakahan ng
kape?)
( ) Coffee rust ( ) Berry rot
( ) Others: specify ______________
C.8. Methods used in controlling pests and diseases (Anong pamamaraan ng
pagpuksa sa mga mapanirang insekto at sakit ang ginagamit ninyo?)

Page 5 of 11
 ( ) Varietal selection ( ) Cultural ( ) Mechanical
( ) Biological ( ) Physical ( ) Chemical
C.8.a. Describe the method how it is done (each methods used)

c.8.b. Describe how the infected parts are disposed of

Specify how the empty containers of chemicals and other hazards used are
disposed/managed?

c.8.c. Do you practiced Integrated Pest Management in the control of pest and
diseases? ( ) Yes ( ) No If Yes, how?

D. HARVESTING PRACTICES

D.1. Method in harvesting coffee berries used in your farm (Ano ang paraan ng pag-
aani ng inyong kape?
( ) Stripping by hand ( ) Stripping by the use of traditional tools
( ) Stripping by the use of machine ( ) Selective picking/Hand picking

D.2. Type of labor you employed in coffee harvesting (Sino ang gumagawa ng pag-
aani ng inyong kape?)
( ) Paid labor ( ) Friends and neighborhood
( ) Family and relatives ( ) Others: specify ________
___________
D.3. Do you practice preliminary sorting and cleaning (separation of ripe and rejected
cherries) immediately after harvesting? ( ) Yes ( ) No If yes, How?

E. PROCESSING PRACTICES

E.1. What type of coffee processing do you use? (Anong uri ng pagpoproseso ng
kape ang ginagamit ninyo?
( ) Wet processing ( ) Dry processing

E.1.a. If dry processing is used, what method is practiced? (Kung dry processing
ang ginamit, anong paraan ang ginagamit?)
( ) Manual ( ) Mechanical
( ) Combination of manual and mechanical

Page 6 of 11
 E.2. Why do you use that processing method? (Bakit yun ang ginagamit mong paraan
ng pagpoproseso ng kape?)
( ) It is the only method known to me. ( ) It is not tedious.
( ) Beans are easy to store and mill using ( ) Others: specify ________________
that method.

E.3. After coffee processing, do you further process the coffee? (Pagkatapos ng pros
eso, ginagamitan pa ba ng kasunod na proseso ang kape?)
( ) Yes ( ) No

E.1.a. If YES, what further processing method is practiced? (Kung oo, anong
paraan ang ginagamit?)
( ) Drying ( ) Roasting
( ) Grinding ( ) Others: specify ________________

E.1.b. In drying the berries/beans, what method do you used? ( ) Sun drying
( ) Mechanical drying ( ) Combination of the 2 methods

E.1.c. Do you measure the MC of dried berries/beans? ( ) Yes ( ) No If yes,

what MC content do you observed? ________ If not, why? ____________________

F. PACKAGING PRACTICES

F.1. What type of packaging material do you use in dried coffee cherries? (Anong uri
ng lagayan ng kape ang ginagamit ninyo?)
( ) Silo bags ( ) Polyethylene bags
( ) Plastic bags (Plastic labo) ( ) Others: specify ______________

F.2. How many kilograms of dried coffee cherries are packed in the packaging
material you used? (Ilang kilong kape ang inilalagay sa uri ng lagayan na ginagamit
ninyo?)
( ) 1-5 kg ( ) 5-10 kg
( ) 15-20 kg ( ) Others: specify ______________
F.3. Do you labeling on the bags/sacks used in packaging (indicating production
batch no. and date, farmer / area in code)? ( ) Yes ( ) No

G. STORAGE PRACTICES

G.1. How do you store your packed dried coffee cherries? (Paano mo iniimbak ang
tuyong kape?)
( ) Bagged and stored with contact on the ground
( ) Bagged, placed in pallet/tray and stored at least 6in above the ground
( ) Others: specify ______________

G.2. Is the storage of packed dried coffee cherries well-ventilated, weather-proof, and

Page 7 of 11
 free from pests and rodents? (Paano mo iniimbak ang tuyong kape?)
( ) Yes ( ) No
G.3. Do you regularly check/monitor MC and observed it at 12% MC? ( ) Yes ( ) No
If not, why?

H. MARKETING PRACTICES

H.1. Where do you market your coffee? (Saan ninyo ipinagbibili ang inyong
kape?)Specify % sold to each buyers.
( ) Directly to the local market ( ) Exporters
( ) Cooperatives/organizations ( ) Roasters and grinders (Such as Nestle)
( ) Government agencies ( ) End-users
( ) Dealers/brokers ( ) Others: specify _____________

H.2. What do you think is the advantage of choosing that practice of marketing your
coffee? (Ano sa palagay ninyo ang kalamangan ng napili nyong paraan ng
pagbebenta ng kape?)
( ) Lesser transport cost ( ) Transport availability
( ) Higher price ( ) Sustainable customer
( ) Scaling fairness ( ) Others: specify ___________________

H.3. Who decides for the final price of coffee? (Sino ang nagdedesisyon sa presyo ng
kape?)
( ) Farmer ( ) Buyer ( ) Association, if any

H.4. What problems do you commonly encounter in marketing your coffee? (Anu-
anong mga problema ang nararanasan ninyo sa pagbebenta ng kape?)
( ) Transportation ( ) Theft ( ) Packing materials ( ) Coffee price fall
( ) Market information ( ) Price setting ( ) Storage ( ) Scaling/weighing
( ) Grading system ( ) Others: specify
__________________

I. EXTERNAL SUPPORT OBTAINED

I.1. What support from the government organizations have you obtained that helped
improve your coffee production? (Anong suporta ang naibigay sa inyo ng gobyerno
na nakatulong sa pagpapaunlad ng inyong pagsasaka ng kape?)
( ) Trainings and seminars related to coffee production, processing and marketing
( ) Provision of high-quality planting materials/seedlings
( ) Provision of necessary postharvest support and processing technologies
( ) Credit loans for coffee farmers
( ) Creation of appropriate marketing channels
( ) Price control system that favour coffee trade at the local level
( ) Others: specify _______________________

I.2. What support from the non-government organizations have you obtained that

Page 8 of 11
 helped improve your coffee production? (Anong suporta ang naibigay sa inyo ng mga
pribadong organisasyon na nakatulong sa pagpapaunlad ng inyong pagsasaka ng
kape?)

Specify specific NGOs

( ) Trainings and seminars related to coffee production, processing and marketing

( ) Provision of high-quality planting materials/seedlings

( ) Provision of necessary postharvest support and processing technologies

( ) Credit loans for coffee farmers

( ) Creation of appropriate marketing channels

( ) Price control system that favour coffee trade at the local level

( ) Others: specify _______________________

Notes:
1. Waste utilization (pulp and coffee husk for compost and/or industrial uses)?________
(coffee waste water for biogas?) ____________________________
2. Soil conservation a) For areas with steep slope (above 18%), coffee plantations should
implement erosion control measures which include contouring, silt pits, mulching, cover
cropping and planting crops against the slope. In planting coffee trees along the contour, the
rows of coffee should run at right angle to the direction of the slope.
b) Other anti-erosion measures such as contour ridges, contour bunds,
contour ditches and vegetative measures that are designed to disrupt the downward flow of
rainfall run-off, collect, and convey the run-off to major waterways and then to a drainage
channel should also run along the contour between the coffee rows. The examination of the
contour map and the preparation of outline plans for selected erosion control measures will
determine the contour interval at which the rows of coffee are to be planted.

Accomplished by:

__________________________________ Date: ________________

Name & Signature of Enumerator

Page 9 of 11
 Farm Sketch
Indicate the following:
A- location of farm house
B- working area
C- bodega/storage for tools/equipment,
D- storage of farm products/ farm produce
E- storage for farm chemicals , insecticides
F- waste disposal of farm products, infected plants/plant parts and waste
G - composting area/locations
H- comfort rooms, and if none, just note that it has no facilities for such
I – Processing Area/Building

Sketch of Processing Area/Building

A - Receiving area for raw materials
B- Storage of processed products
C- Storage of equipment/tools/ supplies
E - Processing area (weighing, sorting, roating, grinding, packaging, etc.)
D - CR location

Page 10 of 11
 Attachment 2
INTERVIEW GUIDE
FOR FOCUS GROUP DISCUSSION
(FGD)

Participants: Government Agencies & Non-government organizations,

Other stakeholders
1. What are your initiatives to help coffee farmers improve their production?

2. What factors do you consider in extending those initiatives or support to coffee

farmers?

3. What helped you determine the kind of support you will extend to coffee farmers?

4. What interventions have you done to address the problems of farmers related to
production, postharvest processing and marketing of coffee?

5. How do you establish good communication with the coffee farmers?

6. How do you measure the success of your initiatives or support given to the
farmers?

Page 11 of 11