Cultivated by indigenous people protecting the forest.
Fairtrade direct from farmers
supported by environmental NGOs.

YAGAM COFFEE is the finest arabica coffee in the Cordillera region, the Northern part of Luzon in the Philippines.

The Cordillera region is surrounded by steep mountains wherein the indigenous people residing there have no means of living.

The Cordillera Green Network (CGN), an environmental NGO based in Baguio City, works to preserve the environment and improve the quality of life for indigenous people in the Cordillera region, they have been distributing arabica coffee seedlings as well as providing trainings on how to grow coffee under the agroforestry system since 2006. Now, many coffee growers have begun harvesting and producing good quality coffee. For sustainable coffee farming, CGN has a partnership with Kapi Tako Social Enterprise to marketize their coffees under the concept of Fairtrade in 2010.

Our Coffee

Our partner Farmers corporative

YAGAM COFFEE is the finest Arabica coffee which is sourced from the Cordillera region, the environment wit its high elevation and preferable climate is best-suited for quality Arabica coffees. Our coffee is mainly coming from Benguet and Mountain Province in the Cordillera region where the elevation ranges from 1000m-2000m above sea level.
YAGAM COFFEE is produced under the Agroforestry system. In this system, the coffee trees are grown under indigenous shade trees (Alnus, Kariandra, etc.) without the use of pesticides and chemical fertilizers.

Coffee are growing with shade trees Coffee are growing with shade trees

How is our coffee post-harvest refined?

The taste of coffee greatly depends on how it is processed in the post-harvest process. The coffee beans from the Cordillera region are produced in three different ways which are Washed, Natural, and Honey.


First, the carefully harvested coffee berries (cherries) are put in a machine called ‘pulper’ to peel the skin and the pulp. The de-pulped coffee (parchments) are fermented for 12-30 hours. Through fermentation, the mucilage covering parchments are degraded by the activities of yeasts and lactic bacteria. After the fermentation, parchments are washed and dried in the sun for 14-21days. The dried parchments are carefully de-hulled to produce green beans. This method is common in most coffee-growing countries and is characterized by relatively smooth acidity.

Natural (Unwashed)

It is a method to dry the harvested coffee cherry directly under the sun without pulping. This is a simpler method compared to Washed but requires more days to dry and requires special care since there would be some risk of mold or other quality deterioration issues. This makes coffee have a unique aroma and sweetness.

Honey (Pulped Natural)

After the de-pulping of the coffee cherry, the parchments with mucilage are dried without the fermentation. The mucilage is perishable but tends to be a sweeter bean than regularly washed coffee beans.

Also, there is a method of drying with 100% of the mucilage left, and a method of drying after removing the mucilage to a certain extent. It is sometimes called red honey coffee and yellow honey coffee, respectively.

How is our coffee roasted?

Licensed Q-Grader Lily Jamias, our roaster

Defective beans will be manually sorted. The quality checking is strictly performed by Q graders (Coffee Quality Grader), then the coffee will be roasted carefully.

The roasting process is an important task that enhances the characteristics of coffee beans. YAGAM COFFEE has a roasting machine and staff qualified as a Q grader issued by Coffee Quality Institute (CQI), a license for international coffee flavor evaluation, carefully roasted by profiling the coffee with the best roasting it deserves. The quality of the beans is kept as what the farmer producers wanted to be through planting to post-harvest processing then the roasting level is adjusted with customer preferences.

For the packed retail YAGAM COFFEE, mainly it is roasted into one of four roasting levels — light, medium, medium-dark and dark. Many people assume that the strong, rich flavor of darker roasts indicates a higher level of caffeine, but the truth is that light roasts have a slightly higher concentration.

Light roasts
Light roasts
Light brown, this roast is rich in bright acidity (tartness, usually described as Citrus or other fruits) and variable flavors.
Medium roasts
Medium roasts
Medium brown, with variable fruity flavors, and balanced sweetness with body.
Medium-dark roasts
Medium-dark roasts
This roasting level is finely balanced in flavor, sweetness, and bitterness.
Dark roasts
Dark roasts
This roast has less acidity and is very rich in bitterness followed by the slight sweet-finish.