CHINA

China’s coffee story is relatively young but growing rapidly. Coffee cultivation began in the late 19th century when French missionaries introduced Arabica plants to Yunnan Province. For decades, production was small-scale and primarily focused on local consumption, with tea remaining the dominant drink of choice. However, things began to change in the late 20th century as demand for coffee grew both domestically and internationally.

Today, Yunnan is at the heart of China’s coffee industry, producing more than 95% of the country’s beans. Producers here are experimenting with innovative processing methods and focusing on specialty-grade Arabica. The result? Coffees with unique flavor profiles, often featuring bright acidity, floral notes, and sweetness. China’s specialty coffee scene is still finding its footing on the global stage, but with its rapid growth and increasing quality, it’s clear: China is no longer just a tea country.

PHILIPPINES

The Philippines has one of the longest coffee histories in Asia, with plants first arriving in 1740, introduced by Spanish colonizers. By the late 19th century, the country was one of the world’s largest coffee producers, but a combination of disease (coffee rust), pests, and competition caused a sharp decline. Coffee production took a back seat for much of the 20th century.

In recent years, the Philippines has been making a comeback, focusing on Arabica, Robusta, and even Liberica—locally known as Barako, a bold, distinctly Filipino varietal grown mainly in Batangas and Cavite. Specialty coffee is gaining momentum in regions like Benguet, Batangas, and Mindanao, with Davao and the high-altitude slopes of Mt. Apo leading the charge for quality Arabica.

Producers are embracing experimental processing like natural and honey methods, resulting in coffees with nutty, chocolatey, and fruity profiles. The Philippines’ coffee renaissance is underway—and with a history this rich and a future this promising, it’s exciting to see where it goes next.