Sagada coffee, also known as Sagada arabica, is a single-origin coffee varietal grown in the Cordillera highlands of the northern Philippines. It belongs to the Typica variety of Coffea arabica. Arabica coffee was introduced to Sagada in the late 19th century, a relatively later period compared to lowland coffee varietals introduced during the Spanish colonial period. There are conflicting accounts of when and how arabica coffee was introduced to Sagada, with most accounts crediting Jaime P. Masferré, a retired Spanish soldier, who married Mercedes Cunyap Langkew and established a plantation in Batalao in the late 1890s. Okoi, a Japanese immigrant and carpenter, also spread coffee trees to the northern areas of Sagada. Sagada coffee production is centered in the municipalities of Sagada and Besao in Mountain Province, northern Luzon. The climate of the Cordillera highlands is highly suitable for arabica cultivation, and most production is done in backyard and small-scale farms. Sagada coffee is characterized by its bittersweet taste with fruity or floral overtones.

● Shelf Life: Up to 1.5 yrs from purchase date