The Sulu robusta is an old coffee variety that came to the Philippines probably from Malaysia or from the southern point of Indonesia; it grows between 300 and 800 metres above sea level. It is resistant to diseases and has a strong, decisive taste compared to other commercial varieties on the market.
The coffee is generally grown for family consumption, with trees in the home courtyard, but for several years now, the Tausug (meaning “water people”) native farmers, like those in the Beguet province, have started selling it to buy rice (previously their food base was only sweet potatoes) and send their children to school.
A cooperative in Panamao city collects the coffee, and use a washing procedure that makes it uniform in terms of quality and flavour.
It is at risk of extinction because the new varieties offered by the government have a higher yield and take only 18 months to bear fruit, compared to the 3 years needed for the Sulu robusta.
The coffee is drunk American-style or in powdered form.
Students of the Gastronomic Sciences at Pollenzo are collaborating with Slow Food to fill the Ark.Territory
| State | Philippines |
| Region | |
| Production area: | Sulu Province |
Other info
| Categories | |
| Indigenous community: | Tausugs |
| Nominated by: | Pacita Juan |
