Data report · the cellar logs
What Filipino coffee drinkers are drinking.
Read from the cellar logsThe State of Philippine Specialty Coffee report measures what roasters sell. This one measures what drinkers brew. Every brew logged in the Cascara cellar records the bean, and answers one question no bag can: did the cup taste the way the label promised? As of July 23, 2026: 325 brews, logged by 56 members, across 75 roasters.
Brews logged
325
Each one a cup someone made and rated
Members
56
Logging from home, offices, and cafes
Roasters brewed
75
Philippine and international
The varieties.
The Philippine specialty cup is import-led. Ethiopian heirloom varieties are the most-brewed family in the cellar, with Colombia's workhorses and Geisha close behind. Philippine-grown Catimor holds sixth — present in the rotation, not ruling it.
+ 15 brews of other varieties · 41 unlisted
The processes.
Washed coffee still rules the cup at 38% of brews. But add up anaerobic, co-ferment, and barrel-aged lots and one brew in five is ferment-forward — the experimental shelf is being brewed, not just stocked.
+ 28 brews unlisted & decaf
The origins.
Ethiopia and Colombia lead the cup. The Philippines is the third most-brewed origin — a different picture from the supply side, where Philippine roasters' shelves are led by Philippine-grown lots.
Do the tasting notes hold up?
Every logged brew answers it: did the cup taste the way the bag described? Across 305 answered brews —
Match
88%
268 brews tasted as described
Miss
6%
18 brews did not
Unsure
6%
19 couldn't say
Which notes land.
When a note family is filed on the bean, how often drinkers confirm it in the cup. Sweetness and chocolate land almost every time; green and herbal notes land least.
Note families with at least 20 answered brews
Methodology.
All figures come from the Cascara brew log: 325 brews by 56 members across 75 roasters, snapshotted July 23, 2026. Variety, process, and origin are read from the filed bean on each brew; free-text varieties and processes are grouped into families. The match rate comes from the brew log's verification question; per-note rates count a note as landing when a member confirms it on a brew of a bean that files it. This is a reading of Cascara's members, not a national survey — the base grows with every logged brew, and new editions are added to this page without overwriting old ones.
For the supply side — what roasters sell, measured across the whole catalog — read The State of Philippine Specialty Coffee.
Common questions.
What coffee are Filipino specialty drinkers actually drinking?
Mostly imported specialty. Of 325 brews logged in the Cascara cellar, Ethiopian heirloom varieties lead at 26%, followed by Colombia's Castillo and Caturra, Geisha, Bourbon, and the Kenyan SL varieties. Philippine-grown Catimor accounts for 6% of brews. By origin, Ethiopia and Colombia lead, with the Philippines third.
Do the tasting notes on coffee bags mean anything?
Mostly, yes. Every brew logged in the cellar answers whether the cup tasted the way the bag described: 88% said match, 6% said miss, 6% weren't sure, across 305 answered brews.
Which tasting notes are most reliable?
Sweetness notes. When a bag lists caramel or sugar notes, drinkers confirm them 95% of the time; chocolate follows at 92%. The least reliable family is green and herbal notes, confirmed on 55% of brews that looked for them.
What coffee process do Filipino drinkers prefer?
Washed still leads the cup: 38% of logged brews were washed coffees, against 24% natural and 14% anaerobic. Ferment-forward processes together — anaerobic, co-ferment, barrel-aged — account for roughly one brew in five. On the supply side the ranking differs; see the State of Philippine Specialty Coffee report.
Where does this data come from?
From the Cascara brew log. Members log each brew and answer a short verification: did the cup match the bag, and which of the filed tasting notes were actually present. This snapshot covers 325 brews by 56 members across 75 roasters, taken July 23, 2026. It reflects Cascara's members, not a national survey, and the base grows with every logged brew.
Author · Gil Erez, Founder of Cascara · Published 23 July 2026 · Updated 23 July 2026