31/01/2026
Uncover Coffee Secrets-Even Before the Harvest
By: Kim Emerald B. Banaken
What if you could not only learn about how coffee grows—but also help start new coffee plants yourself? This became reality for the Grade 6 class of Banao Elementary School when they visited the Montañosa Coffee Center of Mountain Province State University, situated in Baang, Banao, Bauko, Mountain Province. During their trip, the class dived into every step of coffee production—from getting their hands dirty planting saplings to learning how beans reach our cups—and even brought home new plants to grow at their school.
The day kicked off in the center’s nursery and coffee fields, where the learners rolled up their sleeves to plant two arabica saplings in prepared soil. Under guidance from the center’s team, they learned how to space the plants properly and care for their roots to help them thrive. As a special takeaway, the class received a share of five additional saplings to bring back and plant on the school grounds, so they could watch their own coffee plants grow over time. While no cherries were ready for harvesting yet, Ms. Daphne Pagteilan Diano walked the class through the process: she explained how to identify ripe red cherries, why hand-harvesting is best to protect quality, and how the mountain’s cool climate and fertile soil make Mountain Province perfect for premium coffee.
Moving inside the processing facility, the class explored what happens after harvest. Ms. Daphne discussed key steps like depulping (removing the cherry’s outer layers with machines), drying (curing beans to reduce moisture), and sorting (separating beans by size and quality). The highlight came when she showed how roasted beans are ground—explaining how different grind sizes suit various brewing methods—and the room filled with the warm, inviting scent of freshly ground coffee. The learners got to feel the contrast between whole roasted beans and fine grounds, asking questions about how texture affects taste.
The visit concluded with lessons on cupping and marketing. Ms. Daphne explained that cupping is a professional way to assess coffee’s aroma, flavor, and body, and the class gathered to smell samples of brewed coffee to pick out different notes. She also shared how the center supports local farmers by providing training and connecting them to markets across the region. To show their support for the community initiative, the teachers purchased bags of the center’s freshly roasted coffee—giving the pupils a clear example of how buying local helps sustain livelihoods.
From planting saplings that will grow for years to come, to learning every detail of coffee production, the Grade 6 class’s visit to the Montañosa Coffee Center was more than a lesson—it was an investment in their community’s future. With the saplings they’re now growing at school, the learners will have a living reminder of what they learned, and a chance to see firsthand how small seeds can grow into something valuable. As they left the center, many were already planning how to care for their school’s new coffee plants until harvest day arrives.
