Here are the six types of coffee and their flavour

For their locations on the islands, six Philippine coffees are of a special kind. The characteristics of the regions' taste. 

BENGUET COFFEE 

The administrative area of the Cordillera Mountains is where these coffee beans are grown. There's a bright and sour taste to the coffee beans grown here. Coffee is usually characterized by a blossom and fruit flavor, but it all depends upon the altitude where it's grown.

BUKIDNON COFFEE

Arabica, even though it is a newer variety, already enjoys widespread popularity in the Philippines. It is grown around Mount Kitanglad, at an altitude more than that of most beans, and produces a distinctive bitter taste. The Arabica variety, as its name implies, is cultivated and harvested by indigenous peoples. The people of Daraguyan have a reputation for treating their grain with care, and that's what makes the flavor complex. This Arabica has a sweet taste with notes of caramel and Brown Sugar.

SULU COFFEE

For its single-origin Robusta coffee, Sulu is popular. The coffee from the province has an undertone of earthiness and herbalism. It has a distinctive taste, which is known to the people of this Province and surrounding areas as their favorite coffee.

DAVAO - COFFEE ARO (ARABIC CATIMOR)

A popular source of local coffee is M. Aro Coffee in Davao. It is typically roasted light to medium to retain the fruit flavor and natural sweetness.

COFFEE SAGADA (ARABIC TYPICA)

One of the best-known coffee beans in the Philippines is Sagada Arabica. It is one of the most popular coffee among new coffee drinkers because it has a smooth and fruity taste. Usually, this type of coffee can be purchased in the medium or darker roast form.

COFFEE KALINGA

It is distinct from other Robusta coffees due to its woody and oaky aroma. It's pretty strong. Oaky, very strong earthy flavor.