Development of a Bilingual Glossary of Technical Terms on Coffee Varieties Used by Coffee Farmers in Cavite, Philippines

Agnes Francisco

doi:10.63931/ijchr.v7iSI3.377

Authors

Agnes Francisco Cavite State University https://orcid.org/0009-0001-2039-2502

DOI:

https://doi.org/10.63931/ijchr.v7iSI3.377

Keywords:

Bilingual Glossary, Coffee Varieties, Coffee Farming, Technical Terms, Coffee Farmers

Abstract

This study aimed to develop a bilingual glossary of technical terminologies related to coffee varieties as identified and used by coffee farmers in Cavite. Surveys were conducted with 150 farmers, validated by 50 key informants from five coffee-farming towns. From an initial list of 68 terms sourced from World Coffee Research and the Philippine Coffee Board, plus 15 validator-suggested terms, 83 were considered for the survey; feedback led to the removal of 23, leaving 60 validated terms. Of these, Arabica, Organic coffee, Owner/originator, and Robusta were recognized across all locations, followed by coffee gold, defect, hard beans, Kopi Luwak, location, quality, resistant, and sour (vinegary). Results showed that 53% (48) of the terms were commonly used, while 47% (42) were rarely used, and 19 were deemed inappropriate, including aromatic, aromatized coffee, American coffee, aged coffee–Anejos, bitter, black beans, body, bold, bright, Brazil, cardamom, classification, clean, coffee gold, flavor, grading, Honduras, selection, and susceptible. The findings highlight the need to align technical language with farmers’ usage to promote clearer communication. It was recommended that the glossary undergo further validation by coffee and language experts for cultural and technical accuracy, and that a digital format be developed for wider accessibility and more efficient knowledge sharing among coffee farmers.

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