Robusta coffee was introduced to the Sulu archipelago in the 1860s by Herman Leopold Schück, a Prussian merchant mariner originally from Upper Silesia.
He established a plantation of robusta coffee in the village of Lukut Lapas (now barangay Anuling, Patikul, Sulu) with 20,000 plants.
It is the traditional accompaniment to bangbang (merienda snacks) or latal (a platter with a variety of native dishes).
[1][4] It is usually served with an extra empty glass, so the hot coffee can be poured back and forth to cool while swirling it at the same time and releasing the aroma.
[1] Kahawa Sūg are traditionally soaked in water before being depulped, then washed again and fermented overnight before rinsing and drying.
[7][8][9] A notable leader in local coffee growers is Kumalah Sug-Elardo, a full-blooded Tausug princess (Putlih) and a descendant of the two Royal houses of Sulu.