Soul of Camiguin

Ancient legend tells of a love struck princess, drowned in pursuit of her banished lover. In memoriam, rose twelve volcanic peaks.

Volcanic peaks covered by luscious jungle, like green brushstrokes across a rocky canvas.

A common refrain amongst locals, redolent of the strength of the human connection to the awesome natural forces which shape their island and hospitable mindset.

Rosa Jean Mendez Mueller fell in love with Camiguin on her first visit some 30 years ago. Ten years later, she returned to “find a place she could call home”.

It stands as a visceral reminder of the natural forces that have shaped the island into the paradise it is today.

Over the century and a half since, colorful corals have labored to convert the protected area into a underwater retreat.

World class dive sites abound in Camiguin’s pure waters. Burias and Jigdup shoals plunge deep into the inky blue, their overhangs and caves forming natural cathedrals which provide sanctuary to permanent residents and transitory visitors alike.

For snorkelers and free divers Mantigue Island hosts a pristine reef teeming with majestic sea turtles, and shoals of colorful tropical fish.

Camiguin’s underwater inheritance is protected by both the national and local government to ensure its health is maintained for future generations.

Robert Garcia was a young urbanite from Manila who only intended to stay in Camiguin for three months. Two years later, he’s still here, working as a freediving instructor.

Immerse yourself in the rejuvenative waters of Katibawasan Falls, crashing over 70 meters from Mount Mambajao’s jungled slopes.

Experience the powder soft sand of White Island whilst watching the spectacular island sunset.

From September to December, nature provides in the form of the succulent Lanzones fruit, the sweetest in all of the Philippines, thanks to the island’s blackened volcanic soil, rich in minerals, and abundant natural spring water.

So central are Lanzones to Camiguin’s identity, each October locals honour their native fruit through a month long festival, with parades and all-you-can-eat Lanzones parties.

Camiguin boasts a delectable range of local Filipino cuisine including Surol, a soupy chicken dish in a sweet coconut milk broth, available in local roadside eateries or carinderia across the island.

Camiguin’s famous Vjandep pastel pastries, make a perfect island souvenir. Originally bequeathed to Pinoy cuisine by the Spanish are filled with a variety of sweet flavors including the age-old classic Yema custard.

Developed by the local resident Eleanor Popera Jose in 1990, using money from her husband’s Christmas bonus, she produced only three dozen buns. Nearly 30 years later the pastel pastry continues to be a scrumptious island staple.

Cocoy Bajuyo moved to Camiguin six years ago and set up Treasures Camiguin, a social enterprise to boost the local community. One of his projects employs local women to produce intricate jewelry and other crafts using sea glass.