Taglucop Strawberry Hills, a glamping and agri-tourism resort located in Bukidnon, has been drawing increased attention from domestic travelers seeking experiential stays.
Featuring a combination of highland views, farm-to-table dining, and immersive farm activities, the property continues to position itself as a unique offering in the growing glamping and outdoor hospitality sector in the Philippines.
The resort’s flagship accommodations, known as Cocoon Suites, are designed to accommodate groups and families, offering private amenities such as a pool, hot tub, and fire pit.
With a base rate of ₱19,800 for four guests, and an additional ₱2,500 per extra head for up to two more, the pricing reflects a tiered strategy that balances luxury features with group appeal.
For operators in the glamping space, Taglucop’s approach underscores the continued market demand for high-end, group-friendly units that blur the lines between hotel-level comfort and nature-based lodging.
Beyond its premium suite offering, Taglucop also provides more economical options like Loft Houses and smaller glamping units, catering to a wider customer demographic.
This diversified accommodation model may offer valuable insight for developers and site operators evaluating ROI on differentiated lodging types.
The culinary experience at Taglucop also plays a significant role in guest satisfaction, according to a report by When In Manila.
With a focus on locally-sourced ingredients and dishes such as wood-fired pizza and Filipino breakfasts, the resort demonstrates how integrating food as a core component of the guest experience can enhance perceived value and drive repeat visitation.
Seasonal produce—particularly strawberries grown hydroponically on-site—is leveraged not only as a culinary highlight but also as a guest activity, adding another layer to the experiential package.
Guests are welcomed with refreshments on arrival, and can participate in strawberry picking, an interactive feature that further enhances the farm-based tourism appeal.
The hydroponic system, explained to guests by the resort’s owner, is both an educational and recreational draw, showcasing how agricultural integration can elevate outdoor hospitality experiences.
Taglucop Strawberry Hills also capitalizes on design that merges visual appeal with utility, offering guests numerous photo-friendly locations across the resort.
This strategy aligns with evolving traveler behavior, where aesthetic environments contribute significantly to word-of-mouth marketing via social media.
For stakeholders in the outdoor hospitality industry, Taglucop’s hybrid approach—merging agri-tourism, experiential lodging, and group-oriented amenities—demonstrates a scalable model for emerging markets.
Operators considering expansion in rural or underutilized locations may look to this Bukidnon-based resort as a case study in maximizing destination appeal through diversified guest offerings and immersive local experiences.