BREWING
COFFEE ARABICA AKA MOUNTAIN COFFEE
Has superior grade and contains less caffeine, has a smooth taste and a desirable flavor, very aromatic, sizes and shape of beans are uniform. Thrives in highlands and cold places such as the Cordillera and Mindanao.
- Arabica Benguet -said to be the best Arabica grown in the Philippines and at par with the world’s known Arabica. Its acidity is approximately that of Jamaica’s Blue Mountain and Hawaii’s Kona Coffee.
- Sagada -one of the best organically grown Original Coffee from the highlands of the Cordillera regions and is made form 100% premium Arabica.
BREWING
COFFEE CANEPHORA AKA ROBUSTA
Is a less grade coffee but twice the caffeine than in Arabica. Has a distinct and strong flavor with a full body taste. Popular in the Italian coffee culture. Mainly used in producing instant coffee because of its bold and full flavor. Less expensive. Thrives in warmer climate such as Ifugao and Cavite.
- Kalinga -has become popular because of its organic production, making it among the favorites of coffee lovers here and abroad. Coffee lovers prefer Kalinga coffee because of its acclaimed aroma and blend. Kalinga coffee is purely Robusta beans.
TYPE OF COFFEE
COFFEE CANEPHORA AKA ROBUSTA
Is a less grade coffee but twice the caffeine than in Arabica. Has a distinct and strong flavor with a full body taste. Popular in the Italian coffee culture. Mainly used in producing instant coffee because of its bold and full flavor. Less expensive. Thrives in warmer climate such as Ifugao and Cavite.
- Kalinga -has become popular because of its organic production, making it among the favorites of coffee lovers here and abroad. Coffee lovers prefer Kalinga coffee because of its acclaimed aroma and blend. Kalinga coffee is purely Robusta beans.
TYPE OF COFFEE
COFFEE LIBERICA AKA BARAKO
Major crop in the Philippines as well as in Malaysia and Indonesia. Has a strong taste than Arabica, it has larger cherries and rare to find. Appreciated in Scandinavian countries such as Romania. It thrives in humid climate such as Batangas and Cavite.
TYPE OF COFFEE
COFFEE EXCELSA
Nutty flavor and blends well with Arabica and Excelsa. Commonly mistaken for Barako because of its rarity. It is highly resistant from dryness and other coffee diseases. Commonly found in Tagaytay and North Cotobato.
TYPE OF COFFEE
CIVET COFFEE
Civet coffee is known for its high aroma, smooth taste, and low acidity. Often quite sweet and very full in the cup. Civet coffee is made with coffee beans that are retrieved from the excretion of an animal called civet.
Reference: Umali’s
