Friday, December 23, 2016

Its All About Arabica and Robusta

Coffee has been around for ages and it is still one of the most favored drinks today. But coffee today is not as simple as it was before, it has reached that level of pop-culture and even fan-dom and cult-followers. Yeah, no kidding.


Early this month, Equilibrium Intertrade Corporation (EQ) hosted a whole day Coffee Assessing Specialty Seminar by Mr. Manuel Diaz, a Mexican Social Anthropologist at the London School of Economics. He talked passionately about Arabica and Robusta. He is also a consultant at the Coffee Quality Institute (USA) and AMECAFE (Mexico).


Equilibrium Intertrade Corporation partners with E Blue Holdings and Trading Corporation in bringing the best quality coffee beans, syrups and flavors, teas, and machineries, too. They have offices in Muntinlupa City and branches in Baguio, Naga, Palawan, Cebu, Cagayan de Oro and Davao.


According to Mr. Manuel Diaz, the Philippines has nice quality Robusta especially in Tuba, Benguet region. It is mainly because of the cool condition and nice weather. Between Arabica and Robusta, the latter needs more fermentation to remove the bitter taste in the cherries (bean).

Land, soil, weather plays a big factor in producing high quality beans. The acidity in cold climate (beans) is good for the coffee, whereas hot climate produces low quality beans because of low acidity.


Robusta has more natural fats than arabica, also salt content. Fermentation is also important in scent and flavor of coffee.

Here's a list of where to find the Best Robusta according to Mr. Diaz:

Rwanda - the robusta there can compete with good arabica
Indonesia - the coffee from Flores Island. It has green apple flavor notes
Java - notes of cocoa and olives and honey
India - the washed robusta
Laos - honey processed coffee
Benguet - papaya flavor
Vietnam
Henan, China
Mr. Apo - has one of the best arabica in the Philippines with notes of chocolate, berries, nuts and jasmin

To know if the beans are of sub par quality, it has an acetone or onion-like aroma. And like cocoa beans, it is best to collect berries in the late afternoon when it is hot.



the kitchen goddess




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