Kapeng barako

Kapeng barako (

Barako trees are some of the largest commercially cultivated coffee trees, which make them more difficult to grow. They are considered endangered due to low production and demand. It is listed in the Ark of Taste international catalogue of endangered heritage foods by the Slow Food movement.^[1]

Etymology

Barako in Philippine languages is equivalent to the English term "stud" (both literally and figuratively), from Spanish varraco, "wild boar" (baboy ramo in Tagalog). The word is associated with connotations of masculinity and machismo in Filipino culture.^[2]

History

Barako coffee was introduced to the Philippines in the 1740s by Spanish friars. It was originally planted in the lowlands of Lipa, Batangas. From there it spread to other areas in the province, and Batangas became known for its coffee locally. Barako was also historically exported from the 1860s onwards to San Francisco in the United States and to parts of Europe, commanding prices of five times the prices of other Asian coffee beans. In 1876, barako cultivation spread to the neighboring province of Cavite.^[3]

The Philippines became one of the top four producers of coffee in the world in the 1880s, after

The shape of the liberica beans is unique among other commercial species (

Barako trees are very tall, reaching up to 20 m (66 ft) high. They are harvested using ladders. The size of the cherries, the beans, and the leaves of barako are also among the largest of all coffee varieties.[5]^[6]

Its taste is said to be superior to

Barako only accounts for less than 2% of commercial coffee grown. It is abundant in the Philippines. It is rarely exported, as most production come from small farms. It is sold to the local and tourist market. It is also produced in Malaysia.[5]

The large sizes of barako trees make it less efficient for production and harvesting than other coffee varieties, causing most modern farmers to shy away from it and grow

Barako coffee is listed in the Ark of Taste international catalogue of endangered heritage foods by the Slow Food movement.^[1]

Preparation

Barako coffee is prepared using a

Barako coffee or Liberica Coffee has recently been seen imported and sold in Canada and incorporated into various common espresso based cocktails such as a liberica espresso martinis.

Other uses

Aside from being a beverage, kapeng barako is also used as a body scrub in

• Benguet coffee
• Sagada coffee
• Sulu coffee
• Tsokolate

References