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Kapeng barako (Spanish:café varraco or café verraco), also known asBarako coffee orBatangas coffee, is acoffee varietal grown in thePhilippines, particularly in the provinces ofBatangas andCavite. It belongs to the speciesCoffea liberica. The term is also used to refer to all coffee coming from those provinces.Barako in thelanguages of the Philippines means "stud" and is associated with the image ofmasculinity. Barako has a strong flavor and fragrance reminiscent ofaniseed.
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 theArk of Taste international catalogue of endangeredheritage foods by theSlow Food movement.[1]
Barako inPhilippine languages is equivalent to the English term "stud" (both literally and figuratively), fromSpanishverraco, "wild boar" (baboy ramo inTagalog). The word is associated with connotations ofmasculinity andmachismo in Filipino culture.[2]
Barako coffee was introduced to thePhilippines in the 1740s by Spanish friars. It was originally planted in the lowlands ofLipa, 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 toSan Francisco in theUnited 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 ofCavite.[3]
The Philippines became one of the top four producers of coffee in the world in the 1880s, aftercoffee rust devastated plantations worldwide. However, in 1889, the coffee industry in the Philippines also collapsed after coffee rust spread to the islands. This caused most farmers to shift to other crops. Only a few barako seedlings survived, most of which were now in Cavite. In the mid-20th century, coffee demand once again surged, but barako didn't make a comeback because of the difficulty of cultivating it in comparison to other coffee varieties. Instead the new surge in coffee production focused on coffee rust-resistantcultivars imported from the United States.[3][4]
The shape of theliberica beans is unique among other commercial species (arabica,robusta, andexcelsa). It is asymmetric, with one side shorter than the other side, creating characteristic "hook" at the tip. The central furrow is also more jagged in comparison to other coffee beans.[5]
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 toRobusta, and mostPhilippine coffee drinkers preferbarako toArabica.Arabica–varraco andexcelsa–varraco blends are popular and create a cup with broader flavor range. It has a distinctive flavor and a strong fragrance reminiscent ofaniseed.[1][6]
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 growrobustacultivars instead. However, there is recent interest in reviving and conserving barako, including increasing preference for it in local coffee shops in the Philippines.[6]
Barako coffee is listed in theArk of Taste international catalogue of endangeredheritage foods by theSlow Food movement.[1]
Barako coffee is prepared as you would other coffee strains, using adrip brewing device,French press, or by simply pouring hot water unto the grounds and filtering the mixture using a piece of cloth.Barako is traditionally prepared black or sweetened withmuscovado sugar.Barako can be used to makeespresso and other espresso-based drinks.[citation needed]
Barako coffee or Liberica Coffee has recently been seen imported and sold inCanada and incorporated into various common espresso based cocktails such as a libericaespresso martinis.
Aside from being a beverage,kapeng barako is also used as a body scrub inspa treatment.[7] Batangueños usekapeng barako as an alternative to soup as part of the rice dish. It is usually used when eatingtapa or any dry/fried dish.Kapeng barako from Batangas is now gaining popularity among consumers, mainly for its unique, authentic and traditional appeal.[8]
