- About Us
- Contact Us
KAPE MARAMAG Wins National Best Coffee for Robusta
ATI-RTC X, EL SALVADOR CITY, MISAMIS ORIENTAL. – Kape Maramag, of Maramag, Bukidnon one of the Learning Sites of the ATI-RTC X, emerge as champion over other coffee processors in the country for Robusta Category, during the 1st Kape Filipino Green Coffee Quality Competition held recently in Cavite City. Another winner is the Inhandig Tribal Multi-Purpose Cooperative from Malaybalay City, Bukidnon for the Arabica Category.
Both winners will send their representatives to Seattle, Washington DC, USA this April, to face the international coffee community at the annual convention and expo of Specialty Coffee Association. The Coffee Quality Institute (CQI) will have a booth where the Philippine coffees will be tasted by international roasters.
The results were announced by the Philippine Coffee Board Inc. (PCBI) with ACDIVOCA’s Chief of Party Thelonious Trimmell and Coffee Quality Institute (CQI) judges led by Samuel Gurel of Torch Coffee.
According to PCBI, these coffees will now command a higher price in the specialty coffee market.
There were 78 coffee samples submitted from up in CAR to down in Region XI and Sulu. The judges paired them to 12 in Arabica and 10 in Robusta which scored above 80 points.
The winning Robusta of Kape Maramag scored 83.75. “I’m really amazed by the taste profiles of the winners” says Gurel. Judge Gurel described the coffee as having notes of dark chocolate and floral notes, just like the Arabica.
Chit Juan, PCBI President and co-chair in her facebook post said, in specialty coffee, you have to be an 80 or higher. The point system called the Q system was introduced by the Coffee Quality Institute (CQI) to allow specialty coffee to have common “language”. It’s a scale up to 100 where trained palates called Q graders taste the coffee, stale the grounds, the brew and slurp as much as they can to describe as “notes”.
“Some flavour notes reminded me of Ethiopian Sidamo” says Q grader and judge Mbula Musau of Kenya. The Robustas are like our Uganda fine coffee:, she continues.
Chit Juan also added that the robusta was processed naturally – using sun and water. This means, it was picked ripe, dried in the sun and allowed to develop its flavour naturally. That shows we can do good coffee even without water in the processing. And that is a very good news for our mountain communities.