Posted on Leave a comment

Durian in the Philippines

The durian is the fruit of several tree species belonging to the genus Durio. Many people in Southeast Asia call it the “king of fruits”. The durian is distinctive for its large size, strong odor, and formidable thorn-covered rind. The fruit can grow as large as 30 centimeters (12 in) long and 15 centimeters (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb.). Its shape ranges from oblong to round, the color of its husk green to brown, and its flesh pale yellow to red, depending on the species. There is some debate as to whether the durian is native to the Philippines or was introduced, particularly in the Davao region on the island of Mindanao. Continue reading Durian in the Philippines

Posted on Leave a comment

First Cavendish Banana Days

Soybean and Corn Farmers become Fruit Farmers and Exporter

In 2011 after years of corn and soybean farming we decided to try our green thumbs in the tropical fruits industry. While farming in Eastern Russia in the months when we had time we spent most of our days off researching in the wonderful islands of the Philippines. A natural place for some of the best fruits in the world, the friendliest people, and ports all around the islands for exporting activities. This became our first choice of country to establish our new business in the export of tropical fruits. 

Continue reading First Cavendish Banana Days

Posted on Leave a comment

Fusarium Wilt – Panama Disease

Fusarium Wilt and Bananas

To begin with, Fusarium wilt found in bananas best known by the popular name Panama Disease. This is a soil-borne disease known as Fusarium oxysporum. The fungus enters the banana plant through the root system and colonizes the xylem vessels thereby blocking the flow of needed water and nutrients to the plant. 

Continue reading Fusarium Wilt – Panama Disease

Posted on Leave a comment

Coffee Origins

The Origins of Coffee

The history of coffee goes as far back as the 10th century. The native (undomesticated) origin is thought to have been Ethiopia. Ethiopians are the first ethnic group to have recognized the energizing effect of the coffee plant. The beans were first exported from Ethiopia to Yemen.

It was primarily in the Islamic world and was directly related to religious practices. The earliest evidence of coffee drinking is from the 15th century in the Sufi monasteries of Yemen. The Sufis used the beverage as an aid to concentration and as a kind of spiritual intoxication when they chanted. People used it to keep them alert during their nighttime devotions. There were periods of time in the 15th century where it became forbidden by orthodox imams due to its stimulating effect. These bans were later overturned.

16th Century

By the 16th century, it had reached the rest of the middle east, Persia, Turkey, the Horn of Africa and northern Africa. Then it spread to the Balkans, Italy, the rest of Europe, Indonesia and then to America. The first European coffee house opened in Venice in 1645.

19th Century

Cultivation was going on in many countries in the latter half of the 19th century. Harsh conditions led to many uprisings, coups, and suppression of peasants, notably, Cuba. For many decades in the 19th and 20th centuries, Brazil basically had a monopoly on the coffee trade. However, a policy of maintaining high prices opened up opportunities to other nations such as Colombia, Ivory Coast, Ethiopia, and Vietnam, second only to Brazil as the major producer in the world.

USA History

Coffee reached North America in 1668. After the Boston Tea Party of 1773, Americans switched from drinking tea during the American Revolution because drinking tea was unpatriotic. Coffee was still a medicinal and too expensive to drink daily. Mostly the wealthy class consumed it. It came from damp, musty, wooden ships, yet the industry in lower Manhattan grew. Until the coffee crash of 1881 wiped out the majority of businesses and set the ball rolling for trade price regulation. Eventually, through the invention of steam-powered ships, paper packaging and advancements in roasting technology, it became a beverage accessible to those outside the wealthy class.

Courtesy: Elite Roasters

Posted on Leave a comment

Coffee for Breakfast?


Why Do We Drink Coffee at Breakfast?

Many of us associate coffee with mornings. It’s the thing that we need to kick-start the day. But it has been shown that the best time to drink coffee isn’t even right when you get up. Because of the chemistry in your brain, it’s actually a few hours later, when it gives you its full effects. Continue reading Coffee for Breakfast?

Posted on Leave a comment

The Coffee Beans Difference

The Difference Between Coffee Beans

To begin with, there are over 100 botanical varieties of coffee shrubs that grow in the wild. But only 2 are widely cultivated for roasting. Robusta usually grows usually at an altitude from Sea Level up to 2,000 feet while Arabica species grows best from 3,000 feet upwards. The two varieties differ in taste, growing conditions and their selling price. Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit, nuts, and berries. Moreover, the acidity is higher, with some origins having a winey taste that characterizes coffee with excellent acidity.

Robustas have a stronger, harsher taste, with a grain-like tone and peanut aftertaste. They contain twice as much caffeine as Arabica beans, and they are generally considered to be of inferior quality compared to Arabica. Some Robustas, however, are of high quality and valued especially in espressos for their deep flavor and good crema.

In the end, it’s a question of personal taste. Some all-arabica blends are too rich and floral for consumers; some of the rich, dark harshnesses of robusta can be a good thing in a blend. Just remember that robusta has twice as much caffeine as Arabica.

In addition. palates are evolving continuously and in North America, 100% Arabica, Specialty Grade coffee is increasing in demand every year. With the emergence of Craft Coffee, Specialty Coffee Shops, Micro Roasters and the increasing focus on social responsibility, there is a myriad of choices from which to select.

Look for the following profiles in your cup of coffee:

Body: Medium, full, heavy, light

Acidity: Mild, medium, subtle, low or delicate acidity

Flavor: Dry, spicy, sweet, rich, chocolatey, nutty, musty, floral, etc.

Happy, guilt-free, tastings!! ENJOY

Courtesy: Elite Roasters