Barako Haus is home of the Philippines' First Civet Brew that uses the World's Rarest Premium Blend of Civet Coffee Varieties in the world. We use all 4 varieties of Civet Coffee Beans produced by our own local civet cats in the virgin forests of the Philippines.
Our civet cats are protected and free. We DO NOT cage them as it will affect the quality of the coffee beans that they excrete. Roaming freely makes them happy thus improving the quality of coffee beans, and ensures the environmental responsibility that Barako Haus contributes to nature.
The two following videos show how other civet coffee producers treat their civet cats:
The best coffee in the world is Kopi Luwak, or Civet Coffee, especially those coming from Indonesia. Besides the incredibly smooth taste, Civet Coffee yields health benefits too!
Do you know?
Mt.Malarayat in Lipa, Batangas produces the world's rarest coffee called Civet Liberica (Barako) Coffee? These coffee beans are harvested from the droppings of the local Asian Palm Civet (Paradoxorus Philippinensis) called the Philippine civet "cat". After chewing and swallowing the ripest and sweetest coffee cherries, the Civet Cat excretes the world's most expensive and coveted coffee variety. This cleansing process removes the acidity of the coffee beans, even though the bean is still in the hard shell.
Do you also know?
Benguet and Davao, like Sumatra, Indonesia also produce one of the world's rarest coffee called Civet Arabica Coffee?
This mountain in Lipa, Batangas has always been known as the origin of "barako" coffee in the Philippines. The national reserve Malarayat mountain range is partly in Sto. Tomas and Lipa, Batangas. Up to now, a canyon relic during the Filipino-Spanish revolt is hidden in one of the mountain enclaves safely guarded by the forest dwellers. Mt. Malarayat is one of the few forests of the Philippines that is very near and accessible to the city and yet is struggling to hold on to its forested abode.
Barlig, Mt. Province
It is considered the last remaining virgin forest in the Mt. Province. Its elevation is even higher than Sagada, has occasional frosts in certain areas, and also houses the Philippine monkey eating eagle. Coffee used to be widespread during the Spanish era. However, during world war II, the whole community was burned by Japanese soldiers. Now, only a few remaining coffee trees are alive but have retained their superior taste and quality. Many wild flora and fauna are still found in this pristine area. There is no electricity yet but its preserved wild beauty is what will enthrall you to go back to Barlig.
There are 4 varities of Civet Coffee Beans worldwide. All 4 can be found in the Philippines. These are:
1. PHILIPPINE ARABICA is highland coffee from 1,000 to 1,600 meters above sea level. The Philippines has five species of arabica - tipica, ramona and bourbon predominantly found in Cordillera whereas, meisor and catimor are mostly found in Mindanao.
Cordillera, North Luzon - Generally, Arabica from Cordillera has acidic and winey taste. The aroma is mildly sweet. The farmers use both the dry and wet process method. However, with the present private-public initiatives, the farmers now are starting to understand the advantages of using the wet process method.
Mindanao - Mindanao Arabica is generally sweet and dark chocolaty in taste. A clean cup with a distinct flowery aroma.
2. ROBUSTA - is also considered lowland coffee. It is also called filler coffee. It is normally used to make instant coffee. Among all the coffee varieties, it has the highest caffeine content and has the most woody and bitter taste. Presently, Robusta is the most prevalent coffee variety.
3. LIBERICA - is considered lowland coffee. It has pungent aroma and pharmacopical, strong woody taste. It has a straight bitter bite leaving a natural acidic aftertaste. Among all the four coffee varietals, Liberica is the biggest bean.
4. PURE EXELSA - is also lowland coffee. It has very distinct sweet and fruity aroma and taste exotic jackfruit. This bean variety is normally blended for its aroma and not for its taste. It is a lot woodier than Liberica.