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Coffee belongs to the botanical family Rubiaceae, which has some
500 genera and over 6,000 species. Most are tropical trees and shrubs
which grow in the lower storey of forests. Other members of the family
include the gardenias and plants which yield quinine and other useful
substances, but Coffea is by far the most important member of the family
economically.
The two most important species of coffee economically are Coffea arabica
(Arabica coffee) - which accounts for over 70% of world
production - and Coffea canephora (Robusta coffee). Two other
species which are grown on a much smaller scale are Coffea liberica (Liberica
coffee) and Coffea dewevrei (Excelsa coffee).
Sarawak
Robusta and Liberica
In Sarawak, the Robusta and Liberica coffee are mostly grow on the lower
hilly areas at the southern part, mainly as smaller scale plantation
owned by Bidayuh (land dayak) villagers and local Chinese farms.
The harvested cherries are first sorted and cleaned, to separate the
unripe, overripe and damaged cherries and to remove dirt, soil, twigs
and leaves. They are naturally dried under the sun, results in a
layer of sliver skin. The green beans of the finest quality are then
hand winnowing and roasted in limited quantities by our
roast
master.
To retain the freshness of the coffee, the whole beans and ground
coffees are vacuum packed when freshly roasted.
Sealed, nitrogen-flush bags with one-way valves to keep air out are used
for freshness protection.
The freshly roasted Sarawak gourmet
coffee is 100% pure, clean and no
preservatives.
Sarawak Liberica Coffee – Less flowering and less fruits. The beans are
longer and bigger in size. The coffee has full body, low acidity, smooth
mellow flavor and exotic aroma. Taste good either black coffee or added
sugar and milk.
Sarawak Robusta Coffee – Cloudy flowing and more fruits. The beans are
round and smaller in size. Soft and mild flavor, with nicely and strong
aroma. The coffee is typically served black. |
