About Our Coffee
United Farmers Natural Coffee have been a distributor of coffee since 2011. We have been devoted to distributing and marketing the best quality product in the country. Being in coffee distribution, we are proud to support your operations with great coffee that will give value to your business and your image. We supply to some of the prestigious establishments in Baguio such as, The Manor at Camp John Hay, John Hay Golf Club and Mario’s Restaurant. In other cities, we supply Manila Southwoods Golf and Country Club (Carmona, Cavite); Subic Bay Yacht Club, Camayan Beach Resort (Subic Bay); A Venue Hotel (Manila); ABC Hotel (Angeles). We have been working with suppliers that have been growing high-quality, great-tasting, organic Arabica coffee beans in their own plantations in highlands of the Philippine Cordillera. Our coffee is all about fresh roasting and delivery of products to our valued customers. We aim to provide you quality and an affordable coffee experience with clients in wholesale and food services all over the Philippines.
Coffee is a brewed beverage prepared from the roasted or baked seeds of several species of an evergreen shrub of the genus Coffea. The two most common sources of coffee beans are the highly regarded Coffea arabica, and the “robusta” form of the hardier Coffea canephora. The latter is resistant to the coffee leaf rust (Hemileia vastatrix), but has a more bitter taste. Coffee plants are cultivated in more than 70 countries, primarily in equatorial Latin America, Southeast Asia, and Africa. Once ripe, coffee “berries” are picked, processed and dried to yield the seeds inside. The seeds are then roasted to varying degrees, depending on the desired flavor, before being ground and brewed to create coffee.
Coffee berries and their seeds undergo several processes before they become the familiar roasted coffee. Berries have been traditionally selectively picked by hand; a labor-intensive method, it involves the selection of only the berries at the peak of ripeness. More commonly, crops are strip picked, where all berries are harvested simultaneously regardless of ripeness by person or machine. After picking, green coffee is processed by one of two methods—the dry process method, simpler and less labor-intensive as the berries can be strip picked, and the wet process method, which incorporates fermentation into the process and yields a mild coffee.
The next step in the process is the roasting of the green coffee. Coffee is usually sold in a roasted state, and with rare exceptions all coffee is roasted before it is consumed. It can be sold roasted by the supplier, or it can be home roasted. The roasting process influences the taste of the beverage by changing the coffee seed both physically and chemically. The seed decreases in weight as moisture is lost and increases in volume, causing it to become less dense. The density of the seed also influences the strength of the coffee and requirements for packaging.
Brewing coffee by boiling was the earliest method, and Turkish coffee is an example of this method. It is prepared by grinding or pounding the seeds to a fine powder, then adding it to water and bringing it to the boil for no more than an instant in a pot called a cezve or, in Greek, a bríki. This produces a strong coffee with a layer of foam on the surface and sediment (which is not meant for drinking) settling at the bottom of the cup.
Once brewed, coffee may be served in a variety of ways. Drip-brewed, percolated, or French-pressed/cafetière coffee may be served as white coffee with a dairy product such as milk or cream, or dairy substitute, or as black coffee with no such addition. It may be sweetened with sugar or artificial sweetener. When served cold, it is called iced coffee.