Kapi Moro Arabica
Our Arabica bean is of the Catimor variety, and grows on the Philippines' highest peak, Mt. Apo, under the care of the Manobo people. It has the intensity of cacao, with hints of sweetness.
The Kapi Moro Robusta
Our Robusta is grown on the Daguma Range in Cotabato by the Manobo and B'laan people. While it has more of an edgy, woody flavor than the Arabica, it is smoother than most lowland Robusta beans, as it is grown at high altitudes.
"Arabica vs. Robusta"
What is the difference between an Arabica (left) and a Robusta (right) bean?
The Arabica beans generally come from higher altitudes and are prized by coffee enthusiasts from all over the world for being the smoothest and most aromatic bean. The Robusta is easier to grow, is commonly lowland (not ours though), has more caffeine content and is considered to be more bitter, with more "kick"-- this is the stuff espressos (and more!) are made of.
People would argue that Arabica is the better bean, but we don't get caught up with coffee dogma. We believe each has its own unique taste and preparations that you need to discover yourself, not through some "expert" or something you read. As the coffee world can be snobby about Arabica, many miss out on good-quality Robustas that have been treated with care and harvested from high altitudes. It is all a matter of personal preference and not being... cloney.
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