Cafe-

"Cafe" in English: Coffee-

Ejemplo del palabra "CAFE" na lenguaje del chavacano(chabacano)

In English

In Chavacano

It's Good to drink coffee in the early morning. As a young boy growing up in Tumaga, Zamboanga City, I used to go visit my friend who lived by the tallest and biggest tree in Tumaga called the banuang. Under that over 300 foot tall tree grew some Liberica coffee trees. It bears fruit all year long. The berries are so sweet. I would climb the tall Liberica coffee tree and gather the fruits. They are about the size of marble. I would peal off the red husk and and suck on the sweet seeds of the liberica.

Bueno toma cafe temprano aga. Cuando bata pa yo y ta engranda na Tumaga cuidad de Zamboanga, ta visita yo con mi amigo alla parte donde el mas grande y alto palo na Tumaga, el banuang. Abajo de ese palo mas de 300 pies de altor ta crece maga pono de Cafe Beria. Ta fruta se entero año. El su fruta bien dulce gayot. Ta subi yo conese alto pono de Cafe beria para pipina maga frutas. El grandor del fruta igual como jolen. Ta casca yo con el pellejo y ta chupa con el dulce pipita del Cafe Beria.

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  stem of a coffee tree bearing flowers and berries in stages

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  Fruit bearing in stages. Notice the bottom section of the trunk and the bottom sections of the stems. They are bare.

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  Robusta coffee berries and leaves - the leaves are a little bit bigger and more oblong shaped than the arabica

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  Robusta coffee berries and leaves - the leaves are a little bit bigger and more oblong shaped than the arabica

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  Arabica grafted into robusta root stock. Produce arabica berries but keeps the sturdy traits of the robusta and prevents root-knot nematode (worm-like parasites) infestation.

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  Leaves and berries of the Arabica coffee

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  Leaves and berries of the Arabica coffee

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  Arabica affected by root knot nematode

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  Liberica coffee bean (bigger than the robusta or arabica)

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  Liberica berries compared to hand size

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  Leaf of a 2 year old Cafe-Beria tree.

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  1.5 year old Cafe-Beria in Tumaga Zamboanga

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  Liberica Vs Excelsa beans

English to Chavacano By: Franklin H. Maletsky: A Chavacano Zamboangueño

English to Chavacano - Chabacano:
The original online Chavacano Translation Dictionary Since 1997.

El original chavacano diccionario na internet
Email me some chavacano words and phrases: franklin_maletsky@yahoo.com. Gracias.

Chavacano LifeStyles

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• Ta prepara ya bo para el dia de Valentino?
  • Are you preparing for Valentine's day?

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Coffee trees are best grown under the shade of bigger trees

The coffee trees love the filtered sunlight. It takes about 3 to 5 years for a coffee tree to bear flowers. The flowering season is usually after the rainy season. Before climate change, rain usually starts in May in Zamboanga. A few weeks after the rain, the coffee trees will start to bear white flowers. They flower in stages up the stems of the branch.

From bud to flower it takes less than 5 days and once it has bloomed and in splendor for a day or two, then the flowers begin to wilt and fall. Since the flowering of the coffee is in stages, (up the tiny stem) this flowering process can last 3 months into the season. Since it takes approximately 3 months from flower to fruit, and almost another 3 to 4 months to ripen; You can be harvesting when the last flower just fell. Not all coffee beans from a tree mature at the same time. Harvesting can start in late October and continue on till March.

Modern growers in open area plantations use chemicals to induce synchronous flowering, diminishing the natural bearing of flowers in stages. The tree bears its flowers and berries from the stems coming off the branches. After the berries are ripened the section where it flowers never flower again, the bottom section of the stem becomes bare. A coffee tree that does not get trimmed will look lanky and bare at the bottom.

A coffee plantation during its flowering stage creates a sweet smell that can travel for over 1 kilometer depending on the wind and terrain. The coffee flowers are white and small and shaped like a star. The scent of the flower is similar to that of sampaguita or jasmine. Very intoxicating.

There are four major types of coffee grown in the Philippines

The Philippines is renowned for its rich coffee heritage and diverse coffee cultivation. Within the country, four major types of coffee varieties are grown: Robusta, Arabica, Liberica, and Excelsa. Each variety possesses unique characteristics that contribute to the distinct flavors and profiles of Philippine coffee.

These four coffee varieties, Robusta, Arabica, Liberica, and Excelsa, showcase the diversity and richness of the Philippine coffee industry. Each variety offers distinct flavors, aromas, and characteristics, catering to different preferences and contributing to the country's vibrant coffee culture. Whether enjoyed locally or exported, Philippine coffee continues to make its mark on the global coffee scene, offering a wide range of tastes and experiences for coffee enthusiasts worldwide.

Sustainable coffee planting encompasses the cultivation of coffee trees in a manner that promotes ecological balance and minimizes the need for pesticides. In this context, the natural characteristics of coffee tree varieties play a significant role. The shorter coffee trees, particularly robusta and arabica, thrive in shaded environments. By providing shade and protection from the sun and wind, these trees tend to yield higher production while requiring fewer pesticides.

Alongside these shorter trees, we have the "big brothers" of the coffee world: Liberica and Excelsa. These varieties are hardy and have the ability to grow to impressive heights. They can adapt to different environments, thriving in both lowland and upland areas. In lowland regions, robusta trees can be grown beneath the towering Liberica and Excelsa trees, benefiting from their shade and protection. Similarly, in upland areas, arabica trees can be cultivated under the canopy of these larger coffee trees.

By strategically planting coffee varieties in this way, we can create a harmonious ecosystem that maximizes the benefits of shade-loving trees and takes advantage of the unique characteristics of each coffee variety. This approach not only promotes sustainable farming practices but also contributes to the preservation of biodiversity and the overall health of the coffee plantation.

In summary, sustainable coffee planting involves harnessing the shade-loving nature of coffee trees such as robusta and arabica. Liberica and Excelsa, with their towering presence, serve as protective canopies in both lowland and upland environments. This method optimizes coffee production while reducing the need for pesticides, fostering a balanced and eco-friendly approach to coffee cultivation.he lowlands or in the uplands. In the lowlands the robusta can grow below them and in the uplands the arabica can grow under their canopy.

Robusta coffee (Coffea canephora)

Robusta coffee (Coffea canephora) is the most widely cultivated coffee variety in the Philippines. It thrives in lowland areas and is known for its resilience, disease resistance, and high caffeine content. Robusta beans have a bold, full-bodied flavor profile with notes of chocolate, nuts, and earthiness. Due to its robust nature, Robusta coffee is often used in blends, instant coffee production, and as a base for espresso.

Robusta coffee, unlike arabica, requires cross-pollination and thrives in lowland regions. It boasts a higher caffeine content and carries a slightly bitter taste, containing at least twice the caffeine as arabica. Among the three coffee varieties, robusta demonstrates the greatest tolerance towards pests and diseases. However, its shallow root system makes it susceptible to drought conditions or the effects of "el niño." Fortunately, the robusta root system is immune to the root-knot nematode, which can harm arabica coffee trees.

Robusta plants are slightly smaller in size compared to their arabica counterparts, although if left untrimmed, they can reach heights of up to 35 feet. To facilitate convenient berry harvesting, coffee plantations typically prune robusta trees to a maximum height of 8 feet. The leaves of robusta coffee are slightly larger than those of arabica, measuring approximately 3x6 inches.

The beans of robusta coffee are almost round, resembling an egg shape. Robusta trees yield a higher quantity of berries per tree per season compared to other varieties.

Arabica coffee (Coffea arabica)

Arabica coffee (Coffea arabica) is highly prized for its nuanced flavors, delicate acidity, and aromatic qualities. It is grown at higher altitudes in the Philippines, particularly in the Cordillera region and other mountainous areas. Arabica beans have a wide range of flavor profiles, including fruity, floral, and even hints of caramel and chocolate. This variety requires a cooler climate and more specific growing conditions, making it a bit more challenging to cultivate but sought after for its exceptional quality.

Arabica coffee is highly regarded for its affinity for high-altitude growing conditions and its ability to self-pollinate. In contrast to robusta, it offers a milder taste, with reduced bitterness and lower caffeine content. Arabica trees have a remarkable height potential, often growing tall and lanky, reaching lanky heights of 30 to 40 feet. To facilitate more convenient berry picking, plantations commonly prune the trees to manageable heights.

Arabica leaves are relatively smaller, typically measuring about 2.5x5 inches, while its root system extends deep into the ground, providing increased resilience to drought compared to robusta. However, arabica is particularly susceptible to the destructive root-knot nematode pest. The oblong-shaped arabica beans are slightly larger than robusta beans, and the raw berries offer a subtly sweeter flavor profile.

Liberica coffee (Coffea liberica)

Liberica coffee (Coffea liberica) holds a significant place in the Philippines' coffee history and is native to the country. This variety has large, asymmetrical beans and is recognized for its distinctive flavor profile, often described as bold and smoky with hints of fruity and floral notes. Liberica trees are known for their robust growth and resistance to certain coffee diseases, making them well-suited for cultivation in the Philippines. While less common globally, Liberica coffee is highly valued by coffee connoisseurs for its unique taste.

Liberica coffee (Coffea liberica), sometimes referred to as Beria or mistaken for Excelsa, shares the characteristic of growing into large trees with the Excelsa variety. Like Robusta, both Liberica and Excelsa require cross-pollination for fruit development. However, a notable distinction lies in the size of their fruits. Excelsa produces relatively smaller fruits compared to the size of Arabica and Robusta cherries, while the Liberica cherry stands out due to its larger size, making it easily recognizable.

Liberica, characterized by its significantly larger leaves compared to Robusta or Arabica, is a coffee variety that bears fruit throughout the year. The size of its berries is approximately twice that of Robusta or Arabica, while the beans themselves are only about one-third larger. The larger cherry of Liberica is due to its higher "meaty" content, making it a preferred choice for animals and young children to enjoy. Its fruity taste is pleasantly sweet. Unlike Arabica or Robusta, the Liberica fruit takes a little longer to mature, with a maturation period of up to one year.

The extensive and deep-rooted system of Liberica contributes to its resilience against drought and "el niño" conditions. Growing over 60 feet tall without being lanky, when an aging Liberica tree is cut down, its trunk and branches can be repurposed for lumber, making it ideal for furniture, such as coffee tables. However, if the stump is preserved and properly cared for, new shoots will emerge, allowing the tree to thrive once again.

With the lowest caffeine content among the four varieties, Liberica offers a taste profile that falls between Excelsa, Arabica and Robusta, making it a favored choice for coffee enthusiasts. In the Philippines, many coffee vendors market Liberica beans as Barako coffee, while it is referred to as BERIA by Chavacanos.

The number of berries that can be harvested from a mature Liberica coffee tree can vary significantly based on factors such as the age and health of the tree, growing conditions, and agricultural practices. On average, a well-maintained and productive Liberica tree can yield anywhere from 2 to 5 kilograms of coffee cherries per tree in a single harvest season. However, it's important to recognize that these figures are approximate and subject to considerable variation. Climate, soil fertility, and cultivation techniques also play a significant role in influencing the yield of a coffee tree.

An individual Liberica coffee berry typically weighs around 5 to 7 grams on average. Considering the average yield of 3.5 kilograms of cherries per year and using 5 grams as the average weight of each cherry, it can be estimated that one tree can produce approximately 700 cherries annually. However, it's crucial to keep in mind that these calculations are influenced by various factors, including growing conditions, the maturity of the berry, and specific characteristics of the Liberica variety.

Transporting fresh Liberica cherries presents a general guideline of approximately 200 cherries per kilogram. However, this number may fluctuate depending on the condition of the coffee tree. In cases of drought or inadequate irrigation, the size of Liberica cherries may decrease, resulting in a higher count of around 300 to 400 cherries per kilogram. It's important to consider the variability of cherry size and weight based on the specific circumstances of the coffee tree's growth and development.

Excelsa coffee (Coffea liberica var. dewevrei)

Excelsa coffee (Coffea liberica var. dewevrei) is a remarkable coffee variety that offers a truly distinctive flavor profile, blending the fruitiness of Arabica with the boldness of Liberica. While sometimes considered a separate variety and in other classifications categorized as a subtype of Liberica, Excelsa stands out with its unique attributes.

Among the four major coffee varieties grown in the Philippines – Robusta, Arabica, Liberica, and Excelsa – Excelsa holds its own place. While often mistaken for Liberica due to certain similarities, Excelsa possesses its own distinct characteristics that set it apart from its counterparts.

Excelsa coffee trees, like their Liberica counterparts, have the remarkable ability to grow into large trees. However, what sets Excelsa apart is its production of relatively smaller fruits compared to the size of Arabica and Robusta cherries. These cherries add a distinctive tartness and complexity to coffee blends, offering a truly unique taste experience. Excelsa coffee combines the best of both worlds, harmoniously merging the fruitiness of Arabica with the boldness that Liberica brings to the table.

Similar to Robusta and Arabica, Excelsa cherries take approximately nine months to mature. Excelsa trees can reach impressive heights, towering up to 60 feet when fully mature. Like Liberica, these trees have extensive root systems that grow deep into the ground, providing them with resilience and enabling them to withstand drought conditions.

When it comes to caffeine content, Excelsa falls in the middle range between Arabica and Robusta. Its balanced taste profile makes it a perfect choice for discerning coffee aficionados seeking a unique and flavorful experience. Notably, some coffee vendors in the Philippines market Excelsa beans as Barako coffee, underscoring its distinct qualities and characteristics.

While specific data on average yields or counts of Excelsa cherries per tree may not be readily available, it is known that the harvest yields can vary depending on factors such as tree health, growing conditions, and agricultural practices. However, what remains consistent is Excelsa's contribution to the diverse range of coffee varieties cultivated in the Philippines, offering coffee enthusiasts a captivating and memorable coffee experience.

In conclusion, Excelsa coffee's smaller fruits and unique flavor profile make it a captivating addition to the world of coffee. With its distinct tartness and complexity, it enriches coffee blends, appealing to those seeking a memorable and unparalleled coffee experience. Excelsa stands as a testament to the richness and diversity of the Philippine coffee industry.

Planting Coffee

Coffee plants can be propagated through different methods such as seed germination, cuttings, and air layering (marcotting). Each coffee bean typically contains two flat "stones" resembling turtle shells, which are connected but can be easily separated. Each stone has the potential to germinate and grow into a new coffee tree. The germination process usually takes around 4 to 10 weeks.

In order to address the issue of root-knot nematode infestation, which commonly affects the arabica variety, grafting techniques have been employed in coffee cultivation. One approach involves grafting a healthy primary scion from an arabica tree onto a robusta rootstock. Robusta trees are known to be resistant to root-knot nematode pests. Another alternative, my personal preference, is grafting the arabica scion onto a rootstock of the Liberica variety. Liberica's robust and deep-rooted nature provides enhanced protection against drought conditions.

When growing coffee from cuttings, it is advisable to select cuttings from the primary branches (those growing perpendicular to the main stem) rather than lateral branches that bear the flowers. This ensures better success in propagating the desired characteristics of the parent plant.

In a sustainable coffee plantation, it is possible to cultivate all four major varieties – Robusta, Arabica, Liberica, and Excelsa. Each variety offers its own unique attributes and contributes to the diverse range of coffee production. By incorporating different varieties and employing sustainable agricultural practices, coffee plantations can thrive and yield quality crops while mitigating risks associated with pests and environmental factors.

Keeping your established plantation healthy

The Longevity of Coffee Trees: Pruning, Care, Stumping, and Beyond

Coffee trees, like any other plants, require regular trimming and maintenance to ensure their health and productivity. Yearly pruning is essential to remove dead or unhealthy branches, promoting the overall well-being of the trees and facilitating easier access for coffee pickers, be it machines or humans.

However, as coffee trees age and their branches become dense and cumbersome, a more drastic measure known as "stumping" becomes necessary. Stumping involves cutting down the old tree to a height of about 18 to 20 inches from the ground, leaving a slanted cut of around 70% to prevent rot. Coffee trees, being coppice trees, possess the remarkable ability to regenerate. After stumping, several new stems, or suckers, will sprout from the base of the tree. It is crucial to select and retain only 2 to 3 healthy stems while removing the rest. These chosen stems will become the main trunk, growing alongside the new branches that will eventually bear coffee berries. Within approximately two years, the new suckers will yield fruits, renewing the tree's productivity.

For those with the patience and knowledge, an alternative to stumping is the practice of "air-layering" or "marcotting." By identifying the healthiest primary branch of the coffee tree that bears fruits, this branch can be air-layered, allowing for immediate fruit production upon planting. Unlike planting from seedlings, which can take 3 to 5 years to bear fruits, marcotted coffee trees offer a much shorter timeframe, providing a fruit-bearing tree in the same year.

While the average lifespan of coffee trees ranges from 20 to 30 years, with optimal conditions, they can surpass this range and live significantly longer. Proper pruning, regular care, and the practice of stumping contribute to the longevity of coffee trees. Under favorable growing conditions, coffee trees can thrive for up to 75 years, taking advantage of their inherent ability to regenerate through coppicing.

In conclusion, the longevity of coffee trees is nurtured through meticulous pruning, ongoing care, and the application of stumping or alternative methods such as air-layering. By implementing these practices, coffee farmers can maintain the health and productivity of their trees, ensuring sustained coffee production over extended periods. With the potential to live up to 100 years, coffee trees exemplify their resilience as coppice trees, enriching the heritage of coffee cultivation for generations to come.

Other Pertinent information

• Malaysia grows more Robusta and Liberica. They have these trees growing in the low land areas.
• Kailua-Kona, Hawaii - in the mountain area they grow arabica coffee (kona coffee)

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Managing Organizations

• International Coffee Organization - https://icocoffee.org/
• Specialty Coffee Association - https://sca.coffee/