After the coffee break, the tour participants went down to some serious business as they listened to the Coffee 101 or coffee appreciation lecture. The discussion dwelled on the whole production of coffee starting from planting, harvesting to roasting. Special attention was given on the harvesting phase and other post-harvest processes such as roasting. Historical trivia and basic tidbits of coffee information proved to be eye-openers for city dwellers, many of whom haven't seen or touched a coffee plant inspite being addicted to this beverage. For instance many were amazed to learn that the first coffee trees planted in the Philippines were not in Batangas but actually in a monastery in Laguna. Also, their oohs and ahhs intensified when they learned that the Philippines is one of the few countries worldwide that can propagate four major coffee varieties: Arabica, Robusta, Excelsa and Liberica or Barako. Judging from the barrage of questions of the participants, it was clear that their interest on coffee were whetted the more as a result of the lecture. Although some participants wanted to throw more questions, the lively exchange of thoughts had to be cut short to give way to some practical harvesting tips that had to be imparted.
As such, the tips included the following:
- Pick only the ripe berries. Roasting riped and unriped coffee cherries together generates an acrid-tasting coffee.
- Stay in groups, do not wander beyond the coffee plantation.
- Be familiar with the tour organizers, the persons in black event shirts.
- Be ready to wear appropriate clothing that respond to sudden change in weather
The excitement reached a feverish pitch as the participants geared for the most awaited activity – the harvest event. They were divided into three groups and each group was given a basket as container for the cherries that will be picked. What generated more was the activity's transformation into an instant "picking competition". Prizes were at stake for the group who could gather the most number of ripe cherres.
As the group scattered in the farm, the joy they felt outlasted the warm weather that seemed to have joined the activity as well. It is intersting to note that the event also became a family weekend jaunt for some since some Figaro Coffee Club members brought their children. Joel and Amelia Fernandez celebrated their 11th weddding anniversary on that day, bringing along their son Isaiah. After nearly an hour, the partiipcants re-grouped in the seminar hall where a short awarding ceremony was conducted to distribute Figaro lunch bags to the group that emerged as winner in the coffee cherry picking contest.
Once again the group proceeded to their next destination -- the Gourmet Café and organic farm in Silang. AS soon as they got there, they were immediately given a guided tour of the coffee roasting plant where roasting activities were taking place that time. A sumptous lunch of garlic chicken, stir-fried organic vegetables and pesto lemonade followed.
A tour of the Gourmet's organic farm followed. Indeed, the participants marvelled at the vegetable patches where organic lettuce in differing varieties and herbs such as rosemary and thyme, to name a few, were planted.
Finally, a short closing ceremony was held, this time to distribute certificates of participation to the participants.
In keeping up with its ideals for Corporate Social Responsibility, the harvest activity was conducted in order to provide an orientation on the local coffee industry that needs to be rejuvenated with the end in view of assisting coffee farmers maintain a sustainable livelihood. The idea of the harvest activity was to give the participants an idea of the amount of hardwork that farmers put into every cup of coffee that they patronize. With the event being scheduled either under the scorching heat of the sun and sudden rainshowers, Figaro sent forth a message that harvesting coffee is a very tedious task that requires a lot of patience, sacrifice and perseverance – all of which are necessary to sustain a coffee farmer's livelihood.
The event solidified Figaro’s position as a main patron of locally produced coffee, produced by local coffee farmers. It also affirmed FFC's advocacy for ecological preservation particularly the protection and preservation of ecosystems.
Contact Persons:
JOED G. ALCID (0917-8235795)
JOHANNA CLAVECILLA (0917-5237893) |
