WHITE HOUSE FARM ESTATE                                   



The Spaniards brought coffee to the Philippines and because of the combination of humidity, soil and the tropical climate, these plantation flourished. By the 19th century, the Philippines was the 4th largest coffee producing country in the world. In 1887, Queen Isabella elevated the town of Lipa into a city owing to its prosperity. Lipa became one of the richest cities in the Philippines during the coffee boom.


Barako is Philippine coffee of the Liberica variety and is rare and exotic. The first Barako tree was a cutting from Brazil planted in the 1800s in Barangay Pinagtung-Ulan, Batangas by the Macasaet family maybe on the site of our White House Farm. Barako coffee has strong taste and flavor with a distinctively pungent aroma and is not everyones “cup of tea”. White House Barako has 3% soluble caffeine and is the perfect morning alarm clock. Locally drunk with honey or cane sugar but best black.


There are only a handful of Barako estates in Lipa and San Jose



Recipe for Black Pepper Crab

This is a real Pinoy dish, starting with mud crabs and  adding Batangas black pepper and curry leafs enriching the flavor with butter and then tossing in hot bird’s-eye chilies for a knock-out result.


3 fresh mud crabs (about 1 lb each)
Oil for deep frying
2 tablespoons butter
2 shallots, thinly sliced
2 cloves garlic, very finely chopped
1 tablespoon salted soya beans, mashed
2 tablespoons dried prawns, roasted and ground
2 tablespoons batangas black pepper, ground coarsely
1/2 cup curry leaves
10 red or green bird’s-eye chilies, chopped
2 tablespoons black soy sauce
3 tablespoons sugar
2 tablespoons oyster sauce


Clean the crabs and cut in half, discarding the spongy “dead man’s fingers.” Smash the claws with a cleaver to allow the seasonings in. Deep fry the crab until half-cooked, drain and set aside.
Heat a wok, melt butter and put in shallots, garlic, salted soy beans, dried prawns, black pepper, curry leaves and chilies. Saute till fragrant, then add crab and the remaining ingredients. Cook for 5-10 minutes until the crab is done.

Cook’s Note:

We use stone crab for this recipe because we just love the big, juicy, and succulent claws of stone crabs, and this back pepper crab recipe is perfect for those claws!


         COFFEE TIME


There are many methods for brewing a fine cup of coffee -- no single technique is right for everyone but here are a few tips

•Make sure equipment is thoroughly cleaned

•Fresh roasted coffee is essential

•Grind your beans as close to the brew time as possible

•Use filtered or bottled water if your tap water is not good

•2 tablespoons of ground coffee for every six ounces of water

•Maintain a water temperature 90C for optimal extraction

•Contact time with water should be approximately 5 minutes.

•Brewed coffee should be enjoyed immediately!  

•Never reheat your coffee.

Whitehouse Barako Coffee kindly roasted by Stephen at Has Beans Coffee UK