Caffeine kick the cold out of our freezing body. Almost all mountaineers believe in this like a mantra. In the several times I’ve been trekking up the hills and shiver in the freezing temperatures of the peaks, I’ve observed that coffee is an essential part of any outdoor lover’s drinks menu. From the usual instant coffee sachets, to the strong aroma of kapeng barako or any form that will fit inside the backpackers sack. Hot coffee work like a charm in the mountains. Especially when its darn freezing up there. But home roasted coffee? On the road and high up in the mountains?
I was lucky a few months back two coffee lovers Bobby Timonera and Bob Martin introduced me to home style coffee roasting via Coffee 101. Essentially, Coffee 101 for me is doing the passion first then reading the coffee stuff thereafter. Or so I thought if you read my story here. Since then I got hooked and slowly assembled my basic home roasting and coffee travel kit. I tasted B and B’s like of coffee and I got addicted. To date I only roasted Bobok coffee beans from the stash of Bobby Timonera. Surely I will try to roast for this upcoming 15th mountaineering forum and climb on Mt. Malindang Oroquieta City. It’ll definitely shape my views about caffeine addiction in boondocks!
I’m a newbie to this and if you have better ideas, holler please!