COFFEE CORNER 16 NOVEMBER 2012 www.communitycenter.org.tw W hat pray tell is this liquid bliss I speak of? That would be REBO coffee my friends. REBO Deluxe Blend to be more specific. If this description (which reads like a fantastic novella) tastes as amazing as it reads on paper, well I think we ’re all in for a treat. OK. Now hold that thought while I momentarily digress. Perhaps many of you, like myself have never heard or been aware of the Tea, Coffee & Wine Exp o that is coming to Taiwan. Or perhaps I ’m sadly and embarrassingly the only one. Whatever the case, I don ’t intend to miss it this year - it sounds like a coffee (or tea/ wine as it may be) lover ’s heaven. The expo is a unique opportunity to visit booths and exhibitors that are showcasing a wide variety of products and equipment that we may never have found otherwise. Last year there were four hun dred exhibits and 1,050 booths. Holy Moly. Can you imagine the sheer amount of coffee beans and the potential for sampling? While seemingly difficult to fathom, let me try and narrow your field of vision and give you a tip: visit the R EBO coffee booth. (I have indeed confirmed that they will have samples). Was that a stellar segway or what? Yes. Yes it was. So let ’s talk about REBO coffee for a few moments. I had the privilege to be in contact with Jean Marc Ewald, and Gilbert Gonzales, both of whom share a palpable passion for REBO coffee. After an increase in the sale of REBO coffee over the course of the past six-to-seven years, the company is ready to extend its product to external markets that have an appreciation for high-quality products. With coffee drinking on the rise in Taiwan, (c oming in at an estimated one hundred cups per person, per year), and numbers expected to increase over the next five years by approximately 15%, the RE BO coffee brand is . e m i t t a e r g a t a t e k r a m e e f f o c n a w i a T e h t o t n i g n i k a e r b The Deluxe Blend and the Gourmet Espresso Blend are two of the higher-end roasts offered by R EBO and both blends are proudly toted as being “ zero defect cups for the connoi sseur.” A bold statement held up to the standard of a seemingly bold brand. Jean Marc Ewald makes no apologies when indicating that REBO does not over-roast like most Haitian coffee roasters, as there is no need to hide defects. They are looking for strength, body and zero defects in each cup. Who can ’t admire that kind of work ethic? Kind of makes you want to put down your cup and try something a little different, doesn’t it? Ideally, REBO coffee would be offered in REBO Coffee “Strong yet never overbearing, fragrant in a typical “natural coffee” range with earthy, musky, chocolaty and spicy tones. What it lacks in finesse will be compensated by body; it is a natural “bonifieur” for any intentional espresso blend adding bite without acidity. It is the quintessential Haitian natural coffee.” TEXT: ALY COOPER IMAGES: COURTESY OF REBO COFFEE Aly Cooper is an expat wife of one year who enjoys adventures with her five-year-old son, reading, eating, blogging, having A LOT of coffee with friends, volunteering and spending free weekends exploring what the island has to offer with the family. http://caffeinatedblisstaiwan.blogspot.tw Got a suggestion for our resident caffeine addict? Send them in via [email protected] .