Coffee Alamid - The Philippine Civet Coffee

ARENGGA VINEGAR derives its name from the scientific name of a sugar palm tree Arenga Pinnata or more commonly known as "kaong" or "irok" in local dialect. These palm trees take 10-15 years before they can be tapped for their sweet sap used for making ARENGGA Vinegar. Arenga Pinnata trees have a life cycle of about 15-22 years after which they inevitably die. If the palm tree fails to propagate within this period, it is destined for extinction. Another curious fact about them is that the male flowering stalk, from where the ARENGGA Vinegar comes from, starts from the top which would eventually end up at the base of the tree signaling the palm tree to die.

Arenga Pinnata trees used to abound in the ravines of Cavite from Carmona all the way up to Mendez. Urbanization while a boon to some is a dread to the Arenga Pinnata because they have almost disappeared in Cavite except for a thriving colony in a town called Indang. This is where ARENGGA Vinegar starts her long journey.

Indang Cavite, situated 350 meters above sea level, is by herself a sanctuary for the Arenga Pinnata trees, her rivers and ravines abound with thousands of Arenga Pinnata trees, fed by natural springs which sprout almost everywhere sustaining and providing these near-endangered Arenga Pinnata trees with clean and crystal clear waters. Rain water from upland Tagaytay through millions of years seeped through soil and rock to force itself out in the natural springs of Indang. As a matter of fact, the towns folk of Indang have one of the best mineral water coming out of their faucets.

Arenga Pinnata trees in Indang, Cavite also have a natural ally which continue to thrive albeit a precarious existence in the form of palm civets. These palm civets naturally propagate the Arenga Pinnata by eating and excreting the seeds of the Arenga Pinnata. These animals are the major contributors to the abundance of the Arenga Pinnata in Indang, Cavite.

Some studies in Indonesia have shown that these enigmatical Arenga Pinnata trees are not as successfully replanted through cultivation unlike those seeds that are naturally propagated by the palm civets. The two common species are the Paradoxorus Hermaphroditus and the Paradoxorus Philipinesis or more locally known as Alamid and Musang. Unfortunately, like the Arenga Pinnata, their numbers are dwindling because they are caught for pets, sold or more often eaten with a round of beer or gin (pulutan). There are other animals that benefit from the Arenga Pinnata like the rare and endangered Cloud Rat – endemic to the Philippines – using the tree as their habitat.

Collecting the sweet sap of the Arenga Pinnata to make ARENGGA Vinegar is by no means an easy task. A few months before the flowering stalk could be cut for its sweet sap, the caretaker (mangangarit) would have to rock the flowering stalk once a day everyday until the flowers would bloom and attract hundreds of fruit flies. It is only then that the flowering stalk would be ready for tapping and collection. It is by this method that the caretaker would increase their chances of getting a good "drip" from the stalk. Drip,drip, drip, that’s how slow it takes to collect the sap. The caretaker would have to collect the drippings each day everyday sometimes climbing as high as 7 meters using bamboo poles to collect the sap carrying on his shoulders a bamboo container known locally as "tukil". Its been said that a caretaker can’t even get sick because if he stops collecting from the  stalk, dripping would stop and all his efforts would go to waste.

The sweet sap of the Arenga Pinnata are then placed in vitrified earthen jars known locally as tapayans or bangas for fermentation. The process would take three to four weeks to complete. This method is similar to the "New Orleans" process known to produce one of the finest vinegars in the world. The tapayans or bangas so essential in fermentation of ARENGGA Vinegar are like the Arenga Pinnata, difficult to find and dwindling.., we travel 600 kms north of Manila to find them in an age-old place called Vigan where they are called Burnay jars.

Burnay jars like the Arenga Pinnata begin their life from earth, literally clay and sand. The sand and clay are mashed by carabaos then molded by hand by traditional craftsmen. One notable 5th generation craftsman is Mr. Fidel Go, owner of Ruby Pottery and a National Folk Artist. The Burnay jars are then put into a large kiln called Dragon Kilns which are as old as the town of Vigan. They are fired to temperatures of more than 1200 degrees centigrade which vitrifies the sand and clay to form a metal glass like jar that when struck by stone… resonates like a bell. There used to be 8 dragon kilns in Vigan but now reduced to 3 and the craft is fast disappearing being replaced by more modern and convenient means of storage and fermentation (plastics and stainless steel). Since these jars are so essential in fermenting ARENGGA Vinegar we have acquired and commissioned hundred and hundreds of these traditional jars for fermentation which imparts to the ARENGGA Vinegar its distinct quality.

Scientific methods are utilized to produce ARENGGA Vinegar. Right from the start when the Arenga Pinnata trees are identified the sap are analyzed to make sure that they conform to standards, the trees are tagged, measured, then monitored constantly for any changes. The fermentation process is also meticulously monitored getting individual samples from each jar for microscopic and chemical analysis. The fermented ARENGGA Vinegar are then further processed then bottled to maintain consistent flavor and quality.

ARENGA Vinegar is all natural – no chemicals are added. It is so pure not even water is added. It comes initially in two flavors "Classic" and "Rosemary". ARENGGA Vinegar is superb for cooking, marinades , and dips. Sedimentation is natural since it still contains the mother vinegar but it keeps for long, long time when tightly capped and stored at room temperature.

By making ARENGGA Vinegar, we hope to maintain clean rivers as well as save the Arenga Pinnata trees and the lives of these beautiful endangered animals ; and more importantly help the farmers’ financial well being.

Wayback, fruits of the Arenga Pinnata , more popularly known as "kaong" were used by the Katipuneros of Cavite during the Spanish revolution to ward off the Spaniards from taking over Cavite. The kaong fruits were thrown at the Spaniards which would cause extreme itchiness. The pioneer Cavitenos used to make strong rope for their carabaos using the Arenga Pinnata fiber. They also made kaong jam together with their pan de sal.

From here, the journey of ARENGGA Vinegar continues…working to clean the environment.