Tags: Coffee, Healthy Food and Drinks
By KC Santos
BAYUGAN CITY, AGUSAN DEL SUR – Alicia Paglinawan, the proprietress of Sunrise Corn Coffee, had been roasting corn for her family until she decided to introduce it to her hometown.
“It kept my family strong and healthy and I see no good reason of keeping that health secret in our backyard,” shares Alicia.
She says this special kind of coffee had been well-loved by Filipinos even before the “invention” of ridiculously expensive coffee most of us are so fond of today.
Alicia shares that a local and organic variety of corn called tinigib had been long consumed by Filipinos as a better alternative to coffee.
Aside from rice, Agusan del Sur is a big exporter of corn. In fact, 255 square kilometers of land is devoted exclusively for corn plantations and production.
Alicia explains that old-timers toasted the corn and then filtered the natural brown extract out to make the coffee.
Unlike the usual coffee, corn coffee has no caffeine, no cholesterol and is high in fiber. Its health components are considered cure for minor ailments.
I tried Alicia’s coffee corn out of curiosity. Surprisingly, it was well-blended and strong with the hint of sweetness of the corn. For P50, roasted corn coffee can be a practical substitute to imported and much more imported coffee.
Alicia says her main priority is to introduce a high-quality local product without compromising its benefits to consumers.
“An entrepreneur’s mindset must always be whether or not the product is beneficial to consumer,” says Alicia.
Alicia says consumers are already aware of the benefits of organic products but are intimidated of the concept. She urges consumers to try and scrutinize organic products to know their benefits.
Get more information about Sunrise Corn Coffee
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