Conducted by CvSU
Completed on 2009
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Three coffee blens were formulated by blending Liberica, Robusta, Arabica and Excelsa in different proportons, named as Barako Intense, Barako Fragrant and Barako Complex. The Barako Fragrant as brewed coffee and the Barako Complex prepared as cappicino were extremely acceptable as evaluated by 100 consumers.