1.0Slow Food Foundationhttps://www.fondazioneslowfood.com/en/Staff Blulabhttps://www.fondazioneslowfood.com/en/author/staff-blulab/rich600338<blockquote class="wp-embedded-content" data-secret="3wjYSpeR1Q"><a href="https://www.fondazioneslowfood.com/en/slow-food-presidia/ibo-coffee/">Ibo Coffee</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.fondazioneslowfood.com/en/slow-food-presidia/ibo-coffee/embed/#?secret=3wjYSpeR1Q" width="600" height="338" title="“Ibo Coffee” — Slow Food Foundation" data-secret="3wjYSpeR1Q" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.fondazioneslowfood.com/wp-includes/js/wp-embed.min.js </script> https://www.fondazioneslowfood.com/wp-content/uploads/2015/04/caffe-ibo.jpg690230Known for its small size and low caffeine content, coffee from Ibo (one of the main islands of the Quirimbas archipelago in northern Mozambique) was exported to Europe up until the early 20th century, where it was used to soften coffee blends from Brazil, Sâo Tomé and Java. Today Coffea rac- emosa loureiro (a minor species alongside arabica and robusta which belongs to a group of species commonly known as “wild coffee”) still grows wild. But each family on the island also tends one or two plants in their garden, usually alongside ba- nana trees and coconut palms, using the berries for home consumption.Production area: Ibo island, Quirimpas archipelago and bordering coastal area Technical partner: Enrico MeschiniPresidium supported by: Muindi Semi di Sorriso