How the Third Wave Hit Philippine Specialty Coffee

The Philippines might not be the first place you think of for specialty coffee—but it’s undergoing a quiet transformation. With a history steeped in instant coffee and the iconic Barako variety, the country now finds itself grappling with its third coffee wave. What does that mean in practice? And who’s leading the charge? Here’s how Philippine coffee culture is evolving, from home roasters to cocktail-infused cafés.

In short: The Philippines is in the midst of its third wave of coffee, marked by increased interest in specialty beans, direct trade, and quality-focused brewing. Key figures like Sly Silvester Samonte are opening cafes, roasteries, and education spaces that prioritize freshness, traceability, and craft—often blending coffee with other beverages like cocktails. This shift began around 2012–2013, driven by returning overseas Filipinos and a growing local demand for better coffee experiences.

Early Days: How Sly Discovered Coffee

Sly Silvester Samonte’s journey into specialty coffee started humbly—with a moka pot and a small camping stove. Later, while in university, he visited great Italian coffee shops and got his first taste of good coffee through a French press and Kopi Luwak. He began experimenting at home, trying different brews and eventually sourcing green beans directly from traders. “I was lucky to get my hands on quality beans early on,” Sly recalls. That led him to home roasting, cupping, and exchanging knowledge with Singapore-based roasters.

When he returned to the Philippines after two years in Singapore, Sly noticed a gap. The local coffee scene didn’t yet offer the same quality he’d grown accustomed to abroad. “I started looking for good green beans here, but couldn’t find what I wanted,” he said. That search led him to connect with other coffee enthusiasts—first through a friend, Maria Gorre, who introduced him to Mike Canlas, a trainer and consultant at PBCA. Through Mike, Sly met Raymond from El Kapitan Coffee, who was selling Ascaso machines. That meeting sparked the idea for a roastery and eventually led to the launch of Craft Coffee Workshop with Peter Ong.

Cultural Projects: Curator & EDSA Beverage Design

Today, Sly is involved in two major ventures. The first is Curator Coffee & Cocktails, co-founded with Kevin Fortu (Philippine Barista Champion), where David manages operations, and Tiffany and Jeriscon oversee the cocktail program. The team focuses on delivering both high-quality specialty coffee and expertly crafted cocktails—often blending the two, which is rare in the local market. “We serve drinks that combine coffee and alcohol, which you don’t see much elsewhere here,” Sly explains.

His second project is EDSA Beverage Design (also known as EDSA-BDG), a creative platform for beverage professionals. The name pays homage to EDSA Avenue and the idealism of the people behind it. The goal is to elevate drink quality across the Philippines and beyond by providing a fully equipped space for R&D. “Our first product will be a line of specialty coffee including roasted beans, equipment, training, and custom experiences,” Sly says. The team is also developing additional offerings like craft beer and bottled drinks, with a planned opening in late January or early February 2014.

Why Quality Matters Now

Fifteen years ago, the entry of global chains like Starbucks, The Coffee Bean & Tea Leaf, and Figaro changed the market—but not necessarily for the better in terms of quality. Over time, the internet broke down geographical barriers to coffee knowledge. “You can find the latest information online, and instant messaging lets people share and debate ideas,” Sly notes. A key advantage for the Philippines is its large overseas workforce. Many Filipinos who’ve lived and worked in countries with mature coffee cultures bring those insights back home. That’s helped fuel demand not just for better coffee, but for improved food quality overall. “The food scene has grown alongside coffee over the past three years,” Sly adds. “Filipino chefs are returning with international training, and we now have access to almost every kind of cuisine.”

The Future of Philippine Specialty Coffee

Sly is optimistic about the future. “In 2012, we saw a wave of new specialty cafes. Then in 2013, six or seven more opened,” he says. He draws parallels to his time in Singapore, where the arrival of shops like Highlander and Oriole signaled similar shifts. Curator has already drawn attention from locals and tourists alike, often filling up during holidays. “Consumers are curious about new coffee options,” Sly says. He hopes the government will support the domestic specialty coffee movement, including the development of local Arabica production. “There’s a lot of potential here,” he adds.

Frequently Asked Questions

What is the 'third wave' of coffee in the Philippines?

The third wave refers to a focus on specialty coffee—emphasizing quality beans, direct trade, precise brewing methods, and transparency in the supply chain. In the Philippines, this movement began around 2012–2013, led by returning overseas Filipinos and local pioneers like Sly Silvester Samonte, who introduced better roasting, brewing, and café experiences.

Who is Sly Silvester Samonte?

Sly Silvester Samonte is a key figure in the Philippine specialty coffee scene. He is the co-founder of Curator Coffee & Cocktails, and a founder of Craft Coffee Workshop and EDSA Beverage Design. He brings experience from Singapore’s coffee culture and has helped establish roasting, cupping, and education initiatives in the Philippines.

What projects is Sly currently working on?

Sly is involved in two main projects: Curator Coffee & Cocktails, which serves specialty coffee and cocktails, and EDSA Beverage Design, a creative platform for developing new drinks, including a planned specialty coffee brand. The latter also works on equipment, training, and custom beverage experiences, with a planned launch in early 2014.

How did the Philippines’ coffee culture start shifting?

The shift began with returning Filipinos who had experienced better coffee abroad, combined with increasing internet access to global coffee knowledge. Early pioneers started sourcing better green beans, roasting locally, and opening cafes focused on quality over volume, marking the start of the third wave.

What role do cocktails play in Philippine specialty coffee culture?

In venues like Curator Coffee & Cocktails, cocktails and coffee are combined—offering a unique experience not common in the Philippines. This blending of coffee and alcohol reflects a broader trend toward creative, quality-focused beverage innovation.

Is the Philippine government supporting specialty coffee?

Sly hopes the government will support the growth of specialty coffee, including local Arabica cultivation. While not detailed in policy yet, consumer demand and cultural momentum are pushing the industry forward, with potential for future official backing.

Recommended FrontStreet Beans for Philippine Coffee Culture

For fans exploring the third wave in the Philippines, try FrontStreet Coffee’s Ethiopia Huakui – a bright, floral Ethiopian offering notes of jasmine and bergamot, perfect for appreciating origin complexity. Also consider their Yirgacheffe for juicy citrus and stone fruit tones, or the washed Colombia Huila for balanced caramel and nutty profiles. All three showcase the quality-focused ethos behind the Philippine specialty coffee movement. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.