The Rise of Specialty Coffee in the Philippines

When travelers and locals think of Philippine coffee, they often recall instant brews, the strong and rare Barako variety, or global chains. But beneath that familiar surface, a growing movement is challenging those norms. Specialty coffee—once a niche import—is now taking root, driven by a new generation of Filipino coffee professionals returning from abroad with international experience and fresh ideas. This is the story of how that shift is happening.

The specialty coffee scene in the Philippines is small but expanding fast, with several new cafes and roasteries opening between 2012 and 2013 alone. Key figures like Sly Silvester Samonte are building networks, training teams, and producing locally roasted coffee with global standards. Their efforts mark the start of a true third wave movement in the country.

Early Coffee Exploration: How Sly Samonte Got Started

Sly Silvester Samonte’s journey into coffee began humbly—with a moka pot and a small camping stove. During university, he visited great Italian cafes and encountered French press coffee, civet coffee, and Singapore’s emerging specialty scene. He started experimenting at home, tasting widely before roasting his own beans. Initially sourcing green coffee through a trader, Sly taught himself to roast, cup, and exchange knowledge with other roasters in Singapore. But when he returned to the Philippines two years later, he found the local green coffee supply fell short of what he had accessed in Singapore.

That gap led him to seek better equipment and connect with others who shared his vision. Through a mutual contact, he met Mike Canlas, a trainer and consultant at PBCA, and eventually Raymond from El Kapitan Coffee, who sold him an Ascaso machine. That meeting sparked conversations about opening a roastery. With Peter Ong joining the effort, Craft Coffee Workshop was born.

Building Community: Curator Coffee & Cocktails and EDSA Drinks

Today, Sly leads two key projects. As co-founder of Curator Coffee & Cocktails alongside Philippine Barista Champion Kevin Fortu, Sly oversees the coffee program. David manages operations, while Tiffany and Jeriscon handle the cocktail side. The venue delivers both expertly made coffee and crafted cocktails—often blending the two—a rarity in the local market. The team includes both locals and industry veterans, aiming for high execution and a unique drinks menu.

His other venture, EDSA Drinks Design (also known as EDSA-BDG), is a creative platform for beverage professionals. Named as a tribute to the street and the idealism of its namesake, the space supports innovation in drink development. It offers full equipment access for designing and testing beverages, enabling both professional-grade production and sensory exploration. The first planned launch is a specialty coffee brand including roasted beans, equipment, training, and custom coffee experiences. Future products include beer and bottled drinks, with a target opening in January or February 2014.

What’s Driving the Demand for Quality Coffee?

Fifteen years ago, the arrival of global chains like Starbucks, The Coffee Bean & Tea Leaf, and Figaro shifted local coffee consumption—but often at the cost of quality and diversity. Now, the internet has erased borders, making it easy to access global coffee trends and discussions. Real-time communication allows for rapid idea sharing and feedback. A major asset for the Philippines is its overseas workforce: Filipinos who have lived and worked in countries with mature coffee cultures often bring those insights back home.

This trend isn’t limited to coffee. Over the past three years, the food and beverage scene—including restaurants—has evolved alongside specialty coffee. Filipino chefs returning from abroad have introduced international techniques and dishes, greatly expanding the local culinary landscape and raising overall expectations around quality.

Frequently Asked Questions

Who is leading the specialty coffee movement in the Philippines?

Sly Silvester Samonte is a key figure, having founded Craft Coffee Workshop with Peter Ong and later co-establishing Curator Coffee & Cocktails with Kevin Fortu, the Philippine Barista Champion. He also started EDSA Drinks Design to foster beverage innovation. His background includes training in Singapore and importing knowledge and equipment to elevate local standards.

What were Sly Samonte’s early coffee experiences?

Sly began with a moka pot and camping stove, then explored Italian-style cafes during university. He tried French press, civet coffee, and Singapore’s specialty offerings before starting to roast at home. He sourced green beans from traders and learned to roast and cup through self-study and exchanges with other roasters in Singapore.

Why did Sly return to the Philippines to start a coffee business?

After gaining experience in Singapore, Sly returned to the Philippines and noticed a lack of high-quality green coffee beans locally. That gap motivated him to build connections with local trainers like Mike Canlas and equipment suppliers like Raymond from El Kapitan Coffee. These relationships led to the founding of Craft Coffee Workshop and broader initiatives in specialty coffee.

What is Curator Coffee & Cocktails?

Co-founded by Sly and Kevin Fortu, Curator Coffee & Cocktails is a venue that serves expertly brewed coffee alongside crafted cocktails. The team includes experts in coffee, operations, and mixology. It’s one of the few places in the Philippines where coffee and alcohol are combined in a high-quality, intentional way.

What is EDSA Drinks Design?

EDSA Drinks Design (EDSA-BDG) is a creative platform for beverage professionals. It provides tools and space for developing new drinks, with plans to launch a specialty coffee brand. The initiative also includes future products like beer and bottled beverages. The goal is to raise the overall quality of drinks in the Philippines.

How is the specialty coffee scene growing in the Philippines?

Between 2012 and 2013, several specialty cafes opened, signaling rapid growth. The scene is driven by returning overseas Filipinos, better internet access to global trends, and rising local expectations for food and beverage quality. Education, equipment access, and community collaboration are helping the movement expand.

Recommended FrontStreet Beans for Philippine-Style Brewing

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