Description

Chit Juan continues the Coffee Month celebration with guest Ros Juan. They explore the rise of Philippine coffee, its growing prominence in the specialty coffee scene, and its impact on the local industry. From sustainability efforts to evolving consumer preferences, to nurturing the next generation of coffee farmers and entrepreneurs, Ros shares her personal journey and insights on the future of sustainable coffee in the country. This episode offers a rich conversation for coffee enthusiasts and advocates alike, highlighting the significance of Philippine coffee in shaping the local and global landscape.

GUEST BIO:

Rosario “Ros” Juan is a third-generation entrepreneur with a deep passion for coffee that began in her teens when she interned at a coffee company. With over half her life spent in the coffee industry, Ros has honed her skills in marketing, communications, community engagement, and store operations across Manila and Shanghai. After a brief foray into digital advertising, she returned to her roots in 2013 by opening her own café, Commune. A dedicated advocate for Philippine coffee, she serves as a volunteer with the Philippine Coffee Board and is a member of the International Women’s Coffee Alliance. As a certified coffee Q grader, roaster, and social media strategist, she hosts a weekly Instagram Live session, "The Brew Tonight," where she shares her coffee expertise.

WHAT YOU’LL LEARN:

• How her advocacy for Philippine coffee has boosted her business
• Millennials’ growing appreciation for Philippine coffee
• Key factors that helped elevate the status of Philippine coffee
• Her role in the International Women's Coffee Alliance
• Insights on roasting, cupping, and her experience as a Q Grader
• Shifts in her customers' coffee preferences over time
• The current state of sustainable coffee in the Philippines
• Nurturing the next generation of coffee farmers and entrepreneurs

QUOTES:

• To this day, we may still be the only one, or maybe there's very, very few of us that really just stick to serving only local coffee. 
• People just don't see it because a lot of the women work behind the scenes, but those who actually ensure that the quality of coffee will be good are mostly women.
• We get into Q grading not just to prove what we can do, or not just to test our skills in coffee but ultimately be able to help producers produce better coffee.
• The longer you work in the industry, the more you see what coffee goes through, how difficult it is to get a good cup and all that.
• The best coffee is really what you enjoy, and a lot of it is also tied to your own memories, your own experiences, even what kind of food you like.

RESOURCES MENTIONED:

• Follow Ros on Instagram and Facebook.
• Join the Coffee Home Brewers on Facebook.

Listen, rate, and subscribe!

• Subscribe to the Good and Green Podcast on Apple Podcasts and Spotify
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