Ros Juan's journey with coffee began long before she opened Commune—the cafe, bar, and roaster proudly serving Philippine coffee and Filipino comfort food in Poblacion, Makati City. From interning with her aunt during college to working in coffee communication in Shanghai, her passion for coffee was evident early on.
She continues to bring Liberica, also known as barako, on her travels, advocating for its unique qualitiesRos Juan's journey with coffee began long before she opened Commune—the cafe, bar, and roaster proudly serving Philippine coffee and Filipino comfort food in Poblacion, Makati City. From interning with her aunt during college to working in coffee communication in Shanghai, her passion for coffee was evident early on.
From the outset, Commune was different. The original space—on the corner of HV Dela Costa and Valero Streets—was the perfect spot for Ros to pursue her longtime dream. The space had previously been occupied by her brother, who encouraged Ros to take it before they lost it to another renter. Commune quickly became a pioneer in the independent coffee shop scene, joining a handful of third wave establishments like Craft Coffee Revolution and Yardstick. “We were among the first to embrace and showcase Philippine coffee,” Ros proudly states. Despite skepticism from some industry players who doubted the potential of Philippine coffee as a specialty product, Ros remained steadfast. Her goal was to elevate the profile of Filipino coffee on the global stage.
Today, the flavor profiles of Philippine coffee have evolved. Once characterized by nutty and chocolatey notes, the coffee now features a broader range of flavors, including fruity and citrusy hints. Ros highlights the improving quality of Philippine robusta, traditionally seen as inferior but now recognized for its potential when properly processed.
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