By the time Rich Watanabe took his first sip of freshly brewed Sagada coffee, the Cordillera’s fog-draped ridges had already worked their quiet magic.
The scent of pine hung in the air, and a curl of steam rose from the tin mug in his hands. But it wasn’t just the view that lingered—it was the cup: smoky, nutty, floral, with deep chocolate undertones. It changed everything and marked the beginning of how he would help bring Sagada Philippine specialty coffee to the world.
Around 15 years ago, Rich drove north on the Halsema Highway, following his curiosity through the mountains of the Cordillera. In a remote Sagada village, he was welcomed into a modest communal facility where women sorted coffee beans by hand.
The notes were wild yet elegant: pine and smoke, butter caramel and fruit, chocolate and honey.
“Before that, I liked coffee. But that was the moment I fell in love.”
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