Coffee enthusiasts had the opportunity to attend an exclusive Coffee Exploration session led by renowned coffee expert and 2015 World Barista Champion, Sasa Sestic. This curated event was hosted by the local coffee company Henry and Sons, in collaboration with the luxurious Grand Hyatt Manila hotel.
The Coffee Man experience brings Sestic’s remarkable journey to the Philippines, showcasing his evolution into a champion barista and the efforts he undertook in pursuit of the perfect cup of coffee. Beyond being a skilled barista, Sestic is also a passionate and knowledgeable coffee grower who consistently experiments with various techniques and methods.
One of the post-harvest methods he experimented with is carbonic maceration. A specialty coffee processed using this method is Jasper Coffee from Masina Village in Ethiopia, which is now available at Florentine in Grand Hyatt Manila. More importantly, Sestic emphasizes the importance of prioritizing the welfare of coffee farmers while cultivating sustainable, world-class beans.
Describing Sasa Sestic as “driven” is akin to calling Mt. Everest “high.” Sasa (pronounced “Sasha”) has dedicated over 15 years to the pursuit of the perfect cup of coffee. His journey began when he became a barista in 2003, where he started to explore new coffee flavors. His passion has led him to study the specific regions and countries that produce the best coffee.
His passion for coffee is insatiable. He not only seeks to expand his knowledge about coffee but also aims to educate others with what he learns. Furthermore, he is dedicated to helping coffee farmers improve their livelihoods and strengthen their communities.
Showcasing Sasa’s talent in the Philippines allows local baristas to draw inspiration from his experience and story. He possesses vast knowledge that baristas, farmers, and even coffee distributors can learn from.
The Coffee Man
Sasa believes that supporting coffee farmers enhances the quality of the coffee produced. By understanding the climate and planting cycles of different regions, he has learned when to harvest coffee at its peak. He is currently writing a book about his journey, which he intends to complete, especially since he was midway through it when he won the 2015 Barista Championship.
The best-selling book “The Coffee Man” tells the story of the author’s journey to becoming a barista. It follows his quest to find the finest coffee beans by visiting coffee farmers and explores new methods for enhancing coffee flavors. Additionally, “The Coffee Man” has been adapted into a movie.
It took him seven attempts before he won the Australian Barista Championship in 2015. That same year, he also triumphed at the World Barista Championship (WBC) held in Seattle. Over the twelve years leading up to his WBC victory, his career evolved from being a barista to becoming the head of ONA Coffee Wholesale. He also opened several cafes, including The Cupping Room, ONA Coffee House, and ONA Manuka.
He has been assisting farmers through Project Origin, an ethical green bean trading company that has established long-term, mutually beneficial relationships with over 100 growers in coffee-producing countries.
Project Origin has enabled farmers to increase their income and enhance their crops, livelihoods, and financial stability. The organization has also raised funds for health, education, and community initiatives that benefit coffee farmers.
Michael Harris Conlin found a kindred spirit in his love for coffee. He established the Foundation for Sustainable Coffee Excellence (FSCE) to support local farmers in producing sustainable, world-class coffee for Filipinos to enjoy. The coffee these farmers produce is not only sustainable but also of the highest quality, making it perfect for coffee enthusiasts.
To achieve this goal, Conlin purchases their coffee and allocates a portion of the sales proceeds to train the farmers and provide them with the necessary tools to improve their coffee production.
In addition to their outreach efforts to farmers in Benguet and other coffee-growing regions of the Philippines, the FSCE aims to enhance the skills of both current and future baristas. Conlin established the Institute of Coffee Excellence, located right across from the popular The Giving Café (TGC), which was opened earlier.
The two-story Institute serves as a laboratory and creative space for Conlin and his team. It hosts classes for baristas and facilitates farmer-trader discussions while exploring innovative ways to make Philippine coffee beans more accessible to an international audience.
Earlier this year, Henry and Sons hosted coffee expert Mokhtar Alkhanshali and showcased his high-rated coffee from Yemen, Port of Mokha, at a similar event in the Philippines.
