From Island Wandering to Coffee Craft: The Journey of June Fabio Senica

 

What began as a laid-back, five-day escape to Siargao with college friends turned into something far more life-changing for June Fabio Senica. He did not know it then, but that spur-of-the-moment trip would spark a passion that would eventually steer the course of his life.

Before diving into the world of coffee, he was already a fan of the brew, drawn to its aroma and ritual, but with little grasp of what made a truly great cup. The thought of entering the industry, let alone opening his own café, never crossed his mind. At the time, his love for coffee was simple and unassuming, far from the path he would eventually find himself on.

“I’ve loved coffee since college, even though I barely knew anything about it,” he recalls. “I certainly never planned on starting a coffee shop. I was just genuinely amazed.”

That spark was lit at Linear Coffee Roaster, where he had his first taste of Ethiopian beans. The brew, prepared by Gio Visitacion of Good Cup Coffee Co., came with a passionate explanation of its flavor profile. Most of it flew over his head, but the experience left a deep impression. It was not just the drink—it was the energy, the coziness of the shop, the relaxed conversations, and the care poured into every cup.

At the time, Senica was living in Carmen, Cebu. Siargao was not known then for specialty coffee, something he quickly realized during his stay. But what the island lacked in options, it made up for in inspiration. He later decided to stay on the island for three years (2017–2019). He launched a travel business called Good Vibes Food & Friends (GVFF) Travel & Tour and worked as a local guide.

While in Siargao, Senica witnessed the early transformation of the island’s coffee culture. Pioneering brewers like Arnie Geralde Cotecson of White Beard Coffee and Jeofel Manlod of Purge Coffee Roaster helped shape that evolution. He saw how a quiet revolution was taking root—one that valued traceable beans, mindful brewing, and community storytelling.

When the pandemic struck in 2020, Senica returned to Carmen and adapted. Through GVFF Coffee Co., he began offering cold brews and bottled coffee via pre-order, keeping afloat during a time of restricted movement. By 2022, the brand had evolved into Trails and Waves. With it came expanded offerings, including specialty pour-over coffee and a renewed sense of purpose.

His café became more than a place to serve drinks; it became a lab for experimentation and a classroom for curious customers. Though pour-over is not the most ordered item, Senica offers it anyway. It seizes every opportunity to spark conversation and share what makes each cup special.

“Being up here in northern Cebu, we’re quite far from the filter-coffee culture you see in the capital. Specialty cafés are rare. That makes it even more important to create something meaningful locally,” he shares.

Senica’s curiosity soon turned competitive. He started joining competitions in 2022. In 2024, he won several national brewing competitions, including the Philippine Coffee Brewers League GenSan leg, DTI Caraga Coffee Fest in Butuan, and DTI Bukidnon's Managaya Coffee Festival. But winning, he insists, is secondary to the friendships forged and lessons learned.

He finds inspiration in competing because the Philippines, as an archipelago, mirrors the diversity found in culinary traditions. Each region or island has its unique way of preparing food. Its distinct flavor preferences are shaped by culture and heritage.

He sees coffee in the same way. Every locality has a different palate: some favor strong, heavy-bodied brews; others lean toward a clean, well-balanced cup; and some appreciate a lighter profile. This diversity drives him to constantly adapt and refine his craft, embracing the challenge of creating something meaningful for every community he serves.

“Your cup won’t always align with the judge’s personal preferences, which is why adaptability is key. In every region, we need to be mindful of local tastes. Your recipe should be both versatile and regionally acceptable. Making last-minute adjustments during competitions isn’t just normal—it’s part of the craft,” he says.

His versatility has become a signature. Whether brewing for locals or guests, Senica draws from a growing archive of regional flavor experiences. He promotes micro-roasters and rotates monthly offerings from places like GenSan, Sultan Kudarat, Cagayan de Oro, and Dumaguete—showcasing the country’s rich coffee landscape through every cup.

He humbly admits that his contribution to the coffee community is still modest. As someone new to the scene, he does not see himself as particularly relevant. He is still learning, still growing. He is not yet fluent in identifying complex flavor notes. But what he does bring to the table are brewing methods that, while once considered unconventional or even irrelevant, have since proven their worth through real results.

His focus for now is local: helping his community experience genuinely good coffee, cups that offer true value for every peso spent.

Looking ahead, Senica dreams of turning Trails and Waves into a must-visit stop for travelers heading north. It is more than just a café, but a space to pause, connect, and experience how a humble cup of coffee can carry stories, memories, and purpose.