Brewing Pride: How Drip Republik Elevates Local Robusta in Dapitan

 

In a coffee world where Arabica often takes center stage, Jessica Bognot Magdolot champions the overlooked value of Robusta—especially within the rich tapestry of Philippine coffee culture.

Through her venture, Drip Republik, Magdolot spotlights locally sourced Robusta beans from across the Philippines, connecting customers not only to the brew but also to the farmers behind it. In casual conversations, she gently educates her patrons, emphasizing the importance of quality, traceability, and the stories embedded in every cup.

In an online interview, she reflected on her coffee journey, her work with the Dapitan coffee community, and the enduring significance of locally grown Robusta in shaping both livelihoods and culture.

YADU KARU: What inspired you to establish Drip Republik in Dapitan City, and how did your journey into the coffee business begin?

Jessica Bognot Magdolot: Drip Republik began not as a business venture but as a personal need. I’ve always been a coffee drinker, spending much of my time in cafés while working in the corporate world. Coffee was part of my daily rhythm. When I returned to Dapitan and shifted to freelance, work-from-home life, that routine was disrupted—no cafés were offering the kind of coffee I had grown accustomed to.

Rather than let go of that experience, I started learning. I read, researched, and experimented at home, brewing coffee with basic kitchen tools. Along the way, I met people in Negros and began sourcing beans, initially just for personal use.

The idea grew almost by accident. We set up a small hangout bar, displayed beans outside, and brewed coffee while spending time with friends. The beans sparked conversations. Curiosity led to shared cups, shared cups led to regular visits, and eventually, a small community formed around coffee.

It wasn’t elaborate—just coffee. But it was intentional, rooted in connection, and that simplicity allowed Drip Republik to grow naturally into a space where people could gather, learn, and appreciate the story behind every cup.

YK: You primarily use local Robusta beans. What made you choose Robusta over the more commonly promoted Arabica?

JBM: We chose local Robusta because its flavor profile resonates strongly with Filipino coffee culture. Many Filipinos grew up with brands like Nescafé, which primarily use Robusta, so that bold, familiar taste is deeply ingrained in how we experience coffee.

Beyond cultural familiarity, Robusta matches my preference for a strong cup with rich chocolate notes and a pronounced aroma. From a sustainability perspective, the Philippines is well-suited for growing Robusta, and local farmers have significantly raised its quality. Today, Philippine Robusta can stand alongside Arabica in terms of flavor and complexity, while also strengthening local agriculture.

YADU KARU: How do you source your local Robusta beans, and what qualities of these beans stand out for you?

JBM: We source Robusta directly from farmers who are committed to quality and to creating positive change in their communities. Our partners are not just growers—they are coffee professionals who take pride in their craft and continuously work to elevate Philippine Robusta.

What sets these beans apart is their traceability, consistent quality, and freshness. We collaborate with reputable, award-winning farmers and roasters to ensure every batch is responsibly sourced, carefully processed, and delivered at peak freshness. These direct relationships allow us to uphold high standards while supporting the long-term sustainability and livelihoods of local coffee farmers.

YK: You mentioned taking the initiative to educate yourself about coffee. How did you start learning, and what resources or experiences shaped your knowledge the most?

JBM: I began learning about coffee through independent online research and hands-on experimentation at home, initially motivated by a personal desire to brew better coffee for myself. When Drip Republik opened, I felt a responsibility to deepen my knowledge through formal training—especially since I was no longer preparing coffee just for myself, but for friends, family, and customers who trusted us with their experience.

Because promoting local beans is central to our mission, I pursued professional training in Cebu, General Santos, and Davao. I continue to seek opportunities that expand my understanding of coffee, ensuring that the exceptional beans we source from award-winning local farmers and roasters receive the recognition they deserve. Beyond formal training, I regularly attend coffee expos and industry gatherings, where I learn from experts and exchange insights with fellow professionals in the coffee community.

YK: How has your self-education influenced the way you brew, serve, and talk about coffee with your customers?

JBM: My self-education—combined with guidance from coffee professionals, the support of like-minded peers, and the stories shared by farmers—has profoundly shaped how I brew, serve, and talk about coffee. These experiences deepened my passion and strengthened my sense of purpose.

They made me more attentive to every step of the process and instilled a responsibility to honor the work behind each bean. I feel equally responsible for bringing those stories forward. As a result, I approach each cup with greater intention, ensuring quality while thoughtfully sharing the narratives of the farmers and producers with our customers.

For me, brewing coffee is no longer just about technique—it’s about respect, storytelling, and creating an experience that reflects the journey behind the coffee.

YK: What misconceptions about Robusta coffee do you often encounter, and how do you address them at Drip Republik?

JBM: One of the most common misconceptions about Robusta is that it is inherently bitter, rubbery, or inferior, and that only Arabica belongs in cafés serving quality coffee. At Drip Republik, we challenge this perception directly.

We proudly use 100% Robusta for several reasons. First, the Philippine terrain is exceptionally well-suited for producing high-quality Robusta, enabling farmers to cultivate beans with remarkable flavor potential. Second, many Filipinos grew up drinking instant coffees like Nescafé or Great Taste—both made from Robusta—so that bold, aromatic profile is deeply embedded in our cultural memory of what “coffee” tastes like.

Personally, I enjoy Robusta for its full body and flavor notes—brown sugar sweetness, chocolate richness, and a strong, satisfying aroma. At Drip Republik, we encourage customers to reconnect with the coffee they grew up with, while showing them how expressive and complex a well-sourced, well-roasted Robusta can be.

We also highlight the origins of our beans, introducing customers to the award-winning farmers and roasters we partner with, and emphasizing the competitive nature of Philippine Robusta in recent years. In doing so, we help customers rediscover Robusta with fresh appreciation and respect.

YK: In what ways do you think promoting local Robusta helps support farmers and the local economy in Dapitan and nearby areas?

JBM: Promoting local Robusta supports farmers and the local economy in several important ways. First, it provides farmers with a more accessible and reliable market for their harvest, helping them sustain their livelihoods while continuing to improve the quality of their beans.

Second, choosing locally produced Robusta is practical and cost-effective for cafés like ours, while also keeping money within the community. By sourcing locally, the income we generate circulates back into the local economy—supporting farmers, roasters, and other small businesses in the area.

Finally, actively using and promoting local Robusta fosters appreciation, trust, and pride in locally grown coffee. It challenges the notion that quality must come from elsewhere and reinforces the value of what our own communities can produce. Over time, this strengthens both the coffee industry and the local economy as a whole.

YK: What challenges did you face as a coffee shop owner who chose to focus on local beans rather than imported ones?

JBM: One of the main challenges in focusing on local beans is cost. High-quality local beans are often more expensive than commercial imported beans. What many consumers don’t realize is that most imported beans available in the market are commercial-grade—often less fresh, less traceable, and not necessarily superior in quality. While specialty imported beans do exist, they are typically priced much higher than even our locally sourced options.

Another challenge is overcoming the long-standing perception that imported products are automatically superior to local ones. At times, customers form judgments as soon as they hear we focus on local beans, even before tasting the coffee.

At Drip Republik, we address these challenges through transparency and education. We share where our coffee comes from, who the farmers and roasters are, and the achievements they have earned. By doing so, we invite customers to experience the quality of local coffee firsthand. We consistently choose beans with proven quality and strong potential, believing that supporting our own producers is far more meaningful than relying on imports simply because they come from abroad.

YK: How do customers respond when they learn more about the story and value of the coffee they are drinking?

JBM: Most customers respond positively when they learn the story behind the coffee they are drinking. People naturally want to connect with something meaningful, and understanding where the coffee comes from—who grew it, how it was produced, and why it matters—deepens their appreciation of the experience.

As a result, customers not only enjoy the taste but also embrace the mission we share with the community. This sense of connection turns a cup of coffee into a more memorable and rewarding experience.

YK: What are your long-term goals for Drip Republik, especially in terms of coffee education and strengthening the local coffee culture?

JBM: Our long-term goal is to build a strong and informed community that values the journey of coffee—from farm to cup—while highlighting the unique character of Robusta and its deep cultural roots.

We aim to serve as a platform for coffee education by leading initiatives that broaden Dapitanons’ understanding of coffee, from bean origins and processing to brewing and flavor appreciation. Ultimately, we want to make quality coffee more accessible and inclusive, allowing everyone in the community to enjoy, understand, and take pride in every cup.