FEATURE: How Rich Watanabe and SGD Coffee Brought Sagada’s Specialty Coffee to the World

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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.

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^{“I was tasting the view,” he recalls. “That moment—I knew this was no longer just a passion. It was a calling.”}

If you’ve ever had a sip that made the world pause, you’ll understand. Discovering Sagada Philippine specialty coffee might just be that experience. And if you haven’t, Rich’s story might lead you there.

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In the Beginning: Discovering Sagada Coffee

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.

“I asked if I could taste their coffee. They handed me a cup—no fanfare, just hospitality. And with one sip, I knew everything had changed.”

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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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Read the full article at simpol.ph