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Current Coffee Roasters

@currentcoffeeroasters

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🌀 Micro roaster
☕️ Pursuing quality, traceability, transparency
🍊 Open daily, 9AM to 5PM

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Whether you’re a curious coffee lover or looking to refine your palate, join us for an immersive Coffee Appreciation Workshop hosted at Islands by Current Coffee Roasters.

We’ll be tasting and exploring a incredible lineup of distinct profiles:
- Bugoyi
- Hamasho Natural
- Karimikui
- La Minita
- Villa Clara Anaerobic

Date: Saturday, October 24, 2026
Time: 2:00 PM
Location: Islands by Current Coffee Roasters
Rates: ₱1,000 / head (Includes light bites)

Limited seats available to keep the session intimate and interactive.

How to reserve: Send us a direct message to secure your slot! by @currentcoffeeroasters

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6 days ago

Last month, we had the opportunity to feature an exceptional Pink Bourbon from @inmaculadacoffeefarms at our booth during CoffeePlz 2026.

Shaped by the Houlguín-Ramos family, they ventured into specialty coffee in 2010. Inmaculada Coffee Farms started with one 5 hectare-farm and have since grown to five farms encompassing 34 hectares, where only rare varieties are grown. Their coffees have been a constant staple in World Barista Championship, and World Brewers Cup.

And to expand the benefits of the Inmaculada Coffee Farms’ business model and contribute to tangibly improving the quality of life of more families and communities beyond their immediate home base, the family established the Fellows’ Farms Program.

This is an anaerobic natural processed Pink Bourbon, an Ethiopian Landrace amplified by processing. Expect tropical fruit driven sensation, with notes of strawberry, mango, blackberry, and pineapple with the floral aftertaste of hibiscus.

Visit us at Banilad to take a sip, or message us here, and at +63 995 282 6508 to take a bag home. by @currentcoffeeroasters

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8 days ago

Production day.

Roasting each coffee to highlight its inherent qualities has always been at the heart of what we do. This upcoming week, we’re looking forward to release a new coffee from @inmaculadacoffeefarms in our Reserve series that some of you may have already tried from CoffeePlz.

We recommend resting our coffees for at least two weeks before you start brewing them as they get better at 3-4 weeks after roasting. This allows the coffee to degas, and open up— making it easier to brew, ang giving you better flavor clarity, and balance.

Grab a bag at the cafe, or message us at +63 995 282 6508 on WhatsApp for wholesale inquiries. We’d be happy to work with you. by @currentcoffeeroasters

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11 days ago

Flat whites have always been our go-to milky beverage— so we curated some of our coffees, and roasted them specifically to shine with milk in mind.

Bugoyi Anaerobic Red Bourbon from @bahocoffee
blueberry, chocolate fudge, banana bread

Villa Clara Estate 70hr Anaerobic Natural Caturra from @villaclaracoffee
maraschino cherry, maltesers, lotus biscuit

Deri Fahmi Natural Ethiopian Landrace from @testispecialtycoffee
orange creamsicle, blueberry candy, floral honey

Drop by, and find your favorite flattie. by @currentcoffeeroasters

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17 days ago

“Testi” means “happiness” in the Harari dialect.
We’ve been recovering from a hectic month, but we’re excited to bring in 2026 crops from @testispecialtycoffee!

Headed by @faysel_abdosh, a second generation coffee producer, founded Testi Coffee in 2019 with the sole purpose of pushing specialty coffee, inheriting his love for coffee from his first generation producer parents.

We’re releasing three lots from Testi, Gara Agena— that won 1st place in Taste of Harvest back in 2024. It’s full of fresh stone fruits like lychee, and peach, citrus, with white florals.

Deri Fahmi— handled by his son Fahmi Faysel in Hambela Wamena, Guji; this cup is bright, and sweet with notes of tangerine, red grape, orange blossom, blueberry, and icing sugar.

Finally, Adnan — a temperature controlled anaerobic natural in Hamasho Kebinq; extremely tropical, with notes of melon, and passion fruit that becomes strawberry, and santol as it cools down.

Swing by the cafe, and stay for a cup— or message us to order a bag! by @currentcoffeeroasters

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a month ago

A collaboration with @currentcoffeeroasters made sense from the get go. We've enjoyed their coffee from our personal experiences in the past. We've had their beans for our opening week and became crowd favourites for our first months, so it just felt right to have @kaheljordan take over the shop. A nice easy Monday filled with friends, and damn good brews. More Bugoyi? taken in pocket makati by @currentcoffeeroasters

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a month ago

Roots and Leaves
hojicha usucha, coconut water, salted ube foam

A warm, nutty, and tropical signature drink inspired by the hojicha cloud.

Roots and Leaves combines our hojicha usucha with coconut water. This lists the warm umami notes, making it more tropical, and refreshing . Topped with salted ube foam, bridging everything back into something more nostalgic.

Take your time sipping as the flavors cascade into each other. Drop by the cafe, to enjoy one in-house. by @currentcoffeeroasters

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a month ago

We’re excited to release a new single origin espresso, this time from Central Kenya, Kiambu is one of the country’s established coffee-growing regions.

The area is characterized by fertile red volcanic soils, high elevations, and a cool climate, creating favorable conditions for slow and even cherry maturation. These natural conditions help develop dense beans with bright acidity, clear structure, and the vibrant fruit character associated with Kenyan coffee. This lot is produced from a combination of classic Kenyan varieties, including SL28 and SL34, together with the newer Ruiru 11 and Batian. After selective harvesting, ripe cherries undergo washed processing, where the coffee is pulped, fermented, thoroughly washed, and carefully dried. This method emphasizes clarity and allows the natural characteristics of the coffee to remain distinct.

In the cup, Kiambu AB has deep dark cherry notes, and sweet molasses, with a rooibos aftertaste which translates well in both long blacks, and milk bevvies. Try it at any of our branches, or message us for bags. by @currentcoffeeroasters

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a month ago

Introducing SD1R from @suprima_instruments

Designed by two-time Indonesia Brewers Cup Champion @_hirosan.

The SD1R is designed with three key things in mind; consistency, repetition and durability.

The Suprima SD1R is a semi immersion dripper that is probably the most beginner friendly dripper we’ve tried at Current. During the initial pours, the flow rate is faster and extraction is closer to drip or percolation. However, later in the brewing process, the flow rate slows down and the extraction more closely approaches immersion.

This combination of drip and immersion methods makes the brewing process more stable. This results in a nice tactile quality while still maintaining clarity, that gives you a lot of flexibility in brewing approach.

Available in small quantities. by @currentcoffeeroasters

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6 months ago

We’re excited to be back at the @coffeeplz.world festival in Manila from September 4th to 6th, all thanks to @coffeecentralph and @timemoreph ! And this year, we’ve invited some friends. You’ll get to meet some of the best brewers from around the country. Swipe through to take a peek at the schedule to see who’s joining us.

Find us at booth A403 in Ayala Malls Circuit, Makati from 10AM– 10PM.

We’ll be brewing our 2026 Kenyan coffees beside our much-loved Ethiopian favorites from @alocoffee.et, @eltocoffee.et, and @dayebensacoffee, — we’ll also be introducing @testispecialtycoffee . And from Colombia; our long time collaborator @villaclaracoffee, and @inmaculadacoffeefarms, a Colombian powerhouse.

We might even bring some new merch, so be sure to drop by, and say hello! taken in Ayala Circuit Makati by @currentcoffeeroasters

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2 months ago

We’re releasing two lots from @villaclaracafe , based in Caldas, Colombia— a recognized UNESCO World Heritage site, these coffees are farmed by Carolina Mejía Londoño at 1,500 meters above sea level. The farm uses dark volcanic ash soil that is rich in organic matter and keeps water trapped inside to feed the tightly spaced plants.

This release shows two different Caturras.

The first is a decaf made with Ethyl Acetate— a naturally derived compound sourced from sugarcane, giving notes of stone fruits, cinnamon, and malt chocolate. The second lot is an anaerobic natural that sat in sealed bags for 70 hours of fermentation before drying, bringing out deep notes of dark cherry, dried pineapple, sweet rum, and chocolate fudge.

DM us for orders, our drop by the cafe to try them. by @currentcoffeeroasters

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3 months ago

Join @island.ccr and @currentcoffeeroasters as we hold a PUBLIC CUPPING for @smjmall Coffee Appreciation Workshop.

See you tomorrow, July 20, 2026 at The Atrium, SM Jmall at 3:00 PM featuring the following beans.

HAMASHO WASHED
HAMASHO NATURAL
HAMASHO ANAEROBIC
GICHUNA
KAGUMO
SANTURIO
VILLA CLARA ANAEROBIC
VILLA CLARA DECAF
BUGOYI GITOKI

Scan the QR code to register or send us a PM! by @currentcoffeeroasters

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3 months ago