Nervous but excited. That’s how Karl Gabriel Aguilos, the first Ilonggo to compete in the Philippine National Barista Competition (PNBC), described his feelings when he stepped onto the national coffee stage held at World Trade Center in Manila last June 12, 2025.
Despite being a first-timer at PNBC, Karl stood alongside six other seasoned baristas—most of them from Metro Manila, including a former national champion and last year’s runner-up. Karl, the only finalist from outside the capital, represented Iloilo with pride and passion.
“I saw the caliber of my competition, and I would say Ilonggo baristas could reach that level—or even surpass it,” he said.
Karl’s participation came after Jerduen “Noi” Dongor, President of the Philippine Coffee Board and a respected leader in Iloilo’s coffee community, encouraged him to take the leap. Having won two official competitions locally and several friendly ones, Karl’s consistent presence and passion in Iloilo’s coffee scene made him a strong candidate.
A Story of Resourcefulness and Grit
With only three weeks of preparation, Karl juggled work at Baking Studio by Theo’s while conceptualizing and refining his PNBC routine. Most of his serious training happened in the final week, often after closing his shift.
“The first two weeks were for research and development. I did it mostly on my own,” Karl shared. “I practiced after work and asked friends and mentors for help.”
Support poured in from the Ilonggo coffee community. Baking Studio provided the competition equipment, The Yield Specialty Coffee and Superhouse Solutions opened their doors for his late-night practices, and barista peers Jj Tanalgo, Jian Alexis Dominguez, and Deo de la Cruz provided coaching and beans.
Just days before the competition, Karl made a risky switch—choosing to compete using beans from Rodyio Tacdoy, a PCQC winner, roasted by Primal Brew. He trained at their roastery in Makati with the help of Yancy Kilayko and Celine Manlapaz.
A Signature Drink with a Story
Karl’s 15-minute presentation required him to serve 12 drinks (espresso, milk, and signature beverages for four judges) while telling a story behind each one. His signature drink was inspired by Black Forest cake, symbolizing his curiosity and creativity.
“I made the most of what I had at Baking Studio,” he said. The drink combined espresso, clarified milk syrup, cherry syrup, and a cherry-like foam garnish—sweet, silky, and delicately layered.
The judges praised his performance for its execution and flavor clarity.
From Curiosity to Calling
Karl’s coffee journey began in the most unexpected way—during the pandemic, when he sought weight loss alternatives and began drinking black coffee. Initially turned off by its bitterness, he started researching how to enjoy coffee in its purest form. That curiosity led him to specialty coffee and eventually to working as a barista so he could learn to use espresso machines.
“I didn’t think that coffee could be good on its own,” Karl recalled. “So I kept researching and experimenting. That curiosity became my driving force.”
A Taste of Iloilo’s Coffee Future
Karl’s journey is more than a personal milestone—it symbolizes the rise of Iloilo’s vibrant specialty coffee culture. What was once a quiet scene is now a flourishing network of local cafés, roasters, baristas, and educators working together to elevate coffee standards across the region.
Establishments like The Yield Specialty Coffee are leading the way by using award-winning beans from Igbaras and Miagao, hosting workshops and cupping sessions, and supporting direct-trade partnerships with farmers. Meanwhile, institutions like Superhouse Solutions provide training and tools to aspiring café owners and baristas, helping turn passion into profession.
“Supporting Karl and the next generation of Ilonggo coffee professionals is a privilege,” said Dongor. “Iloilo has the talent, the beans, and the heart. The world stage is within reach.”
As the Ilonggo coffee community continues to grow stronger, more names like Karl Aguilos are sure to rise—baristas whose stories start in neighborhood cafés but brew into something bigger.
Karl expressed deep gratitude to the people and institutions that helped him—Baking Studio, The Yield, Superhouse, Primal Brew, the Iloilo Specialty Coffee Community, and countless mentors and friends who stood by him.
“Be open to learning. Don’t be hard-headed. Strive to grow and be resourceful,” he advised fellow baristas. “I hope my story inspires others to keep pushing for greatness.”
What’s Next?
Karl has his eyes set on returning to PNBC next year, this time fully prepared. His ultimate goal? The World Barista Championship.
“I felt like such an underdog, so small compared to everyone else—but I kept my focus and did what I had to do,” he said. “This experience humbled me. But it also showed me that if we stay passionate and keep growing, we’ll go far. This is just the beginning.”
