Robert Francisco is an acknowledged "Coffeeology" expert, having been part of the local coffee industry for the past 16 years since his family put up Figaro. "Coffeeology," he explains, goes beyond educating people about the different kind of beverages [you can make] and the brewing methods. It encompasses "flowering, farming, harvesting, sun drying, milling--all the way 'til its produced in a cup. If a cup of coffee tastes bad, something in that process must have been wrong," he explains.

Now the president of Boyd Coffee Company Philippines, Francisco says his long love affair with coffee started when the business sort of fell into his lap. "One day our family decided to put up a coffee shop because every Sunday, when we would meet for family gatherings, we would consume something like 30 to 40 cups a night. What you like becomes a business. I took charge of the research, the blending, running the café, operating the machine." He says that "luckily, in any career, if you find something you like, it becomes your passion."

SPOT.ph sat down with the coffee entrepreneur to ask him about life after Figaro, the future of locally-produced coffee and his new book, A Coffee Journal.

SPOT: You're not part of Figaro anymore?

It's still the family business but I'm not part of it anymore. I sold my shares years ago. In 1997, I decided to let my sister run it but I was still involved with Figaro for special projects.

SPOT: What's your favorite coffee blend?

From the coffees I roast at the Boyd Coffee Company Plant, I favor the Midnight Blend. For some reason it appeals to my expected taste of coffee. The others are great coffee with fabulous aroma and flavor. But I guess the Midnight Blend has particular chocolate notes I crave for and it has a rich smell, especially when taken as espresso.