Coffee Project Group brews plans to reach 300 stores by 2027

Coffee Project, known for its world-class interiors paired with premium food and drink offerings, continues to thrive in the competitive local coffee industry.

“People have been very receptive to the changes we made in terms of price, quality, and quantity of our food and drinks. They see the value in what they’re getting,” says owner and chairman Manny Villar. “On top of that, there’s no beating the beauty of our stores, which is why we keep seeing more repeat customers.” 

Experience the New: Look, taste, and favorites

Its latest campaign, Experience the New, invites customers to see their favorite coffee shop from a fresh perspective—not just what’s in the cup, but the feeling behind every visit. It’s about rediscovering the joy of familiar comforts, now elevated with new flavors, new stories, and a renewed commitment to creating memorable moments.

Alongside its nationwide expansion, Coffee Project is also refreshing its menu to keep pace with evolving tastes. Leading this is the Sweet Origins series, featuring nostalgic blends like Coconut Corn Milk and Chocolate Rice Latte. For those craving bolder flavors, Coffee Project Black introduces Espresso Lemon Drops and the Malty Mocaccino.

As the group works toward 300 stores, the goal is to make every visit feel like the first—whether customers come for the inviting spaces, upgraded drinks, or seasonal food offerings.

Fresh forward with Dear Joe

The Coffee Project Group now has 15 brands with 158 branches across Luzon, Visayas, and Mindanao. Among them, Dear Joe stands out as a concept for health-conscious patrons. Beyond coffee and tea, it serves all-natural fruit juices blended fresh right before your eyes.

Taking this a step further, Dear Joe introduced the Bike & Blend experience, where customers pedal to blend their own smoothies. It’s a fun, interactive way to enjoy a drink while promoting an active lifestyle. More than a café, Dear Joe champions refreshing and healthier choices for everyday life.

Freshness also takes the spotlight at Bread Basket and Bake My Day, which serve breads and pastries baked in-store daily. Meanwhile, the group’s savory concepts deliver comfort staples: Chicken Deli for chicken inasal, AllAmerican for big-sized pizzas, and Boston Chicken for crispy fried chicken.

Targeting younger markets, Caffeena offers sweeter drinks in student hubs, while KinderCafe delights children in play spaces.

“The people want variety, and we are here to give them that. We have multiple concepts ranging from farm-to-table cafés to student-centric ones with dedicated study areas, even down to serving kare-kare,” adds Villar. “For us, the customer is the boss, and we want to keep them happy.”

Sip, savor, and explore: Exciting flavors and new destinations

Caffeena is making waves this September with three new stores in Tanza, EVIA, and Sta. Rosa, bringing its signature drinks closer to more customers. 

Each branch is designed as both a quick coffee stop and a cozy hangout. Expansion continues in October, with three more openings in prime locations.

To kick off the ber-months, Caffeena also launched the Matcha Mantra series—indulgent matcha drinks that range from creamy classics to inventive twists, crafted to fuel your day with intention. 

And there’s more to come: soon, Crosswinds Tagaytay will welcome a new Filipino-themed restaurant, adding to the group’s growing list of culinary destinations.

Heritage reimagined in the hills

Amid this growth, Balustre emerges in the pine-covered hills of Crosswinds, Tagaytay, as a bold yet nostalgic concept. 

It’s a Filipino kitchen reborn from the ruins—where cracked concrete, antique tiles, wrought ironwork, and weathered balusters are deliberately preserved to celebrate imperfection. 

The result is a hauntingly beautiful space that feels raw, intimate, and cinematic.

On the plate, Balustre reimagines Filipino cuisine with boldness and soul, honoring tradition while offering fresh interpretations. More than a restaurant, it’s an immersive experience that blends food, ambiance, and storytelling, making it a must-visit Tagaytay destination.

“Given the number of concepts we have, growing to 300 stores is easy. We can even go higher so long as our boss—the customers—demand it. We have a very positive outlook, and it’s all because people keep coming back,” Villar says.

Rounding up the Coffee Project Group’s roster are concept stores like Roma Cucina, Ruined Project, Napa, Windmill, Joe’s Tavern, Pievana Roots Cafe, and Coffee Project Bern—brands that consistently land on the must-visit café lists of their cities, frequented by tourists, balikbayans, and road-tripping families.

With such a wide array of choices, one thing is certain: as long as customers keep craving more, Coffee Project Group will keep opening doors.

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Editor’s Note: This article was provided by Coffee Project Group.