Roast day is Tuesday. Bags leave the shop within three days of roasting, which is why some weeks a lot sells out before Friday.
Roasted to order, rested three days, shipped on day four.
Grown in Benguet & Batangas
Our house blend and the reason most people come back. Benguet arabica for sweetness, a little Batangas robusta for weight. It holds up to milk and still tastes like something on its own.
Medium roast
Tastes of Cocoa, toasted almond, brown sugar.
Grown in Sagada, Mountain Province
Grown above 1,500 metres and washed at the farm the same afternoon it is picked. Clean, bright and floral — the bag to brew when you want to taste the altitude.
Light roast
Tastes of Jasmine, green apple, black tea.
Grown in Amadeo, Cavite
Roasted long for people who take their coffee strong and with condensed milk, the way it is served on every corner back home.
Dark roast
Tastes of Dark chocolate, molasses, walnut.
Grown in Lipa, Batangas
Pure liberica. Big, smoky and unmistakable — there is no mistaking barako for anything else once you have had it.
Medium-dark roast
Tastes of Woodsmoke, jackfruit, bitter cocoa.
Pulled on a two-group lever, milk from Bukidnon.
Eighteen grams in, thirty-six out, twenty-eight seconds. Signature blend unless you ask for something else.
A double shot cut with the same amount of steamed milk. Small, hot, finished in four sips.
Our most-ordered drink. Signature blend, milk stretched to a flat sheen, no sweetener unless you ask.
Condensed milk and fresh milk together. Sweet, and we are not apologising for it.
Espresso through melted tablea from Davao instead of syrup. Thick, a bit gritty in the good way.
Filter coffee, poured slow and served black.
Whatever is best on the shelf that week, ground to order and brewed in front of you. Ask what is on.
Filter coffee from the morning batch. Free refill if you stay and work.
Barako brewed in a cloth sock the old way, served with muscovado on the side.
Steeped eighteen hours, nothing added but ice.
Eighteen hours in cold water, nothing else. Keeps four days in the fridge if it lasts that long.
The same concentrate over ice and fresh milk.
Cold brew, calamansi and a little honey. Sharp and closer to iced tea than coffee.
Baked in the morning, gone by the afternoon.
Baked each morning, buttered and topped with aged kesong puti.
Saba bananas, muscovado, a lot of butter. Warmed before it reaches you.
Soft roll filled with sweet young coconut. Two to an order.
The small kit that makes a better cup at home.
Thick 300 ml stoneware in the colours of the seal. Holds heat for a long sit.
Dripper, forty filters, a 250 g bag of the signature blend and a card with the recipe we actually use.
Three 150 g bags from three provinces, boxed and ready to hand over.
