Great coffee is local coffee. We source primarily from smallholder farms in Benguet and Sagada — high-altitude Arabica with bright acidity and a cocoa finish that holds up to milk.
We roast in small batches twice a week so nothing sits long enough to go flat. You'll notice the bag date on every cup we serve; freshness isn't a marketing word here.
Want to taste the difference? Order our single origin black and let it cool for two minutes. As the temperature drops, the fruit notes open up. That's the cup telling its story.
Beans are available by the bag at the counter. Buy a kilo, we'll grind it to your brewer — and yes, we'll talk you through dialing it in at home.
Written by Kuya DomBook a service