Coffee from our highlands, roasted down the street.

Double shot of our Batangas Liberica blend. Bold, smoky, dark-chocolate finish.

Benguet-Mt. Apo house blend over hot water or ice. Clean and nutty.

Ristretto shots, silky steamed milk, thin microfoam. Our baristas' favourite.

Espresso, fresh milk and a ribbon of condensed milk. Sweet, creamy, best iced.

Antique muscovado syrup, espresso and milk, topped with sea-salt cream.

Single-origin Atok Arabica, brewed by hand. Orange zest, brown sugar, cacao.

Pure Batangas tablea whisked with milk. Thick, rich and only lightly sweet.

Ceremonial-grade matcha with fresh milk or oat milk (+₱30 at the counter).

Black tea, fresh calamansi and wild honey from Quezon province.

Hibiscus brew, calamansi and soda over ice. Bright, tart, caffeine-free.

Lemongrass and Bicol ginger steeped to order. Good for rainy afternoons.

Baguio strawberries, mixed berries and Greek yogurt. No added sugar.

Laminated over three days with French butter. Baked every morning at 6.

Twice-baked with almond frangipane and toasted flakes.

Dense, fudgy and made with 70% Davao chocolate.

Brown butter, muscovado and big chunks of dark chocolate.

Toasted house sourdough, Laguna kesong puti, tomato and basil oil.

Dark tablea chocolate with pili nuts and dried mango. Great with espresso.