1,500 masl · Arabica
Benguet
Washed-process Arabica from the vegetable terraces of Atok. Our longest-running farm partnership, since 2016.
Dark chocolateMuscovadoPomelo
Roasted where the rain begins
Three Origins, One Roof
Grown in the highlands
Every bag we roast is traceable to the farm and the family that grew it.
1,650 masl · Typica heirloom
Sagada
Sun-dried heirloom Typica grown under pine shade. Picked ripe, dried slow, roasted lighter to keep the florals.
HoneyPine resinDried mango
1,200 masl · Robusta & Excelsa
Mt. Apo
Bold volcanic-soil Robusta and rare Excelsa from Davao's foothills. The backbone of our signature Silong Blend.
Cacao nibToasted riceBlack cherry
The Craft
From cherry
From cherry
to cup
01
Harvest
Cherries are hand-picked at peak ripeness by our partner farmers, then floated, sorted, and processed within hours at origin.
02
Roast
Green lots travel to our Makati roastery, where each origin gets its own profile on a 12-kilo drum roaster, in batches never larger than a sack.
03
Brew
Every cafe dials in twice daily. Espresso within ten days of roast, pour-overs within twenty one. If it misses spec, it never leaves the bar.
The Spaces
Built for staying a while
Makati Flagship
The Roastery Floor
Watch the drum roaster run while you work. Long communal tables, plenty of outlets, and the smell of first crack every morning at nine.
Baguio
The Pine Loft
A slow-brew reading room fifteen minutes from Session Road. Pour-overs only, blankets by the window, fog rolling past the glass.
BGC & Cebu
The Espresso Bars
Standing bars built for the rush. Ten seats, two grinders, one very fast line. In and out in four minutes, or stay for a second cortado.
Visit Us
Come in from
Come in from
the rain
Four cafes across the Philippines. Open early, closed late, pouring all day.