It started on a napkin.
I remember when my mom sparked a conversation mentioning coffees that came from the Philippines—wait—coffee from the
Philippines?! That was back in 2017. This moment then turned into my own obsession of figuring out why and how this was
even a thing. My curiosity hit the gas pedal and all I could ever think about was finding out what Filipino Coffee was all
about. I spent a lot of late nights just researching and obsessing, and learning more and more about this one crop that
resides in the Philippines. I was in midst of my research when I was introduced to the Aeropress. Man, did that change how
I felt about coffee… Let me tell you that this is something you have to find out for yourself.
There was something about this discovery process that shifted my mentality as a Filipino-American.
My parents brought me into the United States when I was four. Though I grew up in a Filipino household—if you know, you
know—my childhood and upbringing was heavily influenced by a more American lifestyle. I used to feel embarrassed in
being a part of these “Filipino things and innuendos”, however, in maturing, I’ve learned a lot from that. In being a part
of that generation of Filipino-Americans, this obsession of Filipino Coffee turned into a passion that wanted me to give
back to the Philippines.
To keep it short, the Philippines used to be a well-known coffee supplier worldwide around the early 1900s—let us
remind ourselves that coffee is a number two commodity in the world. This recognition drastically took a turn when
coffee rust hit and disintegrated almost all of these farmlands. Compared to other countries, there are four species that
exist in the 7,000+ islands of mostly volcanic rock in the Philippines—Arabica, Robusta, Excelsa, and Liberica. Most
countries just have Arabica.
When we started roasting Filipino coffee, we used to roast at the Farmer’s Markets. To date, we make sure that we use a
Fluid-Bed Clean Hot Air Roaster to roast all of our coffees as this is the cleanest most efficient way to actually roast the
This roaster, about six feet tall and as wide as a wooden cargo pallet, was always with us at these Farmer’s Markets. People
used to see what we would do and we also enjoyed sharing that process. Aside from the Markets, we also served our coffee at
different pop-ups, catering, and other events both private and public.
Getting into this—something I never thought I would be doing—I knew this was going to be a challenge. It took a lot of
discipline and mental preparation to get ready for where we are at now.
With this new feat of running our own brick and mortar in Los Alamitos, CA, it has propelled our trajectory for putting
Filipino coffee back on the map.
“Now I can drink black coffee.” This is what my Tito (uncle) had said when I cupped for him one day.
This is the expression we want for everyone. We are very passionate about it because this is the quality that created the
name for coffee from the Philippines in the first place. We appreciate honesty and any feedback—you can tell us it
sucks—and we will do our best to take care of you and hone in on what these problem(s) is/are.
While the materialistic goal is to keep coffee in its purest form, we also love encouraging and emphasizing the ability to
experience moments like these. That said, we also enjoy sharing our platform for others to pursue their passions. If
you’re ready to do something, let’s go! Let’s do something that should’ve been done yesterday.
Anything is possible as long as you set your mind to it. The journey never ends.
Teofilo is my Tatang’s (grandfather) name, and my name is Ron Dizon, his grandson.