Teofilo Coffee Company
Curator’s note
Ron Dizon buys his green straight from Philippine farmers, coordinated through the Philippine Coffee Board, then sorts it himself from four in the morning with a sifter he built. Almost nobody puts arabica, excelsa, liberica and robusta on one shelf, and it took an engineer to bother.
Cold brew made from Teofilo's Liberica Barako beans, topped with a pandan foam.
The coffee
House-roasted Philippine coffee across all four commercial species (Benguet arabica, Laguna excelsa, Cavite barako, Davao fine robusta), bought direct from farmers, though the product pages stop at province-level origin with no roast date or process.
An espresso-led bar running on its own roast, with signatures like the Ube Latte and Mount Milo; manual brew ran at the Los Alamitos shop that closed in January 2025 and has not appeared here.
- Arabica
- Medium
Citrus · Brown Sugar · Cacao
- Bold Barako
- Medium
Dark Cacao · Jackfruit · Palm Sugar · Cedar
- Espresso De Barako
- Medium
Dark Cacao · Molasses · Roasted Peanut · Clove
- Excelsa
- Medium
Tamarind · Plum · Cocoa
- Fine Robusta
- Medium
Dark Chocolate · Molasses · Toasted Grain
- Kumusta (Hello)
- Medium
Dark Cacao · Palm Sugar · Roasted Peanut · Ripe Banana
- Liberica (Barako)
- Medium
Jackfruit · Floral Spice · Dark Chocolate
- Salamat (Thank You)
- Medium
Mandarin · Caramel · Cacao · Pomelo
The room
Ron Dizon took over the Green Door cafe on Carson Street in 2025 and remodelled lightly rather than gutting it, which is why the room is larger than a first shop usually gets: seating spread through it and a parking lot of its own outside. The Philippine coffee is the part he changed; the room he mostly inherited.
The vibe
Photos
People
Been to Teofilo Coffee Company?
Leave a note for the next person: what to order, where to sit.