Teofilo Coffee
Curator’s note
The Aeropress is the house method here, a modest piece of kit for a shelf full of coffee almost nobody in America roasts. Four months old on Second Street, and a Cavite liberica is already an ordinary thing to order across the counter.
Cold brew built on Teofilo's own Barako Liberica coffee, topped with pandan foam.
The coffee
Every bean is Philippine and roasted in-house, with four single origins carrying region and tasting notes, though no producer is named and no roast date is printed on the bag.
- Arabica
- Medium
citrus · brown sugar · cacao
- Liberica (Barako)
- Medium
jackfruit · floral spice · dark chocolate
- Excelsa
- Medium
tamarind · plum · cocoa
- Fine Robusta
- Medium
dark chocolate · molasses · toasted grain
- Espresso De Barako
- Medium
dark cacao · molasses · roasted peanut · clove
- Kumusta (Hello)
- Medium
dark cacao · palm sugar · roasted peanut · ripe banana
- Bold Barako
- Medium
dark cacao · jackfruit · palm sugar · cedar
- Salamat (Thank You)
- Medium
mandarin · caramel · cacao · pomelo
The room
Roasting happens inside the Second Street room, so the first thing the door delivers is roast smell, with ube right behind it. Past the case of Filipino pastries, the fluid-bed roaster carries the atmosphere.
The vibe
Photos
People
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