Ground per order
No pre-ground bin sitting open since morning. The grinder runs when you order, which is why a manual brew takes eight minutes and tastes like it.
Every cup
Aglipay, Quirino
An anchor,
five hours
from the sea
People ask about the badge almost every week. Here is the honest answer.
Why an anchor
It is not
about the ocean
An anchor is not a symbol of travel. It is the opposite. You drop it when you have arrived somewhere worth stopping, and the boat stays put until you decide otherwise.
Bernard grew up watching people pass through this stretch of Quirino on the way to somewhere else — Cagayan, Isabela, the coast. The idea was simple: build one room where people stop instead. Order something warm, put the phone face down, and let the afternoon take as long as it takes.
Kopi mo. Your coffee — brewed the way you like it, at the speed you like it.
The rope around the badge is the same knot our tables are wound with. The bean sits at the centre because that is what everything here is holding onto.
House rules
What we stand on
Your name, not a number
We write it on the label in marker. It is a small thing, and it is the reason group orders never come back mixed up.
Every cup
The table is yours
Nobody will hover, clear your cup early, or ask if you are ordering again. Stay through your whole revision, meeting, or bad day.
Every day
Sweetness on request
Say the word and any drink comes down to half sugar, or none. We would rather you taste the coffee anyway.
Just ask
Good coffee. Good music. Good vibes.Painted on the board by the door, and meant literally
The room
Built for
staying put
Wood, warm bulbs and blinds that cut the afternoon glare without shutting out the trees across the road. There is a long table for groups, a counter for people working alone, and the window seat that everyone quietly hopes is free.
On Friday and Saturday evenings someone plugs in and plays. It stays acoustic, it stays at conversation volume, and it finishes before the last drink is called.
See the room→Behind the bar
The crew
Trained in-house, mostly from around Aglipay, and the reason regulars get their order started before they reach the counter. If you are curious about how something is made, ask — they like being asked.
Come by
The kettle is
already on
San Leonardo, Aglipay. Open from seven, later on the nights there is music.