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A Java Chip Frappé in a tall glass, topped with whipped cream and a dusting of cinnamon, on a pale wooden table

The board

Menu

30 things, across 6 sections. Short enough that we can make all of it well, long enough that nobody is stuck with black coffee they did not want.

Espresso

Every espresso drink starts from the same double shot. Order it hot and it comes in ceramic; order it cold and it comes in a clear cup with a strip of paper around the middle. Both take the same amount of care.

A wooden tray on a garden chair holding an Americano, a yellow mug of Mocha Latte with leaf latte art, and a plate of sliced cinnamon toast

  • Americano

    Bestseller

    Two shots and hot water. Nothing to hide behind.

    ₱100 iced ₱110

  • Café Latte

    A long shot under steamed milk, poured thin.

    ₱120 iced ₱130

  • Cappuccino

    Equal parts shot, milk and foam.

    ₱120 iced ₱130

  • Spanish Latte

    Sweetened with condensed milk, the way it is drunk here.

    ₱135 iced ₱145

  • Mocha Latte

    Signature

    Espresso, chocolate and milk, with a leaf drawn on top.

    ₱135 iced ₱145

  • Caramel Macchiato

    Vanilla, milk, shot poured last, caramel over the lot.

    ₱150 iced ₱160

Brewed

These take longer on purpose. The pour over changes with whatever sack we are working through, and the cold brew has been sitting since yesterday — neither of them can be hurried, and neither of them should be.

  • Pour Over

    Single origin, ground to order. Ask what is on today.

    ₱120

  • Cold Brew

    Sixteen hours, no heat anywhere in it.

    ₱140

  • French Press, for two

    A full press and two cups. Made to be shared.

    ₱210

  • Kapeng Barako

    Liberica from up the road, brewed strong and black.

    ₱95

Frappé

Blended cold and finished by hand — a turn of whipped cream and a dusting of cinnamon or cocoa over the top. They are the drinks that go out to the lawn most often on a hot afternoon.

A Java Chip Frappé in a tall glass, topped with whipped cream and a dusting of cinnamon, on a pale wooden table

  • Java Chip Frappé

    Signature

    Chocolate chips through the blend, cinnamon over the cream.

    ₱165

  • Mocha Frappé

    Chocolate and espresso, blended cold.

    ₱155

  • Caramel Frappé

    Caramel through and over.

    ₱155

  • Matcha Frappé

    Ceremonial grade, no coffee in it.

    ₱165

  • Cookies & Cream

    For the table that did not come for coffee.

    ₱155

Non-Coffee

Nobody should have to drink coffee to sit in a garden. The matcha is whisked, the chocolate is melted rather than stirred from powder, and the calamansi comes off the trees in the lot next door when they are bearing.

  • Matcha Latte

    Whisked, then milk. Hot or iced.

    ₱150 iced ₱160

  • Hot Chocolate

    Melted, not stirred from a tin.

    ₱120

  • Strawberry Milk

    Fresh purée, cold milk, no syrup.

    ₱130

  • Fruit Tea of the Day

    Seasonal

    Whatever is ripe. Ask at the counter.

    ₱120

  • Calamansi Soda

    Sharp, cold, and very good at 4pm.

    ₱95

Kitchen

A short kitchen, cooked to order. The cinnamon toast is the one that comes back out to the garden most — thick slices, buttered, sugared and griddled until the edges go dark.

  • Cinnamon Toast

    Bestseller

    Thick cut, buttered, sugared, griddled dark at the edges.

    ₱95

  • Garlic Cheese Toast

    The savoury answer to the above.

    ₱110

  • Ham & Cheese

    Pressed, cut on the diagonal.

    ₱135

  • Clubhouse

    Three storeys, with fries.

    ₱175

  • Nachos

    For a table of four with one order of coffee.

    ₱150

  • Fries

    Salted, and enough to share.

    ₱110

Sweets

Made in small numbers, early. When a tray runs out it is out until tomorrow, which is the honest cost of baking each morning instead of buying in.

  • Banana Bread

    Warmed, with butter if you want it.

    ₱90

  • Carrot Cake

    By the slice, cream cheese on top.

    ₱130

  • Chocolate Chip Cookies

    Soft in the middle. Each.

    ₱60

  • Leche Flan

    Set overnight, turned out cold.

    ₱95

How we brew

Five steps, and
no shortcuts in them

None of this is unusual. It is just done every time, which turns out to be the difficult part.

  1. 01

    Beans we can drive to

    Green beans from growers up in the highlands, bought in sacks small enough that we get through one before it goes flat. When the sack changes, the pour over changes — we will tell you what it is.

  2. 02

    Roasted in small batches

    Medium, most of the time. Dark enough to hold up to condensed milk, light enough that a pour over still tastes of where it came from.

  3. 03

    Ground to order

    Never the night before. One grinder, dialled in each morning and adjusted again when the weather turns, because it does.

  4. 04

    Pulled, poured, finished

    Espresso goes out inside a minute. Milk is steamed per drink, not in a jug kept warm. The leaf on the mocha is drawn, not stencilled.

  5. 05

    A strip and a sprig

    Paper round the cup, dried flowers under it. The last thing that happens before it leaves the counter.

Worth knowing

The small print,
which is the good part

  • Ice is made here

    From filtered water, in our own machine. An iced latte that waters down in ten minutes is not an iced latte.

  • Milk alternatives

    Oat and soy, same price as dairy. We are not charging extra for something half the table drinks.

  • Ceramic by default

    Staying in? It comes in a mug. Plastic only goes out to people who are actually leaving.

  • Beans by the bag

    Whatever we are pouring, you can take home. Ask at the counter and we will grind it for your setup.

An iced latte in a clear cup on a wooden rail, dried flowers tucked against a paper strip reading “Be the energy you want to attract.”
“Be the energy you want to attract.”

Order at the hut

Then go and sit down

Nothing on the board takes more than a few minutes, except the pour over — and that one is worth the wait.

Find us See the garden