Cakes & walking the ends of the archipelago for good coffee
An executive from Bo’s Coffee shows me photos that look more suited to National Geographic than the Food Channel — images of rugged treks through hilly terrain, gathering with local coffee farmers in lush fields. This dedication speaks to Bo’s passion for finding the finest coffee beans. At their Glorietta 5 branch, customers can view posters showcasing the various coffee regions of the Philippines (from the mountains of Sagada in the North to the highlands of Mt. Apo and Mt. Matutum in the South), complete with tasting notes and profiles for each origin (from “sweet and earthy” to “berry-like and spicy”).
“We really travel for good coffee,” says Rachel Fallarme, senior vice president and chief operating officer. “We want to put the spotlight on Philippine coffee origins. And the beans have different taste profiles because they come from different coffee communities. And, of course here at Bo’s, you can actually taste any of those beans through our French press or hand-pour.
Fallarme and the rest of the team visit the coffee farmers during harvest season. Last year, it was the other way around. The company flew in coffee farmers from the provinces into the city so that they could taste the coffee concoctions at Bo’s for themselves.
They sampled the coffee (from the simplest to the fanciest). They also tried the pastries.
“And they were incredibly proud,” shares Fallarme. “They had no idea just how much impact their coffee beans have made. For us, it’s really all about coffee — promoting it and helping the coffee communities. We do it because we want to promote everything that’s good about the Philippines.”
What’s also good about the Philippines are the sweets, with all-time classics such as halo-halo, bibingka, etc.
This year, Bo’s Coffee unveils a limited-edition holiday menu that celebrates Christmas with a distinct Filipino flair. The lineup includes inventive treats like the Puto Bumbong Cheesecake and Halo-Halo Cake, alongside the beloved Bibingka Cheesecake — all playful takes on classic Filipino holiday fare. The menu also brings back the crowd-favorite Mini Bibingka, perfect alongside Bo’s locally sourced coffee, crafted from beans grown by Filipino farmers.
“We wanted to showcase the flavors that make the holiday season special,” says Fallarme. “Paskong Pinoy is a tradition we honor every year, because nothing compares to a Filipino Christmas. The warmth, joy, and togetherness we share with friends and family are unmatched anywhere else. Our cakes and drinks are designed to add a touch of comfort and happiness to this cherished celebration.”
To match each treat is a cup of Dark Mocha Macadamia Froccino, a seasonal favorite making its return. New this year is the Choc Nut Series, created in partnership with the well-known Filipino confectionery brand, featuring the Choc Nut Mocha Froccino, Iced Choc Nut Latte, and Hot Choc Nut Latte — each a subtle tribute to the (pardon the use of the i-word) iconic treat.
Distilling these coffee concoctions into their bare essence reveals the heart and soul within: coffee beans carefully, skillfully cultivated by farmers. Each cup percolates with the quiet magic of homegrown coffee, connecting drinkers to landscapes and communities — up the hills, down the valleys, and deep into the heart of this coffee-growing nation.
* * *
With a growing network of over 150 locations worldwide, now at 136 across the Philippines and 20 in the Middle East, Bo’s continues its steady expansion by increasing its presence in the global market, particularly in the Middle East, and has exciting plans for its first location in the Greater Toronto Area in Canada, set to open in 2025.
For information on Bo’s Coffee and to find a location near you, visit www.boscoffee.com or follow @boscoffee on social media.
