While in the thick of accepting tea party reservations two weeks ago, I received an email from someone whose subject heading was ”˜Tea (?) Party.” Apart from some other stuff, she asked why I was calling it a tea party when in fact, there would be no tea, just coffee.
Calling the March 12 event a tea party is purely arbitrary. The phrase itself naturally pops into mind when describing an afternoon eating event. And I can’t help but love how quaint it sounds.
Tea or no tea, I’m proud to have Cordillera Coffee as the beverage sponsor for Dessert Comes First’s exclusive dessert event. I take every chance I can get to promote anything local, and this little coffee shop has won me over.
Located in a cozy little store along Xavierville Avenue, it’s far enough away from the university madness that is Katipunan Avenue but close enough for those who want something more than the usual big-chain javas. Cordillera Coffee is the kind of place where you leave with everyone knowing your name and you knowing theirs. Of course, if you just want to sit and sip in peace, then you’re granted that too.
Its name, Cordillera Coffee, is a testament to its noble mission of promoting the pride of the Cordillera region composed of the six provinces of Apayao, Kalinga, Abra, Mountain Province, Ifugao, and Benguet, plus the chartered city of Baguio. The Cordillera is both the highest and the single largest mass of mountains in the entire Philippine archipelago.
It is here where some of the finest coffee in the country is grown. Cordillera Coffee Company purchases high quality whole-bean coffee exclusively and directly from the small backyard farmers of the Cordillera Region. The company prides itself on paying fair price for a quality product and is committed to serving the best Philippine Mountain coffee.
At the store, you can buy the roasted whole beans or enjoy them in pungently rich espresso and espresso-based beverages such as lattes, mochas, and the intriguing Chocolate Cappuccino (espresso, chocolate syrup and steamed milk topped with rich chocolate; and the Cafe Naranja (orange-flavored coffee with whipped cream and orange slices sprinkled with cinnamon). There are cold concoctions too.
Of course the best part about having coffee is the food that goes with it. Cordillera Coffee serves very Filipino all-day breakfasts, sandwiches, crepes, pasta, and a unique Cordillera Risotto: red rice mixed with mushroom bechamel sauce and longganisa, which is then topped with mushrooms and parmesan cheese.
I always zero in on sweets when I’m having my kape, and of course I wanted something particularly Filipino to go with my brew. Their bestseller is a Tableya Cake, made from native tsokolate. I would never have guessed that this toothsome cake, which was dense yet satisfyingly moist could have come from the dry balls that I know to be tsokolate. Wonders will never cease. Served on a plate drizzled with chocolate syrup, it’s one of those things that make me wax nationalistic.
While Cordillera Coffee won’t be serving their Tableya Cake at the tea party on Sunday, you can have your fill of their lively, local brew and be proud in knowing that the Pinoy knows how to make one wicked cup of coffee.
Unit 104 Llanar Building,
Xavierville Avenue corner Gonzales Street,
Loyola Heights, Quezon City
Open Monday-Saturday, 8:00 AM- 10:00 PM.
Related Tea Party Posts:
Tea Party Baker #1 : Sharlene of Qitchen
Tea Party Baker #2 : Dulcelin’s Mango Torte
Tea Party Baker #3: Roshan’s Lemon Torte
Tea Party Baker #4: Gerald’s Cheesecake
Tea Party Baker #5: Karen’s Xanadu and Mixed Cheesecake
Tea Party Baker #6: Imelda’s White Velvet Symphony and Triple Hazelnut Mousse
Tea Party Baker #7: Vanilla Bean’s Turtle Cake