Sunday, June 10, 2012

Kuppa Roastery & Cafe

Kuppa Roastery (pronounced cup-pa), started from a family that knows coffee. It took 50 years to make their first cup of coffee, starting with their grandfather after the first World War, who passed the roasting trade down to their father, who passed it on to his children.

Kuppa Coffee first opened its doors to the public in Bacolod on January 2006 by Eugene and Karen Lo-Tsai. The first coffee shop was built on the same lot where the Lo family started roasting coffee in the 1950s. Kuppa was the first coffee shop to introduce in-house coffee roasting in the Philippines, to ensure superior tasting coffee.

Karen, a coffee fanatic, and the first Licensed Q Grader in the Philippines certified to grade specialty coffee, took her first sip of espresso in Taiwan and instantly fell in love. Her husband Eugene, was a coffee convert and the very first Kuppaholic, who also happens to be the resident Roaster in Bacolod. Partnering with her brother Kerwin - a stockbroker-turned-businessman who trained in the U.S. for coffee roasting - as well as their childhood friend and classmate, Rommel - a sugar farmer-cum-chef who trained in the U.S. and Italy - they then decided to take their taste for good coffee and bring it to Manila, positioning themselves in the business epicenter of Bonifacio Global City.

Kuppa serves coffee as it should be sweet, smooth and complex. The cupping of each blend and single origin coffee is done on a daily basis to ensure the quality and the freshness of the coffee are maintained.  Kuppa strives to have each visit a fresh new discovery.

I was one of the chosen few who got invited to their coffee pairing event. Karen and Kerwin discussed to us the history of Kuppa and how their coffee is made. Then we were served a nine course meal and a couple of desserts. Some of my favorites were the Frutti di Mare Pasta, Lamb Caldereta, Cristina Pizza, Insalata Kuppa, Matt's Choco Cake, and Strawberry Kiss. I actually love them all. We have also tried some of their coffees and teas which were very excellent. Thanks Kuppa for having me!

You can follow Kuppa thru their Facebook Page here and Twitter account here.

Ms. Karen explaining the history of Kuppa.
Mr. Kerwin telling us the roasting process of the coffee beans.

Insalata Kuppa - salad greens, arugula, reduced balsamic dressing, walnuts, and blue cheese
Fellow bloggers enjoying the food.
Paradiso Melange and Iced Cucumber Green Tea
Prosciutto and Pumpkin - prosciutto, honey roasted pumpkin, and pesto on ciabatta
Prosciutto ed Arugula - prosciutto and arugula dressed with olive oil
Cristina Pizza - mozzarella, balsamic, gorgonzola, figs, and grapes
Frutti di Mare Pasta - seafood pasta with cream sauce
Crispy Pata - fall of the bone dish served with vinegar, apple sauce, and liver sauce
Lamb Caldereta - lamb shoulder served with bell pepper and olives
Pan Seared Snapper - fish with potatoes and creamy mushroom sauce
Salpicao - US beef tenderloin with mushrooms sauteed in extra virgin olive oil and garlic
Gyokuro - Japan's finest tea which is smooth and sweet
They showed us different tea leaves.
Jasmine Dragon Pearl - high grade tea rolled into little balls, scented with jasmine flowers
Matt's Choco Cake - really a must try!
Hineleban Coffee - tastes great even without sugar and cream
Apple Tart
Strawberry Kiss
Ben's Cappuccino

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