#henryandsons

“..stole me a dog-eared map and look for you everywhere..”

The Giving Cafe, a Henry and Sons’ project is more than meets the eye. It is a business with a purpose. This cafe aims to reach coffee trading in the Philippines into greater heights. Due to this purpose, it will help more Filipino coffee farmers to have more opportunities and even have stable and prosperous life. 

“Coffee consumption in the Philippine--especially specialty coffee--is enjoying a steady growth,” shares social entrepreneur, coffee explorer and innovator, and the Foundation for Sustainable Coffee Excellence (FSCE) Director Michael Harris Conlin. 

However, despite our substantial geographical advantages, we are, today a relatively small producer whose domestic production is not enough to reach regional self-sufficiency. 2014′s figures state that our country produces 25 million kilos of coffee and ranks 110th in the world in terms of output, a far cry from where we once were.

The cafe consists of passionate people who are experts in the field of coffee and food and beverage industry. The Giving Cafe staff were very welcoming and amiable.

They baristas know very well how to do art lattes. 

Something to brag about more the cafe are the interiors and displays. 

This heavenly spot that totally caught my eye. I can’t stop taking my photos here during my visit.

Every corner of the cafe has a story to tell. This art on the wall also caught my attention. This cafe doesn’t only focus on profit gain but also on making their guests feel entertained and relaxed. 

I like this classic look chandeliers that added consistency to the antique and abaca theme of the cafe.

The team won’t compromise but provide guests quality coffee by producing the best coffee equipments and machines. 

Looking at this area will give you a feel of how Conlin’s started and continued its legacy from a small rope-making business. It is inspiring how Mr. Harris Conlin narrated that he was often asked what was his father’s profession when he was a kid. He simply said his father creates rope but little did they knew that this “thing” called rope would be their ground to success. 

Everything about this cafe stunned me. The lighting blends well with all the furniture.

The busy baristas preparing the coffee meticulously. 

We were first served with drinks of our choice. This is the Pinipig and Condensada. This a unique drink falling under the category of coffee quakes. I like that this drink wasn’t too sweet nor watery. I’m really into condense milk so I must say that this one is my favorite!

La Trinidad Frozen Strawberry. I love the pure strawberry poured on this drink. This one is also not too sweet but I can taste the distinction of fresh strawberries.

Crunchy Nachos. This is truly sensational. This is literally the example of the “one bite you can’t stop” snack or appetizer. Their cheese is immaculate with a sweet and savory touch! Their choice of chips is not usual because it is like the hard wheat tortilla or what you call hard tacos.

The Buffalo Wings is one of the owner’s favorite. It has a thick, “strange” but yummy sweet sauce that goes well with the chicken. 

The look of TGC outside is as good in the inside. It looks plain but grand. It is indeed inviting. Great choice for the bricked wall with the wooden board with the cafe’s logo.

Another look of TGC with the stairs and glimpse of the cafe inside. 

Their menu placed on a wooden clip board. 

Beverages menu comes separately during our visit. 

Mr. Harris Conlin, owner of TGC talks more about the BLOOM Coffee varieties and his cafe’s offerings and how it aims to help coffee farmers in the country specially the ones from La Trinidad Benguet. 

More than a store, The Giving Cafe is the latest out od TGC’S customizable models that companies are free to adopt. Through it, corporations are given opportunities to get on board Henry and Son’s advocacy while generating social and financial returns.

“From the machines you require to the beans you demand, everything you need to take part in our mission can be provided once you adopt our TGC models,” shares Harris. Other models include The Giving Caravan, the vintage Volkswagen cafe that has been making rounds giving free coffee in BGC, and The Giving Cart, a pop-up concept that infuses events and activation spaces with good will in the form of a steaming cup of Joe.

We were more awakened by learning how to create art lattes on our own cup coffee. I am totally impressed how their baristas do and teach their craft effortlessly.

I am more surprised to see the owner create his own “tulip” art latte. The TGC team really know what they are into.

The outcome of different lattes by the TGC Crew.

sThe fun never ends by trying their other main dishes. This one is the sweet and sour pork. I like that it doesn’t have too much sauce in it. The pork is chewable and tasty. 

Brocolli with oyster sauce. Right amount of garlic sprinkled to this dish. Freshly picked veggies before putting it on the table. 

Yang Chow Fride Rice. As the owner said, an ideal Chinese restaurant must have a good fried rice as it adds more credibility to it. 

Beef Pares. One of the owner’s personal favorite and my favorite too. It is marinated well with the right ingredients. Not your ordinary beef pares for it tastes a bit different.

Seafood Pasta. The pasta was appropriately cooked as the noodle itself is firm. Big prawns were topped on the pasta. I am not sure what it looks like on a single serving. I can’t wait to go back and try their other pastas!

Cheese Sticks. Bigger than usual cheese sticks. Stuffed with generous amount of cheese. One bite is awesome!!!