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King’s Cup

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King’s Cup

Your first coffee shop in the east! Don’t wait for great coffee. Enjoy it here. We make it better.

26/06/2026

WE’RE HIRING – FULL-TIME BARISTA

Join our team and grow with us. Experience is a plus, but we’ll train you if you’re passionate and willing to learn.

What we’re looking for:
• Someone who loves coffee
• Good with people and communication
• Trainable, open to feedback
• Experience behind the bar is great, but not required

If this sounds like you, send your resume to the café.
Grow with us, learn with us, and pour with purpose.

11/04/2026

We don’t usually repost reviews like this, but this one felt worth sharing.

Last Holy Week, someone visited the café with friends. They came in curious, tried the pour-overs, came back the next day, asked questions, customized their drinks, and really paid attention to the details.

Reading this now, a few things hit us.

The fact that people notice the small things
The fact that they trust us enough to ask and explore
And the fact that they came back

That means a lot.

We’ve been doing this for years without making too much noise. Just focusing on the coffee, the process, and the experience. So to see someone describe it this way—it’s a quiet reminder that we’re moving in the right direction.

Still a lot to improve. Still a long way to go.
But this is one of those moments that makes you pause and appreciate the progress.

To everyone who keeps showing up, asking questions, and growing with us—thank you.

10/04/2026

Some coffees are just good.
Some make you pause mid-sip.
This one? It’s Geisha.

From Guatemala, Finca La Cabaña Geisha.
Washed, grown high, and built on clarity.
It opens soft. Jasmine first,
then papaya and white grapes coming through,
finishing clean with that tea-like depth, almost rooibos

We’ve been working on this behind the bar,
finding that point where everything feels light, clear, and complete.
And when it hits, it really hits.
Now pouring. Limited cups.

06/04/2026

MARAMING SALAMAT

This Holy Week felt different.
More people came through our doors this year. Double, if we’re being honest. Seats filled faster, cups kept moving, and the days passed in a blur we didn’t expect.
But in the middle of all that, something stood out.

We’re getting better.

From how we brew, to how we serve, to how we handle the rush without losing the calm. Small improvements, but real ones. The kind you don’t always see right away, but you feel.
And still, the heart of it stayed the same.

The slow moments between orders.
The loud conversations.
The “kuya kinggg” across the room.
The familiar faces that keep coming back.
The new ones we got to meet this year.
The people who noticed the growth with us.

Holy Week always brings us back to why we started.
Not just to serve good coffee, but to build a space where people can pause, reconnect, and find community through it.

Thank you for being part of this with us.
For showing up, for your patience, and for growing alongside us.
We’ll carry this forward. One cup at a time.

02/04/2026

For five years, we stayed quiet. There was no big sign, no loud branding, no chasing attention. We simply focused on the cup every shot pulled, every drink made with intent, every customer served like it mattered, because it did. We let the coffee speak, and slowly, the people did too. Word traveled, not because we pushed it, but because you felt it.

What started as a small, quiet space grew into something bigger, built not on aesthetics or trends, but on respect for the craft and the community that stood with us from day one. Recently, I visited different cafés local spots, Manila, everywhere and when I introduced myself, I’d hear it back: “Ah… King’s Cup. Sa Ilocos yun, diba?” "Ahh Solsona" That’s when it hit me. We’ve come a long way, from being unknown to being remembered, from having no sign to becoming one.

And now, after all these years, we’re finally ready to hang it up, not just a sign, but our identity. This is King’s Cup, built by the locals, carried by the cup, and we’re just getting started.

30/03/2026

Something new is blooming in the shop.
We teamed up with Blooms Rhylee to bring in fresh flowers and bouquets, just in time for graduation season.

For your friend who made it.
For your favorite regular who’s finally graduating.
Or for you, because you showed up every day and got through it.

Coffee in one hand, flowers in the other.
Feels like the right way to celebrate.

We’re open today — and it’s not just coffee.
Drop by. Stay a bit. Take something meaningful with you.

28/03/2026

This school year ends… and you can finally breathe.

No more alarms you snooze five times.
No more “I’ll study later” turning into 2AM.
No more last-minute cramming, group chats blowing up, or staring at notes hoping they stare back.

You made it through the pressure, the doubts, the quiet breakdowns, and the small wins that kept you going.

And now? It’s different

So we’re dropping everything.

11 new drinks—made for this exact moment.
For the heat of summer, for the long overdue catch-ups, for the “we survived” kind of laughs.

This isn’t just a menu drop.
It’s your reset.

You showed up all year. Now it’s your turn to enjoy it.

We’re open. Come celebrate.

26/03/2026

Some coffees are just good.
Some make you pause mid-sip.
This one? Its Archers.

From Hamasho Village in Sidama, this honey-processed lot carries layers that unfold slowly, white grapes acidity, soft nectarine sweetness, then that jasmine lift that keeps everything feeling light and elegant. There’s a quiet citrus edge too, like yuzu, just enough to keep it alive.
Grown high, handled with care, and scored 89+, this isn’t your everyday cup. It’s the kind you serve when you want someone to feel what coffee can be.

We’ve been dialing this in behind the bar, chasing that balance between sweetness and clarity—and when it hits, it really hits.
Now pouring.

19/03/2026

Coffee Lineup

🌿 Wicked Anniversary Blend
A two-origin blend that brings together bright florals and warm honey-cinnamon sweetness
Juicy, lightly spiced, and comforting in every cup

🔥 Wicked Espresso Blend (served as filter and espresso)
Blackberry, peacan, lemon, caramel
Syrupy body with a mellow acidity and a sweet, nutty finish

✨ Mt. Apo 3 Day Anaerobic Process
Sweet pineapple, mixed berries, dried fruit, chocolate
Fruit-forward, vibrant, and layered with a winey depth

Three coffees, each with its own story.
Some feel soft and familiar.
Some lean bold and textured.
Some open up with bright, expressive fruit.
We’ve been brewing through these behind the bar, dialing each one to show what they’re capable of.
Now it’s your turn.
Which one are you starting with?
We’re open.

Address

Washington Street Brgy. Juan
Solsona
2910

Website

facebook.com

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