It started with shelter dogs. It turned into a love letter to Philippine coffee.
Homie's began in 2021 with a small goal: make a little extra to donate to animal shelters. Cold brew was what we knew how to make, so cold brew it was.
We're Hope and Migs. Layla is the one who supervises.
Before the four beans.
We started with plain cold brew in glass bottles. Then came flavored lattes, drip bags, coffee grounds, a just-add-milk concentrate, bazaar tables, and Christmas boxes. This is what it looked like, old labels and all.
Somewhere along the way the coffee itself became the point. We found out the Philippines grows four kinds of coffee, that most of us only ever taste one, and that a lot of local coffee gets dark roasted until you can't tell what it was. So now we bottle all four, black, and let them speak for themselves.
Five things we won't trade away.
Nothing hidden
Which bean, how it's roasted, how it's brewed. We'll tell you.
Local first
Philippine beans and small local partners, even when cheaper options exist.
An open table
No gear, no jargon, no right palate needed.
Learning out loud
We share what we learn as we learn it, including what we don't know yet.
Pinoy pride, lightly worn
We celebrate what we grow without putting anyone else's coffee down.
A Philippines that exports its own coffee again.
Today the country imports much of its coffee. We'd love to be one of many small brands that help change that, by buying from Filipino farmers, telling their stories, and getting more people excited about local beans.
Someday we'd like a farm of our own. Until then we'll keep visiting farms, in places like Cavite, Sagada, and Davao, and bringing back what we find.