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Bibingka Creme Brûlée Latte
Ghost Bear espresso combines vanilla syrup and coconut-infused whole milk under torched turbinado sugar.
Ghost Bear
Mostra's Philippine espresso blend.
Butter Croissant
Made with imported French ingredients and real Brittany butter, baked fresh daily.
Curator’s note
The four founders came to coffee from the stage, the screen, the kitchen and the Army, Beverly Magtanong an opera singer, Jelynn Malone a television actress, Mike Arquines a chef out of Michelin-star restaurants and Sam Magtanong a decorated veteran, and they named the company for the Italian word for a show. In June 2026 the Ghost Bear espresso turned up as an ice cream in a dessert course at Lucien in La Jolla, just after the restaurant took its first Michelin star.
The Coffee
Ghost Bear, the Philippine blend, is the espresso in every milk drink, and the Crème Brûlée latte comes in three versions beside a Campfire Mocha, a Honey Lavender Latte and a Blueberry Pancakes Latte. The shelf adds the Philippine Legacy and Heritage microlots and a Vietnam Lotus from Da Lat to the Colombia, and the decaf is Swiss Water.
- Mexico Women Power Zongolica
Mexico, Zongolica, Veracruz
- Roast
- Medium
- Process
- Pulped using hand-cranked de-pulpers, washed, and then dried on patios for 15 days
- Producer
- Twenty women farmers
shortbread · guava · milkyway
- Brazil Oberon
Brazil, Cerrado, southwestern Minas Gerais
- Roast
- Dark
- Varietals
- Mundo Novo, Catuaí
- Process
- Pulped Natural
chocolate · caramel · nutty
The Vibe
The room is new construction, ground-floor retail inside the 82-apartment building that went up at Normal and Harvey Milk Streets, so the shell went up with the block instead of coming out of somebody else's old lease. Nobody has been credited for the interior, which for a company this careful about its coffee is a curious thing to leave unsaid.
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