Coffee has always been part of newsroom culture — from chasing deadlines to chasing stories. So, it wasn’t difficult to convince media friends to squeeze into their busy schedules an invitation from Citadines Bacolod to take a quick break for a MassKara Media Day over coffee, tea, and a spread of delectable desserts one relaxing afternoon.
It was also World Coffee Day, and every comforting caffeinated drink — hot or cold — and every pastry served at Pureza Lobby Cafe, became a conversation piece. After all, stories are what we journalists crave.
Each croissant, candied gelatin, and mousse told a story — of Bacolod and Negros’ rich culture and heritage, of the industries that drive the local economy, and of the island’s storied past and promising future. Even the menu reflected Negros’ growing appreciation for the slow food movement and its commitment to sustainability, celebrating local flavors while honoring the people and processes behind them.
In celebration of International Coffee Week, media guests were treated to coffee in three distinct variants: Central, Libertad, and Burgos. Central (Café Latte) takes its name from the Bacolod Central Market, where one finds an array of fresh goods and local treasures — a nod to its legacy as the city’s former hub for fresh milk stalls. Libertad (Café Americano) draws from the Spanish word for freedom — a bold, no-frills brew that celebrates pure coffee richness in its most liberated form. And then there’s Burgos (Cappuccino), inspired by one of Bacolod’s bustling marketplaces, home to countless muscovado vendors. This blend is a tribute to the city’s earthy sweetness and the deep-rooted traditions that continue to flavor Bacolod’s identity.
The conversations that afternoon naturally turned to the locally sourced, organic ingredients that went into the coffee and pastries served. Every cup and bite was more than a treat — it was a showcase of Negros’ agricultural abundance and commitment to sustainability.
According to Allen Jimenez, Manager for Brand and Marketing of Ascott Limited, Citadines has long embraced partnerships that champion local producers and the slow food movement.
“We partnered with some local coffee vendors and they encouraged us to go to Sugar Valley Farm in Murcia. From there, we discovered na ay, kadamo gali sang kape sa Negros. It was a vast farm. That was where we were introduced to slow food because of Teddy Cañete, so after that, we got into slow food,” shared Jimenez.
He added, “In November, we featured the local honey from the stingless bees in Don Salvador Benedicto. In December, we met with Mr. Christopher Fadriga who has a cacao farm in Bago City and he is the only one who grows the Creyoyo variety which is rare. So we used that to make our pralines which we sold last Christmas.”
He said that every time guests dine at their hotel, it’s really a slow food immersion. “There’s always a story because most of our guests are from outside the city and the province. Every time they come here, they really have to experience it even in the food that we serve. They really have to know the stories behind their gastronomic experience. We call it the hyperlocal ingredient in the arc of taste of slow food. It’s a storytelling experience for them,” he said.
Echoing this vision, Caleb Han, General Manager, shared how their efforts to celebrate local food go hand in hand with discovering the soul of Negros Island.
“Over the year, I had to try and see what Bacolod and Negros Island have, and what we try to do is to discover every city and municipality in Negros Island — like Victorias, Murcia, Bago City, and San Carlos, everywhere. And when we discover good, clean, and fair food that is unique to the community, we take it and we incorporate it. That is why we are happy that Bacolod is hosting Terra Madre in November,” said Han.
As the afternoon wound down, the conversations lingered — proof that good stories, like good coffee, are best shared slowly. In the end, it wasn’t just about caffeine or confections, but about connection — good, clean, and worthwhile conversations brewed over coffee, inspired by good causes.*
