January Update: Still Craft, Still Here
And just like that, January is over!
We're celebrating our 10th year (belated 9th-sary) this 2026, and if you've been following along, you know we've been busy. The move from QC to Las Piñas. The buildout at The Well. The Saturday Salcedo rhythm. Reorganizing.
A note on matcha: while global supply has been tight, we've managed our stocks well and we're stable. That said, in case you haven't incorporated chai and other craft non-coffee yet please give it a "chai". They're not only what we do best, but they're made fresh for you everyday. Craft chai. It's what started this whole thing back in 2016 when I brewed that first batch.
The blends you know. The new ones we're tinkering with. The same care, the same hand, the same philosophy.
Here's what hasn't changed: we're still here.
The last few months tested us. TEAm turnover. Rebuilding culture. The grind of scaling without losing the soul. Some days it felt like humanity got in the way of business. But that's exactly the point—a soulful business is first and foremost about people. Internal and external. And we're still holding the fort.
We're still your reliable cafe partner. Still #staycraft. Still #slowdown. Still brewing for you every Saturday at Salcedo, and soon, hosting you at The Well in Pilar Village.
If you've been riding with us, thank you. If you're just discovering us, welcome. We're all in this together.
Chai-rs,
Ralph
Jacob's Well Chai