Man-apsol serves as a sensory bridge between heritage and the contemporary coffee scene. Here, the earthy aroma of traditional Highland beans meets the precision of artisanal brewing, creating a space where Corfillera craftsmanship and minimalist aesthetics coexist. Whether you are seeking the nostalgic comfort of a classic mountain roast or a refined, third-wave pour-over, Man-apsol honors the city’s cool mist and warm history, proving that tradition isn’t just preserved—it’s expertly brewed.

Red along as I share my Man-apsol experience, food, and drink review.

They say the third time’s a charm, but in my case, it took five attempts to truly get to know Man-apsol Baguio. After two frustratingly unsuccessful trips during the Christmas and New Year break—thwarted by incorrect operating hours on their social media—I finally managed to step inside. In a whirlwind of catching up and social gatherings, I ended up visiting not once, but thrice in just six days.

My first visit was a coffee date with my doctor friend, Judy. The second was a reunion with my dear friends from Canada, Ate Lils and Alecx, who picked Man-apsol from a list of suggestions. Finally, I returned because it served as the venue for a Shared Tables gathering. After three rounds, I’ve navigated the highs and lows of their menu.

The Matcha Mastery
If there is one thing Man-apsol has perfected, it’s their matcha. As someone who isn’t a coffee drinker, I explored their caffeinated alternatives and was thoroughly impressed.

Cloud Matcha: A revelation. The nfusion of coconut water with matcha is a refreshing, delightful surprise.

Yolo Matcha & Matcha Berry: Both were incredibly satisfying. Whether paired with yogurt or berries, the matcha remained the star.

However, the Ube Latte was a bit of a letdown, lacking that punchy ube flavor I was hoping for. And a word of caution: the service water had a strangely oily taste and smell—definitely something the management needs to look into.

Small Bites and Big Hits
The Apsol Platter is a solid choice for groups. The sisig served in a taco shell and the wrapped adobo are absolute “bombs”—flavorful and creative. I also enjoyed the fried cauliflower and enoki mushrooms, though the accompanying dips were unfortunately bland.

A personal standout was the Dirty Dokto Fries. A unique mix of camote, cheese, and pinuneg (Igorot blood sausage), it’s a savory treat that I would definitely order again.

The Hits and Misses
While the appetizers shone, some main courses and sides struggled with execution:
The Salad Situation: As a salad lover, the Benguet Bounty Salad was a major heartbreak. It was mostly lettuce; the promised spinach was missing, and the strawberries and peanut brittle were barely detectable.

The “Poutine”: For my Canadian friends, this was the biggest disappointment. With hardened cheese and watery gravy, it bore no resemblance to an authentic poutine.

Bistek Tagalog & Pork Belacham: The flavor of the Bistek was spot on, but the meat was tough and chewy. The Pork Belacham (their take on Binagoongan) was overwhelmingly salty, though the veggies were fresh.

Man-apsol is undeniably beautiful. The aesthetic of both the indoor and outdoor dining areas is lovely, and the decent parking is a huge plus in Baguio. While the food menu is a bit of a rollercoaster, those matcha drinks are worth a return trip alone.
Kiniing Shrimp Pasta: Since pinuneg was unavailable, I tried the kiniing (smoked meat) version. While they didn’t skimp on the shrimp, the pasta was sweet, watery, and lacked that perfect al dente bite.

Sweet Endings?
To wrap up, the Ube Crinkle was flavorful but quite heavy (makaumay). I also tried the yogurt from HOY (House of Yogurt). Having loved it in the past, something felt “off” this time—it lacked the familiar spark, even with my favorite fruit and crunch toppings.
The Verdict

Man-apsol Baguio is located at Brent Rd., Baguio City (beside Hot Cat Cafe and almost across the Pink Sister’s Concent).