Kōve

07/10/2026

☕👀 HAVE YOU RECEIVED YOUR FIRST ILLUSTRATION PROMO STICKER FROM YOUR CRAWL?

If you have… KEEP IT SAFE. 🔒✨

Your SIR — Special Illustration Rare sticker from this year’s The Davao Coffee Crawl is more than just a collectible.

🧩 It’s PIECE #1 of a 3-piece promo sticker collection!

And here’s something important:

🚨 THERE WILL BE NO REPRINTS OF THIS DESIGN.

Once this SIR design is gone, it’s gone. No second printing. No repeat run. This makes the one you have from this year’s Davao Coffee Crawl an even more special piece to keep. ☕✨

Collect and combine all three pieces to earn an entry to the upcoming:

🎉☕ KŌVE COFFEE PARTY RAFFLE ☕🎉

And the next expected SIR sticker?

👀 MARCH 3 — Kōve Anniversary 🎂☕

So if you already have your Davao Coffee Crawl SIR…

DON’T LOSE IT. DON’T THROW IT AWAY. DON’T LET IT GET COFFEE-STAINED. 😂☕

You’ll need it to complete the collection and unlock your Coffee Party raffle entry with prizes that will be worth the wait. 🎁✨

PIECE #1 — Davao Coffee Crawl 2026 ✔️
PIECE #2 — Coming March 3 👀
PIECE #3 — ??? 🤫

The hunt has officially begun. 🧩☕🔥

Collect. Keep. Complete. Party.

More details coming soon…

07/10/2026

Welcome to the Davao Coffee Crawl!

Davao’s coffee culture isn’t just about getting a morning fix; it’s a living, breathing community. It’s a tribute to the craft, the quiet obsession over calibration, and the neighborhood nooks that give our city its warmth.

For this crawl, we are taking your palates on a proper journey. Whether you are craving the rich, dependable comfort of our Brazil Capricornio or exploring the crisp, vibrant clarity unlocked by innovative processing like the Finca de Garces Hydro Natural, every single cup on our bar tells a story of patience, technical precision, and deep-rooted passion.

Today, we aren’t just hopping from one spot to another we’re tasting our way through the soul of coffee, trading tasting notes, and making memories one extraction at a time.

So, pace yourselves, keep your palates curious, and let’s make this crawl unforgettable. What is your go to brewing method for exploring a new bean?

(KŌVE)

LOCATION:
Davao Crocodile Park Riverfront, Davao City

OPENING HOURS:
07:00 AM - 02:00 AM | TUES - SUN
02:00 PM - 12:00 AM | MON

-

SAN BA SILA? CRAWL STARTS TOMORROW! ☕️

Wanna schedule your Coffee Crawl visits? WE GOTCHU! 😏👌

Here’s all crawl coffeeshop locations and store hours! 🐾

Make sure to savor every moment and crawl your way through Davao City’s coffee scene, one intentional sip at a time. 🙂‍↕️☕️

HAPPY CRAWLING EVERYBODY!

-

Davao Coffee Crawl officially start TOMORROW, October 07, 2026!

You may now start picking up your postcards on your designated cafés. Forgot where you get ‘em? Just check your emails. 😉

04/10/2026

We’re so glad to be part of this year’s Davao Coffee Crawl! See you soon at Kōve, crawlers. 😉

MEET THE CAFÉS 3! ☕️🐾

Here to wrap it up with the last list of CAFÉS PARTICIPATING IN THIS YEAR’S CRAWL! 🐾💛💙

Crawl your way through one of the city’s best and get to experience Davao’s coffee scene, one jittery cup at a time THIS OCTOBER! 😂😬☕️

Wanna know how these other postcards’ll look like? PRE-ORDER NOW!

Pre-Order Link: https://tinyurl.com/Davao-Coffee-Crawl-2026

01/10/2026

Coffee can be a morning ritual, a late-night companion, a quick pick-me-up, or simply… something you really like drinking.

Whatever your kind of coffee is, we’ve got a drink prepared to be served. ☕️

So whether you like it hot, iced, strong, milky, or somewhere in between — pull up a chair and have your cup.

Happy International Coffee Day from KŌVE.

28/09/2026

Monday extension!!! To 12mn!!

19/09/2026

Have you tried our newest drop yet? It’s a hydro-natural Catimor.

Now serving

Many are asking what is our
HYDRO NATURAL PROCESS?

At Finca de Garces, we continue to experiment with ways of bringing out the character of our coffee while respecting the coffee cherry and the environment where it grows.

One of the processes we do on the farm is our Hydro Natural Process.

Instead of simply leaving whole coffee cherries to ferment in the air, we submerge the whole cherries in water and allow them to ferment under controlled conditions, carefully monitoring the process and maintaining temperatures around 15–19°C.

But why water?

The water creates a different fermentation environment. By controlling the temperature and the conditions surrounding the cherries, we can slow down and manage microbial activity, giving the fermentation more time to develop rather than allowing it to progress too quickly.

Temperature control matters.

At 15–19°C, fermentation can proceed more gradually and predictably. This helps us monitor changes in the coffee and manage the development of flavors while reducing the risk of an uncontrolled or overly aggressive fermentation.

The cherry stays intact.

Because this is a natural-style process, the coffee develops while the fruit remains around the seed. The interaction between the coffee seed, mucilage and microorganisms during fermentation can contribute to the coffee’s eventual aroma, sweetness, acidity and complexity.

Water becomes part of the fermentation environment.
It allows us to create a more controlled setting and gives us another variable to work with when experimenting with fermentation.

And this is what we love about coffee farming.

There is no single recipe for great coffee.

Every variety, elevation, harvest condition and fermentation behaves differently. So we observe, measure, adjust and learn from every batch.

From the coffee cherry to the fermentation tank, from drying to green coffee, and eventually into the cup every step matters.

At Finca de Garces, we’re not simply processing coffee.

We’re discovering what our land, our varieties and our cherries are capable of expressing.

16/09/2026

Many are asking what is our
HYDRO NATURAL PROCESS?

At Finca de Garces, we continue to experiment with ways of bringing out the character of our coffee while respecting the coffee cherry and the environment where it grows.

One of the processes we do on the farm is our Hydro Natural Process.

Instead of simply leaving whole coffee cherries to ferment in the air, we submerge the whole cherries in water and allow them to ferment under controlled conditions, carefully monitoring the process and maintaining temperatures around 15–19°C.

But why water?

The water creates a different fermentation environment. By controlling the temperature and the conditions surrounding the cherries, we can slow down and manage microbial activity, giving the fermentation more time to develop rather than allowing it to progress too quickly.

Temperature control matters.

At 15–19°C, fermentation can proceed more gradually and predictably. This helps us monitor changes in the coffee and manage the development of flavors while reducing the risk of an uncontrolled or overly aggressive fermentation.

The cherry stays intact.

Because this is a natural-style process, the coffee develops while the fruit remains around the seed. The interaction between the coffee seed, mucilage and microorganisms during fermentation can contribute to the coffee’s eventual aroma, sweetness, acidity and complexity.

Water becomes part of the fermentation environment.
It allows us to create a more controlled setting and gives us another variable to work with when experimenting with fermentation.

And this is what we love about coffee farming.

There is no single recipe for great coffee.

Every variety, elevation, harvest condition and fermentation behaves differently. So we observe, measure, adjust and learn from every batch.

From the coffee cherry to the fermentation tank, from drying to green coffee, and eventually into the cup every step matters.

At Finca de Garces, we’re not simply processing coffee.

We’re discovering what our land, our varieties and our cherries are capable of expressing.

19/08/2026

While we love providing a cozy space for everyone to unwind at Kove Coffee Shop, we kindly ask for your cooperation in keeping our environment clean and smoke-free in compliance with Davao City's anti-smoking ordinances. Please use our designated smoking areas outside for ci******es and vapes, and help us keep our tables tidy for the next guests. Let's keep our space fresh and safe for everyone! Thank you for understanding.

02/08/2026

Mondays are off days No more!!!

01/08/2026

A quick update from Kōve.

Starting August 3 (Monday), there will be a price adjustment on some of our items.

Like everyone else in the industry, we’ve been dealing with rising costs of raw materials and day-to-day operations.

We’ve kept the adjustment as reasonable as possible while making sure we can continue serving you the same quality and experience you come to Kōve for.

We know price changes are never easy, and we appreciate your understanding.

To everyone who has been dropping by, bringing friends, staying late, and making Kōve part of your routine — thank you.

We’ll keep doing our part behind the bar.
See you at Kōve.

📍 Riverfront, Maa — entrance
🕖 Tue–Sun | 7AM–2AM