Cariño: Baguio Connections 24

THIS week, let us visit Aponi Bayosa Café.

It is to where some of us hiked after the burial of Auntie Betty.

Located on the third floor of the Baguio Midland Courier Building on Kisad, the café is owned and run by Judith Strasser Pavia and Fides Herrera-Lim, both descendants of Bayosa Ortega, who owned all of Kafagway and beyond.

Judith is the daughter of my cousin Betty Tagle Strasser, who is closer to my parents’ age and quite dear to them, and thus has always been “Auntie” Betty. She is the daughter of Tamay, daughter of Sioco, eldest son of Bayosa and her husband Mateo Cariño.

Judith was married to Dr. Tony Pavia (deceased), and their children are Carlo, Julia, Xavier, and GJ.

Fidelis -- “Fides” – is the daughter of Philip, son of Kinja, likewise daughter of Bayosa and Mateo. Fidelis is married to Leo Herrera-Lim, and they have two children. Trivia: Uncle Philip named Fidelis after Sr. Fidelis of the old Maryknoll Convent in Campo Sioco, named so because it was where Judith’s great grandfather held court.

Hence, the café of Fidelis and Judith is named Aponi Bayosa Café to honor their ancestor whose home was itself in the area where the café is, but higher up. The Midland Building is owned by the Hamada family, of whom Toni is their “at home” rep. Toni is the daughter of Uncle Oseo, son of Josefa, daughter too of Bayosa and Mateo.

What is special about this café is that they sell and serve the best of Benguet coffee, supplied them by a range of coffee growers and processors from the provinces’ various municipalities. Fidelis carefully crafts each cup of coffee ordered in the café, the craft one she actually trained for. I sampled a cup last weekend, and it was wonderful.

However, and like I told everyone there, my senses are always in search of this particular coffee aroma that once wafted from what in my youth was called “Barako.” It was sold by Garcia in the market and could be smelt from miles away. Also, once home, the Barako grounds would fill the house with that delicious aroma.

Of late, I have not smelt that aroma, neither at Garcia nor anywhere else for that matter. I was in Vietnam several years ago before I smelt it again, awakening my coffee buds and leading me to the coffee stalls in the Chinese market of Ho Chi Minh City.

My mother says to find that strain and grow it ourselves. Yes, with the coffee revival everywhere, it’s actually past time to do that. Time too to consult with Fidelis at Aponi Bayosa café, over the all-day breakfast she says they will serve soon.

Next week, let us to that whole area where the park is, once upon a time called “Apdi.”

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