Buenas - January/February 2020

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"We knew Coffee Slut was different, and Guam may not be ready for it, but if we introduce [cold brew] to these guys, it’s going to become the norm.”

A name like Coffee Slut is bound to raise some laughs and maybe even a few eyebrows. And that’s exactly the point. As partners of the island’s first nitro-infused and cold brew company, Justin Benavente, Kyle Agoun and Melchor Manibusan didn’t just want to introduce people’s palettes to a smoother and healthier alternative to a cup of joe. They wanted to make Coffee Slut a “thing.” [W ]e have a unique and quality product, but a huge thing about Coffee Slut is that it’s a brand,” Benavente says. “If you compare us, just for example, to other coffee shops, I guarantee we sell more shirt, cups and mugs than anyone else. That’s because it’s something cool, something sexy and a little provocative.” The name and the company’s equally “dirty” menu have grabbed people’s attention since the trio — who knew each other as training partners for mixed martial arts first — joined forces in 2016. After Manibusan, already a roasting aficionado, Aguon and Benavente came back from a tasting trip, including stops in the U.S. and Hong Kong, they choose cold brew as their focus. They first opened inside the Takoyaki Cafe Tama in Tumon and hit up Chamorro Village on Wednesday nights. “We knew Coffee Slut was different, and Guam may not be ready for it, but if we introduce [cold brew] to these guys, it’s going to become the

norm,” Agoun says. The strategy appears to be working. By summer in 2017, Coffee Slut had its own standalone location in East Hagatna, now with an expanded space for artists to showcase their work. And in November 2019, a new Tumon location in the Grand Plaza Hotel cropped up. More locations, on and off island, may soon be on the way. Coffee Slut also serves lattes, cappuccinos and teas. “We are still learning, but I believe our brand and our company can go international — and be in 100 places around the world with the right luck and the right partners,” Benavente says. “That’s our goal and our dream.” So, what exactly is nitro cold brew? Think Guinness, the silky, smooth stout beer, minus the alcohol. The process doesn’t stray far from the microbrew process either. Brewing takes about 12 to 24 hours, with cold water versus hot, which changes the final product, they say. Next, it’s placed in a little keg and then infused with nitrogen gas before it comes out the tap — just like a bar. “It’s smoother, less acidic, and less oils [than traditional coffee]. It’s healthier for you,” Benavente says. “You don’t have to put cream and sugar in it because we use fresh beans, roasted every week…like Brazilian [beans] that have caramel notes or Kenyan with fruity notes.”

The coffee shop scene on Guam has exploded in the last five years. Here’s five other spots to quench your thirst.

The Hive Guam 265 Chalan San Antonio, Unit 1, Tamuning @hiveguam

Brewed Awakenings Guam Business Center, Unit 101 Rt. 16, Harmon @brewedawakenings_gu

Infusion Coffee & Tea Locations across the island @infusionguam

Island Girl Coffee ‘n Quenchers Yigo, Barrigada, Home Depot locations @igcoffee_guam

Sling Stone Coffee & Tea East Agana and Adelup @slinguamofficial

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