MANGOSTEEN

What do you get when you have two high school friends who can't stop talking about coffee and tea?

Mangosteen.

After over a decade of obsessively sourcing beans from different roasters, discussing flavor profiles, and swapping drink recipes, we realized that we share a similar vision. We want to make good coffee with beloved, unique flavors not yet in the coffee world.

Our drinks lean into the rich tapestry of flavors and ingredients found here in the San Gabriel Valley. Our Pandan Coconut Cloud Latte, for example, is inspired by the Vietnamese coconut dessert drink you can find at banh mi shops. Our Gingerbread Latte is crafted with two types of ginger and fresh whole spices. Each recipe is painstakingly tested and tweaked over months, so that it represents nostalgic flavors in the best way possible. We aim to be like a mangosteen at its peak: a rare, delicious find in Los Angeles.

About the Coffee Nerds

Chin's obsession with caffeinated beverages began with tea. For him, a well-made cup is an exercise in precision, a skill he honed over years working as a barista throughout college. After graduating, his focus shifted to coffee, a beverage he appreciates even more after a temporary medical restriction. Now that he's back on the caffeine train, Chin is the flavor architect, tirelessly testing recipe after recipe to create Mangosteen's yummiest, most innovative housemade syrups and drinks.

Ask anyone who's been to Allen's in the morning and they'll tell you that they intentionally skip their morning cup of coffee to get one from Allen instead. This is indicative of Allen's dedication to the perfect cup. Once Allen starts a hobby, he dives in full-speed, absorbing more knowledge than you thought possible. Coffee is one of those things: ask him about the different processes used to make regular and decaf, or about the flavor profiles of each region, and you'll get a masterclass.

Come and join us at Mangosteen. You just might find drinks and a community you love.