I post about Starbucks Coffee so often, some people think I’m a Starbucks influencer (I’m not—at least, I’m not paid to do so). I just really love coffee, and Starbucks innovates so often and regularly offers new food and beverages to try, not to mention that I collect Starbucks Cards so I regularly collect Starbucks Stars to get free drinks, and that’s why I often find myself in one of their many branches around the country (I do hope they open more branches in Iloilo!).

So of course I’m one of those who are really excited to try the new Starbucks espresso layer collection, which includes the new Tahitian Vanilla Macchiato and Valencia Orange Cocoa Cappuccino. These new indulgent beverages are available starting February 21 up to April 17, 2017.

I’m really looking forward to trying the Valencia Orange Cocoa Cappuccino (P145 for short, P155 for Tall, P170 for Grande, and P185 for Venti) because I really love the combination of orange and chocolate, especially in coffee. In this beverage, Valencia Orange Mocha Sauce is combined with milk, topped with dense and creamy foam, and then layered with affogato-style signature espresso shots, sweet cocoa powder, and tartly-sweet bits of orange peel to add even more flavor.

There’s also the Tahitian Vanilla Macchiato (P155 for short, P165 for Tall, P180 for Grande, and P195 for Venti), which will offer a twist on the classic pairing of vanilla syrup and coffee, with a unique floral aroma and mild sweetness that’ll pair well with the roast coffee. It’s complemented by a layer of velvety steamed milk, then topped with Starbucks signature espresso, and finished with ground vanilla bean pod sprinkles and vanilla bean sauce drizzle in their classic double crosshatch pattern. It’s also available in iced and Frappuccino formats.

Also available for a limited time is the Starbucks Tribute Blend (P445) created to celebrate the company’s 40th anniversary in 2011. It combines four all-time favorite coffees: Ethiopian sun-dried beans with an exotic flourish of dark cherry; Aged Sumatra, loved for its syrupy body and cedary spice notes; juicy, herbal and complex coffees from Papua New Guinea; and Colombia coffee, which is bright, balanced, and nutty. Its complementary flavors are chocolate and berries.

You can also enjoy this coffee anytime, anywhere, even on the go, with the Starbucks VIA Tribute Blend (P375), made of 100% natural roasted Arabica beans to make the blend of instant micro ground coffee. I had the chance to try this, and I love the bold flavor that doesn’t overwhelm my palate. It doesn’t have the usual acidity I associate with instant coffee, and the aroma is amazing.

And if you like taking your coffee over ice, you’d be pleased to know the Starbucks Cold Brew, their slow-steeped and brewed without heat coffee which was previously available only to Starbucks Reserve stores, is now available in all Starbucks stores nationwide.

Enjoy your cup of choice!