Purple Potions

Hi I’m Jordan and I’m the founder of Purple Potions. I started this journey because of my love for coffee, matcha, and the Filipino culture. During a cafe visit, I noticed the lack of global flavors so I set out to the kitchen to 'remix' my mom's ube halaya as a latte flavor.

Beyond representation, I started this journey to keep ube Filipino. Today, many companies profit from ube while ignoring its history, its culture, and the real struggles Filipino farmers face to produce it. 

We are on a mission to change that. We're taking steps to establish direct farm-to-trade relationships with farmers with the goal to help Filipino farmers earn livable wages.

Join us to make this goal a reality while bringing the best flavors to your coffee and matcha.

-Jordan 

Pandan is a vibrant, fragrant plant often called the "vanilla of Southeast Asia." It brings a distinct, nutty sweetness with hints of toasted coconut and grassy botanicals that perfectly complements both coffee and matcha.

• In Matcha Lattes: It’s a natural pairing. Pandan enhances the earthy, stone-ground notes of matcha, adding a velvety, marshmallow-like sweetness that cuts through any natural bitterness without overpowering the green tea.
• In Coffee Lattes: It acts as a unique alternative to vanilla or caramel. The sweet, roasty undertones of pandan cut through the bold, robust flavors of espresso, creating a smooth, tropical twist on the classic latte.

It’s an easy way to add a unique, aromatic depth and a subtle, beautiful green hue to specialty cafe drinks.

Banana cue syrup is a nostalgic, caramelized homage to the iconic Filipino street food—saba bananas coated in brown sugar and deep-fried until sticky and candied. Think of it as a liquid version of that deep, molasses-heavy caramelized crust.

It brings a significantly darker, richer sweetness than a standard artificial banana syrup, with warm notes of toasted brown sugar and a subtle, creamy fruitiness.

• In Matcha Lattes: Because saba bananas have a starchier, more muted sweetness than Cavendish bananas, the syrup doesn't overpower the tea. The deep molasses notes play incredibly well with the vegetal, earthy undertones of matcha, turning a standard drink into something that feels like a comfort-forward dessert.
• In Coffee Lattes: This acts as a bridge between a traditional caramel syrup and a fruit-forward sweetener. The banana undertones provide a rounded, "bready" mouthfeel that pairs naturally with the acidity of espresso, essentially tasting like a toasted banana pastry in a cup.

Enjoy all three of our signature flavors - banana cue, ube, and pandan syrups. Elevate your morning lattes today!