This research study aimed at developing an acceptable cafe mocha that utilizes the local ingredients, available in the Philippines. The trainer of Barista NC II noted that the all specialty coffee shops have their signature drinks and blends. Since TWC will be launching Cafe Juana, it is imperative that the shop develop its own blend starting with cafe mocha which uses local coffee varieties and chocolate syrups. The conceptual framework utilized was the Product Development framework, a systematic, commercially oriented research to develop products and processes satisfying a known or suspected consumer need. The Barista NC II qualification spearheaded the product development process. Factors considered in the product development included the taste, appearance, consistency, aroma and general acceptability. Initial idea generation, screening and development of four product samples via combination from two coffee varieties and two chocolate syrups. Afterwards, product test was conducted with a controlled group consisted of twenty (20) respondents. An evaluation sheet using the nine-point hedonic scale was devised for the conduct of testing to establish the overall preference and acceptability with the products from the respondents. The results of the product tests showed that the cafe mocha made from Cafe Barako and Cavite tableahad the highest degree of preference among the four samples. Twenty five percent of the respondents marked extremely like from the survey while forty percent noted like very much. There is body in the coffee side and noted sweetness of the chocolate, as envisioned by the proponent. Based on the results of the product test, it was concluded that cafe mocha using Cafe Barako and Cavite tablea is the most viable for introduction to the market. The general quality was acceptable and satisfied the expectations of the intended consumers. Recommendations were the production and distribution of the recipe at TWC Cafe Juana. Likewise, the conduct of a research study to determine the longevity of the chocolate syrups and the development of other signature blends using the other local ingredients such as milk were suggested.