The story
Cacao arrived in the Philippines in the 1670s on the Manila galleons — the first cacao grown in Asia. Davao's volcanic soil made it home.
Today, smallholder farmers ferment and sun-dry beans that win international awards, most of which never leave the archipelago.
We work with family farms and small fermentaries for bars and couverture with the origin's signature: red fruit, fig, warm spice.
In the kitchen
Couverture for pastry programs; bars for retail and pairing menus.