Seventy percent of the cacao beans produced in the Philippines are grown in the Davao region. Our cacao beans are produced in the foothills of Mount Talomo, where the land is teeming with fruit crops like durian, pomelo, marang, rambutan, lanzones, pineapple, mangosteen, and highland bananas.
Here, the rich soil and favorable climate throughout the year give us ideal conditions to produce our cacao beans.
We grow Trinitario clones — a cross between the Criollo and Forastero varieties, specifically and predominantly the UF 18, BR 25, and PBC 123 clones.
The beans we grow are considered as fine flavor beans. These beans are manually harvested then fermented on the farm to further enhance naturally the complex flavor of cocoa.
These carefully nurtured beans deserve to be handled using processes that preserve and bring out their best qualities. Our beans are dried in covered solar dryers to protect them from the rain and debris.
These are then sorted and graded according to international grading standards.