From Tree to Tablea: How Filipino Cacao is Made
Long before it reaches your cup, tablea begins its journey in the rich cacao-growing regions of the Philippines — particularly in places like Davao, where climate and soil create ideal conditions for cacao to thrive.
The process is simple, but never easy.
It starts with harvesting ripe cacao pods, carefully cut from the tree. Inside, you'll find cacao beans surrounded by a sweet, white pulp — the beginning of chocolate in its purest form.
From there, the beans are fermented. This step is crucial. It develops the deep, complex flavours that define quality cacao.
After fermentation comes drying under the sun — a process that requires patience and consistency.
Then, the beans are roasted.
This is where aroma begins to build. Rich, chocolatey notes start to emerge — the kind that immediately tells you this is something different from commercial chocolate.
The shells are removed, and the cacao is ground into a thick paste.
No additives. No shortcuts.
This paste is then shaped into what we know as tablea — small discs of pure cacao, ready to be transformed into a drink that has been part of Filipino culture for generations.
When you drink tablea, you're not just tasting chocolate.
You're tasting craftsmanship.
You're tasting origin.
You're tasting a process that values time over convenience.
And that's what makes it special.
Taste the journey — explore our artisan tablea made from pure cacao.