The Philippines is one of my favourite destinations. There’s something about arriving there — the open smiles, the easy warmth, the genuine friendliness — that stays with you. That same feeling seems to infuse the cacao grown in the lush Davao region on Mindanao.

Here, cacao thrives beneath the shade of coconut palms, bananas and native trees in small family farms, often no bigger than a few hectares. The farmers work with a deep respect for the land, intercropping to protect biodiversity and maintain balanced microclimates that nurture complex flavours.

After harvest, the pods are opened by hand and the beans are brought to central fermentation sites. Over several days, the beans are turned, rested and dried in the sun with care and patience. This attention shows in the flavour: caramel sweetness, lemon and bergamot brightness, woody depth and a gentle spice to finish.

For me, this chocolate tastes like the Philippines feels — generous, welcoming and quietly confident. It reflects not just the quality of the land but the kindness and dedication of the communities who grow and prepare these remarkable beans.