The Philippines is one of my favourite cacao origins. There’s something disarming about arriving there, the open smiles, the easy warmth, the genuine friendliness. That same feeling seems to carry through into the cacao grown in the lush Davao region of Mindanao.

Here, cacao thrives beneath the shade of coconut palms and native trees, grown on small family farms where the pace is steady and deliberate. After harvest, the pods are opened by hand and the beans are fermented and dried with care. This attention to detail reveals a profile that is both generous and expressive, with caramel sweetness, citrus brightness and a gentle, woody depth.

For this expression, I chose to work with a coffee I know well and genuinely enjoy drinking, Sitio Pigtauranan from Coffee Belt. Grown in the same region, it brings a soft, rounded character with subtle sweetness and a smooth finish.

The coffee is introduced during the grinding process in a way that allows it to integrate quietly into the cacao. It doesn’t sit on top or dominate. Instead, it extends the natural profile of the Philippines beans, adding a delicate layer of warmth and familiarity.

For me, this chocolate feels like the Philippines itself, welcoming, balanced and quietly comforting. A place you return to, and a flavour you want to stay with just a little longer.