Kalamansi Chocolate Bar
70% cacao · bar
Sour citrus meets dark chocolate. Nobody blinks first.
₱250
Come Get Sweet
Your chocolate has a birthplace. It's a 1960 cacao farm in La Union, and you're invited.
Book a visit
The bestsellers. They rarely make it home unopened.
Made from this farm's beans, flavored with what grows next door.
Mango Chocolate Bar
70% cacao · bar
The sweetest mangoes we know, minding their manners in dark chocolate.
₱250
Ube-Macapuno Chocolate Drink
60% cacao · powdered
Lola's merienda in a pouch. Purple, proudly.
₱350
Three generations, one stubborn grove.
In 1960 Lolo Paquit planted cacao in La Union, where everyone said tobacco would pay better. Lola Purit roasted the beans in a clay pot and traded tablea with the neighbors.
Their granddaughter Mimi came home to the same trees and taught them a new trick: bars made from seed to wrapper on the farm, with fruit from the next town over.
From pod to snap, about six months of fuss.
The line tracks heat. The circles grow with how long each step takes.
Harvest
5 to 6 months on the tree
Pods are picked by hand when they knock hollow.
Ferment
6 days in banana leaves
The pulp heats up and the bitterness mellows.
Sun-dry
7 days on bamboo racks
Raked every hour. Covered at the first cloud.
Roast
25 minutes
Long enough for aroma, short enough for fruit.
Winnow
An afternoon
Shells crack off, nibs stay behind.
Grind
48 hours stone-ground
Nibs, sugar and patience become silk.
Temper
Cooled to 31°C
The snap and shine happen here.
Hung out to dry, like our beans. Reviews from the clothesline.
“We came for the tour and left with nine bars. The kalamansi one did not survive the drive to San Juan.”
“Mimi made our team grind cacao by hand. Best team building we've had, and nobody checked their phone.”
“Lola Purit's ube drink tastes like every summer I spent in the province.”
“We planted forty seedlings and ate the best pinakbet of our lives. The kids still ask about the trees.”
“I finally understand why good chocolate costs what it costs. Then I bought more anyway.”
“The farm tour turned a quiet family weekend into the story everyone kept retelling over dinner.”
“We tasted cacao at every stage and left fiercely opinionated about chocolate. Mimi created monsters.”
The farm, shrunk to fit your thumb.
Spin it, zoom it, tap a spot to see what happens there this season.
Preparing the farm…
Choose your visit. Intayon!
Come with a group. A 30% deposit holds the date, the rest is settled at the farm.
Farm Tour
2 hrs · 5–30 guests
Two hours in the groves. Crack a pod, taste the pulp, meet the trees your chocolate comes from.
₱599 /head
Book
Bean-to-Bar Workshop with Mimi
3 hrs · 4–16 guests
Roast, winnow, grind and temper a bar of your own. Supermarket chocolate will never quite impress you again.
Thursdays to Sundays
₱2,499 /head
Book
CSR Volunteer Day
5 hrs · 15–60 guests
Five hours of planting and harvesting with the families who run the farm. Lunch included, blisters negotiable.
Harvest season only, Oct to Feb. Lunch is on us.
₱999 /head
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