Kalaw
Cacao.
A little shade. A little patience. Chocolate worth gathering around.
Pre-order the first harvestUnder the
canopy.
Imagine Kalaw on the slopes around Davao, the country's main cacao-growing region. Cacao grows under shade. In our imagined grove, taller trees make room for the story to begin.
A whole world
inside.
Harvested by hand. Opened by hand. The pod gives way to pale, pulp-covered beans. This is where our imagined first harvest takes shape.
Good things
take days.
Beans rest in wooden boxes for about five to seven days, turned by hand. This is where the flavour starts. In the Kalaw story, patience gets its own chapter.
A slower kind
of morning.
Spread in the sun for about a week. Raked often. Imagine the days passing over Kalaw's drying beds, one unhurried sweep at a time.
Roast. Grind.
Mould.
Roasted and ground. Then into bars, or into tablea for sikwate, hot chocolate. Our imagined harvest ends here: something to break, something to pour, something to share.
Save a little
for yourself.
Build your imagined first order. A bar for breaking, tablea for a slow morning, or a box to share. All prices are fictional and shown in Philippine pesos.