Tablea
Drinking chocolate
Roasted cacao ground and pressed into pastilles, the Filipino way of making chocolate, and the older one. Dissolved in hot water or milk and whisked to a froth.
First release
Binukid — made the traditional way —
Single-estate cacao and coffee from the Bukidnon highlands of Mindanao.
Malaybalay · Bukidnon · Mindanao
Tahip — the rise and fall of grain on a winnowing basket. It is also the word for the flutter of a heartbeat.
Winnowing is the moment the husk lifts away and what's underneath is finally itself. It's how you get a nib from a bean.
Winnowing — film coming
We work and live in Malaybalay City, in the Bukidnon highlands of Mindanao, Philippines — land that grows cacao and coffee on the same slopes. Fermented and dried on farms we know by name, then roasted in small batches.
What we make
Every lot carries the farm it came from, the harvest year, and the days the beans spent fermenting. Some carry the tree. Small batches, because that's the only way to do it and mean it.
Tablea
Roasted cacao ground and pressed into pastilles, the Filipino way of making chocolate, and the older one. Dissolved in hot water or milk and whisked to a froth.
First release
Kakaw
The bean itself, roasted and cracked, with the husk winnowed away. Nothing added, nothing taken out. For eating, baking, or steeping.
Coming
Kape
Grown on the same highland farms as the cacao, at elevation, under shade. Fermented, dried and roasted in small lots.
Coming
Single tree
A cacao tree gives one small harvest a year — enough for a single batch, and then you wait for the next. When one tree gives us enough to keep on its own, we keep it on its own, and the wrapper tells you which one it was.
Coffee is harder. A tree yields far less once it has been dried and roasted, so single-tree lots stay rare. Mostly we work plot by plot, and name the plot.
One tree · one harvest · coming soon
How it's made
The pot, the whisk, the froth. Everything you need to make it properly the first time.
Film coming soon
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