PHILIPPINES

In the 1700s, a Spanish galleon sailed across the Pacific carrying a precious cargo: pure Criollo cacao, one of the finest varieties from Mesoamerica. That voyage planted the seeds of a sweet legacy in the Philippines, where cacao would flourish and eventually make the country Southeast Asia’s top producer, even ranking fifth worldwide. From small family plots to larger plantations, cacao has become part of the nation’s agricultural heartbeat.

Bohol, though less famous than Davao, has been steadily building its reputation in cacao cultivation. Blessed with fertile soil, abundant rainfall and a warm tropical climate, the island provides ideal conditions for cacao trees to thrive. Farmers here nurture their crops with care, knowing each pod carries the promise of rich chocolate flavor.

But Bohol’s cacao story isn’t just about farming – it’s about experience. Some local farms have embraced agritourism, inviting visitors to step into the world of cacao. Imagine starting your day gliding along the Abatan River, surrounded by lush mangroves and vibrant wildlife, a living symbol of the island’s interconnected ecosystems. After a riverside lunch of local delicacies, the adventure continues at Lasang Farm in Maribojoc, overlooking the bay. Here, guests are guided through the cacao journey – from planting and harvesting to fermenting, drying and roasting. The highlight is learning to make tablea, traditional discs of pure cacao paste, later whisked into a steaming cup of tsokolate. Thick, velvety and robust, this drink embodies centuries of Filipino tradition.

The day ends with a visit to the local market, where baskets overflow with fresh produce and handmade goods. It’s a chance to mingle with the community, savor local flavors and carry home not just chocolate, but the story of Bohol’s land, people and heritage.