Description

Sure, if chocolate is pleasure then coffee is business. But who says you can’t mix both? Experience high quality chocolate with a pinch of roast coffee beans to perk you up and make you jump for joy. Or maybe just reach for another bar.

Barako coffee is a variety of Coffea Liberica, which is grown in the Philippines. Barako means in the Philippine language literally “stud”, hence is associated to images of a tough and masculine figure. As such, it is often roasted strongly and served dark.

The barako tree can grow up to nine meters high and has thus become (commercially) unattractive. It represents 2% of all Philippine coffee and is not exported. It is gradually becoming rare and has been included in the Ark of Taste by Slow Food.

Cocoa from Malabog
Theo & Philo works with cocoa from the barangay Malabog, a community of about 11.000 inhabitants, which is part of Davao City, the largest city in the Philippines by area. Everything in Davao City is low-rise and very green, sprawling in hill country.
There are many small cocoa farmers in Malabog. Growing conditions are perfect. In 2019, for example, Nong Joe won, out of 226 participants from 55 countries the prize for the best cocoa beans of the world in the International Cocoa Awards (ICA).
Philo Chua sources the cocoa, in collaboration with the organisation Gawad Kalinga, from a group of farmers. Gawad Kalinga helps people out of poverty.
(Barangay is the smallest political administrative unit in the Philippines.)

Ingredients: cane sugar, cocoa beans (25%), cocoa butter, milk powder, coffee beans.

Contains milk. May contain traces of nuts, sesame and soy.

Additional information