CacaoCoffee&Tea -CCT

05/23/2026

05/23/2026

Apoy Benit’s farm Patag1 (Sitio Soboc) section. We managed to harvest cacao pods even when it is summer and off peak season. Agroforestry is applied in this farm no wonder it generates cacao production year round. According to Kuya Osme, peak season will be from late August to October. Where we trekked is just a fraction/minute part of the farm easy flat (patag) section, there are thousands more cacao trees for Kuya Osme to provide his tender loving care. Our hat’s off to his commitment and dedication. We would like to emphasize that the key to cacao’s complex flavor fruity/floral/herbal notes starts with terroir (soil, environment, farming).

05/21/2026

Before we even get to enjoy fine craft chocolate bars, the main ingredient cacao beans undergo fermentation, quality test, sun drying, and another round of quality test/inspection. This methodology makes Apoy Benit Farm produce award-winning cacao beans. We got to sample taste these dried fermented beans before export. Once again, thank you Kuya Gerry Dean, Apoy Benit farm owner and of ; Kuya Osme Tajo, farm manager and his wife Melca, for the hands-on pre/post harvest plus sensorial and field experience!

05/19/2026

The power of women. Thank you Ros (Chief Extractor of Coffee, Q Grader) and Vanessa (Barista Champion) of for the training. This further deepens our appreciation of single-origin artisanal coffee. Sa uulitin, kita-kits.

05/18/2026

05/17/2026

Thank you, Apoy Benit Cacao Farm and the people of Calbayog, Samar, Philippines for the warm welcome! We enjoyed meeting everyone and are blown away by the support from local officials. Sa muling pagkikita🙏

05/16/2026

Sorry for the late post. This is Day 2 as cacao farmers award-winning Apoy Benit Farm. We got to experience breaking the pods, taking out the pulp, & tasting fresh cacao juice for the first time!Thank you, Kuya Gerry Dean, owner of Apoy Benit Farm; Osmena Tajo, manager, and his lovely wife, Melca, who warmly welcomed us!