Tahip — Chocolate from the Bukidnon Highlands

Field notes

Tahip describes a farm-to-cup process centered on Malaybalay City in Bukidnon: cacao is fermented and dried on named farms, then roasted in small batches. Its tableya is pressed into pastilles for whisking into hot water or milk, while nibs are roasted, cracked, and winnowed. The page says lots carry the farm, harvest year, and fermentation days, and proposes single-tree lots when one tree can supply a batch. Coffee and instructional films are listed as forthcoming.