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Sa amin, ang tablea ay hindi lang pagkain — ito'y alaala.
Our Story
Bean-to-tablea, by hand.
In the coastal town of Bacuag, our family has been shaping tablea the same way for three generations. We work directly with smallholder cacao farmers across Surigao del Norte — paying fair, picking only ripe pods, and roasting in small batches over wood fire.
It's slow work. Sometimes ang init, sometimes the rain comes. But it's the only way we know how — and the reason every tablea disk tastes like home.
— Salamat sa inyong tiwala.