Bean to bar, in the highlands
From Cordillera farms to your hands.
We buy cacao directly from growers in the Cordillera and turn it into chocolate ourselves — every step, under one roof in Irisan. No imported couverture, no shortcuts. Just beans, time and care.
- Sourced locally
Beans from highland farms and partner cooperatives across Benguet.
- Fermented & roasted
Small batches, roasted low and slow to coax out fruit and earth.
- Stone‑ground
Refined for days into silky chocolate, sweetened with coconut sugar.
- Tempered by hand
Molded, wrapped and sealed in our Baguio chocolate house.
