Announcing the Newest Origin of the Month:

SoChatti Chef Select Philippines

The Philippines has a long history of cacao farming. The crop was introduced in the 1700s when a Spanish colonist brought seedlings over to the islands from Mexico. Since then, it’s common practice for Filipino communities to consume cacao as drinking chocolate, not dissimilar from Maya communities throughout Mexico, Belize, and Guatemala.

Kablon Farms is a bio diversified, sustainable cacao farm located in Davao, Philippines. The farm is owned by the Pantua family. Kablon Farms is paving the way for specialty, high quality cacao from the Philippines to change the low price dynamics that are seen across the country. Organized into 9 zones, the farm runs fermentation trials with cacao from each zone, and from blends of zones, to generate different products with specific flavor profiles.

Available in 3 unique flavor profiles

  • Philippines: Bold
    • Tasting Notes: A bold dark chocolate with notes of coffee and roasted nuts.
    • Pairings: Espresso, peanut butter, blueberries, cherries, & tahini.
  • Philippines: Tropical
    • Tasting Notes: Notes of coconut dance across a dark chocolate base.
    • Pairings: Banana, Lime, Passion Fruit, Rum, ice cream, & coconut desserts.
  • Philippines: Fresh
    • Tasting Notes: Peaches and plums compliment a balanced chocolate base.
    • Pairings: Cinnamon, citrus, honey, hot chocolate & vanilla.
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Responsibly-Sourced Ingredients

SoChatti creates a more sustainable supply chain by creating a higher standard for chocolate. We work with suppliers around the world to make sure the value we create for our consumers translates back to value for the farmers. We purchase top-quality ingredients at two to four times above industry-standard prices to help support a sustainable supply chain, reasonable working wages, and a growing economy in cacao rich regions.

It’s All About the Bean

Cacao beans, like coffee beans or grapes, absorb flavors from the soil and air in their surroundings as they grow. Local cacao varietals and fermentation practices further add to an origin’s flavor profile. Together, this creates an experience as unique as a fingerprint. In addition, local farming co-ops typically pool together harvests from small farms to create blended regional varietals with wonderful depth and diversity of tasting notes. Before SoChatti, chocolate’s depth of flavor was available only to chocolate makers. Now, you can discover the complexity of cacao beans and an endless array of recipes right at home. Discover tasting notes and cacao farming information for each origin.