CacaoCoffee&Tea -CCT

06/10/2026

‼️One Seat Left‼️ Join us for another Tea & Chocolate: A Guided Pairing Experience on Friday, June 26, 2026, from 6:30 pm-8:00 pm. Together with Niraj, owner of Happy Earth Tea, we have curated 3 new pairings of fine tea & craft chocolate 🍵🍫 for you to enjoy! Aside from learning a little bit about tea and chocolate, we will also be sharing about our experience from a recent trip visiting Apoy Benit’s cacao farm in the Philippines. See you there! 😊

06/03/2026

‼️Fine Tea & Craft Chocolate 🍵🍫 Hello Friends,
We’re back from our recent trip to the Philippines learning about cacao! You’ll hear about our experience in class and of course, learn about craft chocolate & fine tea we curated together with Niraj Lama, owner of We’ll be highlighting origin, terroir, and techniques, plus, you’ll get to taste the best of both worlds as we explore unique flavor profiles and refine your palate in this immersive class. See you all soon!

06/01/2026

Congratulations .bysarah for the success of Set One: The Launch! Thank you for integrating Filipino tableya and craft chocolate tasting & pairing in your program. We had a great time meeting everyone!🍫🍫🍫

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