The principal cacao region of the Philippines, on Mindanao, contributing the large majority of national production. Davao has a growing fine-flavour and bean-to-bar scene; Davao beans were among the Cocoa of Excellence Best 50 in 2017.
Country
Philippines
Region
Davao Region (Mindanao)
Growing region
Asia & Pacific
Coordinates
7.19°, 125.46° (approx.)
Elevation
50-600 m
Producer
multiple
Genetic groups
admixture
Traditional class
Trinitario
Also known as
Davao Region
Bean notes
Introduced hybrid and selected clonal material, including UF 18, BR 25 and PBC 123 clones; the Calinan area of Davao City is a hub of Philippine cacao.
Harvest season
main harvest roughly Oct-Jan; secondary crop mid-year
Fermentation
Box fermentation at farm and cooperative scale, often 5-6 days, with growing experimentation in fermentation protocols.
Drying
Sun-dried on raised platforms or solar dryers.
Flavour
fruity · floral · caramel · nutty
Updated
2026-05-22
Sources
The Cocoa Post, 'Spotlight on Philippines Emerging Artisan Chocolate Industry in Davao'
Cocoa of Excellence Programme 2017 — International Cocoa Awards
Wikipedia, 'Chocolate industry in the Philippines'