A TASTE OF DAVAO: Exploring the flavors of Davao through its coffee and cacao culture

By Rjay Zuriaga Castor

In Davao, flavor goes beyond taste — it tells a story. From strong brews to rich chocolate, the region’s coffee and cacao reflect the care, culture, and community behind every harvest.

Together with fellow media practitioners and content creators from Clark, Cebu, and Iloilo, I joined a two-day tour across Davao’s farms and processing centers to experience the region’s proud farm-to-cup and tree-to-bar traditions.

Coffee and Peace in the Highlands

Day 1 began in the highlands of Toril, Davao City, where we were welcomed by the Bagobo Tagabawa community, one of the largest indigenous groups in southern Mindanao, at their coffee nursery farm in Catigan.

For the Bagobo Tagabawa, coffee farming is not just a livelihood — it’s part of their identity, one deeply rooted in the soil and in centuries-old customs.

Here, I also had the chance to plant a coffee in their ancestral land, giving enough reasons to go back to their place two to three years from now to harvest the cherries themselves.

A scenic ride through the highlands then brought us next to the Dubria Coffee Farm in Balutakay, Bansalan, Davao del Sur.

Owned by Marivic Dubria, the farm sits on the fertile slopes of Mount Apo and offered us a hands-on coffee-picking experience.

Marivic shared that her family once grew vegetables, but shifted to coffee as a more sustainable and climate-resilient crop and her efforts have not gone unnoticed after her coffee was awarded the best Arabica coffee in the country in 2019.

Now, she pays it forward by training fellow farmers and promoting sustainable practices in her community.

In Kapatagan, Digos, we visited the Coffee for Peace Training Center, a social enterprise that views coffee as a pathway to reconciliation and understanding.

As they put it, there is something uniquely profound about sharing a cup of coffee. It’s a simple act that holds the power to deepen understanding and nurture peace — one cup, one conversation at a time.

Here, we saw the careful steps involved in coffee processing, from washing and fermenting to sun-drying and roasting, each part requiring patience and intention.

Nearby, at the Davao del Sur State College Regional Coffee Innovation Center, we saw innovation in action. This hub is quietly building Davao’s reputation in the global specialty coffee scene.

At sunset, we were back in Davao City, where Frog Kappee Arena opened its doors for a cupping and tasting session.

Through guided tastings, we learned to distinguish between Arabica, Robusta, Liberica, and Excelsa, while identifying subtle flavor profiles.

Dinner at Marina Tuna capped off the day, where fresh seafood and laughter were shared over a long table.

The Sweet Story of Cacao 

Day 2 shifted our focus from coffee to cacao — Davao’s other crown jewel.

Our first stop: Belviz Farm in Calinan, where rows of cacao and durian trees stretched across the landscape.

We got a free treat of sikwate, a thick and soulful drink made from roasted tablea, and also tasted uniquely local chocolate varieties infused with durian, mangosteen, and jackfruit.

As a bonus, we had the chance to harvest durian ourselves — an experience that ended, naturally, with tasting several varieties. Truly, you don’t have to be a Mindanaoan to love durian.

At the Malagos Garden Resort, home of the internationally acclaimed Malagos Chocolate, we experienced the full tree-to-bar process. From pod harvesting to chocolate tempering, we saw firsthand how award-winning bars are crafted with precision and pride.

For PHP 499 per 200 grams, guests can also try their hand at chocolate-making in the resort’s Chocolate Laboratory.

Back in the city center, Cacao City and Cacao Culture Café offered a taste of Davao’s entrepreneurial spirit. Local brands proudly displayed their products, from truffles to spreads.

These urban cacao hubs connect artisans to markets while celebrating Davao’s well-earned title: Chocolate Capital of the Philippines.

Our final meal at Balik Bukid Farm & Kitchen was a perfect bookend to the tour. With dishes made from organic ingredients, we were reminded once again that Davao’s farm-to-table and farm-to-market ecosystems are their way of life.

A food for thought is that Davao’s coffee and cacao are more than commodities. They are vessels of culture, peace, and pride. And if you pay close attention, every sip and every bite tells a story of resilience, of hope, and of a region that refuses to be rushed.

So the next time you enjoy your morning brew or unwrap a bar of local chocolate, remember that somewhere in the mountains of Mindanao, a farmer, a community, and a dream made it possible.

This feature was made possible through the Davao Coffee and Cacao Tour organized by the Department of Tourism Davao Region, in partnership with Cebu Pacific and Park Inn by Radisson Davao, and facilitated by Cybercribs Trips & Tours and Ces Travel & Tours.