If you find yourself at Abreeza Mall in Lanang and decide to visit one of the stalls on the first floor, a must-visit for chocolate lovers is Cacao de Davao, a local chocolate brand from Davao City.
What started as a modest family venture producing traditional tablea – a ball made from ground cacao beans, typically heated and mixed with water to create a traditional Filipino chocolate beverage known as sikwate – has evolved into one of the most esteemed chocolate producers in the city.
Cacao de Oro takes pride in sourcing beans directly from local growers. “We are committed to spreading the joy of real, premium chocolate using only the finest cacao beans that are harvested and sundried from Davao, a source of the world’s best chocolates,” states the packaging of its tablea product.
But it’s not only in Davao City that Cacao de Davao products are available. In fact, you can buy them in Metro Manila (where there are five outlets), Las Pinas, Quezon, Cebu, Cagayan, Butuan, and other key cities.
The entrepreneur who is making this happen is Ethan Kyle Lim, the grandson of Cesar Lim who originally started the business.
“Prior to cacao becoming a part of our family’s story, my grandfather was already a dedicated farmer who held a profound belief in the land,” Lim said. “In the initial years, he cultivated crops such as coconuts, bananas, corn, and various root vegetables that were essential for the survival of most farmers in Davao.
“These crops not only nourished the family but also provided for their basic necessities. Farming was never a simple task, yet he consistently remarked that the land would reward you if you treated it with care,” he added.
In 2013, his grandfather made the decision to plant cacao on the farm. “At that time, cacao had not yet gained the popularity it enjoys today,” Lim said. “Numerous farmers were still concentrating on coconuts or bananas. Later on, he decided to invest in cacao because he was confident in its long-term potential.”
Reflecting on this now, Lim is convinced that his grandfather’s bold move altered the course of the farm and ultimately transformed the family’s means of livelihood.
Cacao de Davao is recognized for its high-quality tablea, callets (small, round discs of chocolate designed specifically for melting rather than baking), chocolate beverages, and distinctive Davao-flavored chocolates, such as durian and mango. Aside from the mall outlets, the products are also available on online platforms like The Vegan Grocer.
“I call it Cacao de Davao because the cacao we use is deeply rooted in the land and story of Davao,” Lim explains. “Davao is known as the Chocolate Capital of the Philippines, and I wanted the name to immediately reflect where the cacao comes from.”
Lim asserts that the business extends beyond merely selling chocolate. “It is also about representing the farmers, the soil, and the heritage of cacao growing in Davao,” he says. “The name reminds people that what they are tasting carries the identity of our place.”
Lim was born in Davao and grew up in the city. “For me, promoting Davao products is also about promoting the people behind them. Many farmers and small producers work very hard but sometimes their products do not reach wider markets,” he says.
Lim believes that by advocating for Davao products, particularly cacao, he is contributing to the narrative of these products and assisting them in achieving recognition. “Davao has so much to offer and I believe it deserves to be highlighted not only locally but nationally and even globally,” he points out.
He started taking in-charge of the family business after graduating from college. “I chose cacao because it is something very close to our family and our farm,” he says. “Cacao has a strong presence in Dava. Chocolate also connects people emotionally. When people taste cacao products, they are not just consuming food. They are experiencing the journey from farm to table.”
When Lim began to take an active role in the family business, he also initiated the development and promotion of its cacao products. “While cacao farming in our family commenced much earlier, my focus was primarily on establishing the brand, engaging with markets, and disseminating our cacao narrative to a broader audience,” he says.
He notes that one of the most significant challenges he faced at the outset was raising awareness. “Despite Davao’s reputation for producing exceptional cacao, many individuals still link chocolate with imported brands,” he remarks.
Another obstacle was mastering how to position the products within a competitive marketplace. “However, these challenges motivated me to deepen my understanding of marketing, product development, and collaboration with other stakeholders in the cacao sector,” he confesses.
Supporting him through these difficulties was his family, particularly those directly involved in the farm. “They established the groundwork for the cacao production that I now assist in promoting,” he explains.
Lim also receives encouragement from various sources. “In addition to my family, I have friends, mentors, and individuals within the cacao industry who have inspired me to persist in developing the brand and sharing our narrative,” he adds.
Lim states that he promotes Cacao de Davao products through various channels. “Social media is significant because it enables us to share the narrative behind the cacao and the individuals associated with the farm,” he explains.
Additionally, he engages in trade fairs, tourism events, and local exhibitions where people can sample the products and gain insights about cacao from Davao. “Storytelling is crucial as it allows people to connect with the product on a level that transcends mere taste,” he remarks.
At just 24 years of age, Lim may be perceived as too young for this business. “I view my youth as an advantage. Being young empowers me to introduce innovative ideas and fresh strategies for promoting cacao products, particularly through digital platforms and partnerships,” he asserts.
Moreover, he expresses respect for the wisdom of the older generation who established the foundation of the farm and the industry. “I believe that the synergy of youth and experience fosters greater opportunities for development,” he says.
He does not perceive competitors in the business context. “In the cacao industry, numerous producers collaborate to enhance the reputation of Philippine cacao,” he states. “When one brand flourishes, it simultaneously bolsters the image of the entire industry. In this regard, we are all striving towards the common objective of promoting quality cacao.”
The essential concept is collaboration. “This is crucial as it enables us to generate larger opportunities for all parties involved,” he explains. “By partnering with other businesses, tourism organizations, or institutions, we can engage a broader audience and create experiences that showcase cacao and other local products. Collaborations also contribute to strengthening the local economy and supporting more farmers.”
Lim anticipates the future with optimism. “I aspire to further develop the Cacao de Davao brand and broaden its reach so that more individuals can appreciate cacao cultivated in our region,” he expresses. “I also aim to continue collaborating with farmers and partners to fortify the cacao industry in Davao while advocating for sustainable farming practices and value-added products.”
Lim completed his Bachelor of Science in Marketing at San Pedro College. “I finished my education in a discipline that enabled me to grasp business and product development,” he states. “My academic background has equipped me with the knowledge and insights that I now utilize in marketing cacao products and establishing the brand.”
During the 2019 Kadayawan Festival, Cacao de Davao was awarded first place in the Sikwati Tasting Contest. Cacao de Davao chocolates are available in a variety of flavors.
“The flavors draw inspiration from both the inherent taste of cacao and the local ingredients that embody the essence of Davao,” he says. “At times, we explore combinations that emphasize the distinctive nature of cacao while also integrating flavors that are popular among consumers.
He adds, “The objective is consistently to craft something that honors the authenticity of cacao while providing a memorable experience for consumers.”
