Cacao growing in the karst upland barangays of Mabinay. In Mabinay, the karst interior town on the cross-island road, all caves and upland farms. Cacao here is backyard-scale rather than plantation — trees in house lots, beans dried on mats, then roasted, ground and pressed into tablea discs. Tablea is pure cacao with nothing added; it’s what sikwate and champorado are made from. Buy at the town market and ask for the local one rather than a commercial brand.