Cacao growing in the upland barangays of Kabankalan. In Kabankalan, the main city of the southern interior, a hub for the whole southwest. 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.