“The quality of cacao from the Philippines can stand alongside some of the best in the world,” states Crisostomo. With hundred-year-old lineages from Central America and hybrid cacaos in the country, there are a lot of flavor profiles to explore. “A decade ago, very few to none were making craft chocolate,” he continues. Together, both Lim and Crisostomo hope that in the future, more Filipinos can appreciate local craft chocolate, with possibilities of supplying local cacao globally.
For now, they’re sitting comfortably with sand between their toes, dishing out chocolate-laden creations to hungry surfers, piqued tourists, and familiar locals, while taking in the sun and sea. Tigre y Oliva just might be the best thing that’s ever happened by the beach.