Davao Through Coffee and Cacao

There are so many reasons to visit Davao. You have the beaches, highlands, food, and culture. But there is more waiting here. On my recent visit to the region, I gained a deeper appreciation for coffee and cacao, not just as drinks or desserts but as windows into a way of life.

The Coffee and Cacao Tour, organized by Cebu Pacific Air and the Department of Tourism Region XI, with on-ground arrangements from Cybercribs Trips and Tours and Ces Travel and Tours, filled us not just with delicious brews and bars but also with stories of change, hope, and homegrown success.

From our home base in Davao City, at Park Inn by Radisson Davao, we followed the story of coffee and cacao from seed to cup and from pod to bar. It was one of the most meaningful journeys I have ever taken.

The coffee leg of the tour began in Barangay Catigan in Davao City, where we visited the Bagobo Tagabawa Coffee Nursery Farm. The community welcomed us warmly. They walked us through their nursery and shared how coffee has become a source of livelihood and pride. The highlight of this visit was planting our own coffee tree, which made us feel part of the cultural community’s story.

From the nursery, we traveled to Balutakay in Bansalan, Davao del Sur, to meet Marivic Dubria, the celebrated Coffee Queen of Davao. Her story was one of strength and transformation. From being a beneficiary of the 4Ps program, she has become an award-winning Arabica producer whose beans are now internationally recognized. She leads a cooperative, trains other farmers, and continues to prove what is possible when women are given the chance to lead.

Later, in Kapatagan, we visited the Coffee for Peace Training Center. The organization was born out of a conflict that was resolved through a simple conversation over coffee. That peace talk became a movement, and today, the center trains Indigenous and local farmers not just in coffee processing but also in using coffee as a platform for healing and dialogue.

We joined a hands-on session and learned about different processing methods, including wet, dry, and honey. Alwin, one of the farmers we met, shared how coffee had changed things for his family. They used to be underpaid and undervalued. Now, with proper training and market access, they are finally earning what their work is worth.

Before heading back to the city, we stopped by the Regional Coffee Innovation Center at Davao del Sur State College in Digos. It is the first of its kind in Mindanao, offering hands-on training, research programs, and a sensory lab where beans are graded for quality. It was exciting to see how much thought and science go into every cup.

Back in Davao City, we ended our coffee journey at FROG Kaffee Arena. The name stands for Fresh Roast Of Great Kappee, and it is more than just a café. It is a roastery, training space, and a hub for third wave specialty coffee in the region. We joined a social cupping session, tasting beans from different areas in the Davao Region.

The next day, we shifted our focus to cacao, and it was just as unforgettable. Our first stop was Belviz Farm in Wangan, Calinan.

Belviz Farm is a family-run estate that grows quality cacao and welcomes visitors for tastings and tours. We had a breakfast of chocolate drink paired with langka. Mary Grace “Eyeth” Belviz, the owner, shared the story of their farm, which was originally established by Nel’s father, Severino Belviz, an acclaimed durian farmer.

As a bonus, they treated us to a durian overload, letting us try different varieties like Puyat, Arancillo, and Duyaya.

Next, we visited Malagos Garden Resort for their Tree to Bar Chocolate Experience. I had stayed at Malagos before, but this was my first time going through the chocolate-making process.

We watched how the trees are nurtured, how the pods are opened, how the beans are dried and roasted, and even got to mold our own chocolate bars by hand. We also stopped by their museum.

Later that day, we visited Cacao City along Palma Gil Street, a great spot for local chocolate products and cacao-based treats that are perfect for pasalubong. We also dropped by Cacao Culture, a modern space that showcases not just Davao’s chocolate but also other brands from across Mindanao.

One of the highlights was discovering their version of the viral Dubai chocolate using lokot-lokot, a delicacy common in Mindanao and the Sulu Archipelago.

We capped the day with dinner at Balik Bukid Farm and Kitchen, a farm-to-table restaurant where dishes are made with ingredients from their own organic farm. There was a cultural performance, and we were introduced to nilotlot, a traditional Filipino cooking method where food is cooked inside bamboo. It is a practice still used by some Indigenous communities in Davao.

Coffee and cacao are more than just drinks or desserts here. They are helping Indigenous communities protect their land and culture. They are giving women opportunities to lead. They are allowing young people to pursue new dreams. And they are proving that rural economies can grow when they are rooted in purpose and supported by people who believe in their value.

If you are planning a trip that feeds both your curiosity and your soul, consider these tours. Cebu Pacific flies from Manila, Cebu, Clark, and Iloilo, making it easier than ever to visit.

Davao Travel Tour Packages You Should Try

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