Now and then, a food event comes along in Davao that doesn’t just satisfy your cravings; it changes the way you experience flavor altogether. That’s exactly what happened at the Flavors of Davao event at Cacao Culture Juna, a chocolate and coffee pairing in partnership with Kiel’s Coffee that had everyone in the room wide-eyed, caffeinated, and smiling.
Held as part of Kasadya sa Kulturang Kakaw 2025, the event was a first for the city. But the inspiration had roots overseas—Kiel’s Coffee had previously attended a similar event in Vietnam and wondered, “What if we did this, but made it uniquely Davao?” The result? A thoughtful, three-part tasting experience built around local cacao, native ingredients, and espresso-based drinks that told stories in every sip.
A Pairing That Celebrated Local Craft
Photo from WIM in Davao
The pairing menu was deliberate, nuanced, and fun. First came the espresso, made from Mt. Apo Arabica-Catimar beans—double-fermented for added depth—and served alongside a tiramisu bonbon that wrapped white chocolate cream cheese ganache in a crisp white chocolate shell. It was creamy and comforting, a gateway into something much more playful.
Then came what felt like a culinary curveball: a fizzy ginger ale espresso topped with coconut milk cold foam. This was Kapeng Salabat de Coco, a bold twist on the classic Filipino salabat. Its pairing? A milk chocolate turon bonbon with banana caramel ganache inside. It was everything you loved about Filipino merienda but dressed in fine-dining elegance—unexpected, nostalgic, and utterly fun.
The final act was Mindanaoan Decadence, a drink that could’ve passed for dessert. Rich espresso met freeze-distilled milk, Kiel’s own chocolate sauce, and a smooth white chocolate cream. Its partner was a standout single-origin bonbon made with Paquibato dark chocolate. This was the pairing that stayed with you. Deep, dark, dreamy, and the crowd favorite for good reason.
A Journey through the Senses
This wasn’t a routine café crawl. It was an experience that made you feel things: wonder, delight… even pride. The kind of pride that comes from realizing that local ingredients, when handled with skill and creativity, don’t need to compete on a global stage, they set it.
What made the event even more powerful was how it never took itself too seriously. It was intimate, but not intimidating. Insightful, but never preachy. You could geek out over cacao fermentation one moment and discuss bonbon textures the next. It made specialty coffee and craft chocolate accessible and emotional, without any gatekeeping.
Why This Event Needs a Sequel
If this collaboration proved anything, it’s that Davao is more than ready for culinary experiences that mix artistry with local storytelling. Events like this don’t just elevate the scene, they expand it. And judging by how quickly tickets were snapped up and how everyone lingered long after the last pairing, the city is hungry for more.
Whether you’re a long-time coffee nerd, a proud local, or someone just looking for a different kind of Sunday, this is the kind of event you’ll want on your radar.
Have you tried Cacao Culture and Kiel’s Coffee? Would you try an event like this? Let us know in the comments!
ALSO READ:Beyond Durian: Cacao Culture Is Elevating Davao’s Pasalubong Scene With Local Chocolate
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