Community Stories — Theo and Philo

When you unwrap a Theo and Philo bar from The Good Store, you’re tasting more than chocolate—you’re tasting Davao soil, Mindanao sunshine, and years of farmer know-how. So our team flew south to see where it all began.  Morning in Malabog We met Theo and Philo founder Philo Chua at a partner farm community in Malabog, Davao City. This is where Theo and Philo sources the single-origin cacao that goes into bars like their 90% Dark and signature Tablea. The beans here thrive in Davao’s “fertile land and temperate climates,” which locals say produce some of the best cacao in...