Food & Beverage

A mother-daughter team who fell in love with coffee in Kyoto, built a beloved café empire in Manila, then walked away from a foreign franchise to build something proudly their own. The name means family in Filipino.

Two best friends who grew up streets apart in the Philippines, met at university in Chicago, stumbled upon a craft chocolate shop using Filipino cacao, and came home to build the tree-to-bar company that put Philippine beans on the podium at Salon du Chocolat Paris.

Coconut flower nectar turned into premium condiments, farmed in Palawan with ancient techniques, certified clean.

An opera singer, a TV personality, a Michelin-trained chef, and a decorated Army veteran walked into a coffee company and built one of America’s most decorated specialty roasters on a conviction that fair wages for Filipino farmers change more lives than charity ever could.

The Philippines was the first country in Southeast Asia to grow cacao — and Theo & Philo is the first Filipino brand to honor that fact, bean by bean, in a single-origin chocolate made entirely from Davao cacao and Bacolod sugar.