assorted Philippine Chocolate Bars
Serge's farm
You're right on time! Adopt a cocoa tree while they last.
Adopt

The project

Adopt a cocoa tree from the farm "Serge's farm" in Davao City (Philippines) and receive your harvest in the form of assorted Philippine Chocolate Bars at home. The Farmer Rolando will take care for your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

The project

Adopt a cocoa tree from the farm "Serge's farm" in Davao City (Philippines) and receive your harvest in the form of assorted Philippine Chocolate Bars at home. The Farmer Rolando will take care for your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

What do you adopt?
You adopt a cocoa tree cultivated under the European Union's Organic Farming regulations. We are in the process of converting and hope to get certified in 2022. During the process of adoption you can choose a name which we will use to identify your Cocoa tree. We invite you to adopt a cocoa tree of the Heirloom Criollo variety. Each Cocoa tree produces an average of 2kg of assorted Philippine Chocolate Bars per season. Rolando “Serge” Bueno works with other retired marines in his community to plant and process cacao. While they have planted a number of other cacao varieties over time, they are now focused on cultivating the disappearing Heirloom Criollo - an endangered variety that is one of the most sought after in the world due to its rarity and unique flavour profile. The first Criollo trees were transported and planted in the Philippines through the Acapulco-Manila Galleon Trade in 1670, which developed into a rich culture of preparing a local chocolate drink called tablea or sikwate that was passed on from generation to generation. However, domestic cacao production and chocolate consumption began to decline with the introduction of commercial brands in the 20th century. Rolando and Auro Chocolate are committed to preserving this important part of our history and heritage and to elevating the standard of cacao and chocolate by restoring Criollo production and transforming it into fine chocolate. The fine Auro chocolates have already won various awards: You can find them under the Top Ten Best Quality Beans Local Category (Davao City 2018). Also in Great Taste 2018 they got 2 Stars for the 64% Dark Chocolate. The 100% Unsweetened Chocolate won the Academy of Chocolate 2019 Gold, and the 42% Milk Chocolate with Cacao Nibs the Academy of Chocolate 2019 Bronze. The productive life of a cocoa tree is around 25-30 years. For as long as you want to keep it and we can continue taking care of it, you can renew your adoption year after year. If your Cocoa tree dies, we will replace it with no additional cost and assuring the delivery of your harvest from others.
What will you receive?
Each season we will send you a box with: 1 x __Natural Cacao Nibs__ (pouch of 150g) 1 x __100% Cacao Unsweetened Chocolate coins__ (pouch of 150g) 1 x __77% Dark Chocolate coins__ (pouch of 150g) 1 x __64% Dark Chocolate coins__ (pouch of 150g) 1 x __55% Dark Chocolate coins__ (pouch of 150g) 1 x __42% Milk Chocolate coins__ (pouch of 150g) 4 x __77% Dark Chocolate__ (50g bar) 4 x __64% Dark Chocolate__ (50g bar) 4 x __55% dark Chocolate__ (50g bar) 4 x __42% milk Chocolate__ (50g bar) 3 x __64% Dark Chocolate with Cacao Nibs__ (50g bar) 3 x __42% Milk Chocolate with Cacao Nibs__ (50g bar) All of the chocolates are made from the best cacao from Davao produced by Farmer Rolando “Serge” Bueno. Perfect for all your eating, baking, cooking and drinking needs. Ideally paired with your favorite cheese, wine, cocktail and even beer! To give you an idea of the flavours: __Natural Cacao Nibs (150G pouch)__ Discover pure cacao taste in Davao-origin beans that have been roasted, separated from their shells, and broken into smaller pieces. Ideal as a healthy snack or an ingredient. __100% Cacao Unsweetened Chocolate Coins (150G pouch)__ Pure cacao taste with Davao-origin tablea without any added sugar or other ingredient. Perfect for hot drinks or as an ingredient. Gold winner in Academy of Chocolate 2019. __77% Dark Chocolate (150G pouch & 50G bar)__ Full-bodied cacao flavor with a touch of dried fruit and spice. __64% Dark Chocolate (150G pouch & 50G bar)__ Rich cacao flavor accented with raisin and dried fruit notes. __64% Dark Chocolate with Cacao Nibs (50G bar)__ Our award-winning rich dark chocolate with raisin and dried fruit notes combined with roasted cacao nibs for an added health crunch. __55% Dark Chocolate (150G pouch & 50G bar)__ Smooth chocolate base with subtle hints of banana and vanilla to deliver a balanced flavor profile with just the right amount of sweetness. __42% Milk Chocolate (150G pouch & 50G bar)__ A unique milk chocolate bar with a pronounced cacao taste and a smooth creamy texture. __42% Milk Chocolate with Cacao Nibs (50G bar)__ Our award-winning milk chocolate combined with roasted cacao nibs for an added health crunch. Shelf Life: 16 months for milk chocolate and 24 months for dark chocolate from manufacturing date. They are ready to be enjoyed directly out of the package and can also be used in a wide variety of cooking and baking applications. Chocolate is best stored in a cool, dry place away from direct sunlight and strong odors between 16-18 degrees Celsius. It is also best to properly seal the product once opened because the chocolate easily absorbs odors around it. The main cacao harvest season in the Philippines is between November to February. Serge and his team carefully harvest the cacao pods that grow directly on the tree trunk and branches using a machete once they are perfectly ripe. All the pods are collected in the center of the farm and then broken to separate the thick husk from the white wet cacao mass that is placed in wooden boxes. The cacao is carefully fermented in these wooden boxes for a period of 5 to 6 days to bring out its complex flavors. It is during this crucial stage that the cacao beans turn from white to brown. The cacao is then naturally dried between 8 to 12 days, and aged in our warehouse for around 3 months. After the beans are aged, they are delicately roasted and crafted into fine chocolate in the Auro Chocolate facility.
When will you receive it?
Please, check the deadline for participating in this project (deadline for adoption) below. As of this date the Farmer will start preparing the orders that are to be shipped. You may select the delivery date of your box as suggested by the Farmer at check-out.
Why should you adopt?
* Learn who produces your food, how and where. Receive your food in a conscious manner. * Buy directly from the farmer. Help to generate wealth and better jobs in the rural areas. * Plan ahead and enable the Farmer to produce on demand. This way we can avoid overproduction and fight food waste. * Reward Farmers who make an effort to use environmentally-friendly packaging and cultivation techniques.
Personalized harvest
New planting

How does it work?

Meet the Farmers

Meet the Farmers

Adopt and plan your harvest

Adopt and plan your harvest

Let the Farmer and nature work

Let the Farmer and nature work

Receive your harvest at home

Receive your harvest at home

Adoptions available until the 20/09/2021
Delivery starting on the 18/10/2021

Adopt a cocoa tree

Name

Delivery country Spain

Final price:

98.26€ / Season

Includes adoption, preparation and shipment of the order.

Adopt
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Conversion to organic farming
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New planting
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Personalized harvest
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Family Farm
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Visitors welcome
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Additional analyses
Rolando Bueno "Serge"
My name is Rolando Bueno. I am 60 years old. My nickname is “Serge” (short name for sergeant) since I am a retired member of the Philippine Marines. I decided to devote myself to farming after retiring in Davao with my family because I saw the opportunity to grow premium cocoa in the Calinan area, where my wife’s family has an underdeveloped farm. It is also the way that I can continue to connect with and support the other retired Marines in my community. Together, we have formed a thriving cocoa cooperative. I’m thankful that we are still able to work hand-in-hand, this time through our farms and not simply as brothers in arms. In the past, the cocoa cultivation did not receive a lot of attention from the Philippine community but interest has been slowly growing and it now represents a key economic activity for the region. We are training ex-Marines to grow cocoa and enable them, along with their families, to be able to make a living from their cocoa crops. The discipline we have learned in the Philippine Marine is very similar to the one needed in being a farmer. You feel good when ordinary people acknowledge the results of your hard work. “It makes us feel special that, thanks to Auro and CrowdFarming, we can cultivate the land knowing that citizens in any part of the world are waiting to receive the harvest of their tree. “ __Auro’s history and my partnership with them__ Auro’s chocolate journey began in 2010 with the dream of producing a unique chocolate made from the Heirloom Criollo cocoa variety. As it was being replaced by more productive but less flavorful hybrid cocoa varieties in the last decades this variety was almost threatened with extinction. After many journeys through the Philippine cocoa plantations in search of the Heirloom criollo variety in the verge of extinction, Auro found me, Rolando Bueno, in the Calinan district of Davao. Auro and me are now part of a movement known as “from arms to farms” teaching retired marines how to cultivate criollo cocoa.
Rolando Bueno "Serge"

“It makes you feel good when, being an ordinary person, people value the cocoa you cultivate and the chocolate you produce as an extraordinary product.”

Serge's farm
Serge's farm
Welcome on the SERGE BUENO FARM. The farmer Rolando Bueno is known as “Serge” - short for Sergeant. He is a retired Sergeant of the Philippine Marines and now dedicated to working with other retired members of the Marines to cultivate fine cacao. He is originally from the northern part of the Philippines but decided to permanently relocate to Davao, which is in the southern part, when his battalion was assigned there. The farm is located in the Calinan District of Davao City at the picturesque foothills of Mt. Apo, the highest mountain in the Philippines! The mineral-rich volcanic soil combined with the humid tropical forest climate make the land incredibly fertile, which contributes to the greater abundance of crop and possibilities to grow many species together. A high variety of tropical fruit trees and livestock such as native chicken and goats can be found on the farm, and in the area also many vegetables are grown. Serge’s Farm is located in the more rural part of Davao city that is mostly agricultural-based. As a result of the collective effort of farmers in his village, his area has progressed significantly over the last few years. His farm has helped create job opportunities for other retired marines and members of his community. The Farm was previously owned by the mother in Law of Mr.Rolando “Serge” Bueno (Ms. Augustinia Duterte) and was passed on to Serge when he was named as the heir. To grow his crops Serge uses an average of 0 to 20 liters of water per tree per week, which is sourced from spring and rainwaters, mainly with the typical channel irrigation system. Farmer Bueno also installed submersible water pumps to be able to continuously collect surface water for the needs of the Farm. The farm is in transition to organic farming: As an organic practitioner, Farmer Bueno controls weeds by planting trees for shading, monitoring fertility level of soil, mulching and manually pulls out the weeds, if necessary. Serge’s Farm avoids the use of chemical insecticides. Farmer Serge and his team make their own natural products for plant health on the farm. They also create a friendly ecosystem where the beneficial insects will thrive, by planting a variety of nectar and pollen producing shrubs, trees and native plants and leaving the dried leaves and branches as a mulch around the cacao trees. Intercropping of different species (with shade trees, fruit trees) is practised and the diversified farming approach instead of monocropping is in the center of attention. He is practicing composting. It is an effective way to recycle waste products. The compost consists of dried leaves, twigs, manure, rotten fruits, vegetables and kitchen scraps. After the harvest the cocoa beans have to be sorted: Premium quality beans are supplied to Auro company and imperfect beans were processed by Serge as local products such as local “tablea” for personal consumption and for sale to the villagers. Premium Quality beans are classified and characterized based on Philippine Standard, ICCO standard and Auro Standard( ISO-02451). Pruned leaves and branches and dried cacao pod husks are decomposed and used a soil fertilizer as well. On the other hand, the cacao pulp juice is processed and turned into wine and vinegar. Lastly, the cacao bean shells are fed to the chickens. Serge has been running the farm already over the last 15 years and is working with a stable team of 6 persons, following the government mandated minimum salary scale. He is promoting a harmonious working environment, safe working practices and provides personal protection to our workers.
Adopt
Technical information
Address
Serge's farm, Davao City, PH
Altitude
320 meters
Team
2 women and 4 men
Size
2 hectares
Cultivation technique
organic
Cultivation type
Regadío
Location