Anitu Forest Food Processing is an enterprise based in Kibawe, Bukidnon, Philippines, founded in 2020 by spouses Rogen M. Montecillo and Marvi Rafael R. Montecillo. Established during the pandemic, the enterprise develops forest-based cacao and food innovations rooted in regenerative agriculture, community participation, and sustainable rural development.
What began as the production and sale of raw cacao beans and traditional tableya has evolved into a value-added cacao enterprise producing artisan chocolates, cacao trail mix, cacao juice, and other cacao-based innovations. Its signature collection of Forest Flavors celebrates the abundance of forest-grown ingredients and local biodiversity through unique combinations such as Banana-Nangka Charm, Cacao-Coffee Alchemy, and other handcrafted chocolate creations inspired by nature.
By maximizing every part of the cacao fruit, Anitu promotes a circular approach to food production while contributing to climate resilience, biodiversity restoration, and improved soil health through syntropic agroforestry systems.
"To make reforestation economically impactful."
— The Montecillos
The Collection
Crafted with care, from tree to bar.
From tree to temper, every bar is traced, hand-tempered, and wrapped on-site.
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70% Dark Chocolate
Naturally grown single-origin 70% dark — clean, deep, and unmistakably from the forest floor.
70% cacao · cane sugar
₱18550 g bar
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Banana-Nangka Charm
Milk chocolate folded with honey-glazed banana and dried nangka — a love letter to the tropics.
Cacao · cane sugar · milk · banana · nangka
₱22560 g bar
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Cacao-Coffee Alchemy
Single-origin dark chocolate cut with coarse coffee grinds — bittersweet, aromatic, awake.
Cacao · coffee
₱22550 g bar
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Cacao Trail Mix
Muscovado-coated cacao nibs tossed with peanuts and raisins. Crunch from the forest floor.
Nibs · peanuts · raisins · muscovado
₱185150 g pack
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Dubai Style Chocolate
Pistachio-kataifi filled dark chocolate — our take on the bar that took the world by storm.
Dark chocolate · pistachio cream · kataifi
₱955200 g bar
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Pure Tableya
Traditional tableya — pure cacao mass molded into callets. A time-honored way to make sikwate.
Inspired by the work of Ernst Götsch, syntropic agriculture plants cacao alongside hundreds of other species — natives, fruit trees, timber, ground cover. The forest feeds itself, and the chocolate is what's left over for us.
Forest-Grown
Cacao cultivated within a regenerating food forest ecosystem.
Single-Origin
Crafted exclusively from cacao grown in Kibawe, Bukidnon.
Regenerative
Every purchase supports biodiversity, and soil restoration.
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