Lot 01 · October harvest, Baclayon, Bohol Join the waitlist
Cabube
Cafés Waitlist
Single-origin ube powder · Baclayon, Bohol

Ube,
as it grows.

One ingredient, from our partner farms in Bohol. No dye — the purple is the plant.

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No dye One ingredient Two Bohol varieties Grown in Baclayon Dried low, milled fine For lattes & baking
What's in the bag

One root, one island. Nothing added to brighten it, hold it, or stretch it.

Ingredients
Ube. That's the list.
Grown in
Baclayon, Bohol
Varieties
Kinampay & Baligonhon
Two varieties

Two ube from Bohol, two different purples.

Kinampay and Baligonhon both grow on our partner farms in Baclayon. They don't look, smell or bake the same — so we never pretend they do.

Cross-section of a Kinampay tuber: lilac flesh marbled with white

Kinampay

The aromatic one

Lilac flesh marbled with white, and a fragrance Bohol is proud of — it's often called the Queen of Philippine Yams.

Color
Lilac to light violet
Aroma
Pronounced
Made for
Lattes, ice cream, no-bake desserts
Cross-section of a Baligonhon tuber: deep violet flesh

Baligonhon

The deep one

The darkest purple of the two — starchier, quieter on the nose, and steady in the oven.

Color
Deep violet
Aroma
Gentle
Made for
Baking, halaya, pastry
The color question

Most of that purple isn't the yam.

Plenty of ube on American shelves gets its color from dye. Ours is whatever the harvest gives — lilac one lot, deeper the next — and we don't correct it.

Dyed powder
Typical shelf color
Kinampay
Fresh-cut
Baligonhon
Fresh-cut
Soon
Cabube lot 01
After milling, unadjusted
Field to powder

Five steps, nothing in between.

Drying and milling happen nearby in Cebu, to our spec.

  1. 01
    Lifted

    By hand, at our partner farms in Baclayon.

  2. 02
    Cured

    Rested so cut skins heal before the tubers travel.

  3. 03
    Dried low

    Gentle, low heat to keep the color and the aroma.

  4. 04
    Milled

    Ground fine enough to whisk straight into milk.

  5. 05
    Sealed

    Packed in foil, away from light and air.

Why Bohol

Not a trend where our family is from.

Our father grew up in Bohol, where ube wasn't a flavor of the month. It was what filled the plate — filling, affordable, grown on family land.

Brian & Marian Caballo
Co-founders · New York
For cafés & makers

Pilot allocations are small on purpose.

Tell us the volume you'd want and how you'd use it. The spec sheet, wholesale pricing and lead time follow once the lot is milled.

Wholesale enquiry

First lot, first pour.

One email when the pilot lot lands. Nothing else, and the list goes nowhere.