Taglucop Strawberry Hills is a destination to add to your bucket list. It is nestled in Lorega, Kitaotao, Bukidnon.
Taglucop has drawn much attention and has become a fashionable “glamping” site, with huge geodesic dome tents that overlook the foothills of Bukidnon.
Owners Ferdinand and Jenny Taglucop bought their property in 2016. Not knowing what to do with it, the couple planted some 500 pine trees that thrived in the climate of Kitaotao, which is situated 1,200 m above sea level, an hour and a half long drive from Davao City.
The property soon became a weekend getaway for the Taglucops.
The strawberry farm came to be simply because Ferdie and Jen wanted their children to experience strawberry picking.
In the beginning, “growing the berries was difficult, the plants were prone to disease but we persisted,” Ferdie, an attorney, said. “We learned how to grow the berries conventionally and hydroponically.”
Soon, friends and family came in droves, so did people they didn’t know. Thus Taglucop Strawberry Hills was born.
One thing led to another, according to Ferdie. When guests came and it drizzled, they requested for shelter so they built a roof to shelter their guests from the rain.
Then the visitors, who after picking berries were famished, asked for food, and Jen whipped up cold cuts and cheese platters, pizzas, pastas, berry and cheese fondues.
Her culinary prowess made her confident enough to set up her own restaurant to satisfy hungry patrons.
Then came those who wanted to relish the cold for longer and asked for a place to sleep, so the scenic glamping site came to be.
Fancy produce
There seems to be nothing ordinary about the way the Taglucops do things. Even their produce is fancy. Mulberries and blackberries now grow along side strawberries, as do apples in their orchard and mushrooms in their “cave.”
Upon arrival, expect a refreshing welcome drink, a choice between a fresh strawberry shake or their very own strawberry ice wine, along with a grazing platter.
Then, indulge in freshly picked strawberries, bite into crisp lettuce leaves just cut off its roots, or partake of the mushrooms you harvested that have been seasoned and wrapped in banana leaves and grilled or cooked into tempura or sisig.
Indeed, a visit to Strawberry Hills is a delicious experience.
During the lockdown, Ferdie, Jen and their children sought refuge in Lorega. The road blocks and the absence of guests meant an excess of strawberries. Uncertain of what to do with the fruits, Ferdie kept them frozen.
Then a call came from their vineyard. The Taglucops have long owned a vineyard in Davao and have been producing wines under their own label, for personal consumption. The grapes were plenty and Ferdie had to decide what to do with them.
He ordered his people to eat all they could and donate the grapes to the front-liners. For the excess harvest, he sought a permit and had them delivered to him in Lorega.
While turning the grapes to wine, he figured, why not make ice wine out of the frozen strawberries?
A month of fermentation later, the couple had a sip of the strawberry ice wine and they were pleased. It was so aromatic and it was delicious!
Soap and truffles
Two years later, Ferdie and Jen have increased their products to include strawberry soap from the pressed strawberry pulp. They now have dried and dehydrated strawberries and chocolate truffles with dried strawberries. Jam is also back in production. Ferdie said their jams are pure—they contain no additives, just all fruit, sugar and some lemon, for contrast. They also have pickled mushrooms in olive oil with herbs.
So what’s next for this wonder couple? A steak house, winery, wine museum and cellar and a resort—all of which they plan to do while Ferdie continues to practice law and Jen operates her own travel agency.
Ferdie, who once also worked as a seismologist for Philippine Institute of Volcanology and Seismology, quipped, “I am 90-percent farmer but still a practicing lawyer!’
The future is bright for the Taglucops, who have not only expanded their vineyards but come December, will inaugurate the cellar, winery and wine museum, where 20,000 bottles of their very own wines will be showcased (Shiraz, Moscato, Chardonnay, Friesa), all proudly grown, made and bottled in Davao!
Taglucop Pannacotta
- 1½ c milk
- 1 envelope unflavored gelatin
- 1½ c whipping cream
- ¼ c white sugar
- 2 tsp vanilla extract
- 1 quart fresh strawberries, pureed
- 2 tsp vanilla extract ¼ cup white sugar
- ¼ c water
- 50 g grated provolone cheese
Sprinkle gelatin over milk in a saucepan. Let sit 10 minutes.
Mix in puréed berries, sugar, salt, provolone. Cook mixture over medium heat to 150°F. Remove from fire and add vanilla. Let cool to 120°F, stirring frequently then whisk cream.
Strain in a fine-mesh sieve. Pour into six four-ounce ramekins. Cover with plastic wrap and refrigerate, at least four hours.
Unmold. Garnish with strawberries and mint leaves.
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