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The recent global cocoa supply decline calls for investigating disease‐resistant and single‐origin cocoa varieties in Asia. While genetic analysis has identified promising clones, information on bean quality and flavour remains limited. This research aims to analyse quality attributes of single‐origin cocoa beans and key volatile organic compounds in cocoa liquors and to determine consumer acceptability of indigenous cocoa beverage (Tablea) from single‐origin cocoa in the Philippines. Aroma fingerprinting of cocoa clones (UF18, BR25, W10) using fast GC electronic nose revealed distinctive profiles. Cocoa clone UF18 exhibited high‐fat content (52.1%), surpassing African cocoa clones. Even more important is the discovery of elevated levels of desirable volatile compounds in cocoa clone W10 such as methyl decanoate (fruity) and phenylacetaldehyde (honey, floral), which marks the first study that identified fine …