Cacao is Vietnam's third largest 'black gold'. Introduced to Vietnam late 19th century by French colonists the cacao bean has benefited from the fertile soils and ideal climate for its cultivation, especially in Dak Lak where the alluvial soil is full of great promise. Though, it’s really the beans themselves that make Vietnamese cacao stand out. Trinitario beans only account for around 15% of the worldwide cocoa bean production, and Vietnam only produces this variety.

Cultivation began during the late 1890s. Doctor Alexandre Yersin planted some trees in the Mekong Delta. In 1907, cacao production came to a serious halt when premiums paid to producers were abolished due to lack of satisfactory results. From 1940 to 1975, cacao cultivation suffered seriously from successive conflicts in Vietnam. From the 1980s onwards, the expansion of cacao plantations was made possible in order to diversify agriculture. At that time, culture was still very marginal. Until the 2000s, the few old cacao plantations were reserved for family or local use. Then later on, Vietnamese researchers and scientists, supported by NGOs and in direct partnership with Nong Lam University, reintroduced the cacao tree and developed its cultivation. The Mekong Delta and Dak Lak are the two major regions that produce this premium cacao. With a production of 5000 tons per year the country has a place to take as a small producer of high quality beans.

woman preparing cacao beans for fermentation

The Magic of Vietnam single origin. The flavonoids in cacao cross the blood-brain barrier into the hippocampus and areas of the brain involved in learning and memory. Scientific studies tell us that flavonoids directly interact with cellular cascades, encouraging the expression of proteins that promote brain connectivity, improving cerebral flow, and creating new blood vessels that support long-term protective mechanisms in cognition and behaviour. It also contains serotonin, which improves the mood and decreases stress, as well as anandamide, a “bliss" chemical boosting vitality and wellbeing. Cacao is one of the richest sources of antioxidants, reducing free radicals that would normally cause oxidative damage in the brain and body. The bean is also polyphenol-rich. Studies have shown that cacao also has cardiovascular benefits, including the reduction of cholesterol levels and blood pressure, while boosting the function of coronary arteries while maintaining stable insulin sensitivity.

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Cacao fruits grown in the fertile land of Daklak with the care of experienced farmers produce quality cacao beans, with a thick and aromatic flavour. Harvesting the best cacao pods and the beans are hand-selected once again for fermentation. Fermentation; cacao beans are covered with banana leaves and turned 2-3 times. After incubation, cacao beans are dried under the sunlight of Buon Don for many days, getting ready to be blended into a perfect and smooth cacao paste for us to enjoy.