Our Cooperative’s Cacao Growing Area – Premium Raw Materials from the Heart of Lam Dong

Located on the rich red basalt soils of Lâm Đồng, our Cooperative’s cacao growing area brings together an ideal climate, standardized cultivation processes, and the dedication of skilled farmers. With a mission to develop high-quality cacao associated with advanced processing, we are proud to provide clean, consistent raw materials that meet international standards.

Exceptional Natural Conditions – The Foundation of Premium Cacao

Our farms sit at an elevation of over 900 meters, with cool year-round temperatures, stable rainfall, and nutrient-rich basalt soil. Cacao is cultivated under natural shade trees such as coffee, banana, and other canopy crops, helping to:

• Reduce heat stress and pest pressure,

• Enhance natural fruity notes in the beans,

• Maintain balanced moisture levels for fuller flavor development.

Thanks to these advantages, our cacao is highly valued by chocolate makers for its high cocoa butter content, pleasant acidity, and naturally sweet finish.

Standardized Sustainable Cultivation – Clean from Soil to Bean

We apply a sustainable, organic-oriented farming model:

• Organic fertilizers and environmentally friendly biological inputs,

• Automated drip irrigation for optimal nutrient absorption,

• Scientific pruning and canopy management,

• Minimal use of chemical pesticides.

We are committed to delivering clean, safe, and fully traceable cacao, meeting the expectations of premium chocolate brands and processing factories.

On-Farm Fermentation – The Secret Behind Our Distinctive Flavor

After harvest, fresh cacao beans are brought directly to our standardized fermentation facility, using natural wooden boxes:

• A 5–7 day controlled fermentation process,

• Proper turning at the right stages to maximize flavor development,

• Sun-drying or controlled-temperature drying to achieve 6.5–7.5% humidity.

As a result, each batch of our cacao carries tropical fruit notes, deep chocolate aromas, and low bitterness, making it ideal for bean-to-bar chocolate production.

Development Orientation

Our Cooperative is actively expanding by:

• Increasing high-quality cacao acreage,

• Partnering with domestic and international chocolate producers,

• Developing products such as cacao powder, nibs, chocolate, fermented cacao,

• Building a strong regional brand for Lam Đong Highland Cacao.