VIETNAM – LAM DONG
In LAM DONG PROVINCE, het highlands of South-East Vietnam, cacao was introduced in the 2000s by the frendch people. during the introduction of cacao in vietnam, pre-dominantly the TD genetic line was introduced, explaining today’s dominance of this genetics.
Location
- Region: Lam Dong Province, Southern Region
- Source: individual farms
Quality
- Variety: Trinitario cultivar TD2, TD3, TD7
- Flavour: Hazelnut, creamy, clove, early gray
- Fermentation: Predrainage, 6 days in wooden boxes
- Drying: Sun drying on tables with meshwire
Certification
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Supply Chain
100% traceable supply chain. Wet beans are fermented at dried in boxes at the farm. Beans are packed in 50 kg jute bags.
People
Farmers and their families benefit from increased and diversified income due to higher prices and continuous technical support.
Forest & Nature
In South-East Vietnam, cacao grows on the slopes and plateaus of the highlands. Lam Dong a hilly inland area to the north of the Mekong River with a volcanic rock surface. these cacao plantations are situated on low-lying slopes as well as in the valleys. The alluvial soil is excellent to grow cacao.
