THAILAND CHANTHABURI
Thai cacoa is small beer in the cacao industry. Despite the introduction of cacao in the early 20th century, and promotion by the government in the ’90s, production never reached over 1,400 mt per year. It’s only recently -thanks to the revolution of the thai craft chocolate scene- that thai cacao became famous.
The thai cacao landscape is dominated by a cultivar ‘chumphon 1’, a cross between 2 hybrids of trinidad. While the cultivar was mainly selected for productivity, it can express great flavour complexity ! The funky flavours from green appel, peach, lime and balsamic notes convinced and surprised us at silva !
Location
- Region: Chanthaburi District
- Producers: Individual Farms
Quality
- Genetics: cultivar “Chumphon 1 ” hybrid
- Flavour Identity: fruity notes of green apple, peach, lime, balsamic, walnut, chamomile
- Post-harvest: 6 days in horizontal wooden boxes, followed by sun-drying on drying beds under cover
- Harvest: November – January
Supply Chain
100% traceable supply chain from individual farmers, connected with a central post-harvest unit. Cacao is collected as wet beans, post-harvest controlled in the center, and afterwards packed in 50 kg bags jute for the local markt or export.
People
Farmers receive training for quality and agronomy, and premium payments for quality. In Thailand cacao seldom grows alone, and is intercropped wiht other fruits and crops, diversifying farmers income.
Forest & Nature
Cacao grows in agroforestry, an is intercropped with other fruits and crops.
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