What do you know about Vietnamese cocoa?

The Story of Vietnamese Cacao: A Rising Star in the World of Fine Flavor Chocolate

If Arabica and Robusta define the world of coffee, then cacao too has its own celebrated classifications: Forastero, Criollo, and Trinitario—each offering distinct characteristics, flavors, and values. At the heart of this rich botanical family lies the emerging treasure of Southeast Asia: Vietnamese cacao.

🌱 Cacao Varieties: A World of Differences

• Forastero Cacao: The most widely cultivated variety globally, known for its high yield and resistance to pests. However, it is often considered of lower flavor quality, producing beans with minimal aromatic complexity. This variety dominates mass-market chocolate.

• Criollo Cacao: The rarest and most revered variety, with white seeds, rounded pods, and delicate fruit notes. Its flavor profile is considered exceptional, but the plant is highly susceptible to disease and yields are low—making it account for less than 5% of global production.

• Trinitario Cacao: A natural hybrid of Criollo and Forastero, it blends the best of both: better disease resistance and higher yields than Criollo, with a flavor complexity far superior to Forastero. This is the bean at the heart of most fine flavor chocolate.

Vietnam’s Cacao: Rare, Refined, and Recognized

In Vietnam, cacao cultivation may be modest in volume—representing only 0.1% of global output—but it stands proudly in the elite top 10% of fine flavor cacao in the world. Grown predominantly from Trinitario hybrids, Vietnamese cacao is celebrated for its distinct terroir-driven flavor profile, unlike anything produced in West Africa, where the bulk of cacao is of the Forastero variety.

Each Vietnamese region—from Đồng Nai to Bến Tre, Tiền Giang, Lâm Đồng, and Đắk Lắk—offers unique soil, climate, and post-harvest practices, giving rise to beans with nuanced, region-specific flavor notes. This diversity and care in fermentation and drying have positioned Vietnamese cacao as a sought-after origin for artisan chocolatiers around the world.

🏆 International Recognition for Vietnamese Cacao

In October 2013, at the prestigious Salon du Chocolat in Paris, Vietnamese cacao was named the Best Cacao in Asia-Pacific. This milestone signaled Vietnam’s arrival on the global fine cacao stage.

Shortly after, the International Cocoa Organization (ICCO) officially recognized Vietnam as one of the few countries producing "fine flavor cacao", placing it alongside world-renowned origins such as Madagascar, Venezuela, and Ecuador.