Vietnam Anh Em B14

Price

Prices upon request

Product description

The challenges T Bros founders Thong and Thang had experienced while trying to source good quality beans for their chocolate bars and products inspired them to found Anh Em Cacao in 2017. Even though cocoa beans could be found everywhere, they realized that there was still much work to be done at post-harvesting level.

T-Bros own their own plantation in the Dak Lak province and work with small hold farmers in the Ba Ria, Ben Tre and Dak Lak provinces.

Net weight 70 kg
Weight N/A
Continent

Asia Pacific

Country

Vietnam

Region

Mekong Delta Region

Packaging

500gr Sample, 70kg Bags

Flavour Profile

Acidity, Browned Fruit, Cacao, Fresh Fruit, Spice

Production Model

Collected

Fermentation Process

Centrally Fermented

Region and Country

Dak Lak Province, Central Highlands, Vietnam

Story

Anh Em Cacao Co. was founded in 2017 by two school friends – Truong Minh Thang and Nguyen Duy Thong – who share a passion for cacao and chocolate. After realizing that the quality of the cocoa produced in Dak Lak could be improved, they did research on microbial biodiversity and post harvesting processes to optimize the flavour potential of the beans. This cocoa would become the basis for some of the award winning chocolate Truong and Nguyen started to produce through their brand Tbros. Proud of the quality they were able to achieve with the farmers and looking to further benefit the producers and their communities, Anh Em would go on to export these beans to Europe and the rest of the world.

Harvest

October – December (main crop); April – May (mid-crop)

Genetics

Trinitario hybrids

Post Harvesting Process

Cocoa pods are bought directly from the farmers and delivered to Anh Em’s facilities. Fermentation takes place in wooden boxes for a period of 5 days and turned 3 times at 48h and 96h. The beans are afterwards dried in the sun for 7 to 10 days depending on the weather conditions. The beans are turned every 2 hours.

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