Thai Cacao Distribution

Type
Central Fermentary
Location
Chanthaburi, Thailand
Tasting Notes
Balsamic, Brown fruit, Green herb
Varieties
Chumphon 1
Fermentation Style
Wooden boxes
Drying Style
Sun dried on raised racks
Elevation
0-300 meters
Harvest Season
Year-round

About TCD
Specialty/ethical cacao coming from Thailand was always a dream for a small group of friends and chocolate makers back in 2013. But back then specialty cacao was just not a thing in Thailand yet. 

So in 2015/16 this group of friends went on an adventure and looked throughout the country of Thailand for anyone growing cacao. Eventually they came across a couple (Boom & Suriya) in the Eastern part of Thailand on the Cambodian border that were operating their family’s farm that had been growing cacao for about 10 to 15 years, with no one to sell their beans to due to their buyer going out of business. So in turn we offered to teach them to ferment their beans to the quality that the specialty market was looking for.

 We started with a very small 70 kilo ferment and absolutely fell in love with the unique flavor and profiles this region had to offer and it made amazing chocolate! But what was more profound was the family we had built along the way. Today we are proud to say that our production is around 30tons a year.