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Vietnam cacao exporter
Export Bros supplies fermented Trinitario cacao beans and cocoa products from the Mekong Delta and the Central Highlands. Every lot can be traced back to the cooperative that grew it, and we ship from Da Nang and Ho Chi Minh City.
HS 1801.00 · Theobroma cacao
Cacao types and specifications
Fermented cacao beans for chocolate makers and processors, plus semi-processed cocoa products for food manufacturers.
| Type | Specification | Moisture | Packing |
|---|---|---|---|
| Fermented cacao | Box-fermented 5–7 days, sun-dried. Bean count ≤100 / 100 g, cut test ≥80% well fermented | 7.5% max | 60 kg jute bags |
| Cocoa nibs | Roasted or raw, winnowed, 2–5 mm | 3% max | 10 kg cartons |
| Cocoa mass / liquor | 100% cacao, blocks | 2% max | 25 kg cartons |
| Cocoa butter | Natural or deodorized, FFA ≤1.75% | 0.2% max | 25 kg cartons |
| Cocoa powder | Natural, 10–12% fat | 5% max | 25 kg kraft bags |
Sourcing
Vietnamese Trinitario, traceable lots
Vietnamese cacao is a small, high-quality origin, prized by chocolate makers for its bright fruit and mild bitterness.
Where it grows
Our cacao comes from smallholder farms in the Mekong Delta provinces of Bến Tre and Tiền Giang, where cacao grows under coconut palms, and from Đắk Lắk in the Central Highlands.
Fermentation and drying
Beans are box-fermented for five to seven days to develop flavor, then sun-dried on raised beds. Each lot is cut-tested, with at least 80% of beans well fermented and a bean count of 100 or fewer per 100 g.
Harvest seasons
The main crop runs from December to May, peaking from February to April, with a smaller mid crop from August to October. We hold stock to ship year-round.
Shipping and documents
- Loading at Tiên Sa Port, Da Nang or Cát Lái, Ho Chi Minh City
- FOB, CFR or CIF to your destination port
- Third-party inspection by SGS, Vinacontrol or your surveyor
- Phytosanitary, fumigation and origin certificates
FAQ
Cacao questions
Can’t find your answer? Send us your requirements and we’ll reply within one business day.
What kind of cacao grows in Vietnam?
Mostly Trinitario, a cross of Criollo and Forastero. Chocolate makers value Vietnamese Trinitario for its bright fruit notes and mild bitterness.
How are your cacao beans fermented?
Beans are box-fermented for 5 to 7 days, then sun-dried on raised beds. Lots are checked with a cut test, with at least 80% of beans well fermented.
What is the bean count of your fermented cacao?
100 beans or fewer per 100 g, with moisture of 7.5% maximum.
Can I trace the cacao to the farm?
Yes. We can trace each lot back to the cooperative that grew and fermented it, and offer single-origin lots.
Do you sell small quantities for craft chocolate makers?
We send sample kilos so chocolate makers can test a lot before ordering. Contact us with the quantity you need.
Request a quote
Need cacao?
Tell us the product, volume and destination port. We reply within one business day with an FOB or CIF offer and sample options.