Vietnamese cacao
Vietnamese Trinitario cacao: where it grows and how it tastes
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Short answer: Trinitario is a group of cacao that began as a natural cross between Criollo and Forastero cacao. In Vietnam, cacao is grown mainly in the Central Highlands and in southern provinces such as Ben Tre, and in 2016 the International Cocoa Organization (ICCO) recognized 40% of Vietnam's cacao exports as fine-flavor cacao. At Catcao, every drink is built on Vietnamese Trinitario cacao.
| Cacao group | Trinitario — Criollo × Forastero |
|---|---|
| Largest region in Vietnam | Central Highlands (Dak Lak has the largest planted area) |
| Often grown with | Coffee, fruit trees and forest canopy (highlands); coconut palms (Ben Tre) |
| After harvest | Fermented about 36–72 hours, then dried |
| Fine-flavor status | ICCO, May 2016 — 40% of Vietnam's cacao exports |
| At Catcao | The base of every drink, mixed to our own recipe |
What is Trinitario cacao?
Cacao is usually described in three traditional groups: Criollo, known for its aroma; Forastero, known for being hardy and productive; and Trinitario, a cross between the two. Trinitario is named after Trinidad, where it first appeared in the 18th century, and it is now grown in many cacao-producing countries. Today, geneticists see "Trinitario" more as a historical family of hybrids than as one single variety.[4]
Where cacao grows in Vietnam
Vietnam is much better known for coffee, but it grows cacao too. The Central Highlands is Vietnam's largest cacao region, and Dak Lak province has the largest planted area, helped by fertile basalt soil and a stable highland climate. There, cacao is mainly grown under coffee, fruit trees and forest canopy.[2]
In the south, provinces such as Ben Tre grow cacao alongside coconut palms. A 2007 report listed Ben Tre, Tien Giang, Binh Phuoc, Ba Ria-Vung Tau, Dong Nai, Dak Lak and Dak Nong as the main cacao provinces at the time.[5] Growing cacao together with coconuts and other fruit trees is described as common in Vietnam.[6]
From pod to powder
Much of cacao's flavor is shaped after harvest. On the farm, the wet beans are fermented for roughly 36 to 72 hours, which drains off the pulp and starts flavor development. The beans are then dried from about 55% to about 7.5% moisture so they can be stored safely.[3]
At the factory, the beans are cleaned and roasted to finish developing their flavor, the shells are removed, and the inner nibs are ground into a paste called cocoa liquor. Pressing that liquor separates cocoa butter from a solid cake, which is milled into cocoa powder.[3]
Why it's called fine flavor
The ICCO classifies some origins as "fine or flavour" cacao — cacao valued for its flavor and used mainly in premium and craft chocolate. In May 2016, Vietnam received this status for 40% of its cacao exports, becoming the second Asian country to do so after Indonesia.[1][2]
A researcher at the Western Highlands Agriculture and Forestry Science Institute (WASI) describes Vietnamese cacao as having a rich flavor, balanced natural acidity and fruity notes.[2]
How Catcao uses Vietnamese Trinitario
Every Catcao drink is built on Vietnamese Trinitario cacao, mixed to our own recipe to get the Catcao taste. We chose it for its bold cacao aroma, gentle bitterness and the deep finish that stays after each sip.
When we mix it, the powder dissolves silky-smooth into a thick, rich base. It tastes clearly of cacao — bitter in a good way — but it isn't harsh on the throat. We keep the sweetness in check so the cacao leads.
- Catcao Milk Cacao — the purest way to taste our cacao.
- Sea Salt Cream Cacao — our Signature, with salted cream on top.
- Egg Cream Cacao — a must-try with silky egg cream.
- Cacao Tiramisu — our Special, for when you want it all.
Quick answers
What is Trinitario cacao?
Trinitario is a group of cacao that began as a natural cross between Criollo and Forastero cacao in Trinidad in the 18th century. It's often described as combining Criollo's aroma with Forastero's hardiness.
Where is cacao grown in Vietnam?
Mainly in the Central Highlands — Dak Lak has the largest planted area — and in southern provinces such as Ben Tre, where cacao is often grown alongside coconut palms.
Is Vietnamese cacao considered fine flavor?
Yes. In May 2016, the International Cocoa Organization recognized 40% of Vietnam's cacao exports as fine-flavor cacao, making Vietnam the second Asian country with this status after Indonesia.
Where can I try a Vietnamese Trinitario cacao drink in Orange County?
At Catcao in Santa Ana. Order ahead on our website for pickup in Santa Ana or local delivery. Each order starts once payment is confirmed and is ready about 1 hour later.
Sources
- Viet Nam's cocoa receives fine flavour designation from int'l cocoa organisation — Viet Nam News, Dec 6, 2016.
- Vietnam looks to shape quality cocoa brand on global map — VNA / VTV, Feb 2026.
- Processing Cocoa — International Cocoa Organization (ICCO).
- Trinitario — Wikipedia.
- Ben Tre cocoa some of the best in Asia — agro.gov.vn, Sep 18, 2007.
- A Global Review of Cocoa Farming Systems — University of Reading for ICCO (PDF).
