HEYDAY COCOA JOURNEY
AWAKENING THE POTENTIAL FLAVOR OF VIETNAM COCOA BEAUTY
Inside Trinitario cocoa beans
From Trinitario cocoa beans, which are classified by the International Cocoa Council in the top 10% of the world’s best “flavoured” beans, marking a unique point for pure Vietnamese cocoa products.
HARVESTING
In April and September, when cocoa is in full ripeness, ripe cocoa beans are selected based on farmer’s experience.
For satisfactory cocoa, farmers will use specialized scissors to cut the fruit rolls, avoiding damage to the flowering position and affecting the next generation.
In the garden on this occasion, choose ripe cocoa beans, split them in half, add some condensed milk and beat them evenly, and have a fresh cocoa fruit with ice.
REMOVING COCOA SHELLS
The ripe cocoa pods purchased from farmers will be transported to the collection point, where the seed removal process and manual fermentation of cocoa beans will begin.
FERMENTATION
Cocoa beans are aged in wooden barrels, covered with banana leaves for natural fermentation according to the manual method of Vietnamese farmers.
Cocoa beans incubate for 5-7 days, an important stage to help reduce bitterness and bring out the hidden flavor of cocoa beans.
48 hours a day, farmers have to turn the cocoa beans to ensure enough air and temperature conditions for the yeast to ripen evenly.
DRYING
Cocoa beans are spread evenly on the drying rack about 40 – 50 cm from the ground, receiving natural sunlight to push the amount of acetic acid and water in the beans.
Drying cocoa beans for about 8 – 15 days (depending on more or less sunshine) ensures the moisture content of cocoa beans from 60% to 7.5% for storage, making the cocoa flavor more intense.
STORAGE
After drying the cocoa beans to a moisture content of 7.5%, the cocoa beans will rest in a cool and dry warehouse for 2 months to complete the natural fermentation process (stable flavor).
FINISHED GOODS
Depending on the intended use, cocoa beans will be used to process finished products: cocoa powder, cocoa butter, cocoa nibs, or chocolate bars.
PACKAGING PRODUCTS
Products are packaged in a pasteurized environment according to ISO 22000: 2018.
HEYDAY PRODUCTS
From subtle bitterness to deep sweetness, each product is an interesting story when enjoying the taste of Vietnamese handcrafted cocoa.
Heyday wishes to bring cocoa culture across the S-shaped strip of land and to the world.
Hope you find Heyday pure Vietnamese cocoa products.
HEYDAY COCOA JOURNEY
AWAKENING THE POTENTIAL FLAVOR
OF VIETNAM COCOA BEAUTY
Inside Trinitario cocoa beans
From Trinitario cocoa beans, which are classified by the International Cocoa Council in the top 10% of the world’s best “flavoured” beans, marking a unique point for pure Vietnamese cocoa products.
HARVESTING
In April and September, when cocoa is in full ripeness, ripe cocoa beans are selected based on farmer’s experience.
For satisfactory cocoa, farmers will use specialized scissors to cut the fruit rolls, avoiding damage to the flowering position and affecting the next generation.
In the garden on this occasion, choose ripe cocoa beans, split them in half, add some condensed milk and beat them evenly, and have a fresh cocoa fruit with ice.
REMOVING COCOA SHELLS
The ripe cocoa pods purchased from farmers will be transported to the collection point, where the seed removal process and manual fermentation of cocoa beans will begin.
FERMENTATION
Cocoa beans are aged in wooden barrels, covered with banana leaves for natural fermentation according to the manual method of Vietnamese farmers.
Cocoa beans incubate for 5-7 days, an important stage to help reduce bitterness and bring out the hidden flavor of cocoa beans.
48 hours a day, farmers have to turn the cocoa beans to ensure enough air and temperature conditions for the yeast to ripen evenly.
DRYING
Cocoa beans are spread evenly on the drying rack about 40 – 50 cm from the ground, receiving natural sunlight to push the amount of acetic acid and water in the beans.
Drying cocoa beans for about 8 – 15 days (depending on more or less sunshine) ensures the moisture content of cocoa beans from 60% to 7.5% for storage, making the cocoa flavor more intense.
STORAGE
After drying the cocoa beans to a moisture content of 7.5%, the cocoa beans will rest in a cool and dry warehouse for 2 months to complete the natural fermentation process (stable flavor).
FINISHED GOODS
Depending on the intended use, cocoa beans will be used to process finished products: cocoa powder, cocoa butter, cocoa nibs, or chocolate bars.
PACKAGING PRODUCTS
Products are packaged in a pasteurized environment according to ISO 22000: 2018.
HEYDAY PRODUCTS
From subtle bitterness to deep sweetness, each product is an interesting story when enjoying the taste of Vietnamese handcrafted cocoa.
Heyday wishes to bring cocoa culture across the S-shaped strip of land and to the world.
Hope you find Heyday pure Vietnamese cocoa products.
