Silva-cacao

🇹🇭 THAILAND PART II | BY FARMERS FOR FARMERS

Some origins are shaped by rules. Others are shaped by experience. We can’t be happier to announce our partnership with .collective !

💎 CHUMPHON COLLECTIVE represents a farmer led cacao movement in Southern Thailand — where post harvest isn’t fixed, but responsive, and flavour is shaped in real time.

🌱 At SILVA Cacao, we value systems where farmers lead, adapt and decide. Together with the Chumphon Collective, we are proud to bring a cacao expression that speaks clearly of its place, its people and its resilience.

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NA NOD CHUMPHON 1
A farmer led adaptive expression
Flavour profile
🌿 bright lemongrass
🍏 green apple acidity
🍌 caramelised banana
🍍 yellow fruits
🌰 a persistent nutty undertone

📍Sourced from family farms in Na Nod, Southern Thailand, this microlot is grown within a highly diverse agroforestry system — cacao intercropped with banana, durian, mangosteen, coconut, rubber, palm sugar and local herbs.
In a region defined by heavy rainfall and shifting conditions, fermentation and drying are continuously adapted — not standardised.
Here, cacao is shaped through observation, experience and collective knowledge.
Led by Mr. Chok Petchdang, a producer and community leader within Chumphon Collective, who oversees pod collection, farmer coordination and quality control across Southern Thailand. A system where farmers are not suppliers — but decision makers.
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CHUMPHON COLLECTIVE is built on transparency, direct payments and community investment. From fair wages to free art and cacao education programs for children, impact isn’t added — it’s embedded.
Traceability is structured and clear, following cacao from extended family farms through post harvest adaptation — from harvest to drying, with integrity intact.
This is cacao shaped by farmers, for those who care about flavour with depth, movement and meaning.

✨ Curious?
→ Reach out for samples
Thailand doesn’t do standard 🩷🇹🇭
Neither does farmer led cacao.
Raise your bar.

🇹🇭 THAILAND PART I | TWO MICROLOTS SAILING ⛵️

Thailand is not one flavour. It’s an origin in motion — shaped by soil, climate, people and real time post harvest craft. And today, we are genuinely proud — and excited — to bring two new Thai cacao identities to the market: Nakhon & Pen Thai. These microlots capture a country where cacao is still being written.
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NAKHON SI THAMMARAT
🏅 COEX 2025 — Gold Medal
A grounded, composed and deeply refined expression.
Flavour profile
🌰 roasted nuts
🍯 caramel
🍂 dried fruits
🌸 delicate floral undertones
🍫 a clean, lingering chocolaty finish
Built across 38 smallholder farms in Southern Thailand, shaped by mineral rich red soils, humid tropical conditions and disciplined post harvest control.
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PEN THAI PHATTHALUNG
🥉 International Chocolate Awards 2025 — Asia Pacific Bronze
A bright, gently sweet and lifted cacao with clarity.
Flavour profile
🍑yellow fruits
🍇dried fruits
🌰 soft nutty notes
🍫 mellow chocolate tones

📍Rooted in the wetlands of the Thale Noi basin and led by Ms Pen, who controls the full journey from tree to bean across 17 family farms.
Humidity, water influence and adaptive fermentation shape a fruit forward profile that stays clean and expressive.
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Both microlots are the result of our origins partners work: .io frontline work with farmers, where flavour development, agroforestry and long term resilience are non negotiable, powered by — satellite verified farms, fermentation logs, QR based traceability — not complexity, but clarity.
And as we speak, these cacao lots are sailing from Thailand to Belgium!

✨ Curious ❓
→ Reach out for samples
→ Or come taste them with us at ShowColat, Bordeaux
📍 SILVA Cacao | Booth 59 | 1–3 May

THE PERFECT OCCASION TO CONNECT, TASTE & DISCOVER THE IDENTITY BEHIND OUR CACAO BEANS��✨ Chocoa and the Amsterdam Cocoa week is right around the corner — a week filled with cacao and chocolate experiences. A place where craftmanship, knowledge and future-minded conversations come together. The aroma of fresh cacao, the buzz of the community, and the positive energy of chocolate makers, sourcers and cacao producers from around the world…. all brought together in Amsterdam, from 16 – 22 February.

And yes, will be back at .nl at booth A34, together with our wonderful partners from the Philippines, Auro Chocolate .
We can’t be more proud and happy to be joined by so many of our cacao partners from Venezuela, Congo, Uganda, the Dominican Republic, the Philippines, Cameroon, Tanzania, India, and Peru.
Come by, taste with us, and meet the dedicated cacao producers behind the flavors we all love.

🛫🍫Flavour Flights 🩷
After a successful first launch in 2025, we happily invite you on our second edition of flavour flights. Tasting journeys designed to bring you a deeper knowledge of the origins, of the know-how and artistry behind the beans, and how genetics and post-harvest protocols truly make cacao shine.

🩷🍫 From take off to lading you will be entertained in an unforgettable tasty journey, celebrating local heroes, diverse flavours and unique textures!
Reserve one of the limited spots in advance, and fasten your seatbelts for the next cacao flavour adventures.

✨ To reserve your seat, please register (click on link in bio). Reservations are personal and will be confirmed by email, including your boarding time and the gate-location of the tasting room.

🇵🇭 Wed 18 Feb, 16h30 - 17h15 - Philippines flavour flight:
🇨🇲 Thu 19 Feb, 11h30 - 12h15 - Cameroun flavour flight
🇻🇪 Fri 20 Feb, 9h30 - 10h15 - Venezuela flavour flight
🇩🇴 Fr 20 Feb, 10h30 - 11h15 - Dominican Republic flavour flight ZOTO

See you very soon at Chocoa!

THE PERFECT OCCASION TO CONNECT, TASTE & DISCOVER THE IDENTITY BEHIND OUR CACAO BEANS

✨ Chocoa and the Amsterdam Cocoa week is right around the corner — a week filled with cacao and chocolate experiences. A place where craftmanship, knowledge and future-minded conversations come together. The aroma of fresh cacao, the buzz of the community, and the positive energy of chocolate makers, sourcers and cacao producers from around the world…. all brought together in Amsterdam, from 16 – 22 February 2026.

🩷 And yes, will be back at .nl at booth A34, together with our wonderful partners from the Philippines, .
We can’t be more proud and happy to be joined by so many of our cacao partners from Venezuela, Congo, Uganda, the Dominican Republic, the Philippines, Cameroon, Tanzania, India, and Peru.
Come by, taste with us, and meet the dedicated cacao producers behind the flavors we all love.

🛫🍫Flavour Flights 🩷
After a successful first launch in 2025, we happily invite you on our second edition of flavour flights. Tasting journeys designed to bring you a deeper knowledge of the origins, of the know-how and artistry behind the beans, and how genetics and post-harvest protocols truly make cacao shine.

✨ From take off to lading you will be entertained in an unforgettable tasty journey, celebrating local heroes, diverse flavours and unique textures!
Reserve one of the limited spots in advance, and fasten your seatbelts for the next cacao flavour adventures.

‼️To reserve your seat, please register below. Reservations are personal and will be confirmed by email, including your boarding time and the gate-location of the tasting room.

🇵🇭 Wed 18 Feb, 16h30 - 17h15 - Philippines flavour flight:
🇨🇲 Thu 19 Feb, 11h30 - 12h15 - Cameroun flavour flight
🇻🇪 Fri 20 Feb, 9h30 - 10h15 - Venezuela flavour flight
🇩🇴 Fr 20 Feb, 10h30 - 11h15 - Dominican Republic flavour flight .cacao

See you very soon at Chocoa!

✨ 𝗧𝗵𝗿𝗼𝘄𝗯𝗮𝗰𝗸 𝟮𝟬𝟮𝟱 ✨

Silva Cacao started as a dream—a dream to 𝙘𝙧𝙚𝙖𝙩𝙚 𝙖 𝙗𝙚𝙩𝙩𝙚𝙧 𝙘𝙖𝙘𝙖𝙤 𝙖𝙣𝙙 𝙘𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝙬𝙤𝙧𝙡𝙙. 🌱
From day one, our drive has been clear: 𝙢𝙖𝙠𝙞𝙣𝙜 𝙖 𝙥𝙤𝙨𝙞𝙩𝙞𝙫𝙚 𝙙𝙞𝙛𝙛𝙚𝙧𝙚𝙣𝙘𝙚 𝙛𝙤𝙧 𝙛𝙡𝙖𝙫𝙤𝙪𝙧, 𝙛𝙤𝙧𝙚𝙨𝙩𝙨, 𝙛𝙖𝙧𝙢𝙚𝙧𝙨, 𝙖𝙣𝙙 𝙩𝙝𝙚 𝙛𝙪𝙩𝙪𝙧𝙚, through quality cacao, care for nature and real and human connections.

𝟮𝟬𝟮𝟱 reminded us that dreams take resilience. It was a year of 𝙘𝙝𝙖𝙡𝙡𝙚𝙣𝙜𝙚𝙨 𝙖𝙣𝙙 𝙪𝙣𝙚𝙭𝙥𝙚𝙘𝙩𝙚𝙙 𝙩𝙪𝙧𝙣𝙨, 𝙬𝙞𝙩𝙝 𝙪𝙣𝙥𝙧𝙚𝙙𝙞𝙘𝙩𝙖𝙗𝙡𝙚 𝙬𝙚𝙖𝙩𝙝𝙚𝙧 𝙥𝙖𝙩𝙩𝙚𝙧𝙣𝙨 affecting production cycles and quality, and market volatility testing our adaptability. We continue to learn the hard way.

Yet, even in the storm, we discovered something powerful: 𝙙𝙧𝙚𝙖𝙢𝙨 𝙘𝙖𝙣 𝙚𝙣𝙙𝙪𝙧𝙚. With clear communication and understanding of each other’s challenges, we built 𝙙𝙚𝙚𝙥 𝙗𝙤𝙣𝙙𝙨 and met allies who share our vision—making this dream bigger and stronger 💪

Our journey this year took us to 𝙏𝙤𝙜𝙤, 𝙋𝙚𝙧𝙪, 𝙑𝙚𝙣𝙚𝙯𝙪𝙚𝙡𝙖, 𝘾𝙖𝙢𝙚𝙧𝙤𝙤𝙣, 𝙖𝙣𝙙 𝙋𝙖𝙣𝙖𝙢𝙖, where we connected with our partner cacao producers, to better understand the local context & field reality, and continue to raise the bar for quality. We also spent countless hours on calls, visits and events to meet & greet with chocolate makers and help select the cacao that makes a difference for them — connecting both ends of the chain.

What truly makes the difference is the human connections — the exchanges, understanding, shared passion, and the sense of community that 𝙘𝙤𝙣𝙣𝙚𝙘𝙩𝙨 𝙪𝙨 𝙖𝙡𝙡.

Meanwhile, we’re already looking ahead to 2026:
🚀 Securing quality cacao
🌍 Deepening partnership, boots in the field
🍫 Experimenting with unique & inspiring cacao flavours
🤝 Personal meet & greet to keep this community thriving

𝗧𝗵𝗮𝗻𝗸 𝘆𝗼𝘂 for your curiosity, trust, and for dreaming with us — helping turn this vision into reality!

🥂 Here’s to a new year filled with discovery, vibrant flavours, and shared inspiration 🍫✨

🎥: scroll to follow our sourcing trips!

🍃 Balancing certified organic and meaningful impact for flavour, forests, farmers & the future

The EU’s new Organic Regulation (2018/848) brings higher costs & paperwork for farmers, and tighter supply & rising prices for chocolate makers. We help you navigate!

CONSIDERATIONS FOR CRAFT CHOCOLATEMAKERS
🔸Organic labelling decisions: not all cacao you purchase may carry the EU organic logo, though may be organic by nature.
🔸Sourcing stability: EU certified organic cacao becomes more limited. Carefully select sources with the organisational capacity & stability to maintain certification
🔸 Flexibility & Contingency Planning: Given the volatility in certified cacao, you might need flexibility, including ‘Plan B’ strategies, to avoid disruptions.
🔸Quality & Availability: Limited availability of certain organic cacao qualities may affect product lines, requiring adjustments in product development

OUR GUIDELINES FOR CHOCHOLATEMAKERS TO ADAPT, RETHINK AND DECIDE ON ORGANIC
❓ What does organic mean to your brand
🔹Do you require the EU organic logo on your packaging?
🔹Or are you more aligned with a philosophy of agroforestry, valuing clean farming and biodiversity, even if not certified?
❓Are your current qualities still viable
🔹Some origins may drop certification
🔹Availability may fluctuate
❓ Do you have sourcing flexibility into your portfolio
🔹Who are you buying from?
🔹Do your partners understand the new rules & can help you navigate them
🔹Ask questions about audits, farmer structures, & testing procedures

🍫🌳👨🏽 🌾✨At Silva Cacao approach goes beyond organic certified, ensuring cacao that supports a sustainable future for people and planet - balancing flavour, forests, farmers & future. This isn’t just about certification -it’s about defining what “organic” truly means for the future of chocolate.

⚖ Do you double down on the EU organic logo?

📞 Reach out, and we happily support you in your decision process provide all information of each cacao with its identity!

🌱To organic or not to organic?

📈📉 Over the past 2 years, the cacao has navigating extreme turbulences. Climate shocks, crop diseases, historic price fluctuations. On top of that the EU has been updating legislation. EUDR, Due Diligence, and as well EU’s Organic Legislation (EU 2018/848).

📍On October 1, 2025, the EU’s Organic Regulation comes into full effect, reshaping the rules for organic cacao.
With organic cacao representing just 2% of global supply, the stakes are high. Producers certified under national systems or private schemes need to restructure their organisations, formalise groups, and implement compliance systems to access to EU Organic market. What was once seen as a relatively accessible value-add is evolving into a for more demanding and costly segment.

Changes in a nutshell:
🔹End of equivalence mechanisms. Non-EU producers can not export anymore under national organic standards deemed equivalent to EU.
🔹New limits on certification holders & group models. Only Coop’s & association can hold certificates, and stricter rules for groups. Farms over 5 ha might need to pass to individual certification.
🔹’Clean’ farms with no traces of historical contamination need a mandatory three-year transition period.
🔹Tighter EU controls raises the bar for auditors, and testing becomes more frequent & accurate, resulting in cash-flow & certification disruptions.

💶 The cumulative effect for producers are increasing complexity, higher administrative burdens & compliance costs, investments in infrastructure, training & repeated testing. For many smallholder farmers and private groups supply of certified organic cacao is at risk.

‼️The new EU rules have intensified pressure for organic cacao, driving up prices and creating supply bottlenecks. Some producers are shifting their focus away from Europe.

⁉️As the deadline looms, the choice is clear: to organic or not to organic? Do you double down on the EU organic logo? Or do you back cacao that’s organic by nature -grown sustainably in agroforestry, but outside the Brussels rulebook?

➡️ What are your thoughts on organic certification?

🌳 🚢 Cacao Harvests, Shipments & Availabilities — Recap at a Glance!

🏖 With September just around the corner, it’s the perfect time to assess your cacao needs, secure your supply for the buys rush season, and start planning for 2026.

Getting back into the rhythm after summer can feel hectic -so let’s stick to our chocolate-inspired KISS principle: keep it simple and sweet ;-)

📅🌳👨🏽‍🌾 🍫 You’re likely already using Silva Cacao Harvest Guide -a smart planning tool designed to help chocolate makers prepare ahead. In this update, we’re providing a quick yet detailed overview that gives you a clear picture of what’s available now, what’s on the way from our origins, and how you can secure your supply.
While cacao prices have eased slightly, the upcoming season remains challenging, with significant regional differences in availability and pricing -shaped by local demand, competition, and unique market conditions.

🔎 ⛴ That’s why planning ahead is more important than ever. This update offers practical insights into which cacao is currently in stock, what’s sailing or arriving soon, and details on the 2025/26 crops. With clear recommendations on when to secure your needs, pre-book the new season, or top up your stocks, you’ll be perfectly positioned to move confidently and smoothly into the sweet season ahead.

We’ve pulled everything together in one quick insight so you know:
🔸 What’s available right now
🔸What’s on the way from origin
🔸When & how to secure your cacao in time

With the season picking up, it’s a great time to secure your cacao!
👉🏾Have a look at our latest newsletter and recap & Reach out to our cacao team to book or pre-book your supply and stay on top of your cacao needs.

https://mailchi.mp/silva-cacao/harvests-shipments-availabilities-lets-recap

🇻🇪 SILVA CACAO’s VENEZUELAN 360°: STORIES, DISCOVERIES & OFFERINGS

🌎 Some of the world’s most aromatic and genetically diverse cacao varieties originate in Venezuela - shaped over centuries by traditional cultivation and the natural rhythms of the land.

📈📉 Venezuela was once the world’s largest cacao producer in the 17th century under the Spanish Empire, today accounts for less than 1% of global production. Remarkably, the country produces roughly the same volume it did three centuries ago, and is expected to reach to 20,000 MT in the near future.

💎 This seeming paradox -modest output yet immense reputation, is exactly what makes Venezuelan cacao so fascinating. Its significance lies not in scale, but in identity, flavour, and a legacy deeply woven into the land. Venezuela’s cacao landscape is as rich and complex as the chocolate it inspires -shaped by centuries of tradition, regional character, and passionate producers.

🌱 Our recent journey through this remarkable country offered an intimate look at the people, places, and stories behind the exceptional cacaos we source at SILVA CACAO. While no single trip can capture everything this origin has to offer, we’ve gathered some highlights -regions, farms, and names you may already recognise, or soon will, as part of our growing portfolio.

➡️ We invite you to explore the diversity from the areas of Sur de Lago, Carabobo with his multiple micro-regions, the Caribbean Coast, Aragua with it’s famous Chuao and Choroni cacao and the diverse rainforest area in the remote Amazon region where indigenous groups work with cacao according to old traditions and rhythm of rivers and nature.

💞🇻🇪After all, cacao with an identity isn’t just a motto. It’s the foundation of what we seek, celebrate, and share -from bean to bar.