The Story Behind Our Cacao – Kamkav Farm

It all started in 2014 when a Dutchman and a Cambodian - Stefan Struik and Chanthol Chean - became friends with a wild idea: put Cambodian cacao on the map. So, they founded Kamkav Farm, planting their roots in the lush, hilly landscapes near the famous Bu Sra waterfall in Mondulkiri. But here’s the plot twist - they weren’t cacao experts. Enter Dinh Lam, a Vietnamese cacao pro, who helped them get started. With his guidance, they planted Cambodia’s first-ever cacao trees, setting history in motion.

Then 2015 hit. A brutal drought nearly wiped out everything. Almost all their trees were lost. Most people would’ve called it quits - but not these guys. They started over, stronger than ever.

Fast forward to today: Cambodia is officially the 67th cacao-producing country in the world, and Kamkav’s cacao isn’t just any cacao - it’s next level. Thanks to rich red soil, perfect altitude, unique weather, and fermentation techniques fine-tuned with Brazilian cacao expert Prof. Dr. Albertus Eskes, our cacao has an unmatched flavor profile. From near disaster to award-worthy chocolate - this is the journey of Kamkav Farm, the birthplace of Drach-Oc’s legendary cacao.

🌱 Want to know more? Check out Kamkav Farm here: https://kamkavfarm.com/

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Origin & Cultivation

Drach-Oc cacao comes from the lush, hilly provinces of Mondulkiri and Ratanakiri, Cambodia, where the rich red volcanic soil makes for some seriously flavor-packed cacao. Cambodian and Bunong tribe farmers are at the heart of it all, working together under CFARM (Cacao Farmers Association Ratanakiri & Mondulkiri). This association helps them grow cacao organically and through agroforestry, ensuring the land stays healthy, productive, and chemical-free.

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Processing

From tree to chocolate, every step is done with care to bring out the best flavors:

1️⃣ Harvesting – Only the ripest cacao pods—glowing in deep yellow-orange—are carefully handpicked by farmers.
2️⃣ Opening the Pods – Within 24 hours, the pods are split open to reveal the fresh, white pulp-covered beans inside.
3️⃣ Fermentation – The beans are left in wooden boxes with banana leaves for 5–7 days, naturally developing their deep, chocolatey aroma.
4️⃣ Drying – After fermentation, the beans are sun-dried for 7–10 days, locking in their bold and balanced flavors.
5️⃣ Sorting & Packing – Only the best beans make the cut! Farmers hand-sort them to remove defects before they’re packed, keeping them fresh and ready for chocolate-making.

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Sustainability

At Drach-Oc, making great chocolate goes hand-in-hand with protecting the planet. 🌍 That’s why our cacao is grown without chemicals, using agroforestry techniques that keep forests thriving and soil rich.

And here’s a big deal—we plant 30,000 trees every year! 🌱 That means every time you enjoy Drach-Oc chocolate, you’re helping reforest lands, support farmers, and create a more sustainable future.

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Farmers & Agroforestry

Behind every Drach-Oc cacao bean is a dedicated Cambodian or Bunong farmer who puts years of knowledge and passion into their craft. But here’s where we’re different—we empower our farmers by paying them 2–3 times more than what typical cacao farmers receive. Fair wages = better livelihoods, stronger communities, and even better cacao!

Our farmers don’t just grow cacao; they grow forests through agroforestry. Instead of cutting down trees, they plant cacao alongside native plants, keeping the land healthy, diverse, and naturally abundant. The result? Better crops, thriving ecosystems, and a future where both farmers and chocolate lovers win.

Slide Image

Origin & Cultivation

Drach-Oc cacao comes from the lush, hilly provinces of Mondulkiri and Ratanakiri, Cambodia, where the rich red volcanic soil makes for some seriously flavor-packed cacao. Cambodian and Bunong tribe farmers are at the heart of it all, working together under CFARM (Cacao Farmers Association Ratanakiri & Mondulkiri). This association helps them grow cacao organically and through agroforestry, ensuring the land stays healthy, productive, and chemical-free.

Slide Image

Processing

From tree to chocolate, every step is done with care to bring out the best flavors:

1️⃣ Harvesting – Only the ripest cacao pods—glowing in deep yellow-orange—are carefully handpicked by farmers.
2️⃣ Opening the Pods – Within 24 hours, the pods are split open to reveal the fresh, white pulp-covered beans inside.
3️⃣ Fermentation – The beans are left in wooden boxes with banana leaves for 5–7 days, naturally developing their deep, chocolatey aroma.
4️⃣ Drying – After fermentation, the beans are sun-dried for 7–10 days, locking in their bold and balanced flavors.
5️⃣ Sorting & Packing – Only the best beans make the cut! Farmers hand-sort them to remove defects before they’re packed, keeping them fresh and ready for chocolate-making.

Slide Image

Sustainability

At Drach-Oc, making great chocolate goes hand-in-hand with protecting the planet. 🌍 That’s why our cacao is grown without chemicals, using agroforestry techniques that keep forests thriving and soil rich.

And here’s a big deal—we plant 30,000 trees every year! 🌱 That means every time you enjoy Drach-Oc chocolate, you’re helping reforest lands, support farmers, and create a more sustainable future.

Slide Image

Farmers & Agroforestry

Behind every Drach-Oc cacao bean is a dedicated Cambodian or Bunong farmer who puts years of knowledge and passion into their craft. But here’s where we’re different—we empower our farmers by paying them 2–3 times more than what typical cacao farmers receive. Fair wages = better livelihoods, stronger communities, and even better cacao!

Our farmers don’t just grow cacao; they grow forests through agroforestry. Instead of cutting down trees, they plant cacao alongside native plants, keeping the land healthy, diverse, and naturally abundant. The result? Better crops, thriving ecosystems, and a future where both farmers and chocolate lovers win.