WHAT IS TREE-TO-BAR?

Tree-to-Bar is a chocolate-making journey that starts with the cacao tree itself, from caring for the trees and harvesting the cacao fruit to turning the beans into finished chocolate bars. Unlike production methods that begin only with cacao beans, Tree-to-Bar focuses on the entire journey of the ingredients. This allows chocolate makers to better understand the cacao trees, the land where they grow, and the factors that shape the final flavor.
At Stone Hill Farm, this journey begins with cacao trees that are grown and cared for by the farmers at the farm. After harvesting, the cacao fruit continues through fermentation, drying, and roasting before being made into chocolate. Following each step from the cacao tree to the finished product allows Stone Hill to have greater control over the ingredients and develop the flavor of its chocolate.
What makes Stone Hill Tree-to-Bar chocolate special is the source of its cacao. Instead of starting with cacao beans purchased from different growing areas, Stone Hill’s journey begins with cacao trees grown directly at Stone Hill Farm. From the cacao trees, the farmers, and the care and harvesting process to each step of chocolate making, everything is connected within the same journey.

WHAT MAKES STONE HILL TREE-TO-BAR CHOCOLATE SPECIAL?

The special story of Stone Hill Tree-to-Bar chocolate starts at the farm, where cacao trees are carefully grown and cared for before becoming finished chocolate bars. Stone Hill grows and preserves more than 50 different cacao varieties, including Trinitario and Forastero varieties. Each variety has its own characteristics, creating different flavor notes in the cacao.
During farming, Stone Hill limits the use of pesticides by creating a natural environment that supports ants and allows them to help control pests naturally. The soil is also cared for with organic fertilizer combined with biochar, helping retain nutrients and create a better environment for cacao trees.
After harvesting, the cacao beans go through several steps to develop their flavor. The fermentation process is adjusted based on the cacao variety, the ripeness of the fruit, the weather, and the characteristics of each batch of beans. The beans are then slowly dried to gradually reduce their moisture, helping create a more balanced flavor. Stone Hill also has an additional resting stage, allowing the beans to continue developing their flavor after fermentation and drying.
When the beans are ready for processing, each batch is roasted at the appropriate temperature and for the right amount of time to bring out the natural aroma of the cacao. The cacao nibs are then slowly ground using traditional stone mills, helping create a smooth texture and the distinctive flavor of Stone Hill chocolate.
From cacao tree to chocolate bar, Stone Hill focuses on keeping the natural flavor of the ingredients and limiting unnecessary ingredients that may change the character of the cacao. From caring for the trees, harvesting, fermenting, and drying the beans to roasting, grinding, and finishing each chocolate bar, every step is done with care and patience. This is how Stone Hill creates Tree-to-Bar chocolate from Vietnamese cacao and brings the story of the farm closer to chocolate lovers.

For Stone Hill, Tree-to-Bar is not only a way of making chocolate. It is also a way to maintain the connection between the cacao tree, the farmers, the land, and the people who enjoy the chocolate. Each chocolate bar therefore carries a part of the farm’s story and the unique characteristics of Vietnamese cacao.