Diary of Flavor Keepers with 60DAYS Chocolate

Beyond its exceptional taste, 60DAYS is also the first chocolate product from Puratos Grand-Place Indochina (PGPI) and the Puratos Group to achieve Carbon Neutral Certification. After a 60-day sustainable production process, 60DAYS preserves the full layers of vibrant fruit notes, including mango, passion fruit, orange, and banana. 

Produced with the Cacao-Trace standard, the chocolate follows a carefully controlled process from cultivation and harvesting to fermentation, roasting, and grinding, ensuring premium quality and safety for consumers.

The journey behind 60DAYS is begun from the dedication of farmers who steadfastly pursue sustainable farming practices. Their commitment became the inspiration for the video series “Diary of Flavor Keepers” which captures the daily life of those who preserve the original flavor through the cocoa garden's growth.

According to this 10-episode series, the stories behind every cocoa bean are gradually revealed: from passion, challenges and long-standing traditions that shape the distinctive flavor of 60DAYS. Each episode honors those who preserve the original flavor of chocolate.

On a sunny February day in Ben Tre, in a cocoa garden shaded by tall trees, farmers carefully water each cacao tree. The farming work syncs with the rhythm of nature, until the freshest chocolate is created. 

As for farmers, biodiversity in a cocoa garden is essential for its sustainable development. Every insect, plant, and animal plays a unique role in helping cocoa trees bloom and produce fruit. A healthy natural ecosystem is the foundation for cocoa trees to achieve their highest productivity for as long as possible, while causing minimal impact on other elements of the environment.

From healthy rootstocks, farmers carefully graft selected elite scions. Grafting is a familiar practice in cocoa gardens, used to improve plant varieties, rejuvenate aging or low-yield trees, strengthen natural resistance to pests and diseases, and ensure long-term productivity. This moderate intervention reflects the human intelligence behind sustainable agriculture, respecting the nature while preserving its origin.

After hard-working hours, the farmer takes a short midday rest in the peaceful garden, waiting for the cocoa pods to ripen.

The cocoa garden reaches its most anticipated moment - the golden harvest. Farmers carefully uses pliers to cut the stem of ripe cocoa pods and place them into the wheelbarrow. During peak season, cocoa pods mature into shades of red or yellow, firm and well-developed inside. They then use wooden pestles to break the pods, removing the white cocoa beans from the ripe pods. These wet beans release a sweet-and-sour aroma, with an impression of fruity notes. 

Leaving the garden, the freshly wet cocoa beans are transported directly to the Post-Harvest and Fermentation Center of Puratos Grand-Place. Inside acacia wooden boxes, fresh cocoa beans are covered with jute sacks, with no chemical intervention. Throughout fermentation, temperatures inside and outside the boxes are carefully monitored, allowing the beans’ early flavor notes to gently emerge.

The beans are next laid out on bamboo mats and turned regularly, letting the sun slowly draw out the moisture for 7-10 days. The bamboo mats are where earth, sun, and wind meet - where nature and human care come together to reveal the first essence of chocolate from the freshest cocoa beans. Qualified beans then undergo inspection, roasting, and grinding before being sent to the Binh Duong factory for chocolate production.

At cocoa garden, families gather for a shared meal, bringing a long working day to a close. The farmer’s responsibility however doesn't end there. When night comes, they return quietly to the garden to check newly planted trees, finding peace of mind only after seeing them firsthand. Life in a cocoa garden follows a resilient cycle. The land nurtures the trees, the trees shape the flavor, and those flavors are gently shared with the world.

“Diary of Flavor Keepers” concludes with simple meaningful moments, where the journey of each cocoa bean is measured not only in time, but in patience, responsibility, and care for the land and the trees.