Cinnamon harvesting in Vietnam is a centuries-old tradition concentrated in the cool northern mountains — above all in Lao Cai and neighbouring Yen Bai, where our family has farmed cassia for generations. Here’s what makes Vietnamese cinnamon harvesting distinct from anywhere else in the world.
Where Vietnam’s Cinnamon Grows
Vietnam is one of the world’s largest cinnamon producers, and the finest bark comes from the northwest highlands. Our farm sits in Xuan Ai Commune, Lao Cai, at altitudes of 200–1,000 metres. The cool climate, rich mountain soil and natural rainfall give the bark its unusually high essential-oil content — up to 5% at peak, far above the 1–2% common in lower-altitude regions. Locals call the tree cay vang xanh, the “green gold tree.”
Who Harvests It — and Why It’s by Hand
Cinnamon here is harvested almost entirely by hand, using traditional curved knives passed down through families. The Dao ethnic people first planted cassia in this region nearly 200 years ago, and much of today’s forest — over 6,000 hectares in Xuan Ai, including 2,000 certified-organic hectares — was planted by earlier generations. Hand-peeling protects the bark’s integrity and keeps the essential oils intact; machines simply can’t match the care a skilled peeler brings to each trunk.
The Two Harvest Seasons
Unlike many crops, Vietnamese cinnamon is harvested twice a year, following seasons that shape the bark’s character:
- Spring harvest (Quế Xuân, Feb–Mar): Sap rises and the bark peels easily. Spring bark is milder and lighter — better for delicate uses like tea.
- Autumn harvest (Quế Thu, Aug–Sep): After the summer heat, oil content peaks. Autumn bark is the most fragrant and robust — the prime season for premium sticks and powder.
A Whole-Tree Tradition — Nothing Wasted
Vietnamese harvesting treats the entire tree as a resource. Thick trunk bark becomes premium whole quills; branch bark becomes split sticks; thin bark and scraps are ground into powder; leaves and twigs are distilled into essential oil; and even the wood is used. After a full harvest, the hillside is replanted — the eternal cycle of plant, nurture, harvest, replant that defines cinnamon farming in Vietnam.
Why It Matters for Quality
Because harvesting is seasonal, hand-done and tied to trees aged 15–25 years at their peak, Vietnamese cinnamon carries a depth of aroma that mass-produced spice can’t replicate. When you buy direct from the farm, you get bark harvested at the right season and shipped fresh — not stored for months in a warehouse.
Want the full step-by-step? Read Our Process and how cinnamon is harvested. Ready to taste the difference? Explore our Vietnamese Cassia Sticks (Whole Quills) — hand-harvested and shipped direct from our family farm in Lao Cai. Learn more about our story.