The air was crisp at dawn, the kind that bites just a bit, teasing my senses awake. As the mist lingered in the valleys, I stepped out, inhaling deeply the warm, sweet aroma of cinnamon mingling with the cool mountain air. This is where our story of direct trade spices from farmers truly begins.
Why do we climb these hills?
Every step up these mountain paths, tangled with roots and memories, is a tribute to the nearly 200-year legacy of cinnamon in Xuan Ai. I can still recall my grandfather’s hands, knotted like the ancient trunks around us, guiding me to harvest the first leaves. We have been guardians of these “cay vang xanh” (green gold trees) since before I could walk straight. And here I am, adding my footprints to theirs.
From Mist to Market: How Direct Trade Works
I won’t pretend I knew this when I started, but the essence of direct trade spices from farmers is all about connection. There’s no middleman here. What we cultivate, we sell. Fairly. This assures that the farmers, who’ve nurtured these trees with soil-stained fingers, receive their rightful share. The cinnamon we harvest is personal, an extension of our land, believed to be blessed by the Dao ethnic people, the original planters.
The Harvest: What Makes Autumn Special?
There’s something magical about the autumn harvest, which stretches from August through September. During this time, the bark of the cinnamon tree is rich with oils, its potency at its peak. We peel the bark using a curved knife, a tool passed down through generations, then lay it out to dry on bamboo racks for days. Every harvest, the air fills with the complex fragrance that tells of rich soil and dedicated care.
Five Reasons Our Direct Trade Spices Stand Out
1. Authenticity: Every stick of cinnamon, every bottle of oil, is a genuine product of the mountains.
2. Quality: At the 15-year mark, the bark’s oil content peaks at 3-5%.
3. Sustainability: 2,000 hectares of our forest are certified organic.
4. Fair Pricing: Direct trade ensures farmers are paid what they deserve.
5. Versatility: We use every part of the tree—trunk bark becomes sticks, branch bark is split, leaves are distilled for oil.
Have You Tried the Happiness Tree?
The locals affectionately call the cinnamon tree the “cay hanh phuc” or happiness tree, a name that feels particularly fitting when I see the smiles of farmers on a successful harvest day. It’s this happiness, tangible and fragrant, that we share with you when you purchase our Vietnamese cinnamon.
Our story of direct trade spices from farmers is not just about cinnamon, but about community, tradition, and respect for the land. When you choose our products, you’re choosing to be part of something larger. A taste of our world, crafted with love. It’s all there in our story.