Malaysia’s cocoa industry, once a global heavyweight, is experiencing a gradual revival marked by a growing artisanal sector and new consumer-focused ventures. Cocoa was introduced to the country in the late 18th century, with the first plantation reportedly established in Melaka around 1778. Production expanded significantly from the 1950s and reached its peak in the 1980s and early 1990s, making Malaysia the world’s fourth-largest cocoa producer at that time, with annual output hitting approximately 230,000 tonnes.
However, the following decades saw a steep decline. A combination of falling global cocoa prices and widespread pest infestations severely damaged plantations, prompting many smallholder farmers to switch to oil palm cultivation, which offered better financial returns. Today, Malaysia’s cocoa bean production has dropped to about 500 tonnes annually. Despite this, the country has maintained a strong presence in the cocoa bean grinding industry, a key stage in chocolate manufacturing.
Recent years have seen renewed interest in local cocoa, particularly at the artisanal level, with producers such as Chocolate Concierge and Jaws & Claws gaining recognition for their bean-to-bar chocolates, which include truffles and bars made from locally sourced beans. Yet until recently, the Malaysian market lacked an outlet dedicated to experiential single-origin chocolate drinks.
That gap has been addressed by Kakao Origin, Malaysia’s first single-origin chocolate drinks bar, launched in 2023. Founded by co-owners Sasya Ahmad Sebi and Karen Khoo, who also operate several restaurants in Kuala Lumpur, Kakao Origin began at Kuala Lumpur’s Central Market and has since moved to a flagship location in the Dayabumi Complex. The bar aims to showcase the diversity and potential of Malaysian cocoa through a range of chocolate-based beverages crafted from locally produced single-origin chocolate.
Sasya explains that the chocolate used at Kakao Origin is custom-made in collaboration with local cocoa growers and chocolatiers across regions including Pahang, Perak, Johor, and Sabah. By specifying desired cocoa percentages and roast profiles, they tailor products such as an 80% Kota Marudu dark chocolate with floral notes and a 71% Chemor offering a fruity, slightly astringent flavor.
The drinks are served hot or cold, either pure or with milk, and are priced between RM16 and RM20. Customers can also enhance their beverages with health-oriented ingredients such as turmeric, ginger, cinnamon, collagen, or shiitake mushrooms, reflecting the venue’s emphasis on the wellness benefits of dark chocolate, which research suggests may support brain and heart health and combat cell damage.
The founders note a growing shift among Malaysian consumers toward healthier options, with an increasing preference for dark chocolate over milk chocolate and a demand for vegan or diabetic-friendly dairy alternatives like coconut and almond milk. Sasya and Khoo see this trend as an opportunity to further develop the niche market for single-origin local chocolate beverages.
Looking ahead, the entrepreneurs plan to expand Kakao Origin by setting up pop-up locations in unique spots to reach more Malaysians and tourists, with potential growth anticipated as early as next year. The initiative represents a fresh approach to reinvigorating Malaysia’s cocoa sector by highlighting its distinct flavors and health attributes in a contemporary, experiential format.