Madagascar Mava Préparation Organic

Region and Country

Sambirano Valley, Madagascar

Story

Initially restricted to colonial plantations, cacao began to be commercially grown in the Sambirano region since the beginning of the 20th century In the 1960’s smallholder farmers also started to grow cacao on their plantations.  Nowadays, cacao has become the main cash crop in the Sambirano region and provides a regular income for a large majority of the farmers. MAVA is a young Malagasy company that took over ownership of government-owned and former colonial plantations. It produces its own grand crus on 8 different farms spread along the Sambirano valley on 635 hectares. Besides managing its own plantation, MAVA has partnered with local smallholder producers in the area. Their fresh beans are collected and fermented and dried at MAVA’s post harvesting facilities, using its own post-harvest treatment procedures in order to assure a high quality and consistent product..

Harvest

October – November and May – June

Genetics

Mainly Trinitario genetics with small percentages of Criollo and Forastero

Post Harvesting Process

Fermentation takes place in tiered wooden boxes for a period of 6 days with 3 turns. Drying is done on wooden tables for around one week.

Flavour

Pleasant citrus acidity; medium profile with notes of caramel, bright yellow fruit, a splash of red fruit, slight spice and a powerful nutty ending.