Madagascar Mava Préparation

Region and Country

Sambirano Valley, Madagascar

Story

Cocoa has been grown in Madagascar and especially in the Sambirano region since the beginning of the 20th century. Initially restricted to colonial plantations, expansion of cocoa growing really started in the 60’s when smallholder farmers started to grow it. It is nowadays the main crop in the region that provides a regular income for a large majority of the farmers. MAVA is a young company that is restoring a former colonial plantation. It produces its own grand crus on 8 different farms spread along the Sambirano valley on a property of 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.