Madagascar Sambirano No 1


Prices upon request

Product description

The Sambirano Valley is named after the river that drains the rich and fertile soils of the region. It is the main cocoa production area on the island and accounts for about 99% of the country’s total cocoa volumes. About 33 thousand small holder farmers are involved in cacao farming and are proud of contributing to the country’s reputation as a fine flavour cocoa exporter.

Net weight 67 kg
Weight N/A





Lower Sambirano Valley


500gr Sample, 67kg Bags

Flavour Profile

Fresh Fruit, Woody

Production Model

Collected, Cooperative or Association

Fermentation Process

Centrally Fermented

Region and Country

Sambirano Valley, northwest Madagascar


There are many different versions on how cacao was introduced to the island but there is consensus that the initial Criollo varieties that were first cultivated in Madagascar, most probably came from Mesoamerican varieties. Initially restricted to colonial plantations, cocoa production experienced a boost when small holder farmers started growing it on their plots. Nowadays it has become the main crop in the region and provides a regular income for a large majority of its farmers. This cacao is collected from smallholder producers who grow, ferment and dry their own cacao.


October – November and May – June


Trinitario genetics with small percentages of Criollo and Forastero

Post Harvesting Process

The beans from each farm are fermented separately. Fermentation takes place in wooden boxes for a period of 5 to 7 days. Drying is done on wooden tables for around one week.


Medium body with a pleasant citrus acidity and bright notes of dried cranberries with a nutty ending.

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