Madagascar Sambirano No 1
Price
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 |
Continent | Africa |
Country | Madagascar |
Region | Lower Sambirano Valley |
Packaging | 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 MadagascarStory
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.Harvest
October – November and May – JuneGenetics
Trinitario genetics with small percentages of Criollo and ForasteroPost 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.Flavour
Medium body with a pleasant citrus acidity and bright notes of dried cranberries with a nutty ending.Suggested alternatives:

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