Madagascar Sambirano No 1

Region and Country

Sambirano Valley, northwest Madagascar

Story

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 – June

Genetics

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.

Flavour

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