Madagascar Sambirano No 1 Organic
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Region and Country
Sambirano Valley, northwest Madagascar
Cacao was introduced to the island of Madagascar in the 19th century by French colonists. 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. Historically, Madagascan farmers have used no agrochemicals on their plantations and continue applying traditional farming methods to grow their crops. This cacao comes from organic certified farms.
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.