Madagascar Sambirano No 1
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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.
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.