Madagascar Theodule Organic

Region and Country

Ambanja District, Diana Region, North Madagascar

Story

A family group established a plantation in 1970 in the lower Sambirano Valley. The plantation was acquired by Mr. Theodule in 1996, and under his management, the business expanded its activities to include purchasing and sales of cocoa, coffee and vanilla.

Since 2006, the Theodule company owns 201 hectares of cocoa plantations and employs around 230 people who work in its three preparation facilities and on its farming sites.

In 2018, some of the cocoa producer associations it works with, became Fairtrade certified.

Harvest

Produced throughout the whole year, cacao has two peak seasons: July-August and December- January

Genetics

A mix of three Trinitario varieties

Post Harvesting Process

These beans are grown on Theodule's plantation and are centrally fermented and dried at their own facilities. Fermentation takes place in wooden boxes for 5 to 7 days. Beans are dried in the sun on raised platforms and on concrete slabs.

Flavour

Medium body with tropical fruit acidity; notes of citrus, red fruit, pineapple, dried grass and roasted cashews.