Cocoa Beans from Madagascar – An Exceptional Flavor
Cocoa Beans – Favored by Chocolatiers
Harvested in an exceptional terroir located in the fertile Ambanja valley – northwestern Madagascar, our cocoa beans are distinguished by their outstanding aromatic profile, featuring notes of red fruits, citrus, honey, and tropical flowers. Cultivated using traditional agroforestry methods, they benefit from a unique climate and rich volcanic soil, offering a remarkable aromatic complexity highly prized by chocolatiers.
Type : Theobroma cacao
Varieties : Criollo, Trinitario, Forastero
Grades : Superior and standard
Color : Deep brown with mahogany highlights
Moisture : 6%-7% (compliant with international standards)
Cocoa Butter Content : 50-55%
Aromatic Profile : Floral and fruity notes
Cultivation : Agroforestry, pesticide-free, GMO-free
Origin : Madagascar
Certification : Organic
Traditional Production : Harvesting of ripe pods, manual pod-breaking, artisanal fermentation in wooden boxes, sun-drying, hand sorting
Storage : 12-18 months in a dry place, protected from light and humidity
Packaging : Jute bags or vacuum-sealed bags depending on order
Chocolate Making : artisanal and industrial tablets, couverture, ganaches
Craft & Gastronomy : fine pastries, ice cream, confectionery
Cosmetics : extraction of cocoa butter for moisturizing products and body butters
