Please note that the below prices are subject to final confirmation and basis in-store Amsterdam. The minimum cost of loading including one pallet is 100 EUR. Therefore we advise you to buy a minimum of 8 bags (max. per pallet). We are happy to organise transport to your warehouse if you choose so in your order.

Madagascar Sambirano No 1

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Product Details

Region and Country

Sambirano Valley, northwest Madagascar

Story

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.

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.

Specifications

Net weight67 kg
Continent

Africa

Country

Madagascar

Region

Lower Sambirano Valley

Packaging

500gr Sample, 67kg Bags

Centrally fermented

No

Cocoa type

Collected

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