cocoa pods madagascar

MADAGASCAR

In Madagascar the climate is dominated by the South-eastern trade winds that originate in the Indian Ocean.
or noir woman farmer

HISTORY

Originally the criollio variety of cocoa was introduced in the 1800s. In 1878, the forastero varieties were introduced. Commercial importance when it was developed by two large estates in the Sambirano Valley in the northwest in 1920

KEY FIGURES

Republic of Madagascar

SURFACE AREA: 587,040 KM2
CAPITAL: Tanarive
LANGUAGES: Malagasy, French

PLANTATION

Volume of cocoa beans produced:

18, 000 tons

Cocoa varieties:

  • Criollio  
  • Trinitario  
  • Forestaro
or noir farmers

PLANTATION

This plantation located northwest of the island is surrounded by Tamariniers beans that give a unique fruity taste. This dark chocolate couverture reveals a bitterness embellished by strong notes of cocoa and tangy notes of citrus.

madagascar cocoa bean

BEANS

"Madagascar has a bitterness embellished by strong cocoa and tangy citrus notes." 


There are two seasons for harvesting: a hot , rainy season from November to April, and a cooler, dry season from May to October.

TASTE PROFILE

Main notes : 

  • Aromatic
  • Berries
  • Vinous
Spidermap madagascar