Madagascar
The benchmark for bright, fruity fine cacao. Sambirano Valley beans are among the most expressive in the world.
Flavor Profile
Varietals
Fermentation
5-7 day box fermentation. The intense fruit acids are a product of this origin's terroir and fermentation style: shorter ferments preserve more raw fruit character, longer ones push toward dried fruit and wine. Under-fermentation is a common issue with lower-grade lots.
Harvest Season
Main crop October–January in the Sambirano Valley (northwest). Harvest timing is driven by the valley's rainfall patterns; the wet season ends around February. Premium lots from Akesson's and Millot are allocated 6–12 months ahead, contact your importer before the harvest, not after.
Notable Producers
Akesson's Organic (Ambanja/Ambolikapiky), Millot Plantation (Ambanja), MAVA (Malagasy cacao processor), Chocolat Robert (local manufacturer). Most supply craft chocolate makers in France, the UK, and North America. Availability can be tight; when a lot you like comes in, buy more than you think you need.
Roasting
Sensitive to heat. Light to medium roasts (275-300°F bean temp) preserve the bright fruit and citrus. Over-roasting kills the top notes quickly, leaving a generic roasted flavor. Watch carefully; the window is narrow.
Maker Notes
Long conching can mute the acidity. Many makers prefer a shorter conche (12-16hr) to retain the signature brightness. Pairs well with high percentage (70-80%); milk chocolate tends to overwhelm the delicate top notes.