MADAGASCAR SAMBIRANO – ANTSAMALA ORGANIC
Antsamala cacao grows in one of the eight farms of the MAVA Estate , more specifically in ‘Haute Sambirane’ on the banks of the upper Sambirano River in north-western Madagascar. Silva selected this cacao because of its distinctive terroir and atypical flavour profile with spicy tones, vanilla aromas and chocolaty tones.
Location
- Region: Haute Sambirano, Northwest Madagascar
- Organisation / Farm: Single Farm
Quality
- Genetics: Criollo, trinitario and forastero adapted to the Malagasy climate
- Flavour: Soft chocolaty profile with low acidity and remarkable spicy, woody and nutty flavours, and subtle floral hints.
- Fermentation: 6 days wooden boxes, 3 turns
- Drying: Pre-drying on concrete slabs, followed by sun drying on wooden racks
Certification
EU Organic Certification
Supply Chain
100% traceable supply chain. Beans are harvested, fermented, dried, picked, screened and packed in 65 kg jute bags on a single farm. Transport by truck to the port of Diego.
People
Employees of the MAVA farm have a complete renumeration package, including health insurance, transport to work and a field to grow staple crops for their family.
Forest & Nature
Cacao grows under indigenous shade trees in an agroforestry system, which serves as a protective buffer zone for remaining natural forests. Reforestation of wastelands, especially on slopes, is necessary to prevent floods.
