MADAGASCAR SAMBIRANO – TSARAFANDRAY ORGANIC

Sambirano cacao grows in the northwest of Madagascar. Trade winds and the proximity of a mountain range create a specific microclimate in the valley of the Sambirano River. Silva sources directly from Tsarafandray, a cacao cooperative located in the upper Sambirona valley. Rigorous post-harvesting processes have resulted in clean and consistent fine flavoured beans with fruity flavours, pleasant citric tones and vanilla, typical for Malagasy cacao.

Location

• Region: Haute Sambirano, Northwest Madagascar
• Organisation / Farm: 47 smallholder farmers joined in Tsarafandray cooperative

Quality

• Genetics: Criollo, trinitario and forastero adapted to the Malagasy climate
• Flavour: Cherry and berry flavours on a well-balanced chocolaty undertone with fresh hints of citrus bloom in the aftertaste.
• Fermentation: 5 days in wooden boxes
• Drying: Sun-dried on a cement patio

Certification

EU organic certification, SPP Fair Trade

Supply Chain

100% traceable supply chain. Farmers sell wet beans to Tsarafandray cooperative, where they are centrally fermented, dried and packed in 65 kg jute bags. UCLS facilitates quality control and export from the port of Antsiranana.

People

47 farmers are shareholders in Tsarafandray cooperative and UCLS and benefit directly from knowledge-sharing, training, pre-financing, and higher prices for premium beans. With the help of UCLS the farmers have access to clean drinking water and solar powered energy.

Forest & Nature

Cacao grows under indigenous shade trees in an agroforestry system. With the support of Rainforest Alliance and other NGOs farmers planted trees to battle soil erosion and restore the natural forest landscape.

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