FLAVOUR
Variety : Heirloom Criollo, trinitario and forastero Flavour : Red fruits, dried fruits, spices.
Ingredients: Cocoa beans, cocoa butter and organic cane sugar from Brazil.
Cocoa beans*/cocoa butter* 76%
Sugar* 24%
Nutritional content per 100g
Energy 530 kcal, fat 43 g
carbohydrate 30 g
*From organic production
Sambirano Mivoatra cacao has an intense aroma of fruits and nuts. Its soft and round flavour profile has a pleasant acidity of red fruits, notably cherries, and dried fruits, raisins, sweet nuts and praliné. Delicate spices, pepper, citronella and bergamot, and a pleasant alcoholic hint of kir add a layer of complexity to this cacao. Like all cacao from Madagascar Mivoatra has outstanding genetics. Since the first cacao trees were brought to the island, they adapted to the Malagasy climate and soil, resulting in unique hybrids of criollo, trinitario and forastero varieties. Mivoatra cacao is centrally fermented during 5 days in 3-tiered wooden boxes, and sun-dried. After manual screening and sorting the beans are packed in 65 kg jute bags and transported to Ambanja. Here the beans are checked for humidity and a second selection is done to ensure quality. The beans are then ready to be shipped from the port of Antsinarana.
MALAGASY FRUITY FLAVOURS FROM MICRO-LOT
Endemic lemurs, majestic baobabs, pristine rainforests, vast deserts, almost 5,000 km of coastline bordering the Indian Ocean... These are just a few reasons to visit Madagascar. This fourth biggest island in the world, located 400 km from the coast of Mozambique, is home to an extraordinary rich biodiversity. There is another good reason to visit this beautiful island: exceptional cacao! When a French colonist planted the first cacao trees in 1822, he could not have guessed Malagasy cacao would become world-famous. It is a unique cacao, very rare indeed – only 0.1% of world cacao production comes from Madagascar. 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. These beans are sourced
from Mivoatra, a cacao cooperative located at a relatively short ride from the regional capital Ambanja. Hedwige is the head, running the organization. As a result of her focus on quality, Mivoatra continues to produce its premium cacao with fruity flavours complemented with nutty and spicy notes. And with only 7 members, the cacao is a micro-lot, indeed!
