Madagaskar - Antsamala (1KG) (Single plantation)

Region and country
Haute Sambirano, Northwest Madagascar

Story
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.

Supply chain
September - December, May - June,

Genetics
Criollo, trinitario and forastero adapted to the Malagasy climate

Fermentation
6 days wooden boxes, 3 turns. Drying: Pre-drying on concrete slabs, followed by sun drying on wooden racks

Soft chocolaty profile with low acidity and remarkable spicy, woody and nutty flavours, and subtle floral hints.