Madagaskar Tsarafandray (1KG)

Region and country
Haute Sambirano, Northwest Madagascar

Story
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.

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.

Genetics
Criollo, trinitario and forastero adapted to the Malagasy climate

Fermentation
5 days in wooden boxes Drying: Sun-dried on a cement patio

Flavour profile
Cherry and berry flavours on a well-balanced chocolaty undertone with fresh hints of citrus bloom in the aftertaste.