Madagascar is home to some of the world's finest cocoa, renowned for its aromatic forest fruit and citrus flavours. The island produces three primary types of cocoa beans: Criollo, Forastero, and Trinitario. These beans undergo a meticulous process of fermenting and drying to develop their unique flavour profiles. 
 
Our cocoa beans originate from Madagascar’s fertile Sambirano region. Historically, Madagascar cocoa beans were sold exclusively to premier European chocolatiers, but they are now available in the North American markets as well.
 
Madagascar's cocoa production is approximately 2 million pounds per year, and it is highly sought after by luxury chocolate companies worldwide. Our cocoa beans are expertly dried and processed by professionals with decades of experience, ensuring adherence to strict hygiene practices.