Madagascar
The benchmark for bright, fruity fine cacao. Sambirano Valley beans are among the most expressive in the world.
Flavor Profile
Varietals
Fermentation
5-7 day box fermentation. The intense fruit acids are a product of this origin's terroir and fermentation style: shorter ferments preserve more raw fruit character, longer ones push toward dried fruit and wine. Under-fermentation is a common issue with lower-grade lots.
Roasting
Sensitive to heat. Light to medium roasts (275-300°F bean temp) preserve the bright fruit and citrus. Over-roasting kills the top notes quickly, leaving a generic roasted flavor. Watch carefully; the window is narrow.
Maker Notes
Long conching can mute the acidity. Many makers prefer a shorter conche (12-16hr) to retain the signature brightness. Pairs well with high percentage (70-80%); milk chocolate tends to overwhelm the delicate top notes.