Origin: Madagascar
Family: Malvaceae
Part used: Bean
Madagascar cacao is considered one of the most premium varieties in the world.
This high-quality cacao comes from the nutrient-rich soils of Ambanja beyond the Sambirano River, where more than 800 farmers from sixteen villages in the Ambanja region work with the Sambirano Mateza cooperative to supply Felchlin with the delightfully fine cacao.
The Mateza cooperative grows cacao on around 900 hectares according to the strictest quality and sustainability criteria, thus securing an important source of income. The government will invest in roads and infrastructure over the next few years to promote cacao exports in Madagascar. This makes it easier for the farmers to transport the produce from more inaccessible regions to the storage facilities. At present, the cacao beans are transported by ox-drawn carts.
Peak harvest season: November to December
Suhum Ambanja 70%
The intense, rich cacao flavour is characterised by a unique fruit bouquet of blonde orange, cassis, lime and a hint of grapefruit. The refreshing and multi-layered fruit acidity sets this Grand Cru couverture apart from others.
This dark chocolate is used for all our dark chocolate shells.