The cocoa of Madagascar

Cocoa beans selected  are Criollo type and come from Sambirano valley in the area of Ambanja in northwestern Madagascar.

They are harvested between May and October during the dry season.

A cocoa pod can hold up to 75 beans. During the harvest, the beans are white in color and take on a brown tint after spending a little over a week in fermentation huts.

The beans are then dried in the sun for several weeks before undergoing the roasting process.

Ankavanana cocoa beans have a flavor of cinnamon and red fruits.

In cooking they can be used with red meat and white fish in the fashion of almonds.

They are also very suitable for preparations of rums.