Madagascar is a territory well-known for its fine cocoa
Our plantation in the village of Ambohitsara, located on the “vanilla coast”, offers a particularly favorable context for cocoa cultivation, between the Indian Ocean and the humid tropical forests.
By duplicating a grafting practice both in the field and in the nursery, we manage to multiply the strains of Criollo origin, the most sought cocoa and we obtain a product of rare sweetness.
During the different harvests, we select the best beans to ferment and dry them.
These beans, unique in the world, will be the main ingredients of our « plantation grand cru ».
The terroir of Madagascar
Our rich soil allows us to do without any phytosanitary product (chemical fertilizers, insecticides, etc.) in an approach that respects the environment and human health.
With the “Cacao Fin” label, we can also obtain Organic Agriculture certification according to customer demand.