Madagascar Sambirano is a region in the northwest of Madagascar that is known for producing high-quality cacao beans. The region is located along the Sambirano River, which provides the ideal growing conditions for the cocoa trees.
The cacao beans produced in the Sambirano region are known for their unique flavor profile, which includes notes of red fruit, citrus, and a hint of spice. These beans are highly prized by chocolate makers and are often used to create single-origin chocolate bars that highlight the distinct flavors of the region.
Madagascar Sambirano has become increasingly popular in recent years as a source of fine flavor cacao. The region has also been recognized for its efforts to promote sustainable and ethical farming practices, including fair wages and working conditions for farmers, and the use of environmentally friendly farming techniques.
Some of the notable chocolate makers who use Madagascar Sambirano cacao beans include Valrhona, Michel Cluizel, and Pralus. The unique flavor of these beans has made them a favorite among chocolatiers and chocolate lovers around the world.
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