Madagascar Criollo cocoa beans 500g
Whole Criollo cocoa beans, fermented for 6 days then sun-dried. From the Sambirano region (Madagascar). Fruity notes (citrus, red fruits) and a long finish. For chocolatiers, pastry chefs, or direct raw consumption.
| Origin: Madagascar - Diana |
| Format: Whole / Pod |
| Variety: Criollo |
Malagasy cacao, prince of criollos
The cacao from the Sambirano valley (North-West Madagascar) is recognized worldwide for its unique aromatic profile: pronounced fruity notes (red fruits, citrus), elegant acidity, and low bitterness.
Key features
- Variety: Criollo (90%) and Trinitario (10%)
- Fermentation: 6 days in wooden crates
- Drying: 7-10 days in the sun
- Net weight: 500 g