{"id":57821,"date":"2025-06-12T07:00:31","date_gmt":"2025-06-12T05:00:31","guid":{"rendered":"https:\/\/koffietcacao.com\/blog\/sambirano-valley-in-madagascar\/"},"modified":"2025-06-12T07:00:31","modified_gmt":"2025-06-12T05:00:31","slug":"sambirano-valley-in-madagascar","status":"publish","type":"post","link":"https:\/\/koffietcacao.com\/en\/blog\/sambirano-valley-in-madagascar\/","title":{"rendered":"Sambirano Valley in Madagascar"},"content":{"rendered":"

Madagascar, the fourth-largest island in the world, is known not only for its unique flora (baobabs) and fauna (lemurs), but also for vanilla<\/a>, coffee, and essential oils used in the perfume industry. And, not to be forgotten, for the organic fine-flavor<\/em> cacao grown in the fertile Sambirano Valley. <\/strong><\/p>\n

Landscape<\/h2>\n

The Sambirano Valley, in the northwest of the island, takes its name from the river of the same name. During the rainy season, the Sambirano River overflows, enriching the soil with nutrients. As a result, 99 percent of all Madagascar\u2019s cacao is grown in this fertile region. Approximately 33,000 small-scale farmers grow cacao here using an agroforestry system, without the use of synthetic fertilizers or chemicals. This system makes plantations more climate-resilient and promotes biodiversity. <\/p>\n

Climate<\/h2>\n

Madagascar has two seasons: a wet season from November to April and a dry season. This also applies to the climate in the Sambirano Valley, which is humid tropical, interspersed with a dry season. This dry season ensures that cocoa pests and diseases are relatively rare. In addition, a small waterfall during the dry period provides sufficient water for the cocoa trees. Thanks in part to these favorable conditions, Madagascar cocoa can be grown 100% organically. <\/span><\/p>\n

Harvest<\/h2>\n

Cocoa is harvested here year-round, with peak periods between May and July and from September through December. Due to climate change, the harvest sometimes extends into February. Larger plantations and cooperatives process their beans in centralized fermentation and drying facilities, while small-scale farmers often do this themselves. Fermentation takes three to six days, followed by a drying process lasting four to eight days. <\/span><\/p>\n

Plantations in the Sambirano Valley<\/h2>\n

Cocoa production in Madagascar began in 1904, when French plantation owner Lucien Millot planted cocoa trees alongside coffee bushes. The plantation was later divided into several plantations, of which Millot and \u00c5kesson Organic are the best known. Together with MAVA, the third-largest plantation in the region, these plantations represent the face of Madagascar cocoa. However, 90 percent of production still comes from small-scale farmers. Incidentally, only 1 percent of all cocoa comes from Madagascar. <\/span><\/p>\n

Flavor Profile<\/h2>\n

The cocoa varieties from \u00c5kesson Organic and Millot are known for their bright notes of red fruit, subtle hints of dried fruit, and a lovely, citrusy acidity. But the cocoa profiles from Madagascar encompass so much more: notes of tropical yellow fruit, tobacco, spices, honey, and roasted nuts. And so the flavor profiles are just as varied as the island\u2019s stunning natural landscape. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Madagascar is known not only for its unique flora (baobabs) and fauna (lemurs), but also for vanilla.<\/p>\n","protected":false},"author":1,"featured_media":57822,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4745,5228,5160],"tags":[5232,5229,5231,5230,5199],"class_list":["post-57821","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cacao","category-madagascar","category-origins","tag-cocoa-2","tag-cocoa-region","tag-madagascar","tag-organic-cocoa","tag-origins"],"_links":{"self":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/57821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/comments?post=57821"}],"version-history":[{"count":0,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/57821\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media\/57822"}],"wp:attachment":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media?parent=57821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/categories?post=57821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/tags?post=57821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}