72% Madagascar Dark Chocolate

Bejofo Estate, Akesson's organic cocoa estate in Sambirano Valley, Madagascar. Cacao was introduced to Madagascar by French colonialists in the 19th century. They first planted Criollo, some of which is still around today. However, the majority of today’s crops in Madagascar are considered Trinitario. The country produces nearly 3000 tons of beans a year. Most of the trees are concentrated in the Sambirano Valley in the northwest, where soil and climate are ideal for growing high quality cacao.

Bean Origin: Sambirano Valley, Ambanja District, Madagascar
Harvest Year: 2023
Ingredients Used: 3 -  Organic Cocoa Beans, Organic Cane Sugar, Organic Cocoa Butter
Organic: Yes
Vegan: Yes
Roast Profile: Light roast
Conche Time: 1 day grind + 3 day conch (50lb batch in melangeur)
Cocoa Content:  72%
Cacao Variety: Trinitario
Weight: 2.5 oz
Allergen Information: Produced in a facility that also processes dairy, nuts and wheat
Tasting Notes: Deep Rich Cocoa, Red Fruit, Bright Intensity