The island of Madagascar is located 250 miles off the south-east coast of Africa just south of the equator. Criollo, Forastero, and Trinitario are the three main varietals of cacao grown in this region. The trees are concentrated in the in the rainforest of the Sambirano Valley where soil and climate conditions are perfect for growing high quality aromatic cacao.
Cacao from the Akesson Estate has been designated a fine flavor by the International Cacao Organization (ICCO) and in 2018 the Heirloom Cacao Preservation Project (HCP) designated cacao from Akesson’s BEJOFO estate to be heirloom cacao. The HCP defines heirloom as beans endowed with a combination of historic, cultural, botanical, geographical, and most importantly flavor value.
The BEJOFO ESTATE is a 2000-hectare (4942 acre) farm and has been producing its world famous cacao since 1920. This chocolate has a smooth creamy mouthfeel with bright forward flavors of fruit and a distinct overlay of a caramelized sugar and sweet toffee.
Bean Origin: Sambirano Valley, Madagascar - Akesson Estate
Ingredients Used: 3 - Cacao Beans, Organic Cane Sugar, Organic Cocoa Butter
Cocoa Content: 70%
Cacao Variety: Criollo
Weight: 3.0 oz
Allergy Information: Processed in a factory that also processes nuts and dairy
Tasting Notes: Caramelized Sugar, Toffee, Citrus, Ripe Red Fruit