Sambirano cacao grows in northwest Madagascar in the Sambirano river valley. Trade winds and local mountain ranges provide a special microclimate. This variety of Criollo, trinitario & forastero thrives int he Malagasy climate under the indigenous shade trees in a agroforestry system. Fermentation is 5 days in wooden boxes and then sun dried. We are grateful to the 47 shareholder farmers for their incredible work. Making beautiful chocolate with this cacao is a dream. The aromas & flavours speak for themselves. Note: cherry, fresh berry & a hint of citrus bloom.