Dark Chocolate Madagascar

The Trinitario cocoa beans, which have been grown here since 1880, are sourced from local small-scale farmers who only use organic methods. Before fermentation, the beans are partially drained on screens overnight. The fermentation itself takes place centrally over a period of 6 days in a cascading system of wooden crates. Afterward, the beans are sun-dried for 5 to 7 days. In terms of flavor, you can expect notes of forest fruits and plums with pleasant woody undertones.