Raw material

The alluvium of the Sambirano river and the hot and humid climate contribute to the extraordinary fertility of the region’s soils, thus favoring the production of numerous crops including cocoa and vanilla.

95% of Malagasy cocoa production comes from the Sambirano region.

Sambirano cocoa is renowned worldwide as exceptional cocoa.

Cocoa beans

All of our beans come from organic cultivation and there are 3 varieties of cocoa in the Sambirano region:

FORASTERO
Green pods, yellow when mature, ovale-shaped, no deep rows, dense and hard shell, flat purple almonds. This variety is about 50% of the production Forastero trees are hearty, disease resistant and very prolific, and so unlike the delicate, less economical and now rare Criollos, Forasteros have flourished

CRIOLLO
Green or red pods before mature, verrucous, elongate shape with deep rows, thin and soft shell, white almonds
This variety is about 15 to 20% of the production
Criollo types all share characteristics such as the pale white cotyledons, the round bean shape and the complex yet mellow flavor. Unfortunately, Criollo trees produce few pods

TRINITARIO
Trinitario is really just a natural cross between the Criollo and Forastero varietals and was created essentially by accident.
This variety is about 30-35% of the production.

Proven processes

Our follow-up with planters during the various processes guarantees the quality and reliability of our products.
This is a strong commitment that we have with our customers.

Certifications

Certifications are based on standards defined in specifications from independent certification bodies. Certifications must meet environmental and social criteria.

Sambirano S.A has the following certifications

Vanilla

Madagascar vanilla with an intense black color, known as gourmet vanilla, is one of the best vanillas in the world, it is a high-end vanilla. Its moisture content gives it real suppleness and gives it fleshy and pulpy flesh. A vanilla pod ranges between 11 and 24 cm.

With a powerful fragrant aroma and a very intense odorous power, our black bourbon vanilla is prized by great chefs, pastry chefs, artisan and industrial chocolatiers and ice cream makers. This quality of vanilla reveals a very intense dark chocolate color. Its aromatic qualities, due to its complex perfume, make it an attractive vanilla and very interesting for great chefs.