Organic Ambanja
Our fine and flavorful cocoa beans from Madagascar grow naturally and without the use of chemicals in Ambanja, in Northwestern Madagascar near the Sambirano River.
Due to agroforestry systems, the region is ideal for the growth of this unique cocoa with its striking fruity and lemony flavor.
Ambanja is a blend of Criollo and Trinitario, which can be harvested from May to June and from October to November.
To develop their full flavor, the cocoa beans must be fermented centrally for six days and then dried in the sun for another six days.
In addition to the exclusive aroma, the rarity of this variety is a decisive argument for the extremely great popularity of the Ambanja superior.
Although there are 6,000 producers and also 6,000 hectares of cultivation of this variety, only 1,500 tons are harvested per year.
Aromatic profile
Due to the traditional cultivation of this very old cocoa variety, this blend of Criollo and Trinitario beans is special in its taste. This cocoa is characterized by its very cocoa-aromatic, but just fruity aroma, here especially the lemony note stands out, through this the cocoa becomes somewhat more acidic. The overall impression is nevertheless very pleasant, as the acidity, due to nutty and spicy notes, is flattened. In conjunction with floral nuances, the cocoa flavor can reach a very short and bitter note in the finish.
| Aroma intensity | Meaning |
| 0 | none present |
| 1 | just a trace, may not be found again |
| 2 | present in the sample |
| 3–5 | Klar chraktersisierend für das Muster |
| 6–8 | dominant |
| 9–10 | maximum, you experienced in the sample |
