Madagascar's famous Grandidier's baobabs, nicknamed “roots of the sky”
An island just off the coast of Africa; 2nd largest island country in the world.
Sambirano Valley
Occupying the pinnacle of Madagascar's cocoa cultivation, the Sambirano Valley accounts for roughly 60% of the country's cocoa production, yielding an impressive 7,500 to 10,000 tons each year. The heart of this production beats within nearly 33,000 smallholder farms scattered throughout the region. The challenging terrain of the unpaved path from Ambanja to Marovato necessitates the use of the Sambirano River for cocoa transportation, where boats become the lifeline for moving cocoa.
Madagascar, despite its modest footprint in the global cocoa sector, is celebrated for nurturing some of the most exceptional cocoa varieties known to the world. Such prestigious standing endears it to artisan bean-to-bar producers. Among them is Flight Chocolate, proud to source directly from this verdant valley, ensuring that the essence of one of the world's finest cocoa makes its way into the bars we craft.
Pods are harvested and Cacao beans are removed
Cacao beans are fermented in a 3 tiered box system for 5-7 days
Fermented cocoa beans are dried in the sun on platforms for 7-14 days
Resulting in raw cocoa beans that will be be shipped to Artisan chocolate makers all over the world
We Care
Madagascar is among the poorest countries in the world and supporting one of their primary agricultural exports responsibly, can help. Their incredible biodiversity is slowly disappearing as communities resort to destructive farming practices to cultivate their land. With already high rates of deforestation, poverty, and malnutrition, the island nation of Madagascar has an urgent need for holistic, innovative solutions.
This is why our Madagascar cacao beans originate from the esteemed Bejofo Estate, a cornerstone of the local economy that engages nearly 3,000 farmers. Under the stewardship of Bertil Akesson, a champion for fair compensation and a renowned chocolatier, the estate has set a high bar for quality. This is largely attributable to rigorous controls over fermentation and drying processes, ensuring that the cacao meets the highest standards. Such dedication to excellence has garnered robust demand from artisanal bean-to-bar chocolatiers globally, making their cacao a gold standard in the industry for fine flavor.
Flight Chocolate, along with other conscientious artisan bean-to-bar manufacturers, actively exceeds Fair Trade pricing norms. This collective approach ensures that the dedicated farmers, who are the backbone of our industry, receive the recognition and compensation they rightfully deserve.
