Ambohimena origin, produced by Ko.Sa.Ma.
Produced by the Kooperativa Sambirano Manongalaza (“Ko.Sa.Ma”), one of the best organized and well-structured smallholder farmers’ cooperative in the region, our fine cacao beans reflect the cooperative’s emphasis on transparency and community. Fully operational since May 2023, Ko.Sa.Ma brings together 70 members cultivating over 110 ha of predominantly Trinitario cacao under rigorous quality protocols.
Our beans are single-origin, with an annual output of 50 MT and complete traceability from farm to export. Main varieties include Trinitario (predominant) and Amelonado (Forastero), harvested in two peak seasons: May–June and late September–mid-November. Each lot is documented to guarantee consistency and provenance for premium bean-to-bar and couverture applications.
Ambohimena cacao is known for an aromatic, rounded profile with notes of dried fruits, nuts, fresh red fruit and sweetness.
Mangabe origin, produced by Lalatiana
Managed by Lalatiana Andrianarison, a Gold Award winner at the 2019 Cocoa of Excellence, the Mangabe estate covers 110 ha of family-owned land in the Lower Sambirano Valley. As one of the region’s most respected producers, Lalatiana combines a passion for fine cacao with community development initiatives, supporting local infrastructure while upholding rigorous quality standards.
This single-estate operation yields approximately 70 MT of organic-certified cacao annually, with full traceability from tree to export. The farm focuses on Trinitario (predominant) and Criollo varietals, harvested in two main windows: late April–mid-June and late September–mid-January. All beans are handpicked, fermented using natural methods, sun-dried, and manually sorted before packaging, ensuring consistency and provenance for premium applications.
Mangabe cacao delivers a balanced profile characterized by fresh fruit acidity (grapefruit, orange, cranberry) and browned fruits notes, with a subtle spice finish.