Origin and Know-How
Exceptional beans from the terroirs of northern Madagascar.
EKL Export cocoa beans come from family-owned plantations in the Sambirano basin, renowned for producing exceptionally fine cocoa.
Hand-harvested, they undergo a natural fermentation of 5 to 7 days, followed by slow sun-drying, ensuring consistent quality and a unique aromatic profile.
Aromatic and sensory profile
Rich, fruity, and floral aromas – notes of red fruits, citrus, and honey.
Ideal for artisanal roasting, bean-to-bar chocolate making, and indulgent infusions.
Natural
Smooth on the palate
Indulgent
Technical data
| Seasons | June / July / October / November |
| Quality | Superior Quality |
| Origin | Sambirano Valley, Madagascar |
| Product Code | CAC |
| Product Form | Split, whole, powder |
| Growing Altitude | 0 – 400 m |
| Harvest Type | Manual – beans selected at full maturity |
| Aromatic Profile | Notes of red fruits (raspberry, cherry), honey, citrus, with an intense chocolate finish. |
Processing and professional use
Each batch of EKL Voatsiperifery is collected, sorted, and packaged in accordance with international standards.
Its intense and lingering aroma makes it an exceptional spice, highly prized by Michelin-star chefs and master artisans.
Certification and traceability
All EKL Fruits batches are traced from the field to export through our EKL Certified Madagascar system, ensuring freshness, compliance, and nutritional quality.
Ecocert and SPP (Small Producers Program) certifications guaranteed.
EKL commitments
- 100% natural and fair supply chains
- No intermediaries – direct link with producers
- Full QR traceability
- Custom export-ready packaging
Contact
Would you like to receive a sample or discuss a distribution partnership?
Contact our teams in Madagascar or France to receive a sample or a personalized quote.
