Sambirano cocoa – Madagascar’s aromatic signature
Grown in the Sambirano Valley
100% natural
Fully traceable
Origin and know-how
An exceptional cocoa born from the soil
and climate of the Sambirano Valley.
In northwest Madagascar, the Sambirano
Valley’s unique microclimate nurtures cocoa
beans of exceptional aromatic quality. EKL’s
beans are naturally fermented, sun-dried,
and graded to international standards.
Region : Sambirano valley, Diana province
Method : sustainable agroforestry
Aromatic profile
Red fruits, honey, and citrus notes with a smooth chocolate finish.
Balanced body, both gentle and intense.
Chocolate
Citrus
Red fruits
Roundness
Technical data
| Varieties | Criollo, Forastero, Trinitario |
| Altitude | 400 – 800 m |
| Harvest | Handpicked and naturally fermented |
| Processing | Sun-dried – export-grade calibrated |
| Packaging | Beans / powder / cocoa butter – 60 kg jute bags |
| Certifications | Ecocert / Fair Trade |
| Applications | Chocolate making, pastry, confectionery, beverages, cosmetics |
Processing and professional use
EKL Export provides high-aroma cocoa, consistent and compliant with the
requirements of chocolatiers, artisans, and industrial brands worldwide.
Certification and traceability
EKL Export ensures full traceability of each batch, from production to export, through a QR code–integrated tracking system and regular quality control.
EKL commitments
- Filières équitables et durables
- Expertise export and conformité
- Traçabilité intégrale
- Conditionnements export sur mesure
Contact
Want to receive a sample or discuss a distribution partnership?
Our teams in Madagascar and France are ready to assist you.
