Location: Sambirano Valley, Ambanja District, Madagascar
Tasting Notes: Citrus, Ripe red fruit
Fermentation Style: 3-tiered wooden boxes
Drying Style: Concrete patios and raised beds
Elevation: 293 meters
Harvest Season: October to November & May to June
Bejofo Estate is an organic cacao orchard that makes up one part of the 2000-hectare Akesson Estate in northwest Madagascar’s Sambirano valley. Akesson’s Estate is divided into four smaller estates--Madirofolo, Menavava, Bejofo, and Ambolikapik. It is managed by Bertil Akesson, who has specialized in growing ﬁne cocoa, pepper, and other spices for many years. Bejofo Estate produces 300 tons of cocoa a year. Bertil also sells chocolate made out of his own cocoa under the “Akesson’s Organic” brand, which is sold throughout the world.
Cacao in Madagascar
Cacao was introduced to Madagascar by French colonialists in the 19th century. They ﬁrst planted Criollo, some of which is still around today. However, the majority of today’s crops in Madagascar are considered Trinitario. The country produces nearly 3000 tons of beans a year. Most of the trees are concentrated in the Sambirano Valley in the northwest, where soil and climate are ideal for growing high quality cacao.