Sambirano cocoa, grown in the Sambirano River valley in northwestern Madagascar, is a premium, largely organic “fine cacao” prized for its distinctly fruity, bright, and slightly acidic flavour profile. Thanks to the valley’s unique microclimate and high-quality genetics—typically a blend of Criollo and Trinitario—it is highly sought after by chocolate makers and connoisseurs alike, representing a rare and aromatic variety of cacao.
Most of the cocoa is produced by smallholder farmers (typically on 0.5–1.5 hectare plots) using low-input, often organic, traditional methods. It is commonly cultivated in agroforestry systems, which help preserve biodiversity. During our visit, we explored several family-run operations, including Chocolat Randria (🎟️ 10,000 MGA), where friendly staff guided us through their production process (100% organic cacao mass was available for 40 USD/kg). We then stopped at Chocolaterie 2A, where we saw a similar setup and picked up some of their products (chocolate 60g – 10,000 MGA, cocoa powder 100g – 6,000 MGA).
Afterwards, we visited the region’s key producer, the Millot Plantation, established in 1904 and renowned for its high-quality organic cocoa. Known for its smooth, fruity notes—largely due to Criollo dominance—its beans are a top choice for premium chocolate makers, including Valrhona, which is a part-owner.
The 600-hectare estate offers an educational tour (🎟️ 40,000 MGA) that showcases sustainable farming practices and every stage of cocoa production, from harvesting to fermentation. The beans are dried for about six days on wooden racks, with careful monitoring to prevent mould. The plantation also emphasises sustainability, cultivating essential oils and spices alongside its cocoa.
