Understanding Cocoa
Among all the origins we work with at Orfève, Madagascar holds a special place. This terroir, renowned worldwide for the finesse of its beans, offers an instantly recognizable aromatic profile: bright, fruity, lively, with distinctive notes of citrus and red fruits. It’s no coincidence that Madagascar is often seen as the ideal gateway to fine chocolate.
The Madagascan cacao we select comes from small plantations in the Sambirano Valley, in the northwest of the island.
In this region, the combination of warm temperatures, high humidity, and fertile soils provides perfect conditions for growing fine cacao.
We work in close partnership with our sourcing specialist and the Bejofo family estate, which supplies the beans used in our “Bejofo 75 – Noir de Noir” and “Bejofo 75 – Brut de Noir” chocolates.
Since 1920, this farm has been producing what are considered Madagascar’s most aromatic cacaos.
In Geneva, this cacao gives rise to elegant tablets, both direct and nuanced.
Through gentle roasting and extended conching, we reveal its natural tart notes without sharpening them, while ensuring a smooth, silky texture.
Orfève’s Approach
At Orfève, every lot of Madagascan cacao is treated with artisanal precision.
We fine-tune our process with each harvest to preserve the freshness, vibrancy, and brilliance of this terroir.
No additives. No corrections.
Just the fruit of meticulous work, from plantation to bar.