Introduced in Madagascar in the early 20th century, cacao has found there one of the finest terroirs in which to express itself.
A hybrid of Criollo and Forastero, Trinitario is often considered as the perfect match between the subtlety of the former and the strength of the latter.
The Bejofo Farm, from which the beans of this chocolate originated, extends into the Sambirano Valley, near Ambanja, in the northwest of the island. Since 1920, it has been cultivating cacao beans that are considered to have the most powerful aroma of all those produced in the country.
This family farm carefully maintains its heritage of old plants, in compliance with the rules of organic farming.