Bejofo Chocolate Bar

Bejofo Estate

Bejofo Estate forms part of the larger Åkesson Estate, an expansive plantation shaped by decades of careful cultivation. Close to the town of Ambanja, the estate covers nearly 3000 hectares, with Bejofo’s cacao plantation making up about 300 of these. Set in the Sambirano Valley in the far north Madagascar, the cool coastal influence leads to intensity of flavour.

Trinitario

Cacao was first introduced to Madagascar in the 19th century, with early plantings of Criollo. Today, most trees are classified as Trinitario due to generations of cross-pollination and introduction of new genetic material. These trees have adapted themselves to the valley’s unique conditions; rich soils, humid air, and cooling coastal influence. These factors combine to produce cacao with a distinctive aromatic profile.

Bright and expressive

This lot, composed mainly of Trinitario varietals, was fermented for 6 days in traditional wooden boxes. This leads to a bright and expressive character. Notes of red fruit and citrus are lifted by a gentle acidity, followed by a subtly spicy finish.