On the north-west coast of Madagascar lies the Sambirano Valley, with the sea to the west and volcanic hills to the east. Its warm, humid micro-climate and rich volcanic soil make it the ideal place for growing cocoa, giving the beans a distinctive hint of raspberry and red fruit overtones.
All Firetree's farmers grow their cocoa on the southern side of the valley, taking advantage of the forest canopy to shade the cocoa trees from the harsh midday sun. Once harvested, farmers ferment and dry the cocoa beans themselves, using their experience and expertise to create premium cocoa that is worthy of the Madagascan name.
Tasting notes: raspberry, red fruits. Raspberry and rich red fruit tones create a zesty character. To enjoy fully, take time to let the flavours develop on the palate.
Cocoa solids: 84% minimum. Cocoa mass. unrefined sugar, cocoa butter, sunflower lecithin. The product is made in a no-nut factory. Dairy-free.
Weight : 65 g
Hailing from the remote islands located in the Southern Pacific and Oceania, the cacao trees with their flame-hued pods grow in the Pacific Ring of Fire, some of which are right on the outskirts of massive dormant volcanoes. These cacao trees, also known as firetrees, is whereFiretreegot their inspiration for the brand name. These trees thrive specifically in the porous volcanic soil, which incidentally provides a distinct and unique taste to their cacao beans that make up just about 1% of the earth's cacao bean production.