Madagascar
MAVA MALIOLIO
One of eight unique, award-winning farms and terroirs owned by a Malagasy family along the Sambirano River Valley in NW Madagascar.
Maliolio is one of the cacao farms of MAVA Estate, in the northwest of Madagascar. Uncommon Cacao selected it for a classic and intense profile of strawberry, green apple, and chocolate fudge.
Wet beans are fermented six days on the farm, then dried on wooden racks to below 7% moisture, screened, hand-picked and packed for export from Antsiranana.
MAVA is recognized locally for their responsible practices in employment and gender equity. Plantation staff receive a complete remuneration package, and many of the local team working on farms are women. The Director of the MAVA plantation is a Malagasy woman, Hanta Rajenero, and the Director of Quality at MAVA is also a woman.
TERROIR
Maliolio sits within the hillsides in Sambirano.
The cacao is mainly Trinitario, organic certified, grown with no pesticides and only natural fertilizers under a canopy of indigenous shade trees. Over 40% of Madagascar’s forest has gone in sixty years, so agroforestry here doubles as a buffer zone for what remains. MAVA plantations help protect the endangered Bamboo Lemur.
Maliolio is one of the cacao farms of MAVA Estate, in the northwest of Madagascar. Uncommon Cacao selected it for a classic and intense profile of strawberry, green apple, and chocolate fudge.
Wet beans are fermented six days on the farm, then dried on wooden racks to below 7% moisture, screened, hand-picked and packed for export from Antsiranana.
MAVA is recognized locally for their responsible practices in employment and gender equity. Plantation staff receive a complete remuneration package, and many of the local team working on farms are women. The Director of the MAVA plantation is a Malagasy woman, Hanta Rajenero, and the Director of Quality at MAVA is also a woman.
TERROIR
Maliolio sits within the hillsides in Sambirano.
The cacao is mainly Trinitario, organic certified, grown with no pesticides and only natural fertilizers under a canopy of indigenous shade trees. Over 40% of Madagascar’s forest has gone in sixty years, so agroforestry here doubles as a buffer zone for what remains. MAVA plantations help protect the endangered Bamboo Lemur.
Silva Quality
Plantation
Lucie Tsiaria, a quality control specialist at MAVA, rakes drying cacao
Flavor Profile
Strawberry jam, green apple, chocolate cream
QUALITY & PROCESSING
Certifications:
Organic
Variety:
Mainly Trinitario varieties
Fermentation Process:
Centrally, 6 days in wooden boxes
Source:
MAVA Estate
Drying:
Wooden racks, to below 7% moisture
Harvest Seasons:
October–November, May–June
Sacks:
Jute, 65 kg
We believe that the difference between traceability and transparency is published and verifiable data for each and every step in our supply chain.
