Madagascan beans are well known for the fruitiness of the chocolate that comes from them. These beans have a wide roasting profile that means that they can be roasted at different temperatures and for different amounts of times and still give you a good chocolate. Anyway, like with any other bean, roasting has a great impact on the final result and as we only add sugar to the beans we roast up to the optimal point which gives us a chocolate not too acidic and not too roasted.

After drying, the beans end up in bags.