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 microclimate and rich volcanic soil makes it the ideal place for growing cocoa, giving the beans a distinctive hint of raspberry and red fruit overtones.

The microclimate of the Sambirano Valley, which lies within the volcanic hills of the north west of Madagascar, provides the humid conditions for growing perfect cocoa. The lush soil and generous shade of the broadleaf forest ensure a chocolate of character and depth.

The long finish and lingering taste of our chocolate is due to the firetree, or cocoa tree, which thrives on the uniquely rich, porous soils of the South Seas' remote volcanic Islands. Firetree's superior beans yield a distinct depth and complexity.

Tasting Notes: Raspberry and rich red fruit tones create a zesty character. To enjoy fully, take time to let the flavours develop on the palate.