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Review Madagascar - Ottange 71%
Baristasite.com - Taste of Perfection.
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Accessories will be shipped on the same day!If ordered on working days before 16.00
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Free shipment within netherlandsFor orders over 50 euro
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Products can be picked up in the storeMonday-Friday 09:00-17:00 Sat 09:00 - 12:00
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Returning the products is possibleWithin 14 days
Description
When a French colonist planted the first cacao trees in 1822, he couldn't have guessed Malagasy cacao would become world-famous. It's a unique cacao, very rare indeed – only 0.1% of world cacao production comes from Madagascar. Ottange cacao grows in one of the eight cacao farms of the MAVA Estate in the northwest of Madagascar. This small plantation is nested on the banks of the Ramena River, a branch of the Sambirano River. We've selected this cacao because of its intense profile, which tastes like an elegant bouquet of red fruits, honey, roasted nuts, coffee and cacao. And we are not the only ones to appreciate Ottange: it was a Cocoa of Excellence Award winner in 2017and 2019, making it one of the best 50 cacaos in the world. With only 5 tons of production per year we're proud to feature Ottange in our portfolio and make it available to fine chocolate lovers across the world.
MAVA Ottange cacao is organic certified; no pesticides and only natural fertilizers are used in its production. Cacao trees grow under the canopy of indigenous shade trees. Sustainable agroforestry systems like these form a buffer zone protecting Sambirano’s natural rainforests. This is much needed; over 40% of Madagascar’s forests have disappeared over the last 60 years and the remaining forests are highly fragmented. Climate change and flooding will have a growing impact on cacao production, and reforestation of wastelands and hillsides on the MAVA plantation is an important challenge. This is especially the case for Ottange farm, which is located at the foot of hillsides.
MAVA Ottange cacao has an intense flavour profile with soft acidity, low in chocolaty tones, with an elegant bouquet of red fruits, honey, roasted notes of nuts, coffee and cacao. The mature hints of blonde tobacco and spices and the long finish with a fresh tones of mint, make Ottange a special cacao and a justified Cocoa of Excellence Award winner.Since the first cacao trees were brought to the island, they adapted to the Malagasy climate and soil, resulting in unique hybrids. Ottange cacao is dominantly from Trinitario varieties. The genetics of the cacao in combination with a carefully designed post-harvesting process result in its beautiful flavour profile. After manual picking and breaking of the ripe cacao pods the wet beans are fermented for 6 days at the Ottange farm. This is followed by drying on concrete slabs until the moisture level is below 7%. After thorough screening and picking, the beans are packed in 65 kg jute bags and transported to the port of Antsiranana from where they will start their journey to your preferred chocolate makers ;)
| country of origine | Madagascar |
| region | Sambirano |
| producer | Mava Estate |
| variety | Criollo & Trinitario |
| roast | 21min - 120°C |
| refinement and conging | 76 hours |