Madagascar Cocoa
Our Madagascar cocoa - the soul of the island
Our Madagascar cocoa is a cocoa with a soul - an invitation to experience authenticity and connection. It stands for a mindful attitude towards what we consume, how we treat our bodies and how we relate to nature. Each cup tells of the longing for meaning - and that enjoyment and responsibility can go hand in hand. You don't just taste cocoa here. You feel a connection: to the earth of Madagascar, to the people who accompany it with dedication - and perhaps also a little more to yourself.
To make the special origin and depth of our Madagascar cocoa more tangible, we accompanied our journey to the plantation with the camera. This short film takes you to where it all begins: to the tropical forests of Madagascar, to the local people, to the earth, to the cocoa trees. EDiscover with us why this cocoa is so much more than just a luxury food.
An island, a rhythm, a breeding ground
In the humid morning light of the Sambirano Valley, the leaves of the cocoa trees open up like little sun catchers. They grow in the shade of old giant trees, next to banana trees and mangoes, in the middle of an agroforestry system that is self-sustaining - wild, dense, alive.
Only a fraction of the world's cocoa harvest comes from here - barely 0.1 %. That is why this origin is one of the most precious in the world. What makes it so special? Not mass. Not speed. But depth and care.
The beans bear traces of their origins: the moist soil, the salty wind, the fine balance between rain and light. They are grown in mixed cultivation, without chemical additives, in the natural rhythm of the seasons. Carefully harvested, gently roasted and fermented - without haste, with flair.
Moving forward together - in collaboration with a farmers' cooperative
For our Madagascar cocoa, we work together with a special co-operative: CPCS - an association of small farmers who grow their cocoa in forest-like agroforestry systems - in rhythm with nature, not against it. Without pesticides, without artificial interventions. Instead, with experience, mindfulness and a deep understanding of soil, climate and cycles.
The people there combine tradition with new movement. This path is accompanied by a close partnership based on trust rather than control. Through shared learning, through passing on knowledge, through fair prices and through the conviction that quality is more than just a label: it is a living relationship - between people, landscape and product.
We go to where our cocoa grows
We not only know the origin of our cocoa - we are in touch with the people behind it. Because we believe that connections are not made in the office - but on site. Encounters become relationships. And from relationship comes trust.
Our cocoa does not come from anonymous warehouse logistics, but directly from those who care for it. Without detours. Without middlemen. Because fairness is not a seal of approval, but a genuine form of cooperation. What we take with us is more than just a product: it is the responsibility to continue working with what begins with so much care. And to pass it on in this spirit - honestly, consciously, at eye level.
This attitude is one of our greatest guiding principles: Appreciation. For the hands that work the earth. For the knowledge that has been passed down through generations. For a plant that does not want to be exploited, but understood. We see cocoa not as a raw material, but as a gift. And we want to treat it with the attitude it deserves: with appreciation, mindfulness and a deep sense of gratitude.
From the plant to your cup
Our cocoa is processed entirely in Madagascar - from cultivation and harvesting to roasting, fermentation, drying and processing.
The beans remain in their country of origin and are processed there with the utmost care into 100 % of pure, non-deoiled cocoa mass - including their full cocoa butter, all their micronutrients and the original plant power.
The result is a product that is not only flavourful, but also strengthens local value creation and shows what is possible when origin is not separated from processing - instead, the two go hand in hand.
A cocoa that stays at home from the first to the last step - and yet reaches right into your heart.
The flavour of Madagascar
Our Madagascar cocoa unfolds a finely balanced flavour - lively, complex and gentle at the same time. Fruity nuances of red berries and citrus resonate, accompanied by a delicate, natural acidity.
It has an awakening yet grounding effect. The combination of theobromine, antioxidants and the natural power of cocoa can revitalise the senses, open the heart and help you find your inner self again.
A cocoa that brings lightness - and depth. Ideal for creative phases, for conscious mornings, for rituals in which clarity, softness and connection are required.
