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Handmade raffia hat made in Madagascar. Natural raffia fiber, lightweight and comfortable. Carefully handcrafted with a simple and elegant design. Suitable for everyday wear, beach, summer fashion and outdoor activities. Available for wholesale orders. Custom designs and quantities can be discussed.

Cocoa beans, fermented and dried, sourced from our cooperative of smallholder farms. Collected in Madagascar's Ambanja and Sambava districts. Ethically grown, single origin, and fully traceable from facility to fokontany (village). Classified as "Fine Flavour Cocoa" by the ICCO (International Cocoa Organization), a designation reserved for beans with exceptional aromatic complexity.

Variety: Theobroma cacao; Criollo and Trinitario varieties, predominantly Trinitario
Flavor Profile: Highly aromatic with pronounced floral notes, balanced acidity, and characteristic astringency on the finish; a niche, high-value profile favored by fine chocolate and premium confectionery makers.
Applications: Craft chocolate manufacturing, premium confectionery, specialty cocoa liquor, butter, and powder production

Processing:
Fermentation: 72-144 hours in boxes or bags, developing the bean's signature aromatic profile
Drying: 5-7 days (8-12 hours daily)
Sorting: Sorted by color and size to meet international export standards

Physical Characteristics:
Moisture content: ~8%
Free of adulteration and foreign matter
Consistent size and color, reflecting proper fermentation and drying
Packaging: Standard 60-65kg jute bags; alternative packaging available on request.