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Madagascar cinnamon (Cinnamomum zeylanicum) is prized for its captivating flavor and distinctive fragrance: highly aromatic, with a subtle lemongrass note that sets it apart on the palate. It shines in both sweet and savory applications, from cakes, yogurts, and pastries to stewed meats, and is a favored ingredient in infused rums, where it lends both perfume and a beautiful amber hue. Our cinnamon is ethically sourced from our cooperative of smallholder farms; single origin, and fully traceable from facility to fokontany (village).

Sticks are rolled from bark, and feature a golden light chestnut color with a fresh, sweet, and spicy aroma throughout.

The CZ4 grade is scraped cinnamon bark, offering the same sweet, spicy warmth as our sticks in a form suited to further processing and bulk applications. Golden light chestnut color and a fresh, sweet, aromatic profile in every batch.

The HNNG (Hand-Picked Natural Grade) grade is unscraped cinnamon bark, offering the same sweet, spicy warmth as our sticks in a more natural form suited to further processing and bulk applications. Golden light chestnut color and a fresh, sweet, aromatic profile in every batch.

Ground to a fine consistency, our cinnamon powder delivers the same sweet, spicy warmth as our whole sticks, making it easy to incorporate into baked goods, spice blends, beverages, and packaged retail formats. The powder retains a golden light chestnut color and a fresh, sweet, aromatic profile in every batch.

Moisture: < 13%
Metal Content: None
Length: 10â??20 cm (avg. 18 cm)
Packaging: Lightweight cardboard boxes

Uses:
Fine pastry and confectionery presentation, Baking, Beverages & infused spirits, Sweet and savory dishes, spice blends & seasonings, retail & foodservice

Packaging & Export:
Packed in cardboard boxes to preserve shape and aroma during transit. Available for FOB shipment with full export documentation. Phytosanitary certificate and certificate of origin provided on a per-shipment basis.

Phytosanitary certificate and certificate of origin provided on a per-shipment basis. Price negotiable for high volume inquiries.

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.