These nuanced, bright-red beans come from Bertil Akesson’s Bejofo Estate. Bertil dries the beans with an especially quick method — on concrete beds under the hot Madagascar sun — that retains acidity and results in a strong, fruity punch. The exact fruit flavor of the beans we buy from Bertil can vary from season to season, harvest to harvest, even roast to roast.
Eric, a veteran chocolate maker, profiled Ambanja beans for the first time to create this bar. He roasts long at high temperature to contribute tartness, while preserving the origin's familiar fruitiness.
