Madagascar grows rare and unique fine flavour cacao, less than 0.1% of the world cacao production.  Aromatic and taste diversities have developed and adapted to the special environment of soil, flora and climate in Madagascar.

Madagascar Criollo-Trinitario, Trinitario, Forastero cacao/cocoa, grown in the rainforests of the Sambirano river valley, north west Madagascar and recently Vohibinany in the east coast of Madagascar.
 
Fine Cacao ( Criollo) was first introduced to Madagascar in 1822, from La Reunion island. It was first planted in the east coast rainforests near Ivoloina and Vohibinany. This part of Madagascar was susceptible to cyclone's and so in the 1900's the cacao was planted in the Sambirano valley, north west of Madagascar  which is sheltered by the Tsaratanana mountain.