From Madagascar comes the new release for the 2026/2027 cocoa season: Especial No. 9!

Naturbelassenes Kakaopulver mit feinen Aromen von Waldbeeren

Discover our pure organic cocoa powder made from selected premium cocoa beans from Madagascar. These high-quality cocoa beans come from the natural rainforest of the Sambirano Valley in north-western Madagascar and give the cocoa powder its unique character.

With a cocoa content of 100 per cent and a fat content of approx. 18–20 per cent, you get a particularly aromatic cocoa powder that turns into something truly special in your cup.

The cocoa powder is natural and unalkalised. This preserves the cocoa’s natural flavour profile. You can look forward to an intense, exquisite cocoa flavour, complemented by delicate, fruity notes of wild berries.

100% cocoa – with no additives whatsoever

For our cocoa powder, we use only certified organic fine-quality cocoa beans from Madagascar. It contains no other ingredients or additives.

100% cocoa
Certified organic
Vegan
Gluten-free
Unalkalised
Natural
Fat content: approx. 18–20%
No other ingredients

Cocoa from the heart of Madagascar

Madagascar is renowned for its exceptional cocoa varieties and their distinctive flavour profiles. The cocoa beans used to make this special powder come from the Sambirano Valley, a region characterised by natural rainforests and excellent conditions for cocoa cultivation.

Selected Criollo, Trinitario and Forastero cocoa beans are used in the production process. The combination of these cocoa varieties results in a harmonious yet distinctive flavour profile, with an intense cocoa taste and subtle fruity notes.

The entire value chain – from the cocoa bean through processing to the finished product – takes place in Madagascar.

Cocoa – a plant with specific requirements

Cocoa trees are fascinating yet delicate plants. To ensure they grow healthily, develop robust fruit and ultimately produce high-quality cocoa beans, they require very specific conditions.

Cocoa trees thrive best in the tropical regions around the equator, roughly between 10° north and 10° south latitude. Here, the warm, humid climate they need to grow prevails. Temperatures ideally range between 16 and 35 °C. Even minor changes can prove problematic for these sensitive plants. If it becomes too cold or too hot, fruit set can be impaired – under unfavourable conditions, the trees may even suffer damage or die.

Water also plays a crucial role. Cocoa trees require a consistent water supply throughout the year and sufficient rainfall. Around 100 mm of rain per month is considered a key benchmark. At the same time, the soil must not be permanently too wet – here, too, it is all about striking the right balance.

And then there is the shade. Young cocoa trees do not like being exposed to the intense tropical sun without protection. In their natural habitat, they therefore often grow in the shade of larger trees and plants. This interplay of different plants creates a unique, delicate ecosystem in which cocoa can thrive.

The next time you enjoy a cup of hot chocolate or try a piece of chocolate, it’s worth taking a moment to reflect: behind this treat lies a plant that knows exactly what it needs to thrive.

Warmth, water, shade, fertile soil and a suitable climate must all work together. Added to this are the experience and meticulous work of the people who grow, harvest and process the cocoa.

It is only through this complex interplay that what ultimately reaches you is created: an aromatic cocoa with its very own character.

That is precisely why cocoa is so special. Every bean tells a story of its origins – of the region where it grew, the climate and the soil, but also of the people who have accompanied it on its journey.

A little miracle of nature

It is a long journey from the delicate cocoa flower to the ripe cocoa pod. Cocoa pods grow directly on the trunk and sturdy branches of the tree. After harvesting, the beans are carefully removed from the pods and then fermented, dried and further processed.

Step by step, an unassuming bean is transformed into a product with an incredible variety of flavours.

So, as you can see, there is far more to every cup of cocoa than just a drink. It is the result of a finely balanced interplay between nature, climate, origin, craftsmanship and time.

From Madagascar comes the new release for the 2026/2027 cocoa season: Especial No. 9!

Naturbelassenes Kakaopulver mit feinen Aromen von Waldbeeren

100% cocoa – with no additives whatsoever

Cocoa from the heart of Madagascar

A special fruit, a special process, a special flavour!

Cocoa – a plant with specific requirements

A little miracle of nature

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