Akesson Estate is a 2000 hectare farm in northwest Madagascar’s Sambirano Valley. The estate is managed by Bertil Akesson, who has specialised in growing fine cocoa and spices for many years.

The estate, which is divided into four farms; Madirofolo, Menavava, Bejofo, and Ambolikapiky; grows 300 tons of cocoa a year, as well as pepper and other spices. Bertil also sells chocolate made out of his own cocoa under the “Akesson’s Organic” brand, which is sold throughout the world.   



Cacao was introduced to Madagascar by French colonialists in the 19th century. They first planted Criollo, some of which is still around today. However, the majority of today’s crops in Madagascar are considered Trinitario.

The country produces nearly 3000 tons of beans a year.

Most of the trees are concentrated in the Sambirano Valley in the northwest, where soil and climate are ideal for growing high quality cacao.



Owner: Bertil Akesson

Location: Sambirano Valley, Ambanja District, Madagascar

Nearest City: Ambanja

idea Variety: Trinitario

Fermentation Style: 3-tier box system

Drying Style: Concrete patios, raised beds

Harvest Months: October - November, May - June

Size: 2000 Hectares

Certifications: Organic