Golden Atlas Exp exports Organic, Superior, High Flavor cocoa beans. The origin of the Organic superior cocoa beans is Ambanja in North-East of Madagascar.Golden Atlas Exp controls all the process from the harvest till export.
Our Organic, Superior, High Flavor cocoa beans  is currently in demand by all the fine luxury chocolate companies in the world, specially in Europe and North of Amarica .
The Minimum Order for the Organic superior cocoa beans is: 12,5 Tons (200 bags) loaded in 20' CT
The Shipment will be by sea from Antsiranana/Diego port. At Antsiranana/Diego there are two shipping line companies CMA-CGM and MSC.
The cocoa beans types produced by Golden Atlas Exp are Criollo and Tinitario that are grown in the rainforests of the Sambirano river valley, Ambanja, north west Madagascar.
Madagascar grows rare and unique fine flavour cacao.  Aromatic and taste diversities have developed and adapted to the special environment of soil and climate in Madagascar.
Madagascar cocoa is renowned the world over, famous for its unique taste. Our cocoa is renowned and bears the label "fine cocoa by the International Cocoa Organization (ICCO).Madagascar has the most famous flavoured cocoa bean in the world. The island is also reputed for its rare and scarce criollo and Trinitario cocoa.
Yields cocoa all year round. The high season from Jun till end of Jan .The duration of the mature pods it’s around 4 months from flower till mature pods
Post Harvest:
The processing of Madagscar cocoa beans is broken down into 4 stages: : fermentation, drying, sorting, packing.
Fermentation: It’s fermented for 6 days, the fresh cocoa beans are brought to a fermentation station, which is usually a 3-level wooden fermentation boxes. The beans are thrown into the upper wooden box and every second day they are shuffled by hand, then moved in the 3rd days from the higher box into the lower box. The fermentation is one of the most important steps in the production procedure of cocoa quality.This Fermentation bring out the natural fruity and creamy Flavor and the Aromatic smell of the cocoa beans.
Sun Drying: After the fermentation the cocoa beans are sun dried on a terraces for 6 days in the direct sun and are therefore turned upside down several times a day. The drying makes the beans durable and storable. The sun affects the flavor of the beans, and preserving their aromatic qualities. After 6 days of the drying process of the fresh cocoa beans the weight of the beans reduces to around 1/3 from the weight and the moisture (humidity) content is reduced to around 7.5%.
Sorting: After drying, the beans are selected by hand to sort out rotten or damaged beans.
Packing: After the sorting the dry cocoa beans are packed into bags jute with label in the storage area, preparing to the export.