description Akesson's Organic Overview
Akesson's Organic creates bean-to-bar chocolate using carefully selected, certified organic cocoa beans. The company’s focus on single-estate sourcing, particularly from Madagascar and other regions, allows for exceptional flavor profiles. This chocolate is appreciated by those seeking a high-quality, traceable product with a direct connection to the origin of its ingredients.
help Akesson's Organic FAQ
Where does Akesson's source their cacao beans?
Akesson's owns cacao plantations in Madagascar's Sambirano Valley, specifically the Ambolikapiky estate, and also operates farms in Brazil and Bali. These estates supply the beans for their single-origin chocolate bars, making Akesson's one of the few chocolate makers that grows its own cacao.
Is Akesson's truly a bean-to-bar chocolate maker?
Yes, Akesson's controls the entire process from cultivating cacao on their own estates to producing finished chocolate bars. This vertically integrated model allows them to oversee fermentation, drying, roasting, and conching in-house.
What makes Akesson's Madagascar chocolate distinctive in flavor?
Akesson's Madagascar bars are known for bright, fruity acidity with notes of citrus and red berries, characteristic of the fine-flavor cacao grown in the Sambirano Valley. The 75% Madagascar bar in particular has won multiple awards at the International Chocolate Awards.
Who founded Akesson's Organic chocolate?
Akesson's was founded by Bertil Akesson, a Swedish-French chocolatier whose family has been involved in spice and cacao cultivation for decades. He took over the family's Madagascar plantation operations and began producing single-origin chocolate from those estate-grown beans.
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