As you taste this subtle chocolate you are visiting the north-west of the tropical island of Madagascar. The wide Sambirano river gives water to a vast lowland that rises to a unique rainforest. This terroir hosts tall endemic trees shadingheirloom cocoa trees beneath.

The skillful Sakalava farmers have developed the art of growing and fermenting cacao. The Criollo cocoa variety contributes to the renowned fine taste of our chocolate.

Fanja Fawbush, PhD, is the founder of ECTA, a young company established in 2019 that produces and sells bean -to-bar, handcrafted chocolate under the Eka brand. The chocolate is made from heirloom cocoa sourced from within Madagascar. Fanja graduated from Cornell University in Food Science and Technology, and in Horticultural Sciences and is among the rare Malagasy women who came back to Madagascar right after graduating with the conviction that she can make a difference.