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The two main coffee types cultivated in Madagascar are Arabica and premium quality Robusta.
The cultivation areas of Robusta coffee are along the east coast: Tamatave, Antalaha, Nosy Be and Sambirano.
Arabica from Ethiopia arrived in Madagascar at the beginning of the 19th century .
Arabica is grown at higher altitudes of the central highlands of the Antananarivo Province and on the northern central plateau Lake Alaotra in the Toamasina Province
Only about 2% Arabica are cultivated (http://www.priori.ch/das_Buch/39.htm), but this should be expanded.
Additionally, there are about 50 wild coffee varieties with less caffeine contents but which have not been widely commercialised (http://www.priori.ch/das_Buch/39.htm).
The coffee plantations are owned by individual provincial small farm holders who do not use articicial fertilisers.
Madagascar's Robusta Conilon/Kouillou has a pronounced acidity and light body, yet balanced and harmonious, which makes it especially suited for blends.
[[File:Madagascar Coffee 001.jpg|600px]]
