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'''The two main coffee types cultivated in plants found on Madagascar are Robusta and Arabica and Robusta. Cultivation areas of Robusta can be found on the east coast, in the Vatovavy-Fitovinany region, around [[Tamatave]], [[Antalaha]], as well as in the northwest, on [[Nosy Be]] and along the [[Sambirano]]river.'''
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<HTML5video type="youtube">WruIcT-NFj8</HTML5video> <HTML5video type="youtube">68CCqMRCBQQ</HTML5video> <HTML5video type="youtube">i4fGEyAJVKE</HTML5video> <HTML5video type="youtube">pRlZ4IjNgIQ</HTML5video> Robusta grows in the lowlands, usually at altitudes between 100m and 300m. Madagascar's Robusta Conilon/Kouillou have a pronounced acidity and light body with a strong lasting finish, yet balanced and harmonious. Suitable While suitable for any roast level, a longer roasting or blend with Arabica may be ideal.
[[File:Sambirano 006.jpg|600px]]
Arabica from Ethiopia arrived in seedlings were brought to Madagascar in the beginning of the 19th century and is grown at higher altitudes in the central highlands, such as in the [[Antananarivo]] province and on the northern central plateau around [[Lake Alaotra]] on the northern central plateau in the Toamasina province.
[[File:Madagascar Coffee 001.jpg|600px]]
Only about 2% Arabica are cultivated but this is expected to increase. Additionally, there are about 50 wild coffee varieties with less caffeine contents which have not yet been widely commercialised [http://www.priori.ch/das_Buch/39.htm].
[[File:Produits_TAF_Madagascar_014.jpg|600px]]
Almost all Madagascar's coffee plantations are owned by individual small family farm holders whose traditions and cultivation methods maintain biological diversity, which helps provide natural pest control, shade and organic nutrients.
* View all [[Madagascar Coffee photos]]