Madagascar Coffee

The two main coffee types cultivated in Madagascar are Arabica and high quality Robusta. Cultivation areas of Robusta can be on the east coast, sucha as in the Vatovavy-Fitovinany region, around Tamatave, Antalaha as well as in the northwest, Nosy Be, Sambirano.

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 for any roast level.

Arabica from Ethiopia arrived in Madagascar in the beginning of the 19th century and is grown at higher altitudes in the central highlands, such as the Antananarivo Province and on the northern central plateau around Lake Alaotra in the Toamasina Province.

Additionally, there are about 50 wild coffee varieties with less caffeine contents which have not been widely commercialised (http://www.priori.ch/das_Buch/39.htm).

Almost all Madagascar's coffee plantations are managed and owned by individual and provincial small farm holders whose traditions and farming methods maintain biological diversity, which helps provide natural pest control, shade and organic nutrients.