Difference between revisions of "Madagascar Coffee"
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Almost all Madagascar's coffee plantations are owned and managed by individual small family farm holders whose traditions and cultivation methods maintain biological diversity, which helps provide natural pest control, shade and organic nutrients. | Almost all Madagascar's coffee plantations are owned and managed by individual small family farm holders whose traditions and cultivation methods maintain biological diversity, which helps provide natural pest control, shade and organic nutrients. | ||
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== Further information == | == Further information == | ||
View all [[Madagascar Coffee photos]] | View all [[Madagascar Coffee photos]] | ||
Revision as of 20:54, 4 June 2018
The two main coffee types cultivated in Madagascar are Arabica and high quality 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, such as on Nosy Be, Sambirano.
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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 in the Antananarivo province and on the northern central plateau around Lake Alaotra in the Toamasina province.
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 [1].
Almost all Madagascar's coffee plantations are owned and managed by individual small family farm holders whose traditions and cultivation methods maintain biological diversity, which helps provide natural pest control, shade and organic nutrients.
Further information
View all Madagascar Coffee photos
