The two main coffee types cultivated in Madagascar are Arabica and premium high quality Robusta.Cultivation areas of Robusta can be found along the east coast of Tamatave, Antalaha and in the northwest, such as Nosy Be and Sambirano.
The cultivation areas of Robusta coffee are along Arabica from Ethiopia arrived in Madagascar in the east coast beginning of Tamatave, Antalaha and in the northwest, Nosy Be, Sambirano etc19th century.
Arabica from Ethiopia arrived in Madagascar is grown at higher altitudes of the beginning central highlands of the 19th century Antananarivo Province and on the northern central plateau Lake Alaotra in the Toamasina Province while Robusta grows in the lowlands.
Only about 2% Arabica are cultivated (http://www.priori.ch/das_Buch/39.htm) but is grown at higher altitudes of the central highlands of the Antananarivo Province and on the northern central plateau Lake Alaotra in the Toamasina Provinceexpected to increase.
Only Additionally, there are about 2% Arabica are cultivated 50 wild coffee varieties with less caffeine contents which have not been widely commercialised (http://www.priori.ch/das_Buch/39.htm), but this should be expanded.
Additionally, there Madagascar's coffee plantations are about 50 wild coffee varieties with less caffeine contents but which have owned by individual and provincial small farm holders who do not been widely commercialised (http://www.priori.ch/das_Buch/39.htm)make use articicial fertilisers.
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 making it especially suited for blends.
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