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

Arabica from Ethiopia arrived Robusta grows in the lowlands, usually at altitudes between 100m and 300m. Madagascar in the beginning of the 19th century'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 of in the central highlands of , such as the [[Antananarivo ]] Province and on the northern central plateau around [[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 expected to increase.-->

Almost all Madagascar's coffee plantations are managed and owned by individual and provincial small farm holders who do not make use articicial fertilisers. Madagascar's Robusta Conilon/Kouillou has a pronounced acidity whose traditions and light bodyfarming methods maintain biological diversity, yet balanced which helps provide natural pest control, shade and harmonious, making it especially suited for blendsorganic nutrients.