Difference between revisions of "Madagascar Coffee"
CampMaster (talk | contribs) |
CampMaster (talk | contribs) |
||
| Line 1: | Line 1: | ||
The two main coffee types cultivated in Madagascar are Arabica and premium quality Robusta. | The two main coffee types cultivated in Madagascar are Arabica and premium quality Robusta. | ||
| − | The cultivation areas of Robusta coffee are along the east coast | + | The cultivation areas of Robusta coffee are along the east coast of Tamatave, Antalaha and in the north west, Nosy Be, Sambirano etc. |
Arabica from Ethiopia arrived in Madagascar at the beginning of the 19th century . | Arabica from Ethiopia arrived in Madagascar at the beginning of the 19th century . | ||
Revision as of 07:31, 4 June 2018
The two main coffee types cultivated in Madagascar are Arabica and premium quality Robusta.
The cultivation areas of Robusta coffee are along the east coast of Tamatave, Antalaha and in the north west, Nosy Be, Sambirano etc.
Arabica from Ethiopia arrived in Madagascar at the beginning of the 19th century .
Arabica is grown at higher altitudes of the central highlands of the Antananarivo Province and on the northern central plateau Lake Alaotra in the Toamasina Province
Only about 2% Arabica are cultivated (http://www.priori.ch/das_Buch/39.htm), but this should be expanded.
Additionally, there are about 50 wild coffee varieties with less caffeine contents but which have not been widely commercialised (http://www.priori.ch/das_Buch/39.htm).
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 it especially suited for blends.
