Difference between revisions of "Madagascar Coffee"

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The two main coffee types cultivated in Madagascar are Arabica and high quality Robusta.
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'''The two main coffee plants found on Madagascar are Robusta and Arabica. 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, on [[Nosy Be]] and along the [[Sambirano]] river.'''
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Cultivation areas of Robusta can be found along the east coast of Tamatave, Antalaha and in the northwest, such as Nosy Be and Sambirano.
 
  
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Arabica from Ethiopia arrived in Madagascar in the beginning of the 19th century.
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{| class="imageTable"
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|colspan="3" | [[File:Sambirano 055.jpg|600px]]
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|[[File:Madagascar Coffee 005.jpg|196px]]
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|align="center"|[[File:Madagascar Coffee 014.jpg|196px]]
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|align="right"|[[File:Madagascar Coffee 019.jpg|196px]]
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|}
  
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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 while Robusta grows in the lowlands.
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<HTML5video type="youtube">WruIcT-NFj8</HTML5video>
  
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Only about 2% Arabica are cultivated (http://www.priori.ch/das_Buch/39.htm) but is expected to increase.
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<HTML5video type="youtube">68CCqMRCBQQ</HTML5video>
  
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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).
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<HTML5video type="youtube">i4fGEyAJVKE</HTML5video>
  
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Madagascar's coffee plantations are owned by individual and provincial small farm holders who do not make use articicial fertilisers.
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<HTML5video type="youtube">pRlZ4IjNgIQ</HTML5video>
  
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Madagascar's Robusta Conilon/Kouillou has a pronounced acidity and light body, yet balanced and harmonious, making it especially suited for blends.  
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Robusta grows in the lowlands, usually at altitudes between 100m and 300m. Madagascar's Robusta Kouillou have a pronounced acidity and light body with a strong lasting finish, yet balanced and harmonious. While suitable for any roast level, a longer roasting or blend with Arabica may be ideal.
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[[File:Sambirano 006.jpg|600px]]
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Arabica seedlings were brought to 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 around [[Lake Alaotra]] on the northern central plateau in the Toamasina province.
  
 
[[File:Madagascar Coffee 001.jpg|600px]]
 
[[File:Madagascar Coffee 001.jpg|600px]]
  
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[[File:Sambirano_055.jpg|600px]]
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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 been widely commercialised [http://www.priori.ch/das_Buch/39.htm].
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[[File:Produits_TAF_Madagascar_014.jpg|600px]]
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Almost all Madagascar's coffee plantations are owned 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 ==
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* https://www.bradtguides.com/articles/coffee-culture-madagascar/
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* https://homeroastcoffee.com/products/madagascar-robusta-organic-sc-14-fw-coffee-for-roasting
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* https://www.kaffeezentrale.de/madagaskar
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* http://bunaa.de/de/madagaskar/
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* http://www.ppafoundation.org/uploads/1/1/6/5/11653723/_company_profile_taf_2.pdf
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* http://biodiversite-ecovalorisation-madagascar.e-monsite.com/medias/files/bec-english-version.pdf
  
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[[File:Sambirano_006.jpg|600px]]
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* View all [[Madagascar Coffee photos]]

Latest revision as of 12:03, 13 December 2021

The two main coffee plants found on Madagascar are Robusta and Arabica. 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, on Nosy Be and along the Sambirano river.

Sambirano 055.jpg
Madagascar Coffee 005.jpg Madagascar Coffee 014.jpg Madagascar Coffee 019.jpg

Robusta grows in the lowlands, usually at altitudes between 100m and 300m. Madagascar's Robusta Kouillou have a pronounced acidity and light body with a strong lasting finish, yet balanced and harmonious. While suitable for any roast level, a longer roasting or blend with Arabica may be ideal.

Sambirano 006.jpg

Arabica seedlings were brought to 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 around Lake Alaotra on the northern central plateau in the Toamasina province.

Madagascar Coffee 001.jpg

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 been widely commercialised [1].

Produits TAF Madagascar 014.jpg

Almost all Madagascar's coffee plantations are owned 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

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