Madagascar Coffee

The two main coffee types cultivated in Madagascar are Arabica and 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.

Arabica from Ethiopia arrived in Madagascar in 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 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.

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).

Madagascar's coffee plantations are owned by individual and provincial small farm holders who do not make use articicial fertilisers.

Madagascar's Robusta Conilon/Kouillou has a pronounced acidity and light body, yet balanced and harmonious, making it especially suited for blends.