Madagascar Coffee

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: Tamatave, Antalaha, Nosy Be and Sambirano.

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.