Madagascar coffee is a rising star! It boasts unique Arabica and Robusta varieties, with some beans achieving “Specialty Grade” status for their balanced sweetness, caramel notes, and floral aromas. While still rare due to economic factors, it’s a coffee to keep an eye out for if you enjoy a smooth, flavorful cup. Coffee production in Madagascar is relatively new compared to other African countries.
Source: Google Gemini
Capital: Antananarivo
Population: 30’000’000
Annual Production: 366’000 60kg Bags
Land under Coffee: 200’000 Hectares
Harvest: April – July
Coffee Varieties: Robusta, Bourbon
Tasting Profile: Medium Body – Sweet Caramel – Floral
Growing Altitude: Central Standard
(100 m – 300 m / 400 ft – 1000 ft)
Processing Method: Dry (Natural)