Madagascar
Origin
About the region
Madagascar is not widely known in the coffee market, but the island has unique natural conditions.
Key coffee-growing regions:
- Fianarantsoa
- Imerina
Natural conditions
Humid forests, volcanic soils, and elevations of 1,100–1,500 m.
About the region
Madagascar is not widely known in the coffee market, but the island has unique natural conditions.
Key coffee-growing regions:
- Fianarantsoa
- Imerina
Natural conditions
Humid forests, volcanic soils, and elevations of 1,100–1,500 m.
Imerina
Fianarantsoa
Processing is primarily washed, though some farms also produce natural coffees.
Processing methods
03
Caturra
02
Bourbon
Main varieties
01
Typica
Soft, sweet profile
Medium body, moderate acidity
Notes of cocoa, caramel, cane sugar, spices, sometimes papaya or mango, with light citrus accents
Coffee profile
Why Madagascar?
Madagascar is a niche coffee origin, rarely encountered on the market, valued for its consistently sweet, balanced cup profile.
