Madagascar and its exquisite coffee beans
Many plants thrive in Madagascar‘s tropical climate. Agriculture thus plays a significant role in the lives of the population of Madagascar. In addition to luxury goods like vanilla, fine cocoa, pepper, and cloves, the cultivation and processing of coffee also play a major role in Madagascar. With love and care, the locals produce some of the finest coffee beans in the world.
Coffee from the Red Island of Madagascar is still processed mainly by hand
Varieties and Cultivation of Coffee in Madagascar
Madagascan Coffee
As early as the 19th century, French settler André Michaux introduced the coffee plant to Madagascar and cultivated Arabica coffee on his lands near Tamatave. Due to the climate of this coastal region not providing the optimal growing conditions for coffee plants, the plantations were moved to the Highlands. Although the climate there was much more favorable, this first attempt to cultivate coffee on the red island failed as the variety was too susceptible to fungi and parasites. It was only when the more resistant Coffea Liberica variety was introduced from the neighboring island of Réunion that coffee cultivation was able to establish itself in Madagascar.
Kouliou from Congo was cultivated in Madagascar for a while, but did not establish itself.
The highly popular Arabica coffee, known for its exquisite aroma, is primarily grown in the highlands of Madagascar. The contrasting seasons with temperatures ranging from 18° to 24°C provide optimal conditions for the plant to produce many cherries. The more heat-resistant Robusta coffee (Coffea Canephora), on the other hand, can also be grown along the east coast, where average temperatures range from 24° to 26°C.
