Malagasy

Madagascar is the world's largest producer of vanilla, which often grows alongside coffee plants, influencing the unique flavor profile of Malagasy coffee.

Malagasy coffee is a hidden gem in the world of specialty coffee. Grown on the exotic island of Madagascar, these beans offer a unique flavor profile that reflects the country's diverse ecosystem. With a rich history dating back to the 19th century, Malagasy coffee is known for its smooth body, mild acidity, and distinctive notes of vanilla and spices, which are influenced by the island's renowned vanilla production.

History

Coffee was introduced to Madagascar in the late 19th century by French colonists. Initially grown for domestic consumption, it gradually became an important export crop. The industry faced challenges during political instability but has been experiencing a revival in recent years. Today, Madagascar is focusing on improving quality and promoting its unique terroir to gain recognition in the specialty coffee market.

Malagasy

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Accidity:

Medium to Low

Body:

Medium

Country:

Madagascar

Climate:

Tropical climate with distinct wet and dry seasons

Cupping Score:

84.5

Region:

Eastern Coast and Central Highlands

Soil Type:

Volcanic soil rich in minerals

Typical Altitude:

800 - 1300m

Annual Production:

50,000 metric tons

Export Volume:

30,000 metric tons

Market Share:

Madagascar contributes less than 1% to the global coffee market, but its unique flavor profile is gaining attention in specialty coffee circles.

Local Coffee Customs

In Madagascar, coffee is often enjoyed with a piece of sakay, a spicy condiment made from chili peppers. It's common to see locals sipping coffee while engaging in 'mofo gasy,' a tradition of morning conversations at local coffee shops.

Economic Impact

Coffee production plays a significant role in Madagascar's rural economy, providing income for thousands of smallholder farmers. The industry also supports related sectors such as transportation and processing, contributing to overall economic development.

Awards

Cup of Excellence (2020)

Brewing Methods

Pour-over
French Press
Espresso

Certifications

Rainforest Alliance
UTZ Certified

Common Varieties

Bourbon
Typica
Robusta

Flavor Profile

Vanilla
Citrus
Spices

Popular Brands & Roasters

Malongo
La Caféière
Café Moka

Tourism & Culture

Visitors can explore coffee farms in the eastern regions of Madagascar, particularly around Toamasina and Fianarantsoa. Many farms offer tours and tastings, providing insights into the unique growing conditions and processing methods of Malagasy coffee.

Future Outlook

Madagascar's coffee industry is poised for growth, with increasing focus on specialty coffee production and sustainable farming practices. The unique flavor profile of Malagasy coffee is gaining recognition in the global market, promising a bright future for this origin.

Roast Recommendations

Medium
Medium-Dark

Sustainability Practices

Agroforestry systems
Organic farming practices

Traditional Preparation Methods

Café Gasy (traditional Malagasy coffee)
Cold brew with vanilla

Typical Harvest Season

July - October

Typical Processing Methods

Washed
Natural
Semi-washed

Madagascar is the world's largest producer of vanilla, which often grows alongside coffee plants, influencing the unique flavor profile of Malagasy coffee.