Overview & Significance
As of 2023, Madagascar was the 23rd-largest producer of coffee, producing 49,344 tonnes. ICO figures suggest that today, Madagascar is the 23rd-largest producer of coffee in the world, producing a similar volume to countries such as Cameroon and Laos. This Indian Ocean island nation represents one of coffee’s most fascinating evolutionary laboratories, housing 65 species of coffee – including six completely new species discovered earlier this year. Madagascar, in fact, is home to more distinct species of coffee than anywhere else on the planet.
While production peaked at over one million bags annually in the late 1980s, annual coffee exports, which peaked at 81,000 tonnes in 1979, fell to less than 5,000 tonnes. Today, about 80% of total coffee production is consumed within Madagascar. This domestic consumption reflects coffee’s integral role in Malagasy culture, where it remains a cornerstone of daily life despite the industry’s decline from its colonial-era heights.
Madagascar became independent in 1960 and coffee production reached its peak in the late 1980s and early 1990s, when it was producing over 1 million bags annually. Decades of political instability, poor economic policies and the country’s susceptibility to natural disasters had, by this point, turned Madagascar into one of the world’s poorest countries. Today, the industry shows signs of revival through sustainable farming initiatives and growing recognition of its unique genetic diversity.
Key Growing Regions
Madagascar is primarily a robusta producer. The species comprises around 90% of all coffee production in the country. The remaining 10% is arabica. Robusta cultivation dominates the eastern coastal regions, where Malagasy robusta is grown in the tropical regions of the country between altitudes of 100 to 300 m.a.s.l., and is harvested from June and July onwards. It is particularly prominent on the east coast, in regions including Vatovavy, Fitovivany, Antalaha, and Tamatave. These lowland areas benefit from consistent rainfall and humid tropical conditions ideal for robusta cultivation.
The northwestern region offers another significant robusta-producing zone. It’s also grown in Nosy Be in the northwest, near Ambanja and by the Sambirano River. Around the northern district of Ambanja and along the Sambirano River, trade winds and a nearby mountain range create a specific warm, humid microclimate in the river valley that is well suited for Robusta growth. Nosy Be, formed by volcanic activity, provides fertile, mineral-rich soils that contribute to the quality of the island’s robusta production.
Arabica, meanwhile, is grown at higher altitudes in the central highlands of Antananarivo region, as well as near Lake Alaotra. Arabica production in Madagascar is centred around the high altitudes of the central plateau within Northern and Central Madagascar. Sitting at over 1200m above sea level, the region of Itasy is particularly well-suited to Arabica cultivation, with temperatures that are cooler than the rest of the country, and a distinct dry and rainy season. The Itasy region, known as “kafendrazana” (coffee grown by the old people), maintains a reputation for high-quality arabica production despite limited scale.
Cultivars & Processing
The vast majority, around 95%, of coffee grown commercially in Madagascar is of the Robusta variety. The plant’s resilience is largely what has enabled it to survive, as maintenance practices within the country have deteriorated due to the lack of educational resources available to coffee farmers.
Belonging to the same family as Robusta, but with smaller beans, the Kouilou varietal is common in Madagascar.
Arabica production centers on traditional heirloom varieties. Meanwhile, Arabica production is primarily made up of Bourbon and Typica varietals. The Arabica cultivated is of the Red Bourbon type, this high-quality Red Bourbon Arabica coffee is produced in the highlands of central Madagascar at an altitude of over 1200 meters above sea level. A remarkable development in recent years involves farmers in the central Itasy region gained media attention when they started producing Bourbon Pointu, also known as Laurina, an Arabica varietal that is incredibly rare due to the low caffeine content that leaves it largely unprotected from pests and disease.
Most Malagasy coffee is hand-picked and natural processed, as James says water availability is an issue. Most Malagasy coffee is hand-picked and natural processed, as water availability is an issue. This natural processing method dominates due to practical constraints, though there is a small volume of washed Malagasy coffee, but says this is “purely experimental”. The traditional processing approach, combined with organic farming by necessity rather than choice, creates distinctive flavor profiles while maintaining environmental sustainability.
Cup Profile & Flavor Identity
Madagascar’s robusta challenges conventional expectations of the species. Despite this, the general opinion is that Malagasy robusta is of broadly good quality. Historically, the coffee has been renowned for having a smooth mouthfeel, and less of a “classic robusta taste” than many other origins.
Although Robusta does not have as refined a standing as Arabica, Madagascan Robusta is generally considered to be of good quality. With a pronounced acidity and a strong finish, it is also said to have a well-balanced and smoother profile in comparison to other ‘traditional’ Robustas.
The island’s arabica offerings present compelling complexity despite limited production. Q graders tasted and evaluated our coffee from the 2019/20 harvest and scored it between 83 and 84. The cup was clean and full-bodied.
Madagascar coffee is primarily known for its bright acidity, complex flavors, and fruity notes, which set it apart from coffees produced in other regions. Madagascar coffee is celebrated for its distinct flavor characteristics, often described as vibrant and fruity. Bright acidity: The coffee often exhibits a lively acidity that can be refreshing and crisp. Fruitiness: Many coffees from Madagascar feature notes of berries, citrus, and tropical fruits, such as mango and pineapple.
The rare Bourbon Pointu (Laurina) cultivar showcases the island’s unique potential. The profile of the Laurina varietal is typically delicate, light-bodied, sweet and fruity, with minimal bitterness. The profile of the Laurina varietal is typically delicate, light-bodied, sweet and fruity, with minimal bitterness.
Madagascar tends to be a fairly sweet coffee, and we are getting some nice citrus notes on the lighter roasts. On the Robusta side, we have been doing some natural processed Robustas and then doing some espresso blends. It brings out the acidity, while giving it a chocolate-covered cherry effect from the natural processing. This combination of sweetness, citrus brightness, and chocolate undertones reflects the island’s unique terroir and genetic diversity, positioning Madagascar as an emerging origin with significant specialty potential.