Madagascar Coffee Beans

Region: East Africa
Profile: Bourbon, bitter
Production: 69 million lbs (0.4% global production)
Global Rank: 24
Varieties: 2% Arabica, 98% Robusta, 0% Liberica

Madagascar Coffee Overview

Like Laos, French colonists are responsible for introducing coffee to Madagascar. However, this introduction happened several decades earlier than in Laos. It became a major crop for the country after Madagascar declared its independence in 1960, moving the country up to the eighth on the list of top coffee exporters in the world.

But then coffee production plummeted with only 12% of all crops being exported. Instead, most farming is about subsistence with surpluses being sold at local markets.

Most coffee grown in Madagascar is Robusta, though some Arabica thrives in the high-altitude regions in central and northern Madagascar.

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About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!