Historical
Robusta Coffee, a symbolic coffee from Madagascar, takes its name from the robustness of the plant that produces it. Historically, this seed comes from Ethiopia. It is in the 19th century that the coffee culture takes all its importance in the Big Island, in particular in the North-West of the island of Nosy-Be and in the region Vatovavy-Fitovinany.
Benefits
The deep aroma of Robusta makes coffee from Madagascar one of the most prized by lovers of pronounced tastes. The level of caffeine present in this product gives the latter tonic and energizing virtues.
Specificities
The coffee of Madagascar is grown at more than 1000 meters in altitude, which gives it its full-bodied and caffeinated taste. In particular, it is treated from planting to roasting in an ecological way. Its culture is thus made to protect the surrounding environment and this, in compliance with agreements with local authorities.
Coffee from Madagascar
- Taste: Pronounced, fruity and gourmand
- Colour: Dark brown/ Slightly green
- Appearance: Seed, powder
- Processing: artisanal for roasting and drying
- Conservation: Sheltered from external conditions (heat and humidity)