Trouvez du café vert Madagascar en vente

Coffee first arrived in Madagascar from the neighbouring island of Réunion in the mid-to-late 19th century. At the time, Réunion—then known as ‘Bourbon’—was a major hub for coffee production under French rule. Seeking better opportunities, small-scale coffee planters from Réunion moved to Madagascar, striking deals with the Merina Empire to grow and export coffee. When France colonised Madagascar in 1896, it pushed the industry even further, encouraging more farmers to take up cultivation.

By the early 20th century, coffee had become central to Madagascar’s economy. Colonial policies fuelled its expansion, and even a global price collapse in the 1930s wasn’t enough to slow things down. Production surged after independence in 1960, peaking in the late 1980s at over a million bags a year. But then came decades of political instability, poor infrastructure, and economic struggles. With little support and falling global prices, many farmers gave up on coffee, turning to rice or switching to more lucrative crops like vanilla and cloves.

Today, Madagascar’s coffee industry is a shadow of its former self. Most of what’s grown is consumed domestically, and while there’s hope for a revival, the road ahead is tough. Poverty, deforestation, and a lack of investment still hold the sector back, and until those challenges are addressed, a return to the glory days remains out of reach.

If you want the best of Madagascar’s coffee, timing is everything. The ideal time to source is around February, just before the harvest kicks off in April. This is when fresh lots start becoming available, giving you the first pick of the season’s crop.

If you’re after Arabica, sourcing early—between February and April—means you can secure top-quality beans before they’re widely processed. For Robusta, the harvest starts later, around June, so sourcing from mid-year onwards ensures you’re getting beans at their freshest

Sourcing coffee from Madagascar isn’t as straightforward as from more established origins, but with the right approach, it’s well worth the effort. Most Malagasy coffee is grown by smallholder farmers and traded through local cooperatives or exporters. Direct relationships can be harder to establish, but if you’re looking for specialty lots, working with trusted sourcing partners is your best bet.

Once you’ve found your supplier, it’s important to factor in logistics. Madagascar’s infrastructure can be unpredictable, and exports typically move through the port of Toamasina. Coffee is usually shipped from October to January, after the harvest and processing period. Be sure to check local export regulations and any additional EU requirements, depending on your destination.

If you’re new to importing from Madagascar, working with an experienced importer or logistics provider can help navigate the complexities.

Madagascar is overwhelmingly a Robusta-producing country, with around 90–95% of its coffee belonging to this hardy species. Grown mainly in the lowland tropical regions between 100 and 300 metres above sea level, it thrives on the east coast in areas like Vatovavy, Fitovinany, Antalaha, and Tamatave, as well as in Nosy Be and along the Sambirano River. Most Malagasy coffee is hand-picked and naturally processed, but many trees are over 70 years old, leading to lower yields and increased susceptibility to disease.

Arabica makes up a much smaller share of production and is mostly grown at higher altitudes in the central highlands, particularly around Antananarivo and Lake Alaotra. Bourbon and Typica are the most common varietals, though some farmers have begun experimenting with Bourbon Pointu (Laurina)—a rare, low-caffeine Arabica. Recent Q-grade scores of 83–84 suggest there’s potential for Malagasy Arabica to achieve specialty status, but challenges like climate change, ageing trees, and limited technical support continue to hold it back.