Madagascar's Central Mountains | The Flavors of Washed Arabica and Robusta Coffee Beans?

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Central Mountains of Madagascar | Flavor of Washed Arabica and Robusta Coffee Beans

Origin

Region: Central Mountains of Madagascar

Altitude

3,600-4,900 feet, naturally organic, pollution-free, fertile volcanic soil terrain

Environment

Annual average temperature: 24°C, day-night temperature difference: approximately 5°C, annual precipitation: 2,000-3,000 millimeters

Processing Method

Washed processing

Flavor Characteristics

Capable of achieving espresso-like richness and body in light to medium roasts, while showcasing bright fruit acidity and green plum fragrance. Each sip reveals elegant layers of variation, continuous salivation and sweet aftertaste in the mouth, along with a satisfying floral nectar sweetness.

Additional Origin Details

Altitude: 1,200-1,600 meters, fertile volcanic soil terrain

Annual average temperature: 25°C, day-night temperature difference: approximately 4°C, annual precipitation: 1,800-3,200 millimeters

Madagascar is an island nation in the Indian Ocean off the eastern coast of Africa, being the largest island in Africa and the fourth largest in the world, with an area of 587,041 square kilometers, including 581,540 square kilometers of land and 5,501 square kilometers of water. Coffee is one of its main export products.

Coffee Characteristics

Coffee beans are the second most traded commodity globally after crude oil, with price fluctuations affecting the political and economic stability of coffee-producing countries. For decades, coffee has remained one of the world's most speculative commodities. Generally, coffee trees take two to three years to bear fruit and five to six years before coffee can be harvested, making it suitable for small farmers with limited capital to avoid investment risks and losses.

There are approximately 40 coffee varieties worldwide. The more common Arabica coffee grows in high-altitude regions with richer aromas and is considered a superior coffee variety. Robusta coffee grows in low-altitude areas, is easier to cultivate, and has higher caffeine content.

Coffee Uses

Coffee is consumed as a beverage. Most ground coffee consumed in Europe and America is of the Arabica variety. Robusta coffee is mainly used to produce instant coffee and is considered a more economical coffee variety.

Coffee Origins & Production

Coffee is widely cultivated in regions including South America, Central America, the West Indies, Asia, Africa, Arabia, the South Pacific, and Oceania. In terms of production, Brazil ranks first globally, accounting for about one-third of world production. Colombia ranks second, accounting for about 15% of global production, followed by African countries (including Côte d'Ivoire, Uganda, Kenya, etc.), Arabia, and various countries and islands throughout Asia.

Major Arabica coffee producing countries include Brazil, Colombia, Mexico, Guatemala, El Salvador, Honduras, Costa Rica, Nicaragua, and others, mainly concentrated in Central and South America, with Brazil being the most important Arabica coffee producer.

Robusta coffee production is concentrated in Southeast Asia, with countries including Indonesia, Vietnam, Thailand, and India.

Coffee Supply & Demand

Coffee importing countries are predominantly developed nations. The world's largest coffee importers, in order, are the United States, Germany, Japan, South Korea, and France, accounting for approximately half of global coffee consumption. Additionally, Brazil is also a major consumer, with annual per capita coffee consumption approaching that of European countries.

Coffee exporting countries are mainly developing nations such as Brazil, Colombia, Vietnam, Indonesia, Mexico, and Uganda. Due to lower trade barriers for coffee compared to other agricultural products, and with international organizations encouraging developing countries to cultivate coffee, many impoverished nations have joined coffee production.

Factors Affecting Coffee Prices

1. Climate and pests/diseases in producing regions
2. Seasonal factors
3. International demand and supply
4. Government policies and International Coffee Organization measures

Recommended Roast Level

Each roast level exhibits distinct flavor characteristics.

Flavor Characteristics

The rounded flavor of Madagascar's Andapa region, with moderate acidity and balance, offers five roast levels from light, light-medium, medium, medium-dark to dark, bringing five different texture variations - a unique African experience.

Madagascar ANDAPA is available in five roast levels, as follows:

• Light Roast: Rich green plum fruit acidity when brewed, with noticeable fruit acidity transforming into sweet aftertaste. Leaves a lingering finish.
• Light-Medium Roast: Brewed with nutty dry fragrance, fruit aroma, and berry notes. Entry reveals bright acidity with immediate, noticeable sweet aftertaste. Rich and mellow finish.
• Medium Roast: Full aroma, slightly acidic taste with less aftertaste. Longan fragrance remains in the cup after consumption.
• Medium-Dark Roast: Noticeably thick and full-bodied entry with peanut and caramel flavors. Full aroma with subtle bitterness. Suitable for iced coffee, non-acidic aftertaste. After brewing, exhibits strong longan seed flavor with intense taste.
• Dark Roast: Maximum thickness and richness with charcoal-roasted character. Subtle bitterness with solid lingering finish. When consumed at room temperature, non-acidic with chocolate-like texture.

FrontStreet Coffee's Brewing Recommendation: 【V60 Pour-Over】

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji grinder setting 4

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water, bloom for 25 seconds. Second pour to 120g, then pause. Wait until the water level drops halfway, then slowly pour until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors. Because the V60 has many ribs and drains quickly, pausing during pouring extends extraction time, better extracting the nutty and chocolate flavors from the later stages.

Important Notice :

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