Madagascar Central Mountain Range Region | Flavor and Brewing of Northern Mountainous Area Washed Arabica?

Madagascar Central Mountain Range Region | Northern Mountainous Area Washed Arabica's Flavor and Brewing

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Madagascar is primarily a producer of Robusta coffee, but has plans to increase Arabica coffee bean cultivation. The island has privatized its coffee industry since 1989, lifting many regulations, with total coffee production reaching approximately 1 million bags annually. Due to Malagasy people's preference for coffee, domestic consumption is quite high. The country's Robusta coffee is of excellent quality, with France being its main export market. The Madagascar government plans to have approximately 2,000 hectares of Robusta coffee plantations and approximately 5,000 hectares of Arabica coffee plantations. Therefore, the island's coffee development depends on its potential in Arabica coffee, and once successfully developed, this coffee is expected to become exceptional. Annual average temperature is 25°C, with day-night temperature difference of +4 degrees, annual rainfall of 1800-3200 mm. Altitude: 1200-1600 meters, fertile volcanic soil terrain.

Processing Method

Washed processing

Flavor Characteristics

Light Roast

When brewed, it has rich green plum fruit acid aroma, with noticeable fruit acidity turning to sweet aftertaste. Has a lingering finish.

Light-Medium Roast

When brewed, it has nutty dry fragrance, fruit aroma, and berry notes. The entry experience is bright acidity, with immediate noticeable sweet aftertaste. The finish is rich and mellow.

Medium Roast

Full aroma, slightly acidic when tasted, less sweet aftertaste, with longan aroma in the cup bottom after drinking.

Medium-Dark Roast

Noticeable thick and mellow feel when entering, with peanut flavor, caramel flavor, full aroma, with a hint of bitterness, suitable for iced coffee, sweet aftertaste without acidity. After brewing, it has the taste of longan seeds, with strong flavor.

Dark Roast

The thickest and richest when entering, with charcoal-roasted feeling, with a hint of bitterness, and a thick lingering finish. After returning to room temperature, it's not acidic, with a chocolate-like mouthfeel.

Coffee Information

Variety: Arabica

Region: Central Mountains of Madagascar

Altitude: 3600-4900 feet, natural organic pollution-free, fertile volcanic soil terrain

Environment: Annual average temperature 24°C, day-night temperature difference of +5 degrees, annual rainfall of 2000-3000 mm

Processing Method: Washed processing

FrontStreet Coffee's Recommended Brewing

Dripper: Hario V60

Water Temperature: 90 degrees

Grind Size: Fuji grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee, first pour 25g water, bloom for 25s, second pour to 120g water then stop pouring, wait until the water level in the coffee bed drops to half before continuing to pour, slowly pour until reaching 225g water, extraction time around 2:00

Analysis

Using a three-stage brewing method to clearly define the coffee's front, middle, and back-end flavors. Because V60 has many ribs and drains quickly, stopping the pour can help extend the extraction time.

Important Notice :

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