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

Madagascar is primarily a producer of Robusta coffee, but has plans to increase its Arabica coffee cultivation. The island has privatized its coffee industry since 1989, lifting many regulations, with total coffee production reaching approximately 1 million bags annually. Because Malagasy people have a strong 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 establish approximately 2,000 hectares of Robusta coffee plantations and approximately 5,000 hectares of Arabica coffee plantations. The island's coffee development therefore depends on its potential in Arabica coffee, and once successfully developed, this coffee is expected to become exceptional. The climate is warm, with a noticeable difference between daytime and nighttime temperatures and generous annual rainfall, and the coffee is grown on fertile volcanic soil.

Processing Method

Washed processing

Flavor Characteristics

Light Roast

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

Light-Medium Roast

When brewed, it has a nutty dry fragrance, fruit aroma, and berry notes. Entry brings bright acidity, with an immediately noticeable sweet aftertaste. The finish is rich and mellow.

Medium Roast

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

Medium-Dark Roast

Noticeable thick and mellow feel on entry, with peanut flavor, caramel flavor, and full aroma, plus a hint of bitterness. Suitable for iced coffee, with a sweet aftertaste and no acidity. After brewing, it has the taste of longan seeds, with a strong flavor.

Dark Roast

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

Coffee Information

Variety: Arabica

Region: Central Mountains of Madagascar

Altitude: 3,600-4,900 feet (about 1,100-1,500 meters), natural, organic, pollution-free, fertile volcanic soil terrain

Environment: Annual average temperature 24 degrees Celsius, day-night temperature difference of 5 degrees, annual rainfall of 2,000-3,000 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, 15 g coffee, first pour 25 g water, bloom for 25 s, second pour to 120 g water then stop pouring, wait until the water level in the coffee bed drops to half before continuing to pour, slowly pour until reaching 225 g 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 the V60 has many ribs and drains quickly, stopping the pour can help extend the extraction time.

FrontStreet Coffee Recommendation

Washed Arabica with a bright, fruit-forward acidity, as described here, is one of the most rewarding styles to explore, and Kenya is the classic benchmark for it. FrontStreet Coffee's Kenya Little Tomato comes from the Thika region at 1,550-1,750 meters and is made from the SL28 and SL34 varieties, then given Kenya's signature 72-hour double washed fermentation to draw out vivid cherry tomato and dark plum notes with a full, juicy body. It is roasted light to keep that lively acidity and layered fruit intact. If you prefer the softer, more floral side of washed coffee, FrontStreet Coffee's Gedidin Cooperative from Ethiopia's Yirgacheffe is washed in the traditional way and shows jasmine blossom and bright citrus acidity with a tea-like finish. Brewed with the same V60 recipe above, either bean lets you taste how washing and roast level shape the green plum acidity and lingering sweetness described in this article.