Madagascar coffee cultivation has a long history and plays an important role in rural livelihoods, particularly in the eastern and northern parts of the island. Coffee was introduced during the late 19th century, and Madagascar became a notable exporter in the early to mid-20th century. The country grows mainly Robusta (Coffea canephora), which accounts for the vast majority of production, while Arabica (Coffea arabica) is cultivated in smaller quantities in cooler, higher-altitude zones.
Coffee is produced primarily in the eastern rainforest belt and northern highlands, including regions such as Alaotra-Mangoro, Vatovavy-Fitovinany, Atsinanana, Analanjirofo, Sava, and parts of the Itasy and Amoron’i Mania highlands. These areas benefit from humid tropical climates, abundant rainfall (often over 1,500 mm annually), fertile lateritic and volcanic soils, and elevations ranging from 0–800 meters for Robusta and 1,000–1,600 meters for Arabica. Most coffee is grown by smallholder farmers on family plots, often intercropped with food crops such as rice, cassava, bananas, and cloves.
Madagascar’s coffee sector faces several challenges, including aging trees, limited access to improved planting material, low input use, pests and diseases, and weak processing and marketing infrastructure. As a result, yields are relatively low, and much of the coffee is sold as unwashed or semi-processed Robusta for export to regional and international markets. However, there is growing interest in revitalizing Arabica production, improving post-harvest processing, and developing specialty and sustainable coffee niches, particularly in higher-altitude zones.
Overall, Madagascar has favorable agro-ecological conditions for coffee cultivation, and with investment in rehabilitation, quality improvement, and farmer support, the sector holds potential to increase production, improve quality, and strengthen rural incomes.
