Malagasy coffee has a balance of sour and sweet.

Madagascar is a country floating in the Indian Ocean of Africa and the fourth largest island in the world. The area of the island is 1.6 times that of Japan. It became independent from France in 1960. It is said to be the smallest continent in the world, with its own animals and plants and a treasure trove of biodiversity.

Arabica coffee from Madagascar is a kind of bourbon brought by French missionaries from the island of Reunion in the mid-19th century. However, when rust spread in 1878, it was destroyed. Madagascar later became the main production area of Robusta, growing to about 1.3 million bags around 1990, but the coffee industry subsequently declined due to natural disasters and plummeting market prices. I was there.

In recent years, most Arabica coffee varieties have not yet been exported, and exports were cut off at the end of 2009, but in 2017, production support for Arabian coffee varieties began and exports eventually resumed.

The MIMA producer Alliance was founded in 2018. A female town doctor named Lao Girara leads 30 female producers.

Flavor: fruity aromas, such as syrup and sour plums and mixed berry acidity. Similar to the sweetness of brown sugar, as well as the spicy and aftertaste of cardamom and olives.