Antalaha, in northeastern Madagascar, is known too as one of the world’s great vanilla regions.
Antalaha, in northeastern Madagascar, is known too as one of the world’s great vanilla regions.
At 600–1,400m, natural and washed processing are practiced.Its flavor is described as sweet and mellow with vanilla, spice and chocolate — a rare origin offering a full body, gentle acidity and a profile that could only come from Madagascar.
The country around Antalaha (the SAVA region) is a global center of vanilla, growing most of the world’s supply. In a farm landscape where coffee and vanilla plots intermingle, the coffee is said to take on a sweet, vanilla-like fragrance — spoken of as a character unique to Madagascar.
Madagascar’s overall arabica production is small by world standards, and chances to encounter Antalaha coffee are limited. Tasted together with the island’s traditional products — vanilla, cacao, spices — it reveals a “pairing-first” way of enjoying coffee, bound tightly to the island’s terroir.
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