The coffee tree is grown for its fruits, or the coffe grains. After being roasted these grains can be brewed to produce a drink that is knows througout the world. Coffee is also used to flavor pastries, ice creams and many other.
The pulp of the fruit that surrounds the coffee grains can be used for fertilizer or for a supplemental animal feed. The extract of this pulp is rich in tannin that can be used to cure leather, and as an essential oil for perfume.
Coffee is a member of the Rubiacees family and is indigenous to Africa. Of the hundred of known species, two are grown commercially througout the world : Arabica (Coffea Arabica L.) and Robusta (Coffea Canephora Pierre).
The former is from Ethiopia and is principally grown in Central and South America. The latter is from subtropical Africa and continues to dominate coffee production in this region as well as in Indonesia.
The Robusta is the more vigorous and productive of the two commercial species. It is also less susceptible to diseases, such as rust.
The subspecie Kouilou, which is also cultivated in Madagascar, produces fairly small beans, and therefore does not enjoy the same yield or export price as other species of Robusta. The average yield is between 1,5 and 2,5 metric tons per hectare. The tree produces for around 15 to 20 years.
The roasting process is very important for the quality of the coffee. The exact process must be modified to meet the requirements of each type of grains but, in general, the grains should be roasted at around 220-230 degrees Celsius and for no more than 12-15 minutes.
Coffee is exported from Madagascar during the months of september and october