Arabica

The Bean

Origin: Highland Plateaus of Madagascar
Varietal: Arabica (Typica & Bourbon Heirlooms)
Processing: Washed & Sun-Dried
Altitude: 1,100 - 1,600 meters above sea level
Harvest: Hand-picked, May - July

Tasting Profile

A remarkably smooth and complex cup that showcases Madagascar’s unique terroir.

· Body: Medium, velvety
· Acidity: Bright, wine-like
· Flavor: Rich and rounded with distinct fruity notes of red currant and dark cherry.
· Undertones: Subtle hints of wild vanilla, cocoa, and a clean, sweet finish.
· Overall: Balanced, aromatic, and exceptionally smooth.

Why Madagascar Arabica?

Madagascar’s isolation, volcanic soil, and ideal tropical highland climate create a slow-growing season for coffee cherries. This results in beans with concentrated, nuanced flavors found nowhere else in the world. Our Kanto Coffee is sourced directly from smallholder cooperatives committed to sustainable and ethical farming practices.

Roast Level

We roast this bean to a Medium (City to Full City) roast to perfectly highlight its inherent fruity brightness and rich sweetness, avoiding any bitter char.

Brewing Recommendations

· Pour-Over / Chemex: Best method to accentuate the clarity and fruity notes.
· French Press: Enhances the smooth, rich body and complexity.
· Espresso: Produces a uniquely vibrant shot with a syrupy body and cherry-toned acidity.

Perfect For

The coffee enthusiast seeking a distinctive, gourmet single-origin experience. It’s an exceptional choice for morning pour-over, afternoon contemplation, or as the highlight of any coffee service.

Taste the unique, island-grown smoothness of Madagascar.