Coffee region guide
Haute Matsiatra
오트 마치아트라
A smallholder coffee origin in Madagascar’s central-southern highlands.
Also known as: Haute Matsiatra · 오트 마치아트라
Place and growing environment
Qima’s smallholder suppliers grow coffee on small plots at 1,300–1,700 metres, in a cool climate with clay-rich soils.
Recorded flavors
- 01Cocoa powder
- 02Hazelnut
- 03Macadamia
- 04Molasses
Processing
Washed
Grown varieties
Red Bourbon · Yellow Bourbon
Red Bourbon
Red-fruited forms of Bourbon.
- Growing conditions
- Grown at Kanyege in Rwanda's Nyamasheke and San Agustin in Guatemala's Antigua, among other origins.
Yellow Bourbon
Yellow-fruited Bourbon material with several selections maintained by Brazil's IAC.
- Traits
- IAC lists J2, J9, J10, J19, J20, J22 and J24 among its high cup-quality selections.
Lot details
Haute Matsiatra
Haute Matsiatra smallholder farmers
Haute Matsiatra
- Tasting notes
- Cocoa powder · Hazelnut · Macadamia · Molasses
- Variety · process
- Red Bourbon · Yellow BourbonWashed
Sources
- Haute Matsiatra: first Madagascar lot(opens in a new tab)
Qima Café · Accessed
- 루베르 로스터리 — #7 마다가스카르 오트 마치아트라(opens in a new tab)
언스페셜티 · 루베르 로스터리 · Accessed
- Our Coffees(opens in a new tab)
Madagascar Coffee Company · Accessed