The growing of Arabica Coffee is in its infancy on the island of Madagascar. Just two per cent of the crop is Arabica with the remaining coffee represented by the lower grade Robusta variety. Furthermore, the Arabica cultivated is of the Red Bourbon type, which was originally imported from neighbouring Reunion Island when colonized by the French.
This high-quality Red Bourbon Arabica coffee is produced by Zebu Coffee, a project started by Latvian Danny Skutelis along with local Madagascan entrepreneurs Haji Rasambainarivo and Njaka Ramandimbiarison in the highlands of central Madagascar at an altitude of over 1200 meters above sea level in rich volcanic soils.
Nestled in a fertile volcanic region of Itasy, Madagascar. Zebu Coffee was born from an enthusiast's passion for a socially responsible community coffee that boosted the local economy. Since the Bourbon varietal's introduction toMadagascar, production reached a peak of 2% of the worlds coffee output in the early 90s followed by a rapid decline due to lack of investment, infrastructure and political instability. Zebu Coffee Estate is trying to change this by cultivating Arabica Typica and Bourbon using only natural and organic methods all the while employing local villagers. Helping the local community economically as well as implementing several other initiatives to support the region.
The Zebu Estate is a small family-owned coffee farm that produces some of the highest-quality, speciality coffee in Madagascar, whilst focusing on supporting the local community. All roasters partnering with this origin are supporting the 'Arabica Coffee régénération' in Madagascar by providing a vehicle for economic growth.
The name 'Zebu' comes from a unique breed of a cow native to Madagascar the 'Zebu Malgache'. This cow is also the source of a nutritious fertiliser that is used on the coffee plants. In recent years, Zebu has introduced intercropping methods that allow for even delivery of sunlight and protection against overheating. Shade trees such as Lychees, Bananas, Lemons and Mangoes are used in an attempt to pass on fruity flavours to the coffee. Mangoes hold a special place in the hearts of the staff as the neighbouring Ambodimanga village where most of the Zebu Estate workforce originate uses the crop as the primary source of income.
