Madagaskar - Madvanilla Washed

Country: Madagascar
Region: Itasy Highlands
Elevation: 1,200–1,500 m
Varieties: Bourbon, Laurina/Bourbon Pointu, Yellow Bourbon, Heritage Yemeni Lineages
Harvest: 2025
Process: Washed
Fermentation: 17–19 hours
Drying: On raised beds until optimal moisture content is reached
Post-Harvest: Rested in parchment for eight weeks before export

Madvanilla is an aromatic and elegant coffee led by distinct notes of vanilla and cardamom. The first sip brings a soft, sweet and creamy impression reminiscent of vanilla, complemented by the warm, spiced and aromatic character of cardamom.

Caramel adds a rounded, warming sweetness, while yellow apple and white grape bring gentle fruitiness and bright, clean acidity to the cup. Overall, the profile is balanced, sweet and gently spiced an enjoyable choice for those who prefer aromatic, smooth-drinking coffees with plenty of character.

Vanilla, Cardamom, Caramel, Yellow Apple, White Grape

This coffee comes from Madagascar’s Itasy Highlands. Grown at 1,200–1,500 m, the beans develop a balanced, sweet and aromatic character thanks to the region’s climate and high-elevation conditions. Its mix of Bourbon, Laurina, Yellow Bourbon and heritage Yemeni lineages contributes to a complex and distinctive profile. Madvanilla is from the 2025 harvest and is processed using the washed method. After harvest, the coffee cherries are carefully processed and fermented for 17–19 hours. The beans are then dried on raised beds until they reach optimal moisture content. This process highlights the coffee’s clean cup structure, clear aromas and balanced acidity. Before export, the coffee is rested in parchment for eight weeks, helping it develop a more integrated and balanced character. In the cup, soft vanilla sweetness and aromatic cardamom spice take center stage. Notes of caramel, yellow apple and white grape support the core profile, adding both sweetness and freshness. With its vanilla- and cardamom-forward profile, Madvanilla offers an aromatic, balanced cup that stands apart from more traditional coffees.

Equipment: V60-02
Filter: CAFEC Abaca
Coffee: 16 g
Water: 264 g
Grind: Sculptor 078 / 7.4

00:00 – Bloom with 40 g of water at 96°C
00:40 – Pour 72 g to reach 112 g total at 94°C
01:15 – Pour 72 g to reach 184 g total at 92°C
01:55 – Pour 80 g to reach 264 g total at 90°C
02:21 – Finish pouring

Target brew time: approximately 3:10