Cote D'ivoire

Côte d'Ivoire, or Ivory Coast, with ~260,000 Tons is a major producer of Robusta coffee, which is used predominantly in instant coffee blends. Known for its nutty and chocolate flavour, Ivorian coffee is primarily cultivated in the western and southern regions of the country. Although the sector has declined due to political instability, efforts are being made to revitalize production. Côte d'Ivoire’s coffee culture is deeply intertwined with its traditions, with many locals enjoying strong, dark brews. (The Afican Exponent) Once the largest coffee producer in Africa, Cote D’Ivoire now ranks 14th globally and third in Africa following Ethiopia and Uganda. Cote d’Ivoire’s main harvest season runs from October to March. The most common processing method is dry processing, where cherries are sun-dried before hulling. Côte d’Ivoire’s production has declined due to political instability and low global prices. Robusta variety is ideal for the climate of Cote D’Ivoire and is proven to be disease resistant. Cote D’Ivoire produces mostly natural Robusta coffee grown at 300-400 meters altitude. Cote D’Ivoire is one of the largest coffee producers and exports around 1,700,000 coffee bags per year. Cote D’Ivoire produces Arabusta coffee as well, a hybrid between Arabica and Robusta. Arabusta were introduced in1970s to better fit the dry weather and better resist the coffee bean diseases in Cote D’Ivoire. (Alessandro Garbin Srl)