Ivory Coast
Coffee plants (coffea Liberica) were first introduced in Ivory Coast in 1885 by French colonizer Arthur Verdier. Later on, in 1910, a European farmer introduced a Gabonese variety, which was widely cultivated in Anyi, a region of Ivory Coast.
When, in 1915, local farmers began to cultivate Robusta coffee, coming from Java and Belgian Congo, Ivory Coast’s plantations became really productive: as a matter of fact Robusta variety has proved to be disease-resistant and ideal for the climate of this country.
Ivory Coast produces mostly natural Robusta coffee, grown at 300-400 metres altitude.
Ivory Coast is one of the largest coffee producer in Africa and exports around 1.700.000 coffee sacks per year.
In this country Robusta varieties must comply with some characteristics, according to which they are classified in different grades and categories, depending on sieve measures and flaws. At the highest level we find the Ivory Coast Robusta grade 0 and grade 1, which are used to enrich other excellent blends in order to obtain a full-bodied and creamy coffee.Ivory Coast produces also the Arabusta coffee, an hybrid between Arabica and Robusta, which has been created in 1970s to better fit the dry weather and the plant diseases of this country.
| BOTANICAL CLASSIFICATION | Robusta |
| BAGS | From 60 kg in jute bags (tare 1 kg) |
| BLOOMING | From February to March |
| HARVESTING | From November to April |
| HARVESTING METHOD | Handpicking |
| EXPORTATION | From January to December |
| BOARDING PORTS | Abidjan |
| PRODUCTION | 1.850.000 bags |