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Coffee plants (Coffea liberica) were first introduced to the Ivory Coast in 1885 by the French coloniser Arthur Verdier. Later on, in 1910, a European farmer introduced a Gabonese variety, which was widely cultivated in Anyi, a region of the Ivory Coast.
In 1915, local farmers began to cultivate robusta coffee, coming from Java and Belgian Congo. From there, the Ivory Coast’s plantations became highly productive: as a matter of fact, robusta has proven to be disease-resistant and ideal for the country’s climate.
The Ivory Coast produces mostly natural robusta coffee, grown at altitudes of 300-400 metres. It’s one of the largest coffee producers in Africa and exports around 1,700,000 coffee sacks per year.
In this country, robusta varieties must comply with certain characteristics, according to which they are classified in different grades and categories, depending on sieve measures and flaws. At the highest level are the Ivory Coast robusta grade 0 and grade 1, which are used to enrich other blends to obtain a full-bodied and creamy coffee.
The Ivory Coast also produces arabusta coffee, a hybrid between arabica and robusta, which was created in the 1970s to better fit the country’s dry weather and the plant diseases.
Robusta
From 60 kg in jute bags (tare 1 kg)
From February to March
From November to April
Handpicking
From January to December
Abidjan
1,850,000 bags
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