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Green Coffee

Coffee production in Ivory Coast is important for the economy of the country as coffee is the second largest export commodity of the country. It was the largest coffee producer in Africa in the 1970s and 1980s, and one of the largest robusta producers in the world. 

History

Coffee plants were introduced into the country in the 19th century by French colonizers. Following World War II, coffee production increased from 36,000 tons in 1945 to 112,500 tons in 1958. After Ivory Coast became independent (in 1960), coffee production peaked in the 1970s making it the third-largest coffee-producing country in the world, after Brazil and Colombia, before the civil war unsettled cultivation. Coffee production and policy are derived from the era when Ivory Coast was a colony of French West Africa.

Production

Ivory Coast produces mostly robusta coffee

Roasted robusta beans produce a strong, full-bodied coffee with a distinctive, earthy flavour, but usually with more bitterness than arabica due to its pyrazine content. Since arabica beans are believed to have smoother taste with more acidity and a richer flavour, they are often considered superior, while the culture and processing of robusta has long time been neglected and focused on unwashed beans, resulting in a harsher taste. However, the powerful flavour can be desirable in a blend to give it perceived “strength” and “finish”, noticeably in Italian coffee culture and carefully processed, washed robustas can be superior in quality and provide a milder taste as some lower quality arabicas. Good-quality robusta beans are used in traditional Italian espresso blends, at about 10-15%, to provide a full-bodied taste and a better foam head (known as crema). It is also used as a stimulant, diuretic, antioxidant, and antipyretic, and relieves spasmodic asthma.