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Ivory Coast is a massive producer of coffee. The French colonizers introduced coffee to Ivory Coast in the 19th century. The coffee production grew immensely in the Ivory Coast during the second world war. In the 1970s Ivory Coast was the third leading producer of coffee in the world. In 2000 the coffee production was 380,000 tonnes.

Though production of coffee in Ivory Coast had declined over the years due to civil wars, it is currently on the rise. By 2020, the country targets to achieve an annual production of 400,000 tonnes. All in all, coffee makes up for a large percentage of the country’s exports. 

There exist over 120 species of coffee. Robusta coffee is the main variety grown in the Ivory Coast, and it accounts for 40% of the coffee grown in the world. The seedlings are first grown in seedbeds from where they are transplanted into plantations. The plant takes five years before it starts reproducing and continues to yield for up to a period of 20years. As the plant grows, it is pruned continuously for better productivity.

The plant which is mainly short trees is native to southern and tropical Africa and tropical Asia. Robusta coffee beans grow in altitudes of 3000ft. Rainfall should be adequate (3000mm)  running throughout the year. The temperature for favourable for growth is 18°C to 36°C.  

The coffee plant produces fruits which are high in caffeine. The fruits resemble cherries and are processed to produce different products. 

The coffee beans\seeds provide flavouring to foods and dishes. Like any other robusta coffee, the Ivory Coast coffee beans have a coarse texture and bitter taste which is loved by a large population of coffee consumers. 

The health benefits of coffee include improved physical performance, reduced risk of type 2 diabetes, reduced burning of fat, reduced risk of Alzheimer’s and dementia, among others. The caffeine content attracts most consumers of coffee. 

Harvesting season is from August to January. The trees are continually flowering throughout the year. The production is 250kg per hectare of land. Harvesting is done manually. After the berries are collected, they are hulled, peeled, dried and sorted. Ivory Coast mostly exports unroasted coffee (green). 

Ivory Coast Coffee beans for export are packaged with a moisture content of 11-12%. Moisture above that is not suitable for shipping. The coffee beans are packages into well-aerated bags to prevent deterioration through condensation. Mostly, the seeds are packaged in natural fibres which allow in air.

The coffee is shipped in containers to different destinations across the world. Among the importers of Ivory Coast coffee include Netherlands, USA, France, Italy, Germany, Japan, Canada, the United Kingdom, among others.

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