Which coffee estates in C ô te d'Ivoire describe the flavor characteristics of varieties and introduce the taste of the producing areas

Introduction of boutique coffee beans

Ivorian coffee evaluation:

1. Flavor: full-bodied and soft.

2. Recommended baking degree: deep baking to black baking.

Ivorian coffee flavor:

1. Particles: 3 stars

2. Acidity: 2 stars

3. Equilibrium: 3 stars

The Government of C ô te d'Ivoire has begun to take positive measures to reverse the situation. The National Coffee Management Committee has been reorganized and streamlined, and some production activities have been transferred to private companies for management. The government provides a minimum price guarantee to farmers who produce high-quality coffee and encourages exporters to buy directly from farmers. Today, 80% of exported coffee has found a market in European Community countries, with the main buyers being France and Italy.

If you are a coffee consumer in one of these countries, the coffee you drink is likely to come from C ô te d'Ivoire. However, since Ivorian-born coffee is mostly robusta coffee, it does not help it to become the origin of special coffee.

C ô te d'Ivoire has never produced the best quality coffee, and it rarely comes from Arabica coffee trees. In the early 1980s, it was the third largest coffee producer in the world, producing 5 million bags of coffee a year. In the years after the civil war in the early 21st century, its annual coffee production plummeted to more than 2 million bags.

In the 1980s Ivorian coffee produced only 250 kilograms per hectare. This is partly due to poverty, but also to the aging of coffee trees. Lack of investment and lack of long-term business plans also affected coffee production.