What coffee varieties are mainly grown in Ivorian coffee? Robusta coffee grown in C ô te d'Ivoire

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Cote d'Ivoire coffee cultivation what coffee varieties dominated? What are the advantages of Robusta coffee varieties grown in Cote d'Ivoire?

Arabica coffee beans are mainly produced in South America (except Argentina and Brazil), Central America, Africa (Kenya, Ethiopia and other places, mainly East African countries), Asia (including Yemen, India and Papua New Guinea). Robusta coffee beans are mainly produced in Indonesia, Vietnam and West African countries centered on Cote d'Ivoire, Algeria and Angola... in terms of quantity, it is one of the largest producers in the world.

Cote d'Ivoire never produces the best quality coffee, and it rarely comes from the arabica tree. In the early 1980s, it was the third largest coffee producer in the world, producing 5 million bags a year. Even today it is the fifth largest coffee producer in the world, producing 4.4 million bags a year. Cote d'Ivoire is second only to Indonesia (6.8 million bags per year) in terms of production of Roscoff coffee.

In the 1980s, Cote d'Ivoire produced only 250 kilograms of coffee per hectare. This is partly due to poverty, but also to the ageing of coffee trees. Lack of investment and absence of a long-term business plan also affected coffee production.

The Government of Cote d'Ivoire has begun to take positive measures to reverse this situation. The National Coffee Board has been reconstituted and streamlined, and some production activities have been transferred to private companies. The Government provides minimum price guarantees to farmers who produce high-quality coffee and encourages exporters to buy directly from farmers. Currently, 80 per cent of coffee exports find a market in the European Community countries, with France and Italy being the main buyers.

It is worth noting that Cote d'Ivoire is a major centre for coffee smuggling, with up to 2600 tons smuggled in 1993- 1994, mainly via neighbouring Mali and Guinea.

Why is Robusta notorious? Robusta beans, which are round in appearance and look like soybeans at first glance, are also known as stout beans. They have strong disease resistance, large yield and low price. Robusta has always been viewed poorly in the world of fine coffee, as it often lacks attractive nuance.

The bigger problem is that because the setting is a low-priced product, the planting treatment method is mostly extremely rough, resulting in defects and smells. It often has an earthy, dirty smell, and sometimes even a smell similar to burned tires and burning plastic.

Ten years ago I had the opportunity to taste several cheap Vietnamese Robusta beans, some of which were memorable because they tasted like burnt wheat tea with tire seasoning, along with nine other flaws that made me vomit and never want to drink again.

If Robusta beans are so bad, why even discuss them? Good question. As mentioned at the beginning, everything has good and bad. Good beans take you to heaven, bad beans make you beat your heart. Arabica is like this, and Robsta is no exception.

In recent years, under the wave of fine coffee, the world has emerged with high-specification processing of fine Robusta beans. The representative of the fine grade Robusta beans, the first to promote India's "Kappi Royale" Robusta.

Robasta coffee tree can withstand high temperature, cold, drought, humidity, disease and insect resistance and adaptability characteristics, in the flat can grow very well, unfortunately produced coffee beans, lack of aroma, bitter (caffeine), acidity is not enough, so more used for instant coffee, canned coffee, or brewing three-in-one coffee. In Italy, many coffee shops add Robusta beans in appropriate proportions when making espresso to enhance the "taste"(e.g. strong, rough, etc.).