Specialty coffee culture is gradually emerging in Côte d’Ivoire, traditionally known for mass coffee exports. Local producers are now focusing on quality, traceability, and unique flavor profiles. Small-scale roasters and cafés are helping introduce specialty coffee to domestic consumers. Young entrepreneurs are driving interest through coffee tastings and education. Despite progress, challenges remain in processing, pricing, and local awareness.
Most high-quality beans are still exported rather than consumed locally. Industry players believe specialty coffee can add value to farmers’ incomes. The shift signals a slow but growing change in Côte d’Ivoire’s coffee industry.
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