Commercial robusta from a traditional West African producer — strong bitterness and heavy body with woody and cocoa notes, mostly used in blends and instant coffee.
Dark roasting brings strong bitterness with dark chocolate, roasted grain, and woody notes, a heavy body, almost no acidity, and high caffeine. Intense on its own, smoother with sugar or milk.
Buying Tips
Historical standing: In the 1970s Ivory Coast was among the world's top coffee producers; civil conflict, price swings, and a shift to cocoa cut output sharply, and it is now the world's largest cocoa producer
Grade 2: Graded by defects and bean size; Grade 2 is a common export grade
Uses: Mostly in French and European blends and instant coffee
Brewing Notes
Espresso: 10–15% in a blend adds crema and bittersweet punch
With milk and sugar: Brewed strong from a dark roast, milk and sugar round out the bitterness