Nestled in the heart of West Africa lies the Ivory Coast's Divo region, pronounced "dee-voh". Located in the southern part of the Ivory Coast, this region is home to a diverse topography, with altitudes ranging from 200 to 500 meters above sea level. An interesting fact about the Divo region is that it is one of the few regions in West Africa that has managed to preserve its lush forests, providing a unique environment for coffee cultivation.
Coffee has been grown in the Ivory Coast since the 18th century, with the Divo region playing a significant role in the country's coffee production history. The region's coffee cultivation began in earnest in the early 20th century when French colonists introduced Arabica and Robusta coffee varieties to the area. Over the years, the Divo region has witnessed a steady expansion of coffee plantations, making it an essential part of the Ivory Coast's coffee-growing landscape.
While specific information about farming and processing methods in the Divo region is scarce, we can look at the country's general practices to get a better understanding. Coffee farming in the Ivory Coast is predominantly small-scale, with farmers typically cultivating plots of land ranging from one to five hectares. The majority of coffee farms are family-owned and operated, with coffee often intercropped with other food crops such as yams, plantains, and maize.
In terms of processing, the most common method used in the Ivory Coast is the wet processing technique, also known as the washed method. This involves depulping the coffee cherries, fermenting the remaining mucilage, and washing the beans before drying them in the sun. This method is known for producing clean, bright flavors in the final coffee product. However, it is worth noting that some farmers may also utilize the natural or dry processing method, wherein coffee cherries are dried in the sun with their skin and pulp still intact. This method often results in more fruity and complex flavor profiles.
Ivory Coast Divo coffee boasts a unique flavor profile that sets it apart from other West African coffee origins. Coffees from this region are known for their distinctive fruity and floral notes, with hints of citrus, berry, and jasmine coming to the fore. The Divo region's coffees also exhibit a pleasant acidity, which adds brightness and liveliness to the cup. In addition to these flavors, you might also detect subtle hints of cocoa and caramel, adding depth and complexity to the overall taste experience.
While specific information about well-known farms or farmers in the Divo region is limited, it is evident that the area's unique environment, combined with the dedication of local coffee growers, has led to the production of some truly exceptional coffee. As the global specialty coffee community continues to explore and appreciate lesser-known coffee origins, there is no doubt that the Ivory Coast's Divo region will continue to make its mark on the world stage.