Historically, cocoa production in Côte d’Ivoire has been associated with large volumes (‘bulk’) rather than the niche market for ‘specialty’ quality. However, a real taste revolution is underway. Thanks to pilot projects implemented by Enabel (the Belgian international cooperation agency), the hard work of the cooperatives, and the genetic potential that is often overlooked, Côte d’Ivoire is now proving that it can produce exceptional ‘fine flavour’ cocoa. The challenge now is to organise exports and gradually build a genuine international reputation among the most demanding chocolatiers.
Transforming quality in the field and gaining international recognition
Optimised post-harvest practices: transformation in a year and a half.
The ‘Sustainable Cocoa – Fine Flavour’ pilot project, funded by the European Union and implemented by Enabel, supported three cooperatives: Ecam, Scamed and Cafugo. The project aimed to improve post-harvest practices to reveal the potential of the Ivorian terroir.
Remarkable results were achieved in just a year and a half. Participating producers have seen their productivity increase by an average of 10% per bag of cocoa delivered thanks to a drastic reduction in impurities and defects. The overall quality has improved significantly: ‘grade 1’ cocoa has a defect rate of less than 1%.
Yeyasso: organic standards and scientific rigour.
The Trade for Development Centre (TDC) at Enabel has concurrently been supporting the Yeyasso cooperative for several years. The cooperative’s journey towards excellence is entitled ‘Crafting Superior Aroma’. Yeyasso’s approach is based on professional governance and strict discipline with regard to organic farming. To guarantee consistent quality, the cooperative has implemented a rigorous selection process for cocoa pods and centralised fermentation. A scientific protocol is followed, involving regular stirring and daily monitoring of temperature, acidity and sugar content. This meticulous process results in fine chocolate with natural, fruity aromas.
International recognition by Cocoa of Excellence
To validate these efforts independently, a panel of international experts from Cocoa of Excellence evaluated samples from the four cooperatives outside of the competition.
The results of these tests were presented at the 2026 edition of Chocoa in Amsterdam, and they are indisputable!
A score of 7.5/10 internationally qualifies a product for the highly coveted ‘Cocoa of Excellence’ category. Several Ivorian producers have far exceeded this threshold:
- Producer Sombie Mamadou (CAFUGO cooperative) achieved an exceptional score of 8.0/10 for a cocoa with notes of orange blossom, citrus, and spicy panela.
- Producer Louan Ambroise (YEYASSO cooperative) scored 7.7/10 for a complex chocolate with notes of fresh acidity (apple, lemon and lychee) and spice.
- Producer Angaman Martine (SCAMED cooperative) also scored 7.7/10 for a harmonious blend of tropical fruit notes.
While these three producers stood out, all the other cocoa beans tested also proved their excellence, scoring close to or above the ‘fine flavour’ benchmark of 7.2/10 for Côte d’Ivoire. This demonstrates exceptional and consistent quality across different batches.
Agronomy at the service of taste: immense genetic potential from seeds
Dr Mathias Tahi of the Coffee and Cocoa Council is not surprised by these results, which he attributes to the rich genetic heritage of Ivorian cocoa. The cocoa trees are grown from seeds (rather than clones) that have been crossbred with world-renowned aromatic varieties such as Trinitarios, Forasteros and Criollos. Combined with rigorous preparation methods, this unique natural potential produces an extra-fine cocoa.
In light of this evidence of success, Dr Tahi undertook to report these results to the highest level of his institution because: ‘The trend today is for refined flavours. The image of Côte d’Ivoire as a country that only produces bulk cocoa needs to fade from people’s minds, and instead be replaced by one that produces cocoa of fine flavour.’
Marketing and exporting: The keys to success in a niche market
Identity and origin: advice on how to position oneself
Having an exceptional product is one thing; knowing how to sell it is another. Björn Becker, a speciality chocolate producer in Brussels (Mike & Becky), confirms that there is a thriving market of small chocolatiers willing to pay a high price for quality products.
However, he offers some valuable strategic advice:
- Focus on Ivorian identity: In this market, anonymity carries the risk of reverting to mass-produced goods. Buyers want to see the region of origin displayed proudly and prominently. He points out that he is not aware of any speciality chocolate bars that highlight their ‘Côte d’Ivoire’ origin on their packaging. This therefore represents a huge opportunity to stand out.
- Separate batches: It is crucial to never mix beans in order to preserve the unique aromatic characteristics of each batch and terroir.
- Forget labels he describes as industrial: In the world of specialty chocolate, labels such as Rainforest Alliance or Fairtrade are irrelevant to buyers; only ‘organic’ certification might add value.
Building a reputation step by step: the export strategy
In order to connect these exceptional Ivorian producers with European chocolatiers, the involvement of specialist importers is crucial. Katrien Delaet from Sylva Cacao emphasises the importance of establishing short, direct supply chains, despite the logistical challenges sometimes encountered in Côte d’Ivoire.
Above all, she cautions against the temptation to export large volumes immediately. Before seeking large quantities of ‘fine flavour’ cocoa, Côte d’Ivoire must first establish its reputation in this market. The winning strategy is based on organic growth closely linked to actual demand. The ideal approach is to start by sending small quantities, such as an initial ‘test container’ of around 25 to 40 tonnes. This gives chocolatiers time to test the beans, develop their own recipes, and ensure the product appeals to their customers.
If this is successful, a reputation will be established and volumes ordered will gradually increase the following year. Producing high-quality cocoa without securing this progressive market would discourage producers. Therefore, the future of Ivorian ‘fine flavour’ will be built on patience, excellence, and long-term partnerships.
