Five types of attiéké have been described in Côte d’Ivoire according to their origin of production. The type of starter added into cassava dough is one main determinant of attiéké quality therefore the physicochemical and microbial profiles of 30 cassava starters from the main production zones in Côte d’Ivoire were determined in this study. Starters produced in Dabou, Jacqueville and Grand-Lahou were more acidic. Their total acidities were respectively 9.25 ± 2.46 g l-1, 6.75 ± 2.11 g l-1 and 6.89 ± 1.99 g l-1 with low pH (4.53 ± 1.18, 4.42 ± 0.35 and 4.68 ± 0.26). Those from Abidjan and Yamoussoukro were less acidic with lower total acidities (5.52 ± 1.97 g l-1 and 4.82 ± 1.37 g l-1) and higher pH (4.95 ± 0.33 and 5.45 ± 0.49). Moisture levels of samples from Dabou, Jacqueville and Grand-Lahou were lower, while their reducing sugar and starch content were higher compared with those from Abidjan and Yamoussoukro. Starters produced in these localities contained more Enterobacteria, while the others had a high load of lactic acid bacteria, mesophilic aerobic germs, yeast, moulds and Bacillus. Multifactorial analysis revealed three main groups of cassava starters depending on the region of production.