Cameroonian

Cameroon is one of the few African countries that produces both Arabica and Robusta coffee in significant quantities, with Robusta accounting for about 95% of total production.

Cameroonian coffee is a hidden gem in the African coffee scene, known for its rich, full-bodied flavor and unique character. Grown in the lush highlands of the West and Northwest regions, these beans benefit from the area's volcanic soils and ideal climate. Cameroonian coffee often exhibits a delightful balance of earthy notes and subtle fruitiness, making it a favorite among those who appreciate a bold yet nuanced cup.

History

Coffee cultivation in Cameroon dates back to the early 20th century, introduced by German colonizers. The industry flourished in the 1960s, becoming a significant export crop. However, economic challenges in the 1980s and 1990s led to a decline in production. Recent years have seen a resurgence of interest in Cameroonian coffee, with efforts to improve quality and promote specialty varieties, particularly in the highlands of the West and Northwest regions.

Cameroonian

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Accidity:

Medium to Low

Body:

Full

Country:

Cameroon

Climate:

Tropical to sub-tropical, with distinct wet and dry seasons

Cupping Score:

83.5

Region:

West and Northwest Regions

Soil Type:

Volcanic, rich in minerals and organic matter

Typical Altitude:

1000 - 1800m

Annual Production:

34,000 metric tons

Export Volume:

25,000 metric tons

Market Share:

Cameroon contributes approximately 0.3% to the global coffee market, with potential for growth in specialty coffee segments.

Local Coffee Customs

In Cameroon, coffee is often enjoyed as part of social gatherings. It's common to serve strong, sweetened coffee with meals or during afternoon breaks. Some regions incorporate spices like ginger or cinnamon into their coffee preparations.

Economic Impact

Coffee plays a crucial role in Cameroon's agricultural sector, providing income for thousands of smallholder farmers. It contributes significantly to rural development and is a key export crop, helping to diversify the country's economy beyond its primary oil exports.

Awards

Taste of Harvest Competition - Africa (2018)

Brewing Methods

French Press
Espresso
Cold Brew

Certifications

Rainforest Alliance
UTZ Certified

Common Varieties

Robusta
Java
Jamaican Blue Mountain

Flavor Profile

Earthy
Nutty
Subtle fruit notes

Popular Brands & Roasters

Café Cameroun
Ombe Coffee
Moka Origins

Tourism & Culture

Coffee tourism in Cameroon is still developing, but visitors can explore coffee farms in the West Region, particularly around Bafoussam and Dschang. Some farms offer guided tours and tasting experiences, providing insight into local cultivation and processing methods.

Future Outlook

Cameroonian coffee is poised for growth in the specialty market. Efforts to improve quality, promote unique varieties, and implement sustainable practices are likely to increase its global recognition. The industry is focusing on developing distinctive flavor profiles and obtaining certifications to appeal to discerning coffee consumers.

Roast Recommendations

Medium
Dark

Sustainability Practices

Shade-grown cultivation
Organic farming initiatives

Traditional Preparation Methods

Boiled coffee
Coffee with spices

Typical Harvest Season

October - February

Typical Processing Methods

Washed
Natural
Semi-washed

Cameroon is one of the few African countries that produces both Arabica and Robusta coffee in significant quantities, with Robusta accounting for about 95% of total production.