It is an African country full of secrets, located in the center of Africa, with impressive biodiversity and a diverse climate. It has access to the sea, which enables it to efficiently export coffee around the world. The country's coffee is prized for its diversity; on the coast, mainly robusta varieties are grown, while arabica coffee crops dominate in the mountainous regions.

Cameroon coffee history

As with many African countries, coffee cultivation was promoted by colonizers, in the case of Cameroon it was the Germans. The history of coffee began with the planting of nearly 200,000 coffee bushes by agricultural engineer René Coste near the town of Dschang in 1928. Coffee reached its highest production in 1990, when the country was the 12th largest coffee producer in the world. Today the crop is at a much lower level, with a 4:1 ratio in favor of robusta coffee. Coffee sales are under the control of the National Cocoa and Coffee Board (NCCB).

Cameroonian coffee - what does it taste like?

Cameroonian coffee cultivation is located in several regions; the west coast is mainly cultivated with robusta coffee, which is characterized by a strong and distinctive nutty flavor with earthy notes. Arabica coffee is grown on a smaller scale, mainly in the Bamileke and Bamaoun regions, where rich volcanic soil, abundant rainfall and moderate elevations provide ideal conditions. Arabica coffee from Cameroon has a softer, more complex flavor, with fruity and floral notes and the high acidity characteristic of many African coffees.