Subregion
Oku Area Cooperative Union
Coffee variety
Java Blue Mountain
Plantations
From 1,500 to 2,000 M.A.S.L
Freshly Roasted Coffee
Freshly Roasted
Coffee category
Cooperative
Grain coffee
ground on request
Meet Cameroon coffee - Oku hill, Java Blue Mountain beans
Cameroon is sometimes referred to as the hook of Africa because of its location. The country borders Chad, the Central African Republic and Gabon, and has excellent and wide access to the sea. Coffee is one of the primary commodities exported around the world. 85% of the coffee grown in Cameroon is Robusta, Arabica is basically just the high altitude crops in the Western Mountains.
Crops, due to the significant fragmentation of agriculture, are concentrated in cooperatives, where members support each other at specific stages of production. The agricultural land of the Oku cooperative is located in the Bambout Mountains. The soil, has the characteristics of volcanic soil which means an unusually high amount of minerals. Mount Oku ( also known as Kilum Mountain), is the largest volcano in the Oku mountain range. The Mt. Oku area is one of the largest endemic animal habitats in Africa, covering an area of nearly 200 square kilometers.
Mt. Oku Cameroon's coffee comes from the valleys dominated by the 3011-meter-high Mt. Oku massif. - It is the second highest peak in Cameroon. In comparison, our native Giewont is "only" 1,895 meters above sea level. Oku is a sub-region of Bui district, northwestern Cameroon. Coffee here is grown at high altitudes of 1,800 to 2,200 meters above sea level. The coffees from the valleys surrounding the Oku peak are some of the best African coffees. The plantations are located among numerous orange and palm trees. The region grows the Java Blue Mountain variety of arabica, the first seedlings of which were brought over 80 years ago from Jamaica. The plantations are surrounded by Kilum forest from which the world-famous white honey is harvested. It is from the flowers of the coffee we are pleased to present to you that nature creates such a magnificent creation. The size of coffee plantations is usually between 1,000 and 2,000 bushels. The ripe coffee berries are harvested by hand and first sorted at micro processing stations. The coffee is washed, in special drums where the skins are separated along with the pulp from the green coffee bean. The green coffee beans are then bagged and sent to central processing stations, where the coffee, after re-drying, is sorted three times to remove any beans that have defects that could affect the taste of the beverage. After such rigorous selection, the coffee is exported to Poland.
I recommend coffee roasted on light for all lovers of fruity and citrus notes. Coffee roasted on medium is a beautiful sweetness of fruit with a slight vinous aftertaste and honey. When roasted dark, the aftertaste of fresh nuts and cocoa begins to dominate.
Cameroon Mt. Oku coffee is an excellent bean for cold brew coffee as well.
