coffee Cameroon - Oku hill, Java Blue Mountain beans

Cameroon is sometimes referred to as the hook of Africa because of its location. The country borders with Chad, 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.

Due to significant agricultural fragmentation, crops 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. Mt. Oku area is one of the largest habitats of endemic animals in Africa, covering an area of nearly 200 square kilometers.

Coffee Cameroon Mt. Oku comes from the valleys dominated by the massif of Mt. Oku with an altitude of 3011 m. - It is the second highest peak in Poland,  Giewont is "only" 1 895 meters above sea level. Oku is a sub-region of Bui district, north-western part of Cameroon. Coffee here is grown at high altitudes from 1,800 to 2,200 meters above sea level. The coffees from the valleys surrounding Mount Oku are some of the best coffees in Africa. The plantations are located between 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 the Kilum forest from which the world famous white honey is collected. It is from the flowers of the coffee we are pleased to present to you that nature creates such a magnificent masterpiece. Coffee plantations are usually between 1,000 and 2,000 bushels in size. The ripe coffee berries are harvested by hand and first sorted in micro processing stations. The coffee is washed, in special drums where the peel and pulp are separated from the green coffee bean. The green coffee beans are then bagged and sent to central processing stations, where the coffee after drying is sorted three times to remove any defects that may affect the taste of the drink. After this rigorous selection, the coffee is exported to Poland.

I recommend the light roast for all lovers of fruity citrus notes. The medium roast offers a beautiful sweetness of fruit with a slight wine flavor and honey. After the dark roast, the aftertaste of fresh nuts and cocoa starts to dominate.

Mt. Oku Cameroon coffee is an excellent cold brew coffee bean.