Coffee in Cameroon is grown in a rich volcanic soil, high altitude, and appropriate rainfall.

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Cameroon

Deep-roasted coffee beans suitable for espresso.

The cultivation of Arabica coffee trees in Cameroon, which began in 1913, is the Blue Mountain coffee of Jamaica, but the country also produces large quantities of Robbite coffee. The quality and characteristics of Cameroon coffee is similar to that of coffee from South America. The best coffee in the country comes from Bamileke and Bamoun in the northwest. Here, it also grows some giant coffee beans and bean-shaped berry coffee.

Since the late 1980s, coffee production in Cameroon has declined, from 1.8 million bags in 1987 to 1.1 million bags in 1990, while Arabica coffee has dropped from 400000 bags to 200000 bags in the same period. Now, due to the strengthened management of the National Coffee Supervision Bureau (NationalCoffeeSupervisoryAgency), the output and quality of coffee may pick up.

Cameroon has the characteristics of soil quality, climate and topography, which is suitable for the growth of many kinds of crops. The main crops are coffee, cocoa, cotton and other cash crops and millet, sorghum, corn and other food crops. Cameroon is rich in Rob Coffee Raw beans.

Rich volcanic soil, high altitude, moderate rainfall-all of which make Cameroon an ideal place to grow good coffee and one of the world's famous premium coffee producing areas. Cameroon coffee has a mellow, earthy, chocolate-flavored silhouette and a plump finish with hints of red berries. The quality and characteristics of Cameroon coffee is similar to that of coffee from South America. Flavor: the palate is rich and soft, with low acidity. The products are graded according to the particle size, and the order from large to small is GG,G1,G2,G3,G4.

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