Cameroon Coffee introduction: how is Cameroon Coffee? is Cameroon Coffee of good quality?

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Cameroon Cameroon

Location: Africa (Midwest)

Coffee characteristics: Arabica coffee was planted in Cameroon in 1913. Its variety is Jamaica's Blue Mountain Coffee, which has a rich and soft taste.

Cameroon coffee comes from the western plateau of the Republic of Cameroon in West Africa, known as "Little Africa". Cameroun Cameroon coffee is washed and then selected by hand. The smell is obvious.

Steps for farmers to deal with:

a. Harvest and select ripe coffee cherries, remove moth-eaten beans and unripe beans, and put them into a large pool to remove coffee cherries floating on the water.

b. After picking the coffee cherries, the peel and pulp are removed and put into the fermentation pond. the fermentation time depends on the ambient temperature and the experience of farmers.

c. Wash and remove the surface mucous membrane of the fermented coffee, leaving only the coffee wrapped in the wet endocarp shell.

d. Dry the coffee with an endocarp shell outside the farmer's house for about two weeks until the farmer thinks the coffee is dry enough (hear the sound of a hollow shell when the coffee is shaken in his hand).

Farmers use Pita Bread Plain of the farm to send these raw beans to the raw bean processing plant, collect these raw beans, and check the dryness (no equipment is used here). When the same batch of secondary beans collected is placed in the bean trough of the processing plant, check the humidity of the hygrometer. When the humidity is higher than 13%, this batch of raw beans will be exposed to the sun again before being shelled in the machine. The above step b. And d. Will affect the green degree of raw beans, no two farmers have the same operation methods and the same environment. In the past eight years of experience in this raw bean treatment, it has not been found that the green depth of the raw bean has an important impact on the change of the cup test. In the 1960s, because some scientists claimed that JAVA varieties had better yields and smaller trees, the Cameroonian government sent these varieties of coffee seeds to farmers. Many farmers take the seed and try to plant it, but do not fully accept the JAVA seed. However, the mixing of JAVA species and native species is one of the reasons why white beans sometimes appear. These white beans should not be confused with the occasional floating beans (dead beans), but they are usually picked out by hand in the processing plant. In addition to these floating beans, processing plant workers should pick out all black beans and worm-eaten beans, but physical damage or other machines crushed by machines.

The cultivation of Cameroon began in 1913, and the varieties introduced in the early days are the same as those in Mount Canada, but the coffee industry has been in decline for a long time because of the prosperity of the country. In the 1980s, a large number of coffee products were exported to Taibusta. In recent years, due to the strengthening of the management of the state coffee supervision bureau, there has been a substantial increase in the volume of coffee. The feeling of Cajun's coffee is different from that of ordinary African coffee. Bright and clear is its basic feature and soft taste.

Glass test notes: clean, bright orange and lemon aromas, a hint of nutty sweetness, a supple palate with bright lemon and nutty aromas, with a rich sweetness on the finish.