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Exploring the Flavors of Cameroon Coffee: From Robusta to Boyo

Introduction to Cameroon Coffee

Cameroon is a central African country that displays a microcosm of Africa’s biodiversity, thanks to its varied geography and climate. One of its most notable exports, Cameroon coffee, is grown in several regions across the country, including the Northwest, West, East, and South Regions.

In this article, we will explore the history and production of Cameroon coffee, starting with its early beginnings and expansion, to the recent challenges that may affect the industry.

Overview of Cameroon Coffee Production

Cameroon grows both Robusta and Arabica coffee beans, with Robusta accounting for most of the country’s coffee production. The Central African country has been growing coffee for over a century and has recorded a steady increase in production and exportation over the years.

Cameroon’s coffee-growing regions are diverse, with each region contributing to the overall quality and quantity of the coffee produced. The Northwest, West, East, and South Regions each have unique characteristics that contribute to the coffee’s flavor, including the soil type, altitude, and rainfall.

Cameroon coffee has a rich history, and its production has evolved over the years. Let us take a dive into its history and see how it has evolved over the years.

A Short History of Cameroon Coffee

Early coffee farming in Cameroon

Cameroon’s coffee industry began to develop during the colonial era when the Germans introduced coffee farming to the country. Coffee plants were introduced in Cameroon, especially along the coastline, where the climate was ideal.

The Germans established plantations in areas like Edea, Tiko, and Buea. However, the production was low, and the coffee was only used for local consumption.

Expansion of Coffee Production in Cameroon

The expansion of coffee production in Cameroon began after the Germans handed over the country’s management to the French. In 1927, Ren Coste, a Frenchman who worked in the Ivory Coast, brought new coffee seedlings to the country, mainly from Ethiopia.

Coste planted over 200 hectares of coffee in Dschang, in the West Region of Cameroon. The new coffee plantations spread to other parts of the country, and the production improved significantly.

By 1960, Cameroon was exporting over 60,000 metric tons of coffee to several countries worldwide.

Recent challenges to Cameroon coffee industry

The Cameroon coffee industry has recently faced numerous challenges, which have affected its production. One of the significant problems is the interference of the government in running the coffee industry.

The government has reduced subsidies to coffee farmers, making it hard for them to maintain the required production levels. The country’s economic recession has also affected the coffee industry, and coffee production has decreased in recent years.

Poor road infrastructures have also contributed to the decline in coffee production since it limits farmers’ accessibility to the market.


In summary, Cameroon’s coffee industry is an essential sector in the country’s economy, producing both Robusta and Arabica coffee beans. The coffee is produced from different regions, each with unique characteristics that contribute to its flavor.

Cameroon’s coffee industry has grown over the years, thanks to early coffee farmers and recent expansion measures. However, the country has faced challenges, including decreased production, poor road infrastructure, and government interference in the industry.

As the country seeks ways to revive the coffee industry, the future of Cameroon coffee remains promising.

3) Present Day Production

Despite the challenges faced by the Cameroon coffee industry, the country has managed to continue producing and exporting Robusta and Arabica coffee beans. Robusta coffee accounts for the majority of coffee produced in Cameroon, with over 60% of it exported to various countries.

Arabica coffee, on the other hand, makes up the remaining 40% of coffee exported from the country. In recent years, there have been efforts to revive Cameroon’s coffee industry, recognizing the significant contributions it makes to the country’s economy.

The government has launched projects in the country’s coffee-growing regions, aimed at increasing production, improving quality, and providing farmers with necessary resources and support. Additionally, the government has revised export taxes on coffee, making it more attractive for farmers to continue growing and producing coffee.

4) Growing Regions and Flavors

Robusta coffee dominates the coffee industry in Cameroon, growing in the western region of the country at lower altitudes. This coffee has a bold flavor profile with notes of chocolate, spice, and fruit that make it stand out from other Robusta coffees across the globe.

Arabica coffee is primarily grown in areas like Bamileke and Bamaoun in the West Region, where the high altitude and cooler temperatures provide an excellent environment for the coffee plant to thrive. The Arabica beans from Cameroon have a milder flavor profile, with floral notes and a bright acidity that is perfect for blending with other beans.

One coffee that stands out in Cameroon’s growing regions is Boyo coffee, grown in the country’s Northwest Province. Boyo coffee is grown at high altitudes, with micro-lots offering unique and specialty coffee that is highly sought after by coffee connoisseurs.

The coffee has a mild and complex flavor profile, with notes of fruit, caramel and chocolate. In recent years, the country has made significant efforts to promote Boyo coffee and its unique flavor profile.

The coffee has gained international recognition, leading to a steady increase in demand and prices.


Cameroon’s coffee industry has faced a lot of challenges, but the country has managed to keep producing coffee. Robusta coffee dominates the industry, although Arabica coffee production is increasing, thanks to the country’s ideal growing regions and favorable climate.

The government’s efforts to revive the industry with projects and revised export taxes have had a positive impact on the industry, providing farmers with resources and support to increase production and improve the quality of the coffee. Additionally, the unique flavor profile of Boyo coffee, grown at high altitudes, is steadily gaining recognition, putting Cameroon’s coffee industry on the map of coffee lovers worldwide.

With increased efforts and support, Cameroon’s coffee industry has a promising future, providing a high-quality product to countries all around the globe.

5) Making the Most of Cameroon Coffee

When it comes to brewing African coffee, the pour-over method is one of the best options. This method involves pouring hot water over coffee grounds slowly, allowing the water to extract the flavors and aromas fully.

This brewing method is perfect for highlighting the unique flavor profile of Cameroon coffee. If you’re looking for a recommendation for selecting and preparing Cameroon coffee, the Cameroon Boyo coffee, specifically, is an excellent choice.

These high-quality beans are grown in the Boyo region of Cameroon and offer a unique coffee experience. To make the most of the Cameroon Boyo coffee, we recommend using the pour-over method.

To prepare the coffee, start by grinding the beans to a medium-coarse consistency and heat water to around 200F. Place the ground coffee in a pour-over filter and slowly pour the hot water over the grounds.

Allow the coffee to brew for around 3-5 minutes before enjoying a delicious cup of coffee.

6) Final Thoughts

Cameroon’s coffee industry has long been overlooked, with the country’s production often flying under the radar when it comes to specialty coffee. Despite this, Cameroon’s coffee industry has a lot to offer, with unique and flavorful coffee beans that are perfect for coffee lovers looking to try something new.

If you’re looking for a recommendation for trying Cameroon coffee, we suggest starting with the Boyo region’s high-quality beans. This coffee offers a unique and complex flavor profile with notes of fruit, caramel, and chocolate.

Additionally, supporting Cameroon’s coffee industry by purchasing their coffee helps farmers and the country’s economy. In conclusion, Cameroon’s coffee industry has a lot to offer, producing both Robusta and Arabica coffee beans.

With its unique growing regions and favorable climate, Cameroon’s coffee has a complex and flavorful profile that makes it stand out from other African coffee. We recommend trying Cameroon’s Boyo coffee using the pour-over method to experience the coffee’s unique flavors fully.

With the country’s recent efforts to revive the coffee industry and promote its specialty coffee, the future of Cameroon’s coffee industry looks promising. In conclusion, Cameroon’s coffee industry has a rich history and unique growing regions, producing both Robusta and Arabica coffee beans.

Despite facing challenges such as government interference and decreased production, efforts are being made to revive the industry. The Boyo region’s high-quality beans offer a unique and complex flavor profile that can be enjoyed using the pour-over method.

Supporting Cameroon’s coffee industry not only brings a unique coffee experience but also helps farmers and the country’s economy. Cameroon’s coffee industry may have gone under the radar, but its specialty coffee is worth exploring.

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