What Species of Coffee Does Cameroon Produce and Export?

Robusta dominates in the Cameroon coffee industry, of approximately 85% of coffees grown in the country. It is mainly grown in the Littoral provincial area and in the Adamawa, East, Southwest, and West provinces. Cameroon Robusta coffee taste note are balanced, chocolatey, earthy, and  distinct nutty taste. It has a medium quality and is generally used for a coffee mixture. 

While Arabica mainly grown and produced in the Western highlands and the Northwest province. The varieties are Bourbon, Typica, and Java. Java has only recently been introduced to Cameroon, known for its higher yield and resistance to coffee berry disease. The Arabica coffee produced in Cameroon is  high quality with a sweet and balanced taste and frequently used for gourmet whole coffee beans. The taste character are acidic, fruity, floral, and sweet notes.

The harvest period is from September to December. For Robusta, the most popular processing method is the Dry/Natural processing while the Arabica in this country mostly using wet-processed method. 

The growers of both Robusta & Arabica dominated by smallholding plantation and only 25% by estates. The average farmer holdings are 0.5 to 1.9 ha per farmer. 

Specification of coffee grades 

The commercial classification of coffee in Cameroon is determined by the number of defects identified, on the one hand, and by granulometry, on the other. Defects are counted on a final average sample of 300 grammes for all botanical species, classified  in accordance with national standards NC 225 and NC 226, as follows:

• Café gragé (Arabica coffee only).

• Extra-prima: 8 defects with no sour beans

• Prima: 16 defects with no sour beans.

• Superior: 32 defects with no sour beans.

• Courant: 64 defects with no more than three sour beans

• Café Limite, except for Liberica.