Cameroon Coffee Bean Guide

The overall value chain of the Cameroon coffee industry consists of the following market players:

• Producers:  small, medium, and big producers 
• Processors: cooperatives, private operators, and commercial intermediaries (e.g., exporters)
• Destination: buyer's country

Based on import values (USD) of 2021 Cameroonian coffee, the main export destinations were:

• France: 9.4 million (29.7%)
• Portugal: 5.0 million (15.8%)
• Italy: 4.6 million (14.6%)
• Belgium: 2.9 million (9.2%)
• Germany: 2.8 million (8.9%)

Cameroon continues to see its Robusta output fall, decreasing to 165,000 bags in coffee year 2021/22, down 34.3%. With area harvested holding steady around 114,000-118,000 hectares in 2015-2020, the downturn is due a combination of factors including the age and low productivity of coffee plantations, the youth’s disinterest in coffee farming, the exhausting work required, and more lucrative offers in other sectors.

The main reason for the decline in Cameroon's coffee exports is that farmers are increasingly switching to cocoa production, which is more profitable. Cocoa is also less labor-intensive than coffee, which is another advantage for farmers.

The export trend of Cameroon coffee in terms of volume and value has been declining in recent years. In 2020, Cameroon exported 19,700 metric tons of coffee worth USD 31.6 million. In 2021, the export value remained practically unchanged, while the volume decreased to 18,900 metric tons. In 2022, the export volume increased to 20,000 metric tons, but the value decreased to USD 24.2 million.

Despite the decline in exports, Cameroon remains a significant producer of coffee, with a reputation for high-quality beans. The country's coffee is typically Arabica, which is known for its smooth flavor and aroma. Cameroon's coffee is exported to a variety of countries, including the United States, Europe, and Asia.

Coffee production is very important and grown extensively in the country. Due to its high altitude, rich volcanic soils and ample rainfall coffees from Cameroon are of good quality. They are full-bodied flavor with a well-rounded finish with chocolate characteristics.

The Coffee farming in Cameroon dates to 1884 with first trial gardens in Victoria, Ebolowa, Nkongsamba and Dschang then expanded to Yokadouma, Abong-Mbang, Doumé, Lomié and Akonolinga. Then to the West Region of the country.  

Coffee is grown in seven regions of Cameroon; West, Northwest, Littoral, Southwest, South, Centre and East Region.  Robusta, which is contributing to more than 80% of the crop of the country, is grown in middle elevations in western region and also to some degree in Abang Mbang. 

Bamileke and Bamaoun are the high plateau areas where Arabica plantations are located. These area are located on Cameroon’s high plateau. The cool climate, heavy rainfall, and nutrient-rich volcanic soil mean that its best for growing great the Arabica coffee beans.

Coffee is primarily grown by smallholder farmers.  The farming and harvesting coffee in Cameroon is truly a labor intensive industry. 

After the harvest, the coffee cherries undergo processing to extract the beans. Traditionally, Cameroon employs mostly the Dry/Natural and some quality is with the wet processing method. 

The production of Cameroon’s coffee is placed under the responsibility of the Ministries of Agriculture and Rural Development (MINADER) and that of Scientific Research and Innovations (MINRESI). 

Coffee is a non-seasonal product in Cameroon and is produced all year round, but the peak season is from September to December.

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.

Cameroon levy fixed amounts of FCFA75/kg on exports of green coffee, while there are no taxes on exports of roasted or soluble coffee.

While for import, Cameroon applies duty of 5-30% (HS code 090111 ), 30% (HS code 090112) 30% (HS code 090121) and 30% (HS code 09012200)

In 1995 Cameroon opted for the liberalization of the coffee sector and the disengagement of the state's massive support and direction from the state to producers until the 1990s has been re-oriented towards several public organizations such as ONCC (National Organization for COCOA and COFFEE) and FODECC (Cocoa and Coffee sub-sector development funds) which have budgetary means to ensure certain public service missions or lead projects.

Coffee exports in Cameroon are governed by:

• Law No 2004/025 of 30 December 2004 amending and completing Law No 95/11 of 27 July 1995 on the organization of the cocoa and coffee trade.

• Decree No 2005/1213/PM of 27 April 2005 on the packaging and marketing of green coffee.

• Order No 0002/MINCOMMERCE/CAB of 20 January 2016 establishing the general conditions for marketing Arabica and Robusta coffee.

• Circular crop year letters published each year

The product quality and safety and the durability of the coffee sector. These include:

• National standard NC 225: commercial specifications and qualitative classification of coffee beans.

• Standard NC 226: microscopic examination and determination of defects in green coffee.

• Standard NC 227: visual and olfactory examination of coffee beans.

• Standard NC 228: packaging of coffee beans and labelling of the bags.

• Standard NC 229: practical assessment for the determination of water content of coffee beans.

• Standard NC 230: coffee bean sampling.

To ensure its sovereign duty of controlling the quality of coffee, the State relies on private companies that carry out this task on a day-to-day basis for coffee intended for export. Under the supervision of the NCCB, the role of these eight quality control companies is to inspect and control coffees for export in accordance with the specifications. These companies are brought together in a collective body whose overall aim is to ensure that high technical standards are maintained.

The Profession of exporters is regulated by law N° 95/11, 27 July 1991, to organize the marketing of cocoa and coffee as amended and supplemented by law N°2004/025 of 30 December 2004. It shall be open to:

-Economics Operators

-Organizations set up by producers

-Local processing units

To become an Exporter, operators shall present a complete file Containing:

- Certificate of incorporation

- Tax payer card 

- Im-matriculation number of CIG 

- Attestation of non indebtness

After which the following documents shall be issued:

1. Attestation of Compliance Certificate 

2. Declaration of Existence 

3. Exporter Code

4. professional Card 

5. Adhesion to GEX

Cameroon has been considered for years as a major producer of coffee. Coffee culture really accelerated in 1980: the production was around 60,000 mt and reached a peak of 132,000 mt in 1987/1988.

Due to lower yields, suspension of some state subsidies on agrochemical production inputs, and farmers' preference for other food crops deemed more lucrative (e.g.: Cacao) the production of coffee experienced a significant decrease from 1990. Nowadays the production of coffee has decreased to 30,000 mt by 2020.

Cameroon is a medium-sized producer and exporter of coffee. Ranked 74th exporting country in the world, it holds 0.3% of the global value with an export value of USD 36.6M, according to ITC Trade Map data. 

Cameroon is one of the major producers and exporters of coffee in Africa. It is ranked 6th behind Ethiopia, Uganda, Ivory Coast, Tanzania, and Kenya.