Arabica Coffee Beans

Washed, Pulp and Dry, Naturals Arabica Coffee
Deep in the Highlands of Western Cameroon, among seemingly endless chains of ancient volcanic peaks, lie a group of villages known as Boyo. Therein live farmers who cultivate, and in 9 months, harvest a high grade of coffee. This much sought-after coffee has taken European markets by storm. Consequently, the farmers have grown progressively poorer in the midst of ever-increasing prosperity of the traders.

Robusta Coffee Beans

The quality of your cup of coffee starts with the type of coffee plant, how it’s grown, where it’s grown and how the coffee fruit, or cherry is handled and processed all the way to the green coffee bean.
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Cocoa Beans

In the tropical villages of Cameroon are grown the “Trinitario” strain that produces darker, more reddish and more pungent flavour cocoa beans. Harvested yellow pods are well fermented. The beans are then sun-dried  and perfectly sorted to eliminate foreign particles and broken beans which are then stored in jute bags and ready for shipping. ..Read More

Roasted Coffee Beans

Full-bodied with enticing herbal, floral layers and notes of black pepper and tea.
A group of ambitious smallholder farmers from Cameroon, where robusta is the traditional coffee harvest, worked closely with a local cooperative to perfect the quality of their beans – and improve their livelihoods – by producing this outstanding arabica. Located in west central Africa, across the continent from where most of Africa’s finest coffees grow, Cameroon boasts a diverse geography – from deserts to rain forest to Mount Oku, where these beans thrive high in the rich volcanic soil.

Coffee Processing

Coffee beans are the seeds of fruits which resemble cherries, with a red skin when ripe. Beneath the pulp, surrounded by a parchment-like covering, lie two beans, flat sides together. When the fruit is ripe a thin, slimy layer of mucilage surrounds the parchment. Underneath the parchment the beans are covered in another thinner membrane, the silver skin (the seed coat). Each coffee bean fruit, or cherry generally contains two coffee beans but the fruit can contain one or three coffee beans . Coffee beans must be removed from the fruit and dried before they can be roasted; this can be done in two ways, known as the dry and the wet methods. When the process is complete the unroasted coffee beans are known as green coffee.
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