Cocoa

Description

Specification for Cameroon Coffee

Product Name: Cameroon Coffee (Robusta/Arabica)
Origin: Cameroon (Primarily Western Highlands – Bamenda, Boyo, or the Adamawa region)

Types:

1. Robusta Coffee: Grown in lowland regions.
2. Arabica Coffee: Grown in highland regions (more common in areas like the Western Highlands).

Physical & Chemical Characteristics:

1. Moisture Content: Maximum 12.5% for green beans.
2. Screen Size:
   • Robusta: Screen 15+ (large beans)
   • Arabica: Screen 16+ (medium-large beans)
3. Bean Shape: Oval for Arabica, round for Robusta.
4. Defective Beans: Maximum 1.5% defects.
5. Color:
   • Green Beans: Pale green to bluish-green (Arabica), or yellowish-green (Robusta).
   • Roasted Beans: Uniform brown.
6. Foreign Matter: Maximum 0.5%
7. Cup Quality:
   • Arabica: Medium body, bright acidity, floral and fruity notes.
   • Robusta: Full body, lower acidity, nutty or earthy flavor, and higher bitterness.
8. Aroma:
   • Arabica: Sweet and floral.
   • Robusta: Earthy and more intense.
9. Caffeine Content:
   • Arabica: 1.2% – 1.5%
   • Robusta: 2.2% – 2.7%

Flavor Profile:

• Arabica Coffee: Known for a sweet, floral aroma with fruity notes like berries and citrus, medium acidity, and a well-rounded flavor profile.
• Robusta Coffee: Has a bold, intense flavor with earthy, nutty, and woody notes, lower acidity, and a strong aftertaste.

Grading:

• Grade 1 (Premium): Large, defect-free beans with uniform size.
• Grade 2: Slightly smaller beans with minimal defects.
• Grade 3: Standard grade with more noticeable defects.

Roasting Levels:

• Typically medium or dark roast to highlight the rich body and aroma of Cameroon coffee, especially for Robusta.

Packaging:

• Green Beans: 60kg jute bags or bulk shipment.
• Roasted Beans: 500g, 1kg vacuum-sealed bags for retail or 25kg bags for wholesale.

Shelf Life:

• Green Beans: Up to 12 months in cool, dry conditions.
• Roasted Beans: 6-9 months in vacuum-sealed packaging.

Use Cases:

• Espresso Blends: Robusta from Cameroon is popular in espresso blends due to its crema-producing qualities and strong body.
• Single-Origin Brews: Arabica coffee from Cameroon is often sold as a premium single-origin brew due to its unique flavor profile.

Certifications:

• Fair Trade or Organic Certifications available for some coffee from the region.

Harvest Period:

• Arabica: October – February.
• Robusta: November – March.

Cameroon coffee is renowned for its distinct flavor, especially its Robusta variety which holds a significant place in the global coffee market for its full body and intensity. Would you like more detailed specifications on any particular type?