|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-dried|
|Arrival date||Jul 6 2015|
|Appearance||.6 d/300gr, 14+ screen|
|Roast Recommendations||City+ to Full City+|
Coffee was introduced to Cameroon by German missionaries in the 1930s, a java varietal, which is what much of the country is still planted in to this day. The cooperative where this coffee is from, is located in Bafoussam village in the Bamboutos mountains, an area rich in volcanic soil and affording farmers good altitudes for planting coffee (1300 - 1800 meters). This coop's been around a long time, since the 1950's, and membership is over 2,500 people. The coffee is fully washed (wet-processed), both fermented and then cleaned in soaking tanks for almost a full day, and finally sun-dried on patios. The farmers call this "Java" variety and indeed it has a unique shape. Over 10 years ago I actually hypothesized on an SM travelogue that the Java coming from Nicaragua might be the same Cameroon type. But it was just a theory, and I'm not sure what other link there is between Cameroon and the type found in Nicaragua besides this. It's a head-scratcher. Anyway, we haven't had a nice Cameroon coffee in the shop for a while, and so were thrilled when this sample hit the cup table.
This unique coffee shows both sweet and savory notes in the aroma and cup, and with an essence that is in many ways like pumpkin pie. There's buttery crust smell in both the dry fragrance and wet crust - flaked pie crust - tinged with baking spice and nice core coffee bittersweetness. At City+ the cup has pleasant body, and conveys succinct brown sugar sweetness with a roasted barley note. A nice savory-sweet mix of baked sweet yam and raw sugar is furnished as it cools down a bit, making way for enduring sweet and nutmeg-spiced finish.