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Cameroon coffee contributes about 0.3% of the GDP of the country. 

There are not many things that make a person euphoric and energized like a mug of hot coffee. From the alluring taste to the deep, pleasant whiffs that you get when taking coffee from Cameroon, it is rated one of the best coffees on the continent. 

Coffea or coffee has its origins in the East African country Ethiopia. On the continent, coffee is mostly grown in tropical regions. The cherries of the plant produce beans that are roasted to produce coffee. 

The most common variety of the plant is Arabica and Robusta. 

Brazil is the world leader in coffee production, producing an astonishing one-third of the whole world’s coffee. 

The earliest documentation of coffee in Cameroon dates back to the late 1800s. Rene Coste, a French company, started the commercial cultivation of coffee in Cameroon in the 1930s. Only about 5% of the coffee produced in the country is processed locally. 

Arabica and Robusta are the leading coffee varieties grown in Africa, and Cameroon is no different. The Arabica variety is more prevalent in a region called Bamenda Grassfields, while Robusta is mainly cultivated along the coastal line of the country.

Robusta makes up 90% of all the coffee produced in Cameroon, and Arabica accounts for the rest. Java and Jamaica are the varietals of Arabica found in Cameroon. 

The main varieties found in Cameroon; Arabica and Robusta require different growing conditions. Arabica flourishes in high altitude areas, whereas Robusta can do well even in low altitude regions. The Jamaica variety is susceptible to diseases such as the coffee berry disease, and farmers need to be mindful of this fact when growing this variety.

The availability of the Robusta variant starts from October to September of the following year. For Arabica, it is available from December to November of the next year. 

Cameroon Coffee harvesting is done by picking ripe berries by hand, an operation that is labor-intensive and time-consuming. The coffee is then dried, sorted and packed into gunny bags ready for export. Only about 10% of all the coffee produced in Cameroon is consumed locally, and the rest is exported. Major export markets include Belgium, France, and Denmark. 

The potential of coffee in Cameroon is phenomenal. The government has launched an ambitious plan to establish Cameroon as a reliable producer of coffee in the world.  

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