Why is it unusual to see Cameroon coffee at Sweet Maria’s ? For starters, this is West African coffee, not East African like most other Arabica refers to Coffea Arabica, the taxonomic species name of the genus responsible for around 75% of the worlds commercial coffee crop.: Arabica refers to Coffea Arabica, the taxonomic species name of the genus responsible More offerings such as Kenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East African powerhouse of the coffee world. Both More, Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is “Bun” or “Buna” in Ethiopia, so Coffee Bean is quite possibly a poor More, Rwandan coffee was, at one time, rarely seen in the United States as either a Specialty grade or low-end commercial coffee. There simply was not that much coffee produced in Rwanda that went anywhere besides More. And a large percentage of Cameroon’s coffee has traditionally been Robusta usually refers to Coffea Robusta, responsible for roughly 25% of the world’s commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any variety of Coffea Canephora, and some use More, grown in all provinces except the north, while arabica is mainly produced in the high altitudes of the west, northwest, and east.
The western highlands of Cameroon, where much of the coffee is grown, averages about 5,000 feet above sea level and has two distinct seasons, the rainy season and dry season, which benefits quality arabica.
The last lot we stocked from Cameroon was from the CAPLAMI Cooperative in Mifi region of Western Province. CAPLAMI has over 2500 members, altitudes ranging from 1300 to 1800 meters. This lot was an unusual longberry Java Cultivar is planted widely in Cameroon, related to Abyssinia found in East Java. It is distinct from Java Typica types, such as Bergendal, Pasumah or BLP, and from Jamaique Typica in Cameroon as well. More, and cup qualities bear some resemblance to Indonesian character, but this one has many distinct differences too.
I have not visited Cameroon to see the coffee production so our knowledge is quite limited and second-hand. Wikipedia has some history of the coffee industry in the country but not much current information:
Coffee farming in Cameroon dates to 1884, during the German colonial era. The Germans went up to open trial gardens in Victoria, Ebolowa, Nkongsamba and Dschang. Coffee farming later extended to the hinterlands to Yokadouma, Abong-Mbang, Doumé, Lomié and Akonolinga. Around 1927, the coffee plant found its way to the West Region. By 1928, 200,000 coffee seedlings were planted in Dschang. By 1929, the development of coffee farming in Cameroon was thanks to René COSTE, a French Agricultural Engineer appointed to head the farming Station of Dschang. There was a high level of production in 1990 resulting in record export of 156,000 tons. Cameroon was ranked 12th in world ranking. When the production declined, it was attributed to the policies of the government and to the global economic crisis. The government has sought the help of Brazilian experts to suggest solutions, and it has also invested 750 million FCFA – about US$1.5 million for a five-year period as a relief package.
Years later, “Java” came up again … no relation to the Indonesian island or coffees developed there at the the research facility in Jember. No this was the same long “football shaped” green seed form, and it was in Nicaraguan coffees from the Segovia, Jinotega, Ocotal and Matagalpa regions are nice balanced cups. They often possess interesting cup character along with body and balance, outperforming many other balanced Central American and South American high-grown More. A defunct commercial nursery was selling off seed and Mirisch farms had bought some and planted it near Matagalpa. Erwin told me he literally bought it by the side of the road. The cup was good, with soft Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem flat. Acidity can sound unattractive. People may More and a slight Lemon notes, as well as other related citrusy flavors or acidities, are prized in coffee. These usually express themselves as a bright accent in the cup, or aromatic citrus aspects, but not as blunt sourness. More cookie flavor that was unique The tree itself had extreme upright branches, a Christmas tree shape.
Many years after that, I am in Sumatra and we are discussing their long-bean varieties called “Abyssinia” (that is Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is “Bun” or “Buna” in Ethiopia, so Coffee Bean is quite possibly a poor More). But observing the different types of Ethiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known as Abyssinia. The name is Latin, derived from Arabic “Ha bash”, but is a term More grown in Indonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body and often more of the “character” that More (AB3 and AB7) I think it is clearly not just a Typica nor an Ethiopian coffee landrace at all. Also AB3 is supposed to be an original coffee brought by Dutch scientist PJS Kramer, but AB7 (Abyssinia 7) is known to be crossed with Timor Hybrid (TimTim) for better disease resistance. Observing the plants in Sumatra this absolutely seemed true.
So what is “Java” from Cameroon? Since I have not been to observe it, I don’t know! And even if I did see it I might still not know. But you would hope informed sources would… Checking at the World The study of the agronomy of coffee, its chemistry, or other improvements: The study of the agronomy of coffee, its chemistry, or other improvements. There are coffee research organizations throughout the world. In Central America, More site though, they seem to not maybe a distinction on this… assuming the Abyssinia that is also There are several types of Abyssinia, but they are not from Ethiopia but rather Indonesia. Abyssinia 3 = AB3. PJS Cramer, a Dutch plant researcher, introduced this variety in 1928, supposedly from Ethiopia seed stock. It was More cultivar is simply an Ethiopian landrace. I kinda doubt this…
From World Coffee Research:
It (Java Cultivar) was originally thought to be a Typica selection. In the mid-20th century, it was brought to Cameroon by a local farmer via the Vilmorin company, which acquired the seeds in Java from Porteres (a famous breeder). In Cameroon, the breeder Pierre Bouharmont observed that it was partially tolerant to Abbreviated as CBD: A fungal disease that results in cherry dying and dropping to the ground before it is ripe.: A fungal disease that results in cherry dying and dropping to the ground before it More (CBD), a prevalent problem for coffee growers in Africa, and well adapted for smallholder growers using few inputs. After nearly 20 years of selection, it was released for cultivation in Cameroon in 1980-90.
It was originally thought to be a Typica selection. But genetic fingerprinting of molecular markers has revealed that Java is a selection from an Ethiopian landrace population called Abyssinia.