Cameroon CAPLAMI Premium Washed Processed

Description

Cameroon is located in the heart of Africa, opposite of Ethiopian and Kenya, its on the Central Western side. They have been growing coffee for a very long time but it is seldom seen in the premium coffee circles. The bulk of what they grow is Robusta used in more commercial type coffee.   They do have what it takes to grow some fantastic coffee though, high altitudes with lots of areas to grow under some shade. Pretty much all Cameroon coffee is aggregate production, small holders control most of the trees and sell the ripe cherries to the processing mills, or join a larger co-ops (like this offering), who will have their own mill. They get sorted and blended into grades and lots to then be exported.

Part of what makes this lot special, besides the wonderful tastes, is its 100% Arabica, Java hybrid strains and a couple others, being a large bean aggregate lot, it is hard to tell percentages and exact strains that made it into this wonderful offering but most will love the taste.

This coffee was organized and produced by our buddies at Olam coffee, who have had an interest in Cameroon for a long time, although we have sampled them a few times in previous crops, this is the first chop we have seen that was tasty enough to add to our list.

Tasting Notes: Medium to low acidity, will only show some hints at the lighter roasts. Fuller bodied, clean and rich; a little lemony lighter roasted but comes off with a slight red fruit tone which many will love. Smooth and less spicy than many Africans while still retaining a bit heftier chocolaty like tone, a couple hints of spice as the cup cools differentiating it from a Central or South American cup. City+ to Full City is a great range for this cup (a little past first crack to stopping at any sign of 2nd) but works for you dark roast fans as well.

 Roasting Notes: A large bean screen with medium to low chaff, roasts even enough to not cause any issues. Will darken a little faster than some in color but not quite like a Kenya or Ethiopian. Right at first crack is a little sharp with slightly underdevelopment but doesn’t take progressing the roast much to see the tastes refine and jump out.