Cameroon’s coffee industry began in 1884 during the German colonial era when the Germans began testing the country’s coffee-growing capabilities. Today, coffee is grown in seven regions in Cameroon with Robusta holding the 80/20 production edge:
Only 5% of the coffee produced in Cameroon is roasted in the country, making green coffee beans one of their chief exports. Cameroonian coffee is more flavorful than many other countries’ beans in sub-Saharan Africa, offering mellow chocolate notes among Arabica varieties.
