Cameroon Boyo Washed

Cameroon is not the first country that comes to mind when you look for specialty coffee, but that is a mistake. The Boyo region, in the north-west of the country, is appearing more and more often on the radar of roasters and informed coffee drinkers. This coffee has character, clarity and elegance, while keeping the pleasant natural sweetness of the fruit.

It is an Arabica grown at high altitude, ripening in demanding climatic conditions, so the beans develop slowly and build up more complex aromas. The result? A profile that combines notes of chocolate, almond marzipan and a delicate gooseberry freshness.

The Boyo region: microclimate, altitude and fertile soil

Boyo lies in the highlands around Bamenda. It is an area with clean air, stable temperatures and plants that grow at a natural pace. On one side there is the influence of the mountain climate, on the other tropical rainfall. It is an environment that suits Arabica perfectly.

Bamenda is a city in north-western Cameroon. It serves as the administrative centre of the North-West Region.

In practical terms, as far as coffee goes:
It is the social and commercial hub for the surrounding mountain areas, towns and villages where coffee is grown, including the Boyo region. Bamenda is the base for logistics, farmer education, bean buying, training, cooperative support and so on.

• altitude: approx. 1,300-1,800 m a.s.l.

• small, family-run farms

• fertile volcanic soils

• traditional farming methods

This is coffee that grows slowly, without the pressure of large plantations and an industrial pace of work.

HillTop Cooperative: a system that works

The beans come from smallholders who are members of the HillTop Farmers Cooperative. It is a local organisation with a simple model: quality, shared standards, full control over production and fair pay for farmers.

The key principles of their work:

• independent micro-groups of farmers who check the quality of their own harvests

• natural fertilisation (mainly coffee cherry husks, known as cascara)

• washed processing and hand-sorting of the beans

• a focus on education and keeping young people in the region through decent earnings

This is not mass-market coffee. It is a harvest from small plots, where every stage is carried out with care and respect.

Character and flavour profile

In the cup you get a very orderly, clean-tasting and pleasantly sweet coffee.

Tasting notes:

• chocolate

• marzipan / almond

• fresh gooseberry

This combination gives an elegant, harmonious result. There is no aggressive acidity here, just a bright fruity accent and clear sweetness that carries the flavour right to the end.

A great option for people who like African coffees but want something creamier and calmer than classic Ethiopian coffees.

How to brew Cameroon Boyo

This coffee is versatile and gives good results in many methods, but it works especially well where you can bring out its clarity and almond and chocolate sweetness.

Recommended methods:

• Home espresso machine / portafilter
  smooth espresso, sweetness and a chocolate accent, great on its own and in a small cappuccino

• Moka pot
  fuller body, dark chocolate, clear sweetness

Who is Cameroon Boyo for?

• people who like sweet, creamy profiles

• fans of African coffee who want something less citrusy

• everyday drinking, including for people new to specialty coffee

• home baristas who want a stable, predictable coffee

These beans forgive small brewing mistakes, so they also work very well in everyday home use.