From the western highlands of Cameroon, West African farmers are proud to organically produce Boyo arabica coffee. The pleasing aroma, mellow flavor and rich full body distinguish this fine coffee, which arises from nutrient rich volcanic soil and plentiful sunshine. This coffee is variety is a Peaberry coffee.
Cameroon Peaberry Coffee
Hidden in the valleys of a highly mountainous region of West Africa, a group of villages form the Boyo region of Cameroon. The secret characteristic of Boyo coffee results from the nutrient rich, dark volcanic soil in climatic conditions ideal for coffee growing. The onset of the first rains coincides with the blossoming of the coffee plants. And then just as the coffee berries begin to ripen, the dry season begins. The abundant sunshine stimulates the coffee berries to quickly attain their optimal sugar content. Here is the secret to Boyos distinctive flavor.
Boyo coffee undergoes thorough and all natural processing from cultivation to harvesting to selection. The Boyo coffees of Cameroon are grown alongside other crops to spread out the individual trees, thereby minimizing the risk of infection among the coffees trees and avoiding the need for herbicides and pesticides. To supplement the soil, farmers mix the coffee berry pulp with the soil around each tree after the de-pulping process. The farmers and their families facilitate the hulling, polishing and grading of their coffee beans and then hand-picking the very best of their crop to bear the Boyo coffee label.
Enjoy a flavorful experience from the hard work and dedication of these West African farmers.
Coffee plants produce their fruit in the form of a coffee cherry. Typically, the coffee cherry grows two halves of a bean within a single cherry. Sometimes the coffee cherry produces a single bean rather than two beans this is known as a Peaberry. From a coffee drinkers perspective, Peaberry coffee beans are much smaller in size than typical coffee beans. Since only one bean rather than two are formed, Peaberry coffee beans are said to be more robust in flavor and more acidic (good for taste) than regular Arabica coffee beans. Peaberry coffee by its very nature is rare as only 5% or so of all coffee beans harvested are in the Peaberry form.