Cameroon Robusta Natural Superior

PROCESS: Natural

PRODUCTION AREA: Nkongsamba, Mbouda

ALTITUDE: 800-1000mt

SCREEN: 16/18

DEFECTS: max 60 defects in a sample of 300grams

CUP CHARACTERISTICSfull-bodied with woody and bitter notes. Lingering and buttery aftertaste. The espresso coffee cream is very thick with a tight texture

cm Cameroon

Botanical species: 90% Robusta - 10% Arabica

Harvest: from September to February

Shipment: from January onwards

Bags: 60 kg bags