8-100 Ringwood Drive, Stouffville, ON, L4A 1A9
Tues-Sat 9am-4pm
Seasonal Feature
Caplami Coop Washed Java
CAMEROON
$21.00 – $95.00
WEIGHT 400g
PRODUCER Various smallholders
VARIETY Java
ELEVATION 1400-1600m
TASTE Toffee, Strawberry, Plum
ROAST DEGREE
RECOMMENDED BREW METHOD
ESPRESSO
FRENCH PRESS
HARIO V60 POUR OVER
THE CUP
Starting with a hint of sweet-tart tamarind, the delicate texture of this coffee resembles toffee and a little juicy-like plum. Depending on how it’s brewed you will experience an after taste of raw cacao or caramel.
About The Coffee
This fully washed Java varietal grows above 1,400 meters in the Western highlands of Cameroon, on the slopes Mt. Oku. Over 2,500 members of the Caplami cooperative farm coffee in the regions of Mifi, Koing-khi, and Haut-Plateaux, with processing facilities in the village of Bafousam. The cooperative was founded in 1958.
History of Coffee Cameroon
Commercial coffee cultivation came to Cameroon with German colonists in 1884 and was established in the western highlands in the late 1920’s when—the story is told—agricultural engineer Rene Coste recognized the ideal conditions on the slopes of the volcano, Mt. Oku, and planted 200,000 seedlings. Today, Cameroon grows just over a half million bags of coffee each year, but 30 years ago production peaked at 3 million bags. The decline has been largely due to the removal of government controls and supports and the overall decline in prices following the collapse of the International Coffee Agreement in 1989.
Growing Coffee in Cameroon
Over 80% of coffee grown in Cameroon is robusta but the altitude, volcanic soil, and diverse micro-climates around Mt. Oku are ideal for arabica. Most coffee is grown by smallholders and although coffee growing cooperatives are not as numerous as they once were, centralized milling remains common. Over a half million acres of land are devoted to coffee farming, but yields are low due to the age of the trees. In recent years, the government has sought to revive the coffee sector.
Brewing Recipes
Espresso
19g dry
25seconds
50g yield
French Press
35g of coffee ground on coarsest setting (Baratza Vario)
500ml of 200 degree water
Brew time 3 minutes
Add 35g of coffee to carafe. Pour 500ml of water over grounds.
Stir and make sure all the grounds are saturated. Steep for 3 minutes.
Plunge and serve!
Pour Over
16g of coffee ground on #7 (Baratza Vario)
280 ml 200 degree water
Pour 40 ml of water saturating grounds let sit for 20 seconds
Add remaining water in one steady pour starting from center and circling out.
Stir water lightly
