Coffee production in Cameroon

The National Archives UK - CO 1069-24-27

Coffee production in Cameroon has been a significant aspect of the Cameroonian economy and culture since it was first introduced in the 19th century. The country produces two main types of coffee: Arabica and Robusta, with the former primarily grown in the western highlands and the latter in the coastal lowlands. Coffee production has seen various levels of success over the years, influenced by global market prices, domestic policies, and climatic conditions.

History

Coffee was introduced to Cameroon by German colonialists in the late 19th century, with the first notable plantations established in the early 20th century. After gaining independence in 1960, the Cameroonian government invested heavily in the coffee sector, aiming to boost the economy. The 1980s marked the peak of coffee production in Cameroon, making it one of the world's top producers. However, the sector faced a decline due to falling global prices in the 1990s, lack of investment, and aging plantations.

Types of Coffee Produced

Arabica and Robusta are the two main varieties produced in Cameroon. Arabica is grown in the higher altitudes of the Western Highlands, particularly in regions like Bamenda and Bamboutos. It is known for its mild flavor and aromatic qualities. Robusta, on the other hand, thrives in the hotter, more humid coastal areas, such as the Littoral and South-West regions, and is characterized by its strong flavor and higher caffeine content.

Cultivation and Harvesting

Coffee cultivation in Cameroon involves both smallholder farms and larger plantations. The process begins with the planting of coffee seedlings, which are nurtured until they mature into coffee trees. Harvesting usually takes place once a year, with the timing depending on the altitude at which the coffee is grown. Arabica coffee is typically harvested between October and December, while Robusta is harvested from December to February. After harvesting, the coffee beans are processed, which involves drying, hulling, and sometimes fermenting to enhance flavor.

Challenges

The coffee industry in Cameroon faces several challenges, including aging trees, limited access to finance, and vulnerability to climate change. Many coffee farmers are working with old trees that yield less coffee of lower quality. Access to credit is limited, making it difficult for farmers to invest in new trees or modern farming techniques. Climate change poses a significant threat, with changing rainfall patterns and rising temperatures affecting coffee yields and quality.

Government and Industry Initiatives

In response to these challenges, the Cameroonian government and various industry stakeholders have launched initiatives to revitalize the coffee sector. These include subsidy programs for the purchase of new coffee plants, training for farmers in modern agricultural practices, and efforts to improve access to domestic and international markets. There is also a growing focus on sustainable and organic coffee production as a means to increase value and appeal to niche markets.

Economic Impact

Coffee remains an important export commodity for Cameroon, contributing significantly to the country's GDP and providing livelihoods for thousands of rural households. Despite the challenges, there is potential for growth and increased profitability in the sector, particularly through value addition and tapping into the growing global demand for specialty coffees.