Dark chocolate and roasted grain on the dry aroma; pronounced bitterness on entry with cocoa, roasted nuts, and light earthy notes; a full body with almost no acidity and plenty of crema; and a finish with a hint of brown sugar.
Buying Tips
Robusta producer: Cameroon grows mostly robusta, used mainly in espresso blends and instant coffee, with Europe its main export market
Region: Moungo lies in the coastal lowlands around Mount Cameroon, with rich volcanic soils and a warm, humid climate
Robusta: Roughly twice the caffeine of arabica, with strong bitterness and plenty of crema
Brewing Notes
Espresso: 10–20% in a blend adds crema and punch
Moka pot: Medium-dark roast with milk for rich cocoa