Cameroun – SCR 16/18

Origin: Littoral and Western Regions (Mount Cameroon Foothills)

Profile: Intense, Earthy, and Exceptionally Rich

Cameroon Robusta SCR 16/18 is one of West Africa’s most respected coffee exports. Grown in rich, dark volcanic soil at slightly higher altitudes than most West African Robusta, this coffee is known for its “Old World” character. The SCR 16/18 designation means you are getting a bold, high-quality mix of large beans, which provides a more consistent and sophisticated flavor than the smaller, broken grades typically used in instant coffee.

Most Cameroonian Robusta is Natural Processed, resulting in a bean that is deeply saturated with sugars and carries a heavy, almost wild intensity that sets it apart from the cleaner, more “polite” Asian Robustas.

Flavour Experience

Body: Massive and heavy; it has a thick, “brothy” texture that is very satisfying.
Notes: Deep dark chocolate, charred oak, and earthy spice, with a distinct black currant or dried fruit undertone.
Acidity: Low, but possesses a unique “zesty” spice that gives it more life than a flat Robusta.
Finish: Long, smoky, and bittersweet, reminiscent of high-cocoa dark chocolate.

Best Enjoyed As

Cameroon Robusta is the “secret spice” for roasters looking for a traditional European profile:

Classic French Roast: This bean handles extreme heat better than almost any other. It stays sweet and syrupy even when roasted into “oily” territory.
Traditional Espresso Blends: It adds a “rugged” complexity and a thick, reddish-brown crema that gives an espresso shot a very traditional, rustic Italian feel.
Stovetop (Moka Pot): The earthy, bold nature of Cameroon coffee is amplified by the Moka pot, creating a very strong, “syrupy” morning cup.

Cameroon vs. Uganda Robusta

While both are African powerhouses, they offer different vibes:

Uganda (SCR 18): Tends to be cleaner and more “nutty/malty.” It’s the reliable, chocolatey base.
Cameroon (SCR 16/18): Tends to be more “earthy/spicy.” It has more character and “wild” notes, making it stand out more in a blend.

The “Volcanic” Advantage

Mount Cameroon is an active volcano, and the soil in the surrounding regions is packed with minerals. This “terroir” is what gives the coffee its heavy body and unique spicy notes. Because the beans are quite dense, they require a bit more energy early in the roast to ensure the core is fully developed.