Hidden in the valleys of a highly mountainous region of West Africa, a group of villages forms the Boyo region of Cameroon. The secret characteristic of Boyo coffee results from the nutrient-rich, dark volcanic soil in climatic conditions ideal for coffee growing. The onset of the first rains coincides with the blossoming of the coffee plants. And then just as the coffee berries begin to ripen, the dry season begins. The abundant sunshine stimulates the coffee berries to quickly attain their optimal sugar content. Here is the secret to Boyo’s distinctive flavor.

Boyo coffee undergoes thorough and all-natural processing – from cultivation to harvesting to selection. The Boyo coffees of Cameroon are grown alongside other crops to spread out the individual trees, thereby minimizing the risk of infection among the coffees trees and avoiding the need for herbicides and pesticides. To supplement the soil, farmers mix the coffee berry pulp with the soil around each tree after the de-pulping process. The farmers and their families facilitate the hulling, polishing, and grading of their coffee beans and then hand-picking the very best of their crop to bear the Boyo coffee label. Enjoy a flavorful experience from the hard work and dedication of these West African farmers.