Cameroon · Centre / South-West / Littoral / South regions
reviewed
Amelonadoadmixture
A major Central African producer whose bulk cacao is widely associated with a reddish bean colour from its Trinitario-type hybrid component and, in fire-dried lots, a smoky note.
Country
Cameroon
Region
Centre / South-West / Littoral / South regions
Growing region
Africa
Coordinates
4.60°, 11.50° (approx.)
Elevation
100-700 m
Producer
regional
Genetic groups
Amelonado, admixture
Traditional class
mixed
Also known as
Cameroonian bulk
Bean notes
Populations include Amelonado-derived material and a substantial Trinitario-type hybrid component, the latter giving Cameroonian beans their characteristically reddish-brown colour, also influenced by drying practice.
Harvest season
main Sep-Jan; light crop May-Jul
Fermentation
Smallholder heap fermentation, typically 5-7 days.
Drying
Often artificially dried over wood fires, contributing a smoky character; sun-drying also practised, particularly in the South-West.
Flavour
strong cocoa · earthy · smoky · low acidity
Updated
2026-05-22
Sources
Motamayor et al. 2008, PLoS ONE 3(10):e3311 (genetic clusters)
ICCO Quarterly Bulletin of Cocoa Statistics — production data
Efombagn et al. — genetic diversity of Cameroon cocoa germplasm (Barombi-Kang variety trial)