Coffee Description
Blended to highlight African coffees with a Cameroon bean as the star, this dark roast espresso blend features rich dark chocolate, toasty hazelnut, and sweet baked raisin notes.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Dark
Variety
Java
Process
Washed
Region
Oku
About Trade Bridge Coffee of Cameroon
At Trade Bridge, we connect coffee growers in Cameroon to coffee lovers in the United States, from farming to roasting, we carefully nurture all aspects of the process and trade. Our mission is to continually improve the lives of the people in the communities we serve and the quality of the products we provide. This means treating and compensating the farming communities fairly, ethically sourcing our coffee, offering transparency throughout the process, and creating a genuine difference that goes beyond labels and certifications. This ensures the highest quality coffee in our consumers’ cups, the longevity of our relationship with the farming communities, and the long-term environmental sustainability of our farming practices. You can taste the difference that community involvement makes.
The western and northwestern provinces of Cameroon have 13 cooperatives with over 35,000 farmers and community members working together to nurture and produce coffee. Our Arabica and Robusta coffee grows in rich volcanic soil, at elevations of 1,200–2,200 meters (3,900–7,200 ft.). It offers high acidity, a balanced body, and the earthy, often spicy notes unique to African coffee.
These Specialty Arabica beans in our cup, are sourced from the highlands of the Oku region and processed to perfection at the Nijinkom Cooperative. At Trade Bridge, we have families in both Cameroon and the United States, so we proudly make it our mission to ensure people are our focus, so coffee can be their focus and you can taste the difference. Enjoy!
Oku, Cameroon
Equiano Coffee
We are a family-owned and operated roaster in Eugene, Oregon. We pride ourselves in sourcing and roasting some of the most delicious specialty grade coffees from Viet Nam, DR Congo, Cameroon, Brazil, and beyond.
Our Story:
In the 90s, you could find Okon and Gloria hanging out at Theo's Coffee House in downtown Eugene. Okon would sit inside and play chess, enjoying the rich smell of old books and freshly brewed coffee and the buzzing of conversations. The energy and culture of that coffee house ignited a passion in Okon for the way that coffee can connect people. After seeing an article in a magazine about Ethiopian coffee rituals, he realized that coffee was a part of his culture as well. He purchased a 1.5 quart copper pot and began roasting 10 ounce batches of coffee in his apartment.
"I think the real reason I started roasting coffee was to impress Gloria," Okon chuckles as he recalls seeing her sitting outside of Theo's and being mesmerized by her beauty. Gloria spent many years working as a barista at various coffee kiosks and at Perugino while pursuing her love for art and painting.
In between roasting 10 ounce batches of coffee in his apartment and owning Equiano, Okon took a deep dive into the world of specialty coffee. On a trip to Colombia he learned how much time and effort and care goes into growing specialty coffee. Each different farm, country and region grew beans that expressed different flavor profiles, aromas and textures. His goal as a roaster was to best articulate these flavors. Selling specialty coffee is not just a hobby for him, he is invested in the farmers and purveyors that he purchases from and fascinated by the process of expressing each bean to its utmost deliciousness.
"Gloria has taught me so much about being a barista, she's the one who makes this all work. I can nerd out on the specifics of the roast, but Gloria is behind the scenes, she curates the art, the atmosphere, the energy of the space," Okon says. They work as a team to bring not only the most delicious coffee to your lips, but to create a space that is warm, welcoming and inspiring. We may all be consumed by our phones and our daily tasks, but if we can smell and taste something so delicious that it brings us fully into the present moment, allows us to connect to our senses and to each other, than the love behind the coffee can be felt.
Bio written by Gracie Schatz.
