Cross River Coffee

A washed lot from Batibo in North-West Cameroon (~1,300 m), 60% Arabica and 40% Robusta: pulped, fermented ~24 h and washed clean, then dried in parchment. Caramel and hazelnut with a mild sweetness and medium body. Roasted for espresso and filter.

Caramel, hazelnut, mild sweetness, medium body

First of the "Trilogy" — one cherry from Rom in North-West Cameroon (~1,750 m) fermented three ways. Bàngsi ("ripe") is a 48-hour anaerobic natural: red fruits and citrus, medium body. From the November 2024 harvest on Cross River’s own farm plus the surrounding farmers’ plots.

Red fruits, citrus, medium body

A bold natural-process espresso blend from the Nkambé area of North-West Cameroon (~1,600 m): 60% Arabica and 40% Robusta, sun-dried in the cherry. Peach and chocolate with plenty of power — made for milk drinks.

Peach, chocolate, bold

Second of the "Trilogy" from Rom, North-West Cameroon (~1,750 m): a 48-hour yeast-inoculated anaerobic natural. Juicy and fruity — guava and licorice. "Bìrka" is Limbum for "papaya".

Juicy, fruity, guava, licorice

Cross River’s decaf and only non-Cameroonian coffee: a natural-process Guji from the Syoum family’s Bette Buna farm in Ethiopia (2,000–2,200 m), sun-dried on raised beds for about 3.5 weeks, then decaffeinated with ethyl acetate so the fruit stays intact. Sugarcane and orange. Roasted omniroast for filter or espresso. Sold as a 500 g bag.

Sugarcane, orange

A washed 100% Arabica (Java) grown around Nkambé in the mountains of North-West Cameroon at ~1,600 m, hand-picked, sorted and washed, then sun-dried. Mild and gently sweet with soft acidity — milk chocolate and orange. One of Cross River’s bestsellers as an everyday espresso.

Milk chocolate, orange

An espresso blend of 80% Java Arabica and 20% Robusta from the Nkambé area of North-West Cameroon, grown at ~1,400 m. Full-bodied and medium-strong, with chocolate and red-wine notes — built to hold up in milk. One of Cross River’s bestsellers.

Chocolate, red wine, full-bodied

Honey-processed Arabica (Java) from the farmer group around Rom in North-West Cameroon at ~1,750 m — the fruit is pulped but the sticky mucilage is left on through drying, giving one of the sweetest expressions of the bean. "Li Li" means "sweet" in Limbum. Sweetcorn and pineapple, round body.

Sweetcorn, pineapple, sweet, round body

A natural-process 100% Robusta from Santchou in Cameroon at ~800 m — roughly double the caffeine of Arabica. Very bold, with dry-wine, rum and grape notes; built for cappuccino.

Dry wine, rum, grape, very bold

A special lot from the farmer group around Rom in North-West Cameroon (~1,750 m): cherries fermented aerobically for 48 hours as a natural, then dried ~14 days in the cool mountain air. Floral and lively — lavender, strawberry and grapes.

Lavender, strawberry, grapes, floral

Natural-process Arabica (Java) from Ndu in North-West Cameroon at ~1,750 m: picked ripe and dried whole in the fruit under the equatorial sun for about 14 days, which builds an intense, fruity cup — peach, big sweetness and a full body. A bestseller, roasted for both espresso and filter.

Peach, very sweet, fruity, full body

A filter blend of one Arabica (Java) from Nkambé in North-West Cameroon, prepared two ways: half a 48-hour anaerobic natural, half fully washed (the same lot as Cross River’s "Ayangsii washed"). Floral and tangy with a sweet finish and medium body. Named after the Bannerman’s Turaco.

Floral, tangy, sweet finish, medium body

A rotating surprise espresso blend built from leftover green-coffee lots in Cross River’s warehouse. Every batch is a different mix of Cameroonian beans, so the cup changes each time. Sold as a 1 kg bag.

Ever-changing — a different bean mix every batch

Third of the "Trilogy" from Rom, North-West Cameroon (~1,750 m): a 48-hour wine-yeast anaerobic honey. Vanilla and malt, very sweet, with a dominant body. "Àwè" means roughly "oh wow" in Limbum.

Vanilla, malt, very sweet, dominant body