From the western highlands of Cameroon, West African farmers have organized themselves to organically produce a fine Arabica coffee named after their region -- Boyo. The pleasing aroma, mellow flavor and rich full body distinguish this fine coffee, which arises from extensive quality control as well as the region's nutrient rich volcanic soil and plentiful sunshine.

The Republic of Cameroon is an African nation well known for both its geographic and ethnic diversity. Lying in the Northwest province of Cameroon, there is a mountainous region known as Boyo that is seeking to improve the standard of living for its many farmers. In the late 1990's a farmers' cooperative initiative was started with the goal of delivering back to the farmers a fair price for their coffee. The means to do so has been through the standardization of the cultivation and processing steps to produce a consistently high quality Arabica coffee. They market their coffee under the name - Boyo - of their region

The farmers appear to be on the right track, producing a high quality, robust coffee. The flavorful characteristics of Boyo coffee are purported to result 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. That is the secret to Boyo's distinctive flavor.