Located on the west coast of Central Africa, Cameroon is Africa’s fourth largest cocoa producer and the fifth largest in the world. Cocoa is produced primarily in Central Southern Cameroon, which displays ideal growing conditions due to its hot, humid climate and well-developed infrastructure. The largest plantations are those outside of Yaoundé and to a greater extent to the northwest between the Nyong and Sanaga Rivers. Other major cocoa centers include the Sanaga River valley near Nanga Eboko and the regions around the towns of Akonolinga, Obala, and Sa’a.
Cameroonian cocoa is renowned for its characteristic red coloration. In taste, the cocoa has strong bitter and astringent properties, often with a delicate smoky flavor. It is available with kosher certification.