The Cameroonian from the Frankfurt coffee roastery is a solid espresso in the southern Italian style. It consists of half Arabica and half Robusta beans. The latter help it to form a particularly dense and fine-pored crema in the espresso cup. The rather dark espresso roasting was carried out slowly and gently using the traditional drum roasting process. The end result is an aromatically very strong and full-bodied espresso, with dark chocolate notes standing out in terms of taste. These also come into their own when preparing a cappuccino or latte macchiato. The basic espresso for this should be drawn in a portafilter, in a fully automatic machine or in a stovetop pot. The scope of delivery includes either 500 grams or one kilogram of whole beans.