From Light to Dark: Coffee Roasting as My Grandfather Fai Casmia Bello Taught Me Preserving Nso African Coffee Heritage Through Generational Roasting Techniques

Abstract This autoethnographic study explores the intergenerational transmission of coffee roasting knowledge from the author’s grandfather, Fai Casmia Bello, in Nkar Village, Cameroon, to the establishment of Coffee Bello Potsdam in Germany. The article highlights the African origins of coffee “Arabica” from Ethiopia and Robusta from the Congo Basin and examines how traditional hand-roasting techniques, adapted for light, medium, and dark roasts, preserve cultural heritage while meeting modern consumer preferences. The study also discusses the historical introduction of coffee to the Nso tribe by Catholic missionaries and how the author’s grandfather became one of the first to cultivate coffee in the region. The signature blend, "Afrikanische Sehnsucht", combines Rwandan Arabica and Ugandan Robusta, showcasing how African coffee traditions can drive authenticity, sustainability, and innovation in the global market. Keywords: African coffee heritage, Arabica, Robusta, Uganda Ngoma, Nso tribe, artisanal roasting, roasting spectrum, sensory science, cultural preservation, sustainable entrepreneurship, intergenerational knowledge