Mamy - Specialty Robusta from Guinea

This strong and low-acid 100% Canephora (Robusta) from the Macenta rainforest region in Guinea convinces us. The taste of the Honey-Processed Robusta is very soft, almost buttery. The notes of toffee and roasted nuts linger for a long time. With their "Macenta Beans" project, Mamy and Relika show in an exemplary manner how new, transparent approaches can break up old structures and bring about change.

Mamy - Coffee Info

Origin of the beans: Macenta, Guinea

Producers: various small producers

Varieties: local Canephora (Robusta) varieties

Post-harvest process: depulped, fermented with mucilage and dried

Arrived at the roastery: September 2022

All our coffees are sold as whole beans.

This is how we would prepare the Mamy

The Mamy Espresso requires a relatively fine grind. If you are used to our Apas Espresso, for example, you will need a much finer grind setting on your grinder for the Mamy.

Tell me more about Mamy

Mamy Dioubaté is a pioneer. The Guinean-born man earned his doctorate in Germany and only later rediscovered his original homeland. The region around Macenta fascinated him. Coffee has long been grown in the UNESCO-protected rainforest region around Macenta, but a lack of direct market access, a lack of feedback from buyers and poor equipment never really made coffee production attractive for the local people. The local conditions are extremely good for high-quality specialty coffee, or Fine Robusta. Mamy and Relika are devoting their energy to building up this young project and have big plans. We are supporting them and are delighted to be able to offer you their first large harvest.

Why does coffee taste the way it does?

The coffee is very low in acid - partly because it is a 100% Robusta coffee, and partly because it was grown at around 600m above sea level. The very clean toffee note and the almost mild, classic aromas of roasted nuts and a little wood come from the variety itself, but only because the coffee was sorted out with extreme precision. The honey process, i.e. the fermentation with the mucilage around the coffee bean, gives the coffee its soft, almost buttery texture. For us, this is the highlight of this coffee.

Why did we buy this coffee?

Because we had been looking for a specialty Robusta for our range for a long time and were looking for a coffee with a direct, personal connection. We now have a deep, mutual understanding with Mamy and Relika. We value their work and want to move this great project forward with them.

How do we roast this coffee?

As a 25kg batch on our 30kg roaster. We actually roast our darker coffees at full capacity of 30kg, but this coffee is very hard - Canephoras have hard cell walls and need a lot of heat for faster roasting. So we roast the coffee up to the first crack with 70% energy, which is a lot. We roast the coffee in total at 14:30 minutes to the same final temperature as our APAS. The degree of roasting is therefore similar.

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