Mamy, Robusta Espresso from Guinea

Mamy - Green Coffee Info

How we would prepare the Mamy

The Mamy Espresso requires a relatively fine grind size. If you are used to our Apas Espresso, for example, a significantly finer grind setting on your grinder is necessary for the Mamy.

Why does the Mamy taste the way it does?

The coffee is very low in acidity - partly because it is a 100% Robusta coffee, and partly because it was grown at about 600m above sea level. The very clean toffee note and the almost mild, classic aromas of roasted nuts and a bit of wood come from the variety itself, but only because the coffee has been sorted with extraordinary precision. The honey process, i.e., fermentation with the mucilage around the coffee bean, gives the coffee that soft, almost buttery texture.

Tell me more about the Mamy Espresso

Mamy Dioubaté is a pioneer. Born in Guinea, he earned his doctorate in Germany and only later rediscovered his original home. 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, insufficient feedback from buyers, and poor equipment never really made coffee production attractive for the local people. Yet, the conditions on the ground are extremely good for high-quality specialty, or simply: fine Robusta. Mamy and Relika are dedicating their energy to building up this still-young project and have big plans.

Why did we buy the Mamy?

When Macenta Beans was looking for support for a processing station through crowdfunding in 2020, we took part. Since then, we have been in contact with Mamy and Relika, who are pushing their projects forward in a region with many challenges and are able to reach more and more producers.

How do we roast this coffee?

As a 20kg batch on our 30kg roaster. We actually roast our slightly 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 a faster roast. Thus, we roast the coffee until just before the first crack with 70% energy, which is a lot. We roast the coffee for a total of 13:30 minutes to the same final temperature as our APAS. The degree of roast is therefore similar, but the color is lighter because Canephoras do not get as dark as Arabicas at the same temperature.

Import coffee details to Beanconqueror

Import to Beanconqueror