Mamy - Specialty Robusta from Guinea

This robust and low-acid 100% Canephora (Robusta) from the Macenta rainforest region of Guinea impresses us. Robust, spicy, and full-bodied, processed as a honey. Mamy and Relika are creating new and transparent markets for coffee producers with "Macenta Beans."

Mamy - Green Coffee Information

Taste: Strong, spicy, cocoa, full-bodied

Origin of the beans: Macenta Region, Guinea

Producer end: Producers from different communities

Varieties: local Canephora varieties (Robusta)

Post-harvest process: Honey

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're used to our Apas Espresso, for example, you'll need a significantly finer grind setting on your grinder for the Mamy.

Why does 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 an altitude of about 600 meters above sea level. The very clean toffee note and the almost mild, classic aromas of roasted nuts and a touch of wood come from the variety itself, but only because the coffee was sorted with exceptional precision. The honey process, i.e. the fermentation with the mucilage around the coffee bean, gives the coffee its soft, almost buttery texture.

Tell me more about Mamy Espresso

Mamy Dioubaté is a pioneer. Born in Guinea, he earned his doctorate in Germany and only later rediscovered his homeland. The region around Macenta fascinated him. Coffee has long been cultivated 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 made coffee production particularly attractive to the local people. However, the local conditions are extremely good for high-quality specialty coffee, or rather, Fine Robusta. Mamy and Relika are devoting their energy to developing this still young project and have Big things planned.

Why did we buy the Mamy ?

When Macenta Beans sought support for a processing station through a crowdfunding campaign in 2020, we joined in. Since then, we've been in contact with Mamy and Relika, who are advancing their projects and reaching more and more producers in a region with many challenges.

How do we roast this coffee?

As a 20kg batch on our 30kg roaster. We usually roast our slightly darker coffees at full capacity (30kg), but this coffee is very hard – Canephoras have hard cell walls and require a lot of heat for a faster roast. So, we roast the coffee at 70% energy until the first crack, which is very high. We roast the coffee in total for 13 minutes and 30 seconds to the same final temperature as our APAS. The roast level is therefore similar, but the color is lighter because Canephoras don't darken as much as Arabicas at the same temperature.

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