Mamy, Robusta Espresso from Guinea

Mamy - Green Coffee Information

How we would prepare the Mamy

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

Why does the Mamy taste the way it does?

The coffee is very low in acidity - partly because it's 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 hint of wood come from the varietal itself, but only because the coffee was sorted extraordinarily precisely. The honey process, i.e. fermentation with the mucilage around the coffee bean, gives the coffee its wonderfully 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 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, insufficient feedback from buyers, and poor equipment never made coffee production truly attractive for the local people. Yet, the local conditions are extremely good for high-quality specialty coffee, or rather: Fine Robusta. Mamy and Relika dedicate their energy to building up this still young project and have big plans.

Why did we purchase the Mamy?

When Macenta Beans sought crowdfunding support for a processing station in 2020, we participated. Since then, we have been in contact with Mamy and Relika, who are advancing their projects 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 usually roast our slightly darker coffees with the full capacity of 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 up to 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 roast level is thus 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