Mamy, Espresso aus Guinea

About This Coffee

This is a 100% Robusta coffee from the Macenta Region in Guinea, grown at approximately 600 meters altitude. It is a honey-processed coffee made from local Canephora varieties. The coffee is described as bold, spicy with cocoa notes and a full body. It has very low acidity due to being a Robusta coffee grown at this altitude. The flavor profile features clean toffee notes, roasted nuts, and subtle wood tones, with a soft, almost buttery texture from the honey processing method.

Origin

Macenta (Guinea)

Flavor Notes

Kräftig, Würzig, Kakao, Vollmundig, Toffee, Geröstete Nüsse, Holz

Roast Level

Dark

Processing

Honey

Typology

Robusta

Canephora

Buy from Roaster

Kaffeemacher

Kaffeemacher was founded in Basel in 2009 by Benjamin Hohlmann, growing out of his work managing Unternehmen Mitte, one of Switzerland's largest coffee houses. The operation began roasting commercially in 2017 after years of developing a clear roasting philosophy, and today encompasses a roastery in the Gundeli district, a Coffee Academy with over 8,000 course participants, award winning cafes, and a mobile coffee bar. Benjamin holds SCA trainer certification and lectures on coffee at ZHAW Wädenswil. The team co owns Finca Santa Rita, a coffee farm in northern Nicaragua, and sources from partner farms in ten countries through long term relationships. Kaffeemacher swept four of the top five places at the 2024 Swiss Roasting Championships, with all roasters on the team having learned their craft in house. Transparency runs deep: the company publishes a Common Good Balance Sheet and is a signatory to The Pledge for transparent green coffee buying.

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