Mamy, Espresso de Guinée

About This Coffee

This coffee originates from the Macenta region of Guinea, grown at approximately 600 meters altitude. It is composed of 100% local Canephora (Robusta) varieties and processed using the honey method. The coffee exhibits a full-bodied, spicy, and cacao-rich flavor profile with notes of caramel, roasted nuts, and a slight woody touch. The honey processing method, which includes fermentation with the mucilage surrounding the coffee bean, gives it an exceptionally smooth, almost creamy texture. The coffee is produced by farmers from various communities in the UNESCO-protected rainforest surrounding Macenta.

Origin

Macenta (Guinea)

Flavor Notes

Woody, Spices, Caramelized, Cacao, Roasted Nut

Roast Level

Medium 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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