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Espresso Djafa

Espresso Djafa

With our rich Robusta espresso, you get the chance to get to know Guinea better. The African country offers unique conditions for growing full-bodied Robusta. It's a real rarity on the specialty market, and we're proud to offer you a strong Fine Robusta with low acidity levels and full crema.

With its notes of marzipan, nougat and dark chocolate, this dark-roasted espresso is particularly well suited for preparation in fully automatic machines and espresso machines and is a real treasure for fans of milk drinks.

Taste Marzipan, Nougat
Strength
Acidity
Sort 100 % Canephora, Limited Edition, Single Origin
Origin Guinea

The best experience

For your espresso, the roast and the right accessories are crucial.

The best selling grinders

One of the most important parameters for really good espresso is the espresso grinder. These grinders achieved great results in our tests.

Price-performance winners for you

Whether you are a beginner, amateur barista or professional - you will find the right espresso machine for you. All machines are easy to use with very good espresso results.

Popular accessories for espresso fans

For home baristas and those who want to become one, we offer high-quality espresso accessories. With tamper and milk jug, nothing stands in the way of the café feeling at home.

Prepare Italian espresso

Prepare aromatic and strong coffee in an easy way: With the classic Bialetti espresso maker.

With every cup you support our drinking water projects in Ethiopia. Learn more

100% FINE ROBUSTA COFFEE

STRONG TASTE, RICH CREMA AND LOW ACIDITY

Djafa coffee hails from the Macenta region of Guinea. For a long time, Canephora coffee (= Robusta coffee) was grown here, but until now it was not professionally processed. About three years ago, the project „Macenta Beans“ started to help the coffee farmers in Macenta to achieve a significant increase in coffee quality through better equipment and quality training.

Macenta Beans is a Berlin-based company with which we have been in close contact for years and whose values are very close to ours. In addition, we really like the quality of the Robusta beans from Macenta. We already use one variety for our Tiga Terra Blend. The quality of this lot, Djafa coffee, convinced us even more. So we decided to present you this coffee as Single Origin Robusta.

The Djafa coffee is a „honey processed“ Robusta. Due to this special processing, it has numerous flavor nuances that are not found in washed Robusta. The coffee is strong and yet brings complex flavors.

Preparation tips

Due to its dark roast and low acidity, Djafa is particularly suitable for preparation in fully automatic machines and espresso machines. The crema of 100% Robusta coffee is rich and strong. Without milk, the coffee tastes mostly of dark nougat chocolate, marzipan and roasted malt. With a sip of milk, the coffee’s flavor is strongly reminiscent of cocoa and dark chocolate. A little sugar also goes well with this coffee, as it balances out the slightly higher bitterness of the Robusta coffee.

Dark Roast

The Djafa coffee is dark roasted, so it is very strong and low in acidity. We roast the coffee fresh every week in our roastery in Berlin. In the process, our roast masters pay close attention to the moment when the sweetness and aroma of the coffee develop optimally. The roasting profile is individually composed by our roast masters depending on the nature of the coffees.

Röstmeister Hannes bei der Arbeit

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Origin

Djafa, Guinea

  • Origin: Djafa, Sengbendou, Guinea
  • Geo coordinates:
  • Altitude: 700 m
  • Farmers: 76 smallholder farmers
  • Variety: 100 % Coffea Canephora (Robusta)
  • Processing: honey

High quality from low altitudes

In the Macenta region of Guinea, coffee and especially Robusta had been grown for a long time. But it was only with the professional support of Macenta Beans that the coffee could be raised to the level of „Fine Robusta“. The coffee cherries are cultivated and harvested by small farmers up to 700 m above sea level. They deliver the cherries directly after harvesting to the processing station, where they are further processed. The pulping machine then separates the pulp from the beans. The remaining pulp („mucilage“) is dried on elevated drying beds („drying beds“) for about 14 days. During this time, the mucilage ferments and it looks like there is some honey on the beans. Therefore, this type of processing is also called „honey processing“.

In the meantime, the beans are turned again and again and the defective beans are sorted out. After 14 days, the beans have the optimum residual moisture and can now be packed in jute bags for export. Thanks to the Macenta Beans project, the coffee farmers are already receiving many times more money for their coffee cherries in the third year than they were able to earn in the local coffee market before the project began. This coffee therefore contributes immensely to increasing the income of the coffee farmers in Macenta.

Mamys passionate work and honey processing give this coffee its "Fine Robusta" status

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Latest Reviews
Perfekt für Milchgetränke, klassisch, "pflegeleicht"

Ich habe seit einigen Wochen eine Handdruck Espressomaschine ohne Heizelement (ROK), nachdem mein ehemaliger Mitbewohner seine Delonghi mit einem dieser Filter mit "druckloch" mitnahm. Nun hatte ich die Challenge zum ersten mal überhaupt mit einem klassischen Filter, einer neuen Mühle und auchnch ohne Heizelement einen guten Espresso zu brühen. Bei manchen Kaffees stimmte die Brühzeit, kein channeling etc, aber es schmeckte alles unterextrahiert und zu sauer, bei einigen schien ich den Kaffe so fein mahlen zu können wie er es bräuchte, dann channelte der kuchen meißt aber enorm.

Mit dem ersten Gang mit dem Djafa waren die meißten 10ten 15ten der vorgerigen schon beinahe übertroffen. Der Kaffe ist Klassisch, trotz Robusta nicht unterkomplex und für Leute mit weniger Säureaffinität perfekt. Er bekommt natürlich weniger florale/ fruchtige Aromen hin, aber das was er will. Vorallem Nougat/ Schokolade, Zu dem angegebenen Marzipan würde ich beinahe noch ein wenig frischere Mandel hinzufügen. Und Röstaromen, aber nicht zu dominant, wie ich es bei vielen "klassischeren" Kaffees häufig als Störend empfinde.

Im Cappuccino mit 1:2 Espresso:Milch hat mich eine Besucherin vor kurzem gefragt, ob ich etwas Schokolade oder ähnliches hinein habe. Spricht für sich. Großartig, kräftig, immernoch Kaffee aber hier finde ich ihn sogar recht ausgefallen. Den sämigen Körper spürt man sogar in der Milch.

Den Vergleich mit dem Jhai muss ich nun noch ein paar Espresso abwarten, diesen hatte ich früher (und war begeistert), allerdings eben in einer schlechteren Maschine, also, mal sehen ob es nur an der Maschine liegt, dass ich den Djafa gerade sogar noch interessanter finde.

Leon 1 Aug 2022
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