Ethiopia Bonga Forest Mankira

Mankira has a rustic, dark caramel sweetness, like burned sugar, toasted, and bittersweet. Honey and stone fruits come out as the cup cools, and a woody note too. There's grain-sweet and spice notes that are like baked sweets/cookies. City+ to Full City.
Out of stock
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Wet Process Style Machine Washed
Drying Method Raised Bed Sun-dried
Arrival date Aug 4 2014
Lot size 70bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade 2
Appearance 1 d/300gr, 16-18 Screen; broken beans and some insect damage
Roast Recommendations City+ produces the most transparent cup character, but the coffee can take a wide range of roasts and still display unique Kaffa cup tastes.
Weight 1 LB
Mankira is a newly-formed coffee farmer cooperative in the Bonga Forest of Kaffa region. This is, quite literally, where coffee originated as an understory plant with a thin trunk and wispy branches seeking the meager light filtered through the primary shade trees. I visited Mankira early in their first harvest, which involved (I'm not joking) taking off ones pants and walking across a rather fast-moving river. It was the only way to ensure the rest of the 1 hour hike to the Mankira washing station wasn't going to involve being soaked from the waist down (see the first pic below!). This is one of the more remote stations in Kaffa area, and for this year the coffee was carried out by a mule train since the road (if you can call it that) was still impassable. They expect to have a log bridge in by next harvest. The site is pristine, and much of the coffee is grown in the shade of the undisturbed Bonga forest, as it was from time immemorial. The farmer group was highly motivated by the visit, because the average price of coffee in the area has been historically low due to the remote location. With this harvest they were going to realize prices for coffee of at least double the previous year. Coffee in this area is planted between 1500 and 1650 meters on average. Not all of the beans are "pretty" - we found several broken beans as well as some insect damage in a 300 gram sample. I don't know that this plays too large a part in the rustic nature of the cup, and we do expect to see improvement in the coming season.
Mankira has a honey scent and flavor, with an ever so slight rustic side showing up along the way. It's apparent in the dry grounds with a smell of honey drizzled baklava - that sort of puff pastry, pistachio, baking spices, and honey scent, with just a touch of rosewater. The wetted grounds hold a bit more of a caramel/brown sugar and butter smell, so sweet, and with some dried stone fruit too. Full City roasts have a nice scent of cinnamon stick and creme br_l©e crust. That burned sugar flavor comes through too in the cup, like a slightly bittering caramel, vanilla sugar or panella, and particularly pronounced when hot. As this coffee cools, flavors of peach flesh and stone fruit skins come out. The sweetness is still quite honeyed, all the way up to Full City roast level, and with grain sweet and spice attributes of cookie/baked sweets. A woody note comes out too, and adds a rustic element to the cup profile. The cup is quite impressive, especially considering where it comes from. It's seen quite a journey out of the forest, and finally into our warehouse, and we're excited at the potential found in the cup.