Mankira No. 1 from the Kaffa Wild Coffee Collection thrives in the remote forest region of Mankira, which to this day is accessible only on foot. According to tradition, this is the very place where Arabica coffee originated. Sturdy, moss-covered mother trees bear witness to the countless wild varieties that have developed over the millennia. 460 farming families in the Mankira community harvest the wild coffee cherries from a 572-hectare forest area and sun-dry them. The result is an intense coffee that is both robust and creamy-smooth on the palate—certified organic from the legendary Mankira Forest.
Check out where Mankira is located: GPS 7.15521, 36.27309
Flavor Profile
Mankira Wild Coffee from Kaffa impresses with its full-bodied flavor, creamy mouthfeel, and subtle sweetness. The wild Arabica beans—hand-picked in the remote Mankira Forest and naturally sun-dried—delight with their unique flavor profile and creaminess:
- Butter – soft and creamy
- Macadamia – a delicately nutty sweetness
- Licorice – spicy, delicate sweetness
- Mild acidity – easy to digest and gentle on the stomach
Preparation Recommendations
Mankira Wild Coffee reaches its full potential with precise extraction. Recommended for:
Portafilter / Espresso Machine
Grind size: fine (level 3 on a 10-point scale) | Dosage: 9–10 g for a single shot, 16–18 g for a double shot | Extraction time: 25–30 seconds | Water volume: 35 ml for espresso | Brewing temperature: 91°C.
The creamy body and intense flavors really shine in an espresso. Thanks to its intensity, Mankira is also perfect as a base for a cappuccino or latte macchiato. Tip: To make an Americano, top off the espresso with 60–120 ml of hot water.
Fully automatic machine
Grind size: fine (level 3 on a scale of 10) | Amount: 8–10 g, depending on desired strength | Water: 35–40 ml for espresso, 100–110 ml for coffee.
Mocha Pot
Grind: Medium-fine (level 4 on a scale of 10) | Measurement: Loosely fill the filter; do not pack it down. Mankira Wild Coffee tastes like an intense, creamy mocha without any bitter notes. Tip: We recommend pouring boiling water into the mocha pot and removing the pot from the heat as soon as the coffee begins to rise.
Storage instructions: Store in a cool, dry place away from light. After opening, reseal tightly (e.g., with a clip) and use within 4–6 weeks to preserve the full flavor.
The roast date of your Kaffa coffee is the best-by date minus 12 months.
