The name Sédimai derives from a village deep in the rainforest of Ziama and has its very own microclimate. Our Sédimai espresso are almost wild coffees, rarely experienced outside the region because they are so cut off from the rest of the environment.
For us at Macenta Beans, it is especially important to support farmers in this region and to provide them with the necessary infrastructure and sales channels that are so important for a sustainable, fair and promising future for coffee farmers.
We pay a fair price for the farmers’ work to create a tasty, quality product, allowing the entire region the chance for real and lasting change.
Our unique processing allows us to highlight the specific and unique characteristics of the coffees – in this case, the flavorful chocolaty notes. For our Sédimai espresso, we used the Pulp Natural method, which involves drying the coffee with the so-called mucilage left over from the removal of the pulp. This mucilage contains a natural sweetness that, depending on the drying time, gives the coffee a full body with spicy and intense flavors.
We roast the beans in Berlin. By roasting the coffee with appropriate care, the characteristic chocolaty aromas can develop and make the Sédimai, like our other varieties, a unique Robusta.