Ichamama, filter coffee from Kenya

Ichamama - Coffee Information

How we would prepare Ichamama: Hario Switch

We use the following equipment for recipe development:

Water: Total hardness 3 °dH, alkalinity 1.5 °dH (more on the topic of coffee water)
Grinder: Kinu M47 Classic
Dripper: Hario Switch
Filter paper: Hario V60 Paper

The Kaffeemacher Love Story

In 2013, we visited the Ichamama Cooperative for the first time. We have fond memories of meeting the people, as well as the animals - among other things, we got to eat a freshly slaughtered goat. In 2014, Benjamin became the Swiss Brewers Cup Champion with Ichamama. In October 2022, Felix competed in the Swiss Championship with the fresh harvest and received top marks for the coffee. We have been in contact with the producers since 2013 and buy their coffee year after year.

Why does the coffee taste the way it does?

One of the exciting side effects of a long-standing partnership is that we can distinguish the flavor profile of this coffee from many others. Nevertheless, it is always surprising how different flavor notes show up more or less in a given year. In 2014, the coffee tasted like rhubarb compote, in 2017 it was liquid Grether's Pastille, in 2021 blackberries dominated the aroma, this year it is again more reddish, acidic berries. We taste raspberries, rose hips, rhubarb, and light caramel.

How do we roast this coffee?

We roast the coffee in 12.5kg batches in a 30kg Giesen roaster for 9 minutes with a development time of 50 seconds. We start the roast with 60% energy, throttle to 50% at 2 minutes, and leave the gas open - until the end. The coffee "absorbs" a lot of heat, so we don't reduce energy.