Ichamama - filter coffee from Kenya

A juicy and dense filter coffee with notes of cassis, grapefruit, and caramel. The coffee from the Ichamama cooperative has been winning us over since 2013 and is our coffee-making Kenya love story.

Ichamama - Green Coffee Information

Taste: Casis, grapefruit, juicy

Roasted for: all common filter methods such as: hand filter, AeroPress, French Press and Cold Brew

Origin of the beans: Nyeri, Kenya

Producer: Ichamama Cooperative

Varieties: SL28, SL34

Post-harvest process: pulped, fermented, washed

All our coffees are sold as whole beans.

Brewing recommendation David: Ichamama Switch

Feel free to watch our YouTube video for the Hario Switch, where we explain exactly how we brew it.

Our David developed and optimized the recipe with the following equipment:

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

The coffee maker love story!

We visited the Ichamama cooperative for the first time in 2013. We fondly remember our encounters with the people, as well as with the animals – we were able to eat a freshly slaughtered goat, among other things. In 2014, our Benjamin, with Ichamama, became Swiss Brewers' Cup champion. Felix competed in the Swiss Championship in October 2022 with the freshly harvested coffee and received top marks for his coffee. We have been in contact with the producers since 2013 and purchase their coffee year after year. We have now co-financed drying beds to alleviate the bottleneck of the drying process.

Why does coffee taste the way it does?

One of the exciting side effects of a long-term partnership is that we can distinguish the flavor profile of this coffee from many others. Nevertheless, it's always surprising how different flavors reveal themselves more or less clearly in a given year. In 2014, the coffee tasted like rhubarb compote; in 2017, it was Grether's liquid pastille; in 2021, blackberries dominated the aroma; this year, it's more reddish, acidic berries. Rhubarb also came to mind during the arrival cupping, and we detect cassis in the aftertaste.

Why did we buy this coffee?

Because we have a strong connection to the coffee, because it's a beautiful example of crystal-clear, washed Kenyan coffee from the Nyeri region, and because the cooperative delivers precise work year after year. We enjoy supporting this cooperative and its coffee, and being able to roast Ichamama for you year after year.

How do we roast this coffee?

We roast the coffee as a 12.5kg batch in a 30kg Giesen roaster for 9 minutes and a development time of 50 seconds. We start the roast at 60% energy, reduce it to 50% at 2 minutes, and leave the gas open until the end. The coffee "absorbs" a lot of heat, so we don't take any energy back. We don't have any other coffee in our range that we roast this way.

Get coffee details at Beanconqueror

Import to Beanconqueror