Ichamama, filter coffee from Kenya

Coffee Info

How We Brew This Coffee

David developed and optimized the recipe using the Hario Switch and the following equipment:

Water: Total hardness 3°dH, alkalinity 1.5°dH
Grinder: Kinu M47 Classic
Dripper: Hario Switch
Filter Paper: Hario V60 Paper

Why Did We Buy This Coffee?

In 2013, we visited the Ichamama Cooperative for the first time. Our encounter with the people left a wonderful impression. That's why we buy the fresh harvest year after year and are thrilled by the consistently excellent quality. In 2014, Benjamin became Swiss champion in the Brewers Cup with the Ichamama coffee. In October 2022, Felix competed with it at the Swiss Championship and received top scores for the coffee.

Why Does This Coffee Taste the Way It Does?

One of the exciting side effects of a long-term partnership is that we can pick out the flavor profile of this coffee from many others. Still, it's always surprising how different flavor notes appear more or less from year to year. In 2014, the coffee tasted like rhubarb compote, in 2017 it was liquid Grether's Pastille, in 2021 blackberries dominated the aroma, and this year it's more red, acidic berries again. We taste raspberry, rosehip, rhubarb, and light caramel.

How Do We Roast This Coffee?

We roast the coffee as a 12.5-kg batch in our 30-kg Giesen roaster, with a roast time of 9 minutes and a development time of 1:10 minutes. We go into the roast at 65% energy, gradually reduce after 5 minutes and leave the gas open – until the end. The coffee "sucks" a lot of heat, so we don't reduce the energy.