Ichamama - filter coffee from Kenya

A fresh, juicy, complex filter coffee with notes of cranberries, rhubarb and some caramel. The coffee from the Ichamama cooperative has impressed us since 2013 and is our coffee maker Kenya love story. We are celebrating our 10th anniversary and know pretty much all the sides of this coffee.

Ichamama coffee information

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

Origin: Nyeri, Kenya

Producer: Ichamama Cooperative

Varieties: SL28, SL34. 100% Arabica

Post-harvest process: pulped, fermented, washed

Arrived at the roastery: July 2023

All of our coffees are shipped as whole beans.

Brewing recommendation Ichamama V60

Tell me more about Ichamama

The coffee maker love story! In 2013 we visited the Ichamama cooperative for the first time. We remember the encounter with the people well, but also with the animals - we were able to eat, among other things, a freshly slaughtered goat. In 2014 our Benjamin became Swiss champion in the Brewers Cup with the Ichamama. Felix took part in the Swiss championship in October 2022 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. We have now co-financed drying beds so that the bottleneck of drying can be alleviated.

Why does coffee taste the way it does?

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

Why did we buy this coffee?

Because we have a lot in common with the coffee, because it is a beautiful example of crystal-clear, washed Kenyan coffee from the Nyeri region, and because the cooperative does precise work year after year. We enjoy supporting this cooperative along with the 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 the 30kg Giesen roaster for 9 minutes and a development time of 50 seconds. We go into the roasting with 60% energy, throttle down to 50% after 2 minutes and leave the gas open - until the end. The coffee “sucks” 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 like this.

Read coffee details at Beanconqueror

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