Ichamama - filter coffee from Kenya

Note: This coffee is unfortunately sold out, but we plan to have it back with the next harvest.

A fresh, juicy, complex filter coffee with notes of cranberries, rhubarb and a little caramel. The coffee from the Ichamama cooperative has impressed us since 2013 and is our coffeemaker-Kenya love story. We are celebrating the 10-year anniversary and know pretty much every side 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: depulped, fermented, washed

Arrived at the roastery: July 2023

All 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 have fond memories of meeting the people, but also the animals - we were allowed to eat a freshly slaughtered goat, among other things. 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 show up 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 the 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 a crystal clear, washed Kenyan coffee from the Nyeri region, and because the cooperative does precise work year after year. We enjoy supporting this cooperative and 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 start the roasting with 60% energy, reduce to 50% after 2 minutes and leave the gas open - until the end. The coffee "sucks up" 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.

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