Ichamama Peaberry - filter coffee from Kenya

Unfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.

The classic times two: Peaberries are round beans that have not separated during growth. This gives the roasted coffee more density, which we can feel in the texture: the coffee is really round and soft, has the obligatory, juicy Ichamama acidity, and shows notes of blackberry jam. The coffee is actually like the classic Ichamama filter coffee, but has a little more of everything.

Ichamama coffee information

Roasted for: all common filter methods and cold brew

Origin: Nyeri, Kenya

Producer: Ichamama Cooperative

Varieties: SL28, SL34 = 100% Arabica

Post-harvest process: depulped, fermented, washed

Arrived at the roastery: October 2022

All our coffees are shipped as whole beans.

Brewing recommendation Ichamama PB: Hario V60

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 themselves 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.

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.

Our tasting results

Why did we buy this coffee?

Because we taste several Ichamama lots every year. For 10 years we have blindly chosen the AA, the largest beans. But last year at the cupping there was a cup that was different - denser, fuller, like jam. It was the Peaberry. So we bought two 60kg bags of the coffee to show what a different bean shape can do to the taste.

How do we roast this coffee?

We roast the coffee as a 12.5kg batch in the 30kg Giesen roaster. We roast this coffee quickly and crisply for 7:50 minutes with a development time of 3.4%, or just over 1 minute. We start the roasting with 60% energy, reduce to 50% at 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.