Kenya AB: Ichamama Coffee - Single Origin - 100% Arabica

Country - Kenya
Region – Nyeri, Central Highlands
Farmers – Othaya Farmers Co-operative Society
Process – Washed
Altitude - 1750 MASL
Varietal – Batian, Ruiru 11, SL28, SL34
Tasting notes - Orange, blackcurrant, banana bread and plum

If you've ever visited our roastery, you'll know we adore the complexity of African coffees. We're back with another fabulous Kenyan and we've got a garland of flavour with this beautiful Ichamama AB. It's a full bodied coffee with notes of plum, blackcurrant, spicy banana bread and a zingy orange acidity. Just lovely if you like well-defined coffee that is exceptionally fruity, this will most likely be your cup of tea …er...coffee...

The Othaya farmers co-operative society consists of 676 farmers that cultivate their beans in the Nyeri region, spanning an area of 128.4 acres. The Nyeri region lies between the Eastern base of the Aberdare mountain range and Western slopes of Mount Kenya. The high altitudes in which the coffee is grown, combined with seasonal rainfall, fertile soils and cool nightly temperatures, provides the ideal terroir for cultivating high quality coffees.  The lower temperatures allows the plants to mature more slowly, producing high density beans with high acidity and complexity.

Once ripe, the farmers pick the cherries and bring them to the Ichamama washing station for processing. The pulp of the cherry is removed and the beans are left to ferment for 12-48 hours, depending on climatic conditions. The beans are then washed, removing any mucilage. The beans are then left to dry slowly on raised beds for 2-3 weeks, until they have reached a moisture content of 10-12%.

The coffee is then rested in its parchment for 3 weeks at the Othaya dry mill. Once rested the beans are hulled, cleaned and graded, ready for shipping.