Kenya Ichamama

Origin

• 🇰🇪 Kenya· Nyeri

Tasting notes

Character

• Clean
  50
• Bright
  40

Producer: Othaya Farmers Co-operative Society Limited Origin: Nyeri, Central Highlands Varietal: SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup., Ruiru 11 Altitude: 1730-1950 metres above sea level Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Flavours: Blackcurrant, Molasses, Liquorice About This Coffee Ichamama wetmill is part of Othaya Farmers’ Cooperative Society Limited, one of a few washing stations or “factories” that form the coop group based in the heartland of Kukuyu territory, Nyeri. The mill processes coffee cherries sourced from 676 farmers. The total farmed area is 128.4 acres with individual trees yielding between 5 & 10kg of cherries per season. The Region Nyeri County has cool temperatures and fertile central highlands, lying between the Eastern base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the Western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt. Kenya. The combination of fertile soil, seasonal rainfall and high altitude provide the ideal climate for coffees characterised by high acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., full bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and ripe fruit flavours. Due to the cool temperatures at altitude, particularly at night time, coffees from Nyeri tend develop and mature slowly producing very dense, hard beans high in acidity and complexity. The Process The coffee is wet processed, where the fully ripe cherries are: • Pulped • Fermented for 12 - 48 hours (depending on climatic conditions) • Washed • Dried slowly over 2 - 3 weeks on raised African beds until the moisture content is reduced to 10-12%. The coffee is then processed at Othaya dry mill where it is rested in parchment for 3 weeks before being hulled, cleaned and graded by bean size. Finally, the coffee is carefully handpicked before being bagged in GrainPro for export from Mombasa. Roast Light/ Medium Brew Filter & Espresso