Name: Ichamama AA Origin: Othay, Nyeri County, Kenya Tasting Notes: Black currant, grapefruit, and brown sugar in a sweet, full-bodied cup
Producers: Members of the Ichamama Factory Process: Fully Washed Variety: SL28, SL34, Ruiru 11, Batian Altitude: 1,790 MASL
Brewing Specs: For pourovers, a 1:16 ratio makes the acidity pop on this coffee and emphasizes sweetness. On espresso, a 1:2 - 1:2.1 ratio balances out the tart acidity and focuses on sugar-browning characteristics.
This washed coffee from the members of the Ichamama Factory embodies all that we love about Kenyan coffees. Its acidity is big, complex, and full of juiciness - but not at the expense of mouthfeel. All things considered, this coffee turns it up to eleven in terms of sweetness, acidity, and body, and it does so with beautiful balance.
There are a lot of variables that combine to make Kenyan coffees some of the best in the world. Unique varieties, ideal growing conditions, and its distinctive double fermentation style for washed process coffees.
This microlot was specifically the standout amongst other lots from Ichamama and other cooperatives for the Kamavindi Coffee Labs who were representing our importing partners in Kenya. We feel extremely lucky to have our hands on this beautiful coffee and can't wait to put it in yours!
We taste black currant, grapefruit, and brown sugar in a sweet, full-bodied cup!
*If you would like this coffee ground, please specify brew method in comments.