Exemplary of its region, this offering from the Ichamama factory is characterized by intense berries and an orange marmalade-like acidity.

When describing Kenyan coffees, it’s difficult to overlook the vibrant tropical fruit flavors and citrus-fruit acidities like those found in this lot from the Ichamama factory. While some credit must be given to the mountainous micro-climates clinging to the slopes of Mt. Kenya and the Aberdare mountain range: and other to the exclusive and unique SL-28 and SL-34 cultivars that flourish here; none would be realized if not for the proprietary “double-fermentation” that sets Kenyan coffees apart.

At the end of a day’s worth of deliveries from small-holder farmers, ripe cherries are disk-pulped and soaked for up to 24 hours. After the initial fermentation, the coffee is flushed with fresh water to wash-away debris before undergoing a second fermentation of the same length. This second period of fermentation is what’s said to account for the dynamic and undeniable acidities characteristic of Kenyan coffees. After both soaking periods are complete, coffee is density-sorted in washing channels before drying on raised beds for as many as three weeks.

The Ichamama factory – along with the likes of Karuthi, Kiruga, Rukira and Gatuyaini, to name a few – is one of a handful of factories that make up one of our favorite Coffee Farmers Cooperative Societies, Othaya. Today the Othaya Farmers Cooperative Society has grown to over 15,000 member smallholder farmers who deliver their coffee cherries to one of their nineteen Nyeri county factories.

Othaya Coffee Farmers Cooperative Society
SL-28, SL-34, Ruiru 11
1,220 – 2,300 Meters
October – January
Raspberry, Marmalade, Intense