DESCRIPTION: yellow plum, grapefruit, tomato jam, brown sugar, and baking spices
PROCESSING METHOD: Washed, Dried on Raised African Bends
ALTITUDE: 1741 meters
VARIETY: SL 28, SL 34, Ruiru 11, Batian
Some of the most vibrant, dazzling coffees in the world are grown on the slopes Mt. Kenya, the extinct volcano at the heart of one of coffee’s most dynamic origins. All along the slopes, you’ll find shambas, small gardens nurtured by smallholder farmers. These producers, replete with knowledge in coffee production, deliver their ripe cherries to nearby cooperative factories to be de-pulped, fermented, and washed in such a way to bring out that uniquely dramatic Kenyan acidity.
On that same mountain, in the Nyeri region on the southwestern slopes, sits the the Ichamama factory and its roughly 1,000 members. The station, a member of the Othaya Farmer’s Cooperative Society, draws its water for processing from its namesake, the Ichamama river. Coffees are washed and fermented before a slow, thorough 2-3 week drying process to ensure they maintain their vibrancy and freshness. Seated at 1,741 MASL and processing coffees from the surrounding farms at even higher elevations along the rich volcanic soil of Mt. Kenya, the Ichamama factory produces consistently great AA and AB offerings. This year’s AB lot once again delights us with its sparkling pomegranate acidity and honey sweetness.