Description
This was one of my favorite destinations on my recent Kenya trip. The Othaya FCS (farmer co-op society) was second to none. One of the few farmer co-ops that owned and operated their own dry mill. Most of the dry mills were owned by large foreign agriculture companies. Way cool to see 100% locally owned and operated Kenyan coffee competing with the crazy large foreign agricultural companies. A real feel good operation. Ichamama is the local wet-mill the coffee cherries came from, wonderful super caring folks. Coffee in their blood. The Red Cherry program of which these beans come from is the best of the best from Ichamama.
A Nyeri AA with a strong cooperative background: 781 small producers deliver their cherries to the Ichamama factory in Othaya, at 1,740m, on volcanic loam soils. A fully washed cherry is meticulously hand-selected upon receipt, pulping at the end of the harvest, 24-hour water fermentation, and rinsing. This then leads to drying on raised beds for 2–3 weeks, with only ~4 hours of direct sunlight per day to promote uniform dehydration. A final resting period in perforated containers stabilizes the humidity before the journey.
The result is Nyeri’s “postcard”: tangerine sweetness, hints of roasted grape tomatoes, and a lively citrus structure that shines with cleanliness and precision. A blend of SL28, SL34, and Ruiru 11, harvested in October–December. Ichamama isn’t small: it handles large volumes and generates over a thousand exportable bags per year, although each farmer, from typical farms of ~1 acre with polycultures, usually contributes only 1-3 bags; the larger organization, the Othaya Farmers Cooperative Society, brings together 19 factories and over 14,000 members, and through KCCE (founded in 2009), integrates marketing and export to retain more value at source. A historical network from Mt. Kenya explains why this AA is so clear and sparkling in the cup.
Tasting Notes: A great cup from light to dark, but we think best at a solid medium roast. Light roasts will be pretty acidic, medium roasts smooth and balanced, darker roasts potent but bittersweet. This is an excellent classically bright Kenyan; super clean, sweet with good body. One can find all sorts of acidic like notes in this cup ranging from soft fruit to very floral citrus. All the wonderful lighter tones balance with a nice and rich chocolaty undertone, pretty potent, fades into some classic African spice on the tongue (tea like semi-vegetal). Turns pretty dark/bakers chocolate like into the darker roasts. Very fun cup with awesome flavor depth.
Roasting Notes: Avoid super light roasts for they will be pretty “blasting” with acidity. Also like to avoid super dark roasts with this guy – will cause an awesome cup to turn pretty edgy(bitter). Sweet spot is from a city roast to full city roast – fancy words for a medium roast :-). If you like the bright notes, aim a little lighter. If you don’t like those bright notes make sure to get closer to 2nd crack than 1st. If roasted to match personal taste; a cup almost anyone will love.
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