Complex, dessert-type coffee; red fruit punch, pineapple, orange, and berry juices, as well as hints of raspberry, cherry, passion fruit, and guava. Intense Kenya AA and best kept to lighter roasting. City to City+.
|Processing||Wet Process Kenya Type|
|Drying Method||Raised Bed Sun-dried|
|Bag size||60 KG|
|Cultivar Detail||SL-28, SL-34, Ruiru 11|
|Appearance||.4 d/300gr; 17 - 19 screen|
|Roast Recommendations||City to City+|
This coffee is from the Ichamama Factory, a washing station near Karima Hill in Nyeri. The station was named after the Ichamama river which flows near enough to the station to be the source of water for processing coffee. Ichamama is one of 19 washing stations that make up the Othaya Farmer's Coopertive Society, a coop-run organization, one of the older ones I might add. Othaya started in the mid-1950s, ballooning from 250 original members to 15,000 strong today. Karima is one of the older of the group, erected in 1964, and currently with nearly 1,000 farmer members (and is one of the most productive of the 19). The station sits at about 1750 meters above sea level, and coffee is grown in the higher altitude areas surrounding it. This is an AA outturn, which ranging from 17 - 19 1/64ths of an inch, is the largest Kenya screen size separation, and also the most expensive.
The smells in the dry fragrance leave little to the imagination. Berry and tropical smells come through clearly, as does baking spice smells, and a sugary sweet undercurrent. The wet aroma has a syrupy stone fruit smell to it, like the sugar syrup in canned peaches. Ichamama AA smells so sweet, and the complex fruit and spice notes are an accurate precursor to the coffee's flavor profile. My City roast had a red fruit punch flavor, even when hot, like a blend of pineapple, orange, and berry juices. There's a slight bittering roasted coffee tone underneath it all, but in light of the fruited nature of the cup, comes off like citrus peel. As the coffee cools, more fruited notes unfold, cherry, raspberry, blood orange, passion fruit, and guava all were noted. After several sips, the baking spice notes come to fore, and I sense some ginger powder along with a sprinkling of all spice marking the finish. I only roasted as dark as City+, which is a good stopping point for my taste, curtailing some of the citric acidity that highlights City roasts, and adding an interesting coconut-chocolate flavor note too. This makes an excellent pour over, after dinner type coffee, with enough fruited sweetness you won't need anything else for dessert.