Ichamama, filter coffee from Kenya

Coffee Info

How We Brew This Coffee

David developed and optimized the recipe with the Hario Switch and the following equipment:

Water: Total hardness 3°dH , Alkalinity 1.5°dH
Grinder: Kinu M47 Classic
Dripper: Hario Switch
Filter Paper: Hario V60 Paper

Why Did We Buy This Coffee?

We first visited the Ichamama Cooperative in 2013. Our encounter with the people left us with wonderful memories. So we buy the fresh harvest year after year and are consistently impressed by its excellent quality. In 2014, Benjamin became Swiss champion in the Brewers Cup with the Ichamama coffee. In October 2022, Felix competed with it at the Swiss championship and received top scores for the coffee.

Why Does This Coffee Taste the Way It Does?

One of the interesting side effects of a long-term partnership is that we can consistently identify this coffee's flavor profile among many others. Nevertheless, it is always surprising how different flavor notes appear more or less pronounced from year to year. In 2014, the coffee tasted like rhubarb compote, in 2017 it was like liquid Grether's Pastilles, in 2021 blackberries dominated the aroma, and this year it's more red, acidic berries again. We taste raspberries, rosehip, rhubarb, and light caramel.

How Do We Roast This Coffee?

We roast the coffee as a 12.5-kg batch in the 30-kg Giesen roaster, with a roasting time of 9 minutes and a development time of 1:10 minutes. We go in at 65% energy, gradually reduce after 5 minutes, and leave the gas open—until the end. The coffee "sucks" in a lot of heat, so we don't reduce the energy.