Ichamama, filter coffee from Kenya

Ichamama - Coffee Info

How we would prepare Ichamama: Hario Switch

We developed and optimized this recipe using the following equipment:

Water: Total hardness 3°dH, alkalinity 1.5°dH
Grinder: Kinu M47 Classic
Dripper: Hario Switch
Filter paper: Hario V60 paper
Kettle: Brewista Artisan

The Kaffeemacher love story

In 2013, we visited the Ichamama Cooperative for the first time. The encounter with the people remains a fond memory, as well as with the animals – we were even served freshly slaughtered goat among other things. In 2014, Benjamin became the Swiss Brewers Cup Champion with Ichamama. In October 2022, Felix participated in the Swiss Championship with the fresh harvest and received top marks for the coffee. We have been in contact with the producers since 2013 and purchase their coffee year after year.

Why does the coffee taste the way it does?

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

How do we roast this coffee?

We roast the coffee in 12.5kg batches in the 30kg Giesen roaster for 9 minutes with a development time of 50 seconds. We start the roast at 60% energy, throttle down to 50% at 2 minutes, and leave the gas on until the end. The coffee "absorbs" a lot of heat, so we do not reduce the energy.

Shipping also available via Kaffeebrief

All our coffees can be ordered in the Kaffeebrief format. It is treated like a regular letter and ends up in your mailbox. This reduces the postage for 250g of coffee from 7 to 2.5 Swiss francs. At checkout, you can choose between Kaffeebrief, A-Post, and B-Post options.