Ichamama, filter coffee from Kenya

Coffee Info

How We Prepare 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
Kettle: Brewista Artisan

Why Did We Buy This Coffee?

We first visited the Ichamama Cooperative in 2013. The encounter with the people left us with wonderful memories. That's why we buy the fresh harvest year after year and are thrilled by the consistently convincing quality. In 2014, Benjamin became Swiss Master in the Brewers Cup with the Ichamama coffee. Felix participated in the Swiss Championship in October 2022 with this coffee and received top scores for it.

Why Does This Coffee Taste the Way It Does?

One of the exciting side effects of a long-term partnership is that we can pick out the taste profile of this coffee from many others. Yet it's always surprising to see how different flavor notes show themselves more or less from year to year. In 2014, the coffee tasted like rhubarb compote, in 2017 it was liquid Grether's pastille, in 2021 blackberries dominated the aroma, and this year it's more reddish, acidic berries. We taste raspberry, 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 retention of 1:10 minutes. We start with 65% energy during the roast, gradually decrease after 5 minutes, and leave the gas open until the end. The coffee "sucks" a lot of heat, so we don't reduce energy.