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
Kettle: Brewista Artisan

Why We Chose This Coffee

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

Why Does This Coffee Taste the Way It Does?

One of the exciting side effects of a long-term partnership is that we can identify the flavor profile of this coffee among many others. Nevertheless, it is always surprising to see how different flavor notes appear 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, and this year it's rather red, acidic berries again. We taste raspberry, rosehip, rhubarb, and light caramel.

How We Roast This Coffee

We roast the coffee in 12.5 kg batches in a 30 kg Giesen roaster with a roast time of 9 minutes and a development time of 0:53 minutes. We start the roast at 65% energy, gradually reduce after 5 minutes, and keep the gas open until the end. The coffee "draws" a lot of heat, so we don't reduce the energy.