Medium - Roasted to tame the acidity and create a balanced cup
Fully Washed - The coffee is wet processed, where the fully ripe cherries are:
Pulped, Fermented for 12 - 48 hours in clean water (depending on climatic conditions), Washed and graded in clean water channels before drying on raised beds.
The coffee is then delivered to Sasini dry mill where it is rested in parchment before being hulled, cleaned and graded by bean size. Finally, the coffee is carefully handpicked before being bagged in GrainPro for export to ourselves.
Juicy acidity with a sweet creamy body, full on citrus finish.
Ichamara wetmill is part of Gikaru Farmers’ Co-operative Society Limited, one of a number of washing stations or “factories” that form the co-op group based in the heartland of Kukuyu territory, Nyeri. The mill processes an average of 110,000kg of clean green coffee per year sourced from small holder farmers in the local region. The factory was founded in 1972 and processes conventional varietals such as SL28, SL34, Batian and Ruiru 11
Ichamara is a village in Kenya's central province located between the towns of Karatina and Othaya in Nyeri County. Nyeri has cool temperatures and fertile central highlands, lying between the Eastern base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the Western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt. Kenya. The combination of fertile soil, seasonal rainfall and high altitude provide the ideal climate for coffees characterised by high acidity, full body and ripe fruit flavours. Most coffees from Nyeri develop and mature slowly producing extra hard beans. This quality is also evident in the cup.
18g in, quite fine grind
300ml water at 95C, 50g to bloom, after 30 seconds pour the rest slowly in the center.
Swirl the v60 once all the water is added before draw down. Aim for all out in 2:30-2:40