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25% DISCOUNT for subscribers plus free cannister

Single Origin No. 1 Kenyan Ichamama 225g Free Cannister with Subscription Trial

Single Origin No. 1 Kenyan Ichamama 225g Free Cannister with Subscription Trial
Single Origin No. 1 Kenyan Ichamama 225g Free Cannister with Subscription Trial
Single Origin No. 1 Kenyan Ichamama 225g Free Cannister with Subscription Trial
Single Origin No. 1 Kenyan Ichamama 225g Free Cannister with Subscription Trial
Product image 1Single Origin No. 1 Kenyan Ichamama 225g Free Cannister with Subscription Trial
Product image 2Single Origin No. 1 Kenyan Ichamama 225g Free Cannister with Subscription Trial
Product image 3Single Origin No. 1 Kenyan Ichamama 225g Free Cannister with Subscription Trial
Product image 4Single Origin No. 1 Kenyan Ichamama 225g Free Cannister with Subscription Trial

Regular price £11.45

 

Choose:
    • While stocks last get a coffee canister INCLUDED.**
    • Future deliveries include a 25% discount (£8.59) and FREE delivery.
The high altitude and volcanic soil of this region of Kenya produces a coffee crop of great quality. The conditions result is a slow maturation and development of dense berries. Cupping: Creamy, umami, butterscotch, strawberry, juicy.


** One promotional free 1st delivery canister per household



The Producer
  • The Ichamama mill is part of Othaya Farmers’ Cooperative Society Limited, one of a few washing stations or “factories” that form the coop group based in the heartland of Kukuyu territory. At 1,981m above sea level it is the highest grown and processed coffee in the society & amongst the highest in the whole region. The cooperative processes coffee cherries sourced from almost 800 farmers. 
  • The coffee is wet processed, where the fully ripe cherries are:
    • Pulped
    • Fermented for 12 - 48 hours (depending on climatic conditions)
    • Washed
    • Dried slowly over 2 - 3 weeks on raised African beds until the moisture content is reduced to 10-12%.

    The coffee is then processed at a dry mill, where it is rested in parchment for 3 weeks before being hulled, cleaned and graded by bean size. Finally, the coffee is carefully handpicked before being bagged for export from Mombasa.
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