Kenya Ichamara AA Washed

A distinct, tea-like profile full of tart raspberry and redcurrant. This elegant cup combines a floral hibiscus heart with a clean, black tea finish.

Sensory profile: raspberry, hibiscus, currant, black tea

Origin:

Established in 1963 by local farmers, Ichamara washing station is today the most prosperous wet mill within the New Gikaru FCS cooperative, which manages four processing facilities. The facility has been modernized by upgrading drying systems, including the installation of new drying tables, which translates into higher quality and consistency of coffee.

The cooperative brings together 1,482 active members, each cultivating an average of about 200 coffee trees on their farm. Annual production in Ichamara averages 2,209 bags of green coffee (60 kg each).

The cooperative structure allows producers to pool resources, gain better access to markets, and share in the profits from coffee sales after covering operating costs. Thanks to investments in modern processing systems, New Gikaru FCS consistently improves quality while supporting the economic stability of its members.

Processing:

The area from which coffee is delivered to the station is characterized by fertile, volcanic soils, annual rainfall of about 1150 mm, and a mild climate with temperatures ranging from 13–26 °C. Flowering occurs from March to April, and harvesting takes place between October and January. Coffee export is usually carried out from January to May.

Farmers cultivate both traditional and modern Kenyan coffee varieties, such as SL28, SL34, Batian, and Ruiru 11. Coffee cherries are hand-picked at full ripeness and then transported to the Ichamara station, where they undergo careful selection before pulping.

The parchment beans are fermented overnight (12–24 hours), then washed and sorted by quality into P1, P2, P3, P lights, and pods grades. Drying takes place on raised beds for 8–14 days, with regular turning and covering at night, which ensures even drying and protection of bean quality.

Coffee cherries are first pulped to separate the beans, then fermented, washed — sometimes in several cycles — and soaked in water. Finally, the beans are dried and stabilized on specially prepared, raised drying tables.