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HomeCoffeesDay 9 | Kenya Ichamama Othaya - Red Rooster Coffee
Othaya Town, Nyeri County · Kenya

Day 9 | Kenya Ichamama Othaya - Red Rooster Coffee

Anaerobically Fermented Natural SL28, SL14, Ruiru 11, grown at 1740 masl

Roasted by Red Rooster Coffee Roaster

Available now· checked 31 Jul
Washing StationRoaster-stated
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Details

RoasteryRed Rooster Coffee Roaster· Floyd, USA
Washing StationIchamama Factory, Othaya Town, Nyeri County, Kenya✓
ProducerOthaya Cooperative Society
ProcessAnaerobically Fermented Natural✓
Harvest—
Altitude1740 masl✓
ClimateTemperate oceanic
VarietiesSL28, SL14, Ruiru 11✓
RoastLight✓
Tasting notesRaspberry, Cardamom, Candied Lemon, jammy shortbread✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • Raspberry
    Fruity › Berry › Raspberry
  • Cardamom
    Spices › Brown Spice
  • Candied Lemon
    Fruity › Citrus › Lemon
  • jammy shortbread
    Roasted › Cereal

Supply Chain

  1. Washing Station

    Ichamama Factory, Othaya Town, Nyeri County, Kenya

    Grown by Othaya Cooperative Society

  2. Roastery

    Red Rooster Coffee Roaster

  3. Coffee· viewing

    Day 9 | Kenya Ichamama Othaya - Red Rooster Coffee

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarArchive: Kenya Ichamama NaturalKeňa - Kieni ABIchamara AA - 2022 KenyaKamarcho Kenya2023 Kiawamururu - KenyaIchamama KenyaMore from this farmIchamama Factory2 moreSame variety, exploredSL281494SL14219Ruiru 11604Similar flavour profileRaspberry, Cardamom, Candied Lemon706Same processAnaerobically Fermented Natural2From the same originKenya1439More from this roasterRed Rooster Coffee Roaster146 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobically Fermented NaturalAltitude1740 maslRoastLight
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability