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HomeCoffeesArchive: Kenya Ichamama Natural
Nyeri County · Kenya

Archive: Kenya Ichamama Natural

Anaerobic Natural SL28, SL34, Ruiru 11, grown at 1740 masl

Roasted by Verve Coffee Roasters

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryVerve Coffee Roasters· San Francisco, USA
Washing StationIchamama factory, Nyeri County, Kenya✓
Producer—
ProcessAnaerobic NaturalThis lot was processed using the “Anaerobic Natural” method✓
Harvest—
Altitude1740 masl
ClimateTemperate oceanic
VarietiesSL28, SL34, Ruiru 11✓
RoastLight✓
Tasting notesmango, pineapple, black currant✓

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

Flavor Profile

3NOTES
  • mango
    Fruity
  • pineapple
    Fruity › Pineapple
  • black currant
    Fruity › Berry

Supply Chain

  1. Washing Station

    Ichamama factory, Nyeri County, Kenya

  2. Roastery

    Verve Coffee Roasters

  3. Coffee· viewing

    Archive: Kenya Ichamama Natural

Keep exploring the atlas

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

Tastes similarDay 9 | Kenya Ichamama Othaya - Red Rooster CoffeeKenya IchamaraIchamara AA - 2022 KenyaArchive: Kenya KiawamaruruIchamama KenyaKenya Gikirima AAMore from this farmIchamama factory2 moreSame variety, exploredSL281494SL34913Ruiru 11604Similar flavour profilemango, pineapple, black currant961Same processAnaerobic Natural776From the same originKenya1439More from this roasterVerve Coffee Roasters104 coffees
Community

Brew recipes

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

ProcessAnaerobic 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