Kenya AA Ichamara

About Kenya AA Ichamara

Arrived as new crop in early November 2026, in grainpro. This is a direct import. Arrival was a couple of months late this year. Each year we select one or more top lots that we purchase directly from our sources in Kenya. Ichamara is one of two such top AA lots that we imported this year. Please note, we offer another coffee from Kenya called Ichamama. While nearly identical in name, they are from different factories and are different grades. This is an AA, the other is an AB, mainly a slight size difference.

Established in 1986, Ichamara Coffee Factory operates under the New Gikaru Farmers’ Cooperative Society (FCS) in Nyeri County, Kenya. Some of Kenya's best lots come from Nyeri and this coffee is an excellent representation of the terroir. The factory works with 489 active members, each cultivating an average of half an acre of coffee, with approximately 200 coffee trees per farmer. These very small local producers contribute cherry grown on an exceedingly small scale, often as a subsistence crop along with food for their own use or sold to provide income. 

The factory produces four coffee varieties: Ruiru 11, SL 34, SL 28, and Batian. Coffee flowering occurs twice annually, from March to April and September to October, followed by harvest seasons from May to June and November to December.  Situated at an altitude of 1,600 meters above sea level, Ichamara receives approximately 1,150 mm of annual rainfall and experiences temperatures ranging from 13°C to 26°C. The factory utilizes wet processing, followed by sun drying.

Ripe coffee cherries at Ichamara Factory

Coffee cherries are fermented for 16 to 24 hours under closed shade. After fermentation the coffees are washed and again graded by density in washing channels and are then soaked under clean water for 16-18 hours and then spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and total production volume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sorting and hand turning of the parchment takes place throughout the drying process.

• Country: Kenya
• Cooperative: New Gikaru Farmers’ Cooperative Society (FCS)
• County: Nyeri County, Kenya
• Coffee Varieties: SL 28, SL34, Batian, Ruiru 11
• Average Farm Size: ½ acre per farmer
• Average Number of Coffee Trees: 200 per farmer
• Flowering Seasons: March–April and September–October
• Harvest Seasons: May–June and November–December
• Altitude: 1,600 meters above sea level
• Soil Type: Red volcanic soil
• Processing Method: Wet processing
• Drying Method: Sun drying
• Membership: 489 active members

Like our other AA selection this season (Theri AA), this lot is comprised mainly of SL-28 and SL-34 Bourbon derivatives, with some Ruiru 11 and Batian. SL-28 was developed decades ago by Scott Labs for the best flavors and disease resistance.  It is now being reproduced in areas around the world when conditions are right. These varieties are known for their depth, sophisticated flavor and wine-like acidity.

Cup Characteristics:  Aroma of port wine. Very high quality cup showing refined acidity and dry, puckery finish - a quality hallmark. Flavors of prune, persimmon and blackcurrant, a top Kenya typicity that is a reflection of its notable varieties and terroir. Big, juicy cup.

Roasting Notes: Beans are hard and dense and can be roasted to a variety of darkness levels. Most floral and delicate notes will be presented at City+ to FC range. The delicate nuances of this coffee will present themselves at lightly roasted levels but be sure to have a full first crack. Some may prefer to finish the roast at the first sound of second crack. Behmor users try P1 or P3, or, switch to manual and increase drum speed in the latter part of the roast.