“For the quality coffee world, Kenyan coffees are products renowned for their African Wash style, bright acidity, and strong complexity. One of our goals when searching for coffee for our selection was to find a complex Kenyan coffee with a lively acidity. That’s why I’m delighted to have it in our selection.”
Kenya Ichuga AB, like many known Kenyan coffees, is a stand-out, cooperative coffee. The blend of Ruiru 11, SL28, SL34 varieties, which is the total production of Kiama Cooperative members, has undertaken the washing process of this coffee at Ichuga Station in Nyeri region.
Processing of coffee
After the cherries are picked, they are delivered to the station. Before the fermentation process, underripe and overripe are separated. After cherry sorting, the cherries are separated from their skins with a separator and the seeds are left to ferment while they are on the mucilage. At the end of the fermentation, the mucilage is cleaned by the washing process and the coffees are taken into the drying process in general around 14 days, although it varies according to the climatic conditions in the raised beds. At the end of the drying process, the parchments are cleaned and packaged.
Our Kenya Ichuga AB coffee is a coffee with strong acidity and intense palate, with notes of lemon, orange, kumquat, lemon, red apple, black tea in flavor. We caught a very good taste with the recipe we prepared, we hope you like it too.
*We recommend a gas release period of at least 1.5-2 weeks for the filter profiles of our coffees.