KENYA Nyeri Ichamara AA Top
Description
Processing: Washed; Cupping Score: 86.5 pts
Flavor profile with notes of grapefruit, hibiscus flower, peach blossom, orange peel, and black tea
Kenya has a rich and fascinating history in coffee cultivation, dating back to the 19th century when the first coffee plants were introduced by French missionaries. Over the decades, Kenya has become renowned for its high-quality coffees, distinguished by vibrant acidity, fruity notes, and exceptional aromatic complexity. The Nyeri region, located in the heart of the country, is considered one of the most prestigious coffee-growing areas, thanks to its high altitude, fertile soils, and ideal microclimate for cultivating Arabica coffee.
Within this region lies Ichamara Farm, founded in 1986 under the Mukurweini cooperative, which later split to form the New Gikaru Cooperative. Located in the Thiha sub-location, in the village of Muhitu within the Mukurweini sub-county, Ichamara Farm is now affiliated with New Gikaru and includes 489 active members. Positioned at an altitude of 1,600 meters, the farm benefits from red volcanic soils rich in minerals and organic matter, as well as a temperate climate, with temperatures ranging from 13 to 26°C and an annual rainfall of approximately 1,150 mm—ideal conditions for producing exceptional coffee beans.
Agricultural practice at Ichamara is centered on quality and respect for nature. Farmers handpick only the ripest cherries—deep red in color—which are delivered to the processing station the same day. Before pulping, the cherries are manually sorted to remove any damaged or unripe ones. The pulping process is carried out using a four-disc Agaarde machine, which removes the skin and pulp. This is followed by controlled fermentation for 16–24 hours in shaded conditions, after which the beans are washed and sorted again in washing channels according to density. They are then soaked in clean water for 16–18 hours and spread out on raised drying tables, where they are constantly turned and manually sorted. The entire drying process can take between 7 and 15 days, depending on climate conditions and production volume.
Ichamara Farm promotes sustainable practices, encouraging organic farming, natural resource conservation, and local community involvement. Through its carefully controlled processing methods and environmental stewardship, Ichamara not only helps preserve the exceptional quality of Kenyan coffee but also supports the sustainable development of the Nyeri region. Each cup of coffee from Ichamara carries not only the refined taste of African terroir but also the story of a community united by its passion for coffee.