RECOMMENDED PREPARATIONS: Filter (V60, Melitta, Kalita, Machines), French Press, AeroPress, Cold Brew

Kenyan filter coffee is a true classic and has its firm place in our portfolio: Typical for the origin and processing, Ichuga AA has a balanced but lively acidity which - paired with the right amount of sweetness - results in a juicy and syrupy cup. You’ll find those blackcurrant flavours that make the Kenyans so special as well as some lemon and vanilla custard.

This coffee was produced by the member farmers of the Kiama Farmers Cooperative Society who deliver their (selectively handpicked) cherries to Ichuga Washing Station. Once sorted, the cherries are pulped straight away and fermented before being washed in clean water. After another sorting post washing, the parchment is dried on raised beds for around two weeks, depending on the weather.

Kenyan coffees are classified by size: AA beans are the largest size - 17/18.5 screen size - meaning they are larger than 7mm.

ROASTED FOR: filter preparation

ORIGIN: Kenya

REGION: Nyeri, Central Kenya

PRODUCER: Members of Kiama FCS

VARIETALS: SL28, SL34, Ruiru 11

ALTITUDE: 1700 m

PROCESSING: fully washed

CUPPING NOTES: blackcurrant, lemon & vanilla custard, juicy & syrupy body

SIZE: 250 g / 1 kg

OUR PREFERRED RECIPE: AeroPress (inverted) - use 12g of medium ground coffee and 200g of water just off the boil. Start by adding 50g of water to the coffee and give it a good stir so all grounds are thoroughly wetted. Then add the rest of your water, stir 5 times, put the lid on and press the top chamber down to release any excess air (this will prevent the AeroPress from opening when you flip it) and wait until 2 minutes. Then flip the AeroPress and press it into a vessel, mug or cup during about 30 seconds.