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Kenya Ichamama Espresso

Kenya Ichamama Espresso

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Kenya Ichamama Espresso by Various Smallholders

Tastes: Red and black fruits, full body, long winy finish
Varieties: SL28, SL34, Ruiru 11
Region: Nyeri County
Process: Fully washed & dried on raised beds
Altitude: 1,700-1,890m
Importer: Royal Coffee

This coffee is sourced from family-owned farms located on the southeastern slopes of the Aberdares mountain ranges in Nyeri County, Kenya. Farmers deliver their harvested cherry to be processed at the Ichamama Factory (wet mill), which is managed by the Othaya Farmers Co-operative Society. Cooperative members generally cultivate around 250 coffee trees on half-acre plots intercropped with Bananas, Grevillea, and Macadamia trees.

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Given the number of variables involved in brewing espresso (blend or origin, roast date/ age, tamping pressure, etc.), it is impossible to create a universal recipe. However, over our many years of experience we have come to a starting point that reflects our house style:

  • Temperature: 197F ( ± 2F)
  • Dose: 18.5g ( ± 1.5g)
  • Brewed weight and volume: 35g (1.75oz including crema before settling)
  • Brew time: 25 seconds ( ± 3 seconds)

This produces a “brew ratio” of 1:1.9 or 53% (18.5g in, 35g out). The ± range is provided for advanced baristas to work within in their pursuit of a perfect shot.