Our goal is to work with the best coffee we can get our hands on, so when we were offered the remainder of the Competition Coffee Kgune Dlamini used to reach the finals at SA Barista Champs we jumped at the opportunity!

Kenya mainly produces fully washed coffees, and is considered by many as the world’s number one quality producer. There are more than 700 thousand coffee farmers (smallholders) representing about 55% of the production!

The Ichamara factory is nestled between two rivers in Karuthi, providing a great source of fresh water. AA refers to the largest bean size and is regarded at the highest quality, fetching top prices for farmers.

Cherries are hand sorted for unripes and overripes by the farmers before they go into production. A disc pulping machine removes the skin and pulp. The coffees are graded by density into 3 grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in washing channels. They are then soaked under clean water from the Gatomboya stream for 16-18 hours before being sun dried for up to 21 days on African drying beds. Coffees are covered in plastic during midday and at night.

This obsessive focus on quality is one of the reasons why Kenyan coffee is in such high demand! 

Expect a real fruit bomb flavour experience ranging from pineapple to grapefruit to orange with a delicious savoury tomato soup finish. You need to experience this progressive coffee!