Ichamama

About This Coffee

This coffee is produced by John Ngunjiri at the Ichamama washing station in the Nyeri region of Kenya at 1,700 meters altitude. The varieties are SL-28 and SL-34, processed using natural anaerobic fermentation for 300 hours with sleeping bag drying technique. The flavor profile includes anise, prune, pomegranate, orange, and tamarind. The coffee is produced as part of the KCCE (Kenya Cooperative Coffee Exporters) cooperative, which conducted experimental anaerobic natural processing for the first time this year. The farms are located between 1,650 and 1,800 meters on volcanic soil.

Origin

Nyeri (Kenya)

Flavor Notes

Prune, Pomegranate, Orange, Anise, Tamarind, Dried Plum

Roast Level

—

Processing

Natural Anaerobic, Anaerobic Natural

Typology

Arabica

SL-28, SL-34

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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