This coffee is sourced from Ichamama wetmill, part of Othaya Farmers' Cooperative Society Limited in Nyeri, Kenya. The coffee is processed using the washed method, where cherries are pulped, fermented for 12-48 hours, washed, and dried slowly over 2-3 weeks on raised African beds. It is made up of SL28, SL34, and Ruiru 11 varieties grown at 1730-1950 meters altitude. The coffee displays flavour notes of blackcurrant, molasses, and liquorice, with high acidity and full body characteristic of Nyeri region's high-altitude coffees.
