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Origin: Kenya
Region: Nyeri
Altitude: 1800 – 2000 MASL
Co-op: Othaya
Varietals: SL28, SL34, Ruiru 11, Batian
Process: Washed
Confused? Check out our Coffee Terminology
Travel North of Kenya’s capital for about 150km, and you will come across the Othaya Farmers Co-operative Society Limited. The society was registered in 1956, and currently has 19 factories with a total membership of 15,000 small scale farmers.
The coffee is wet processed, where the fully ripe cherries are pulped, fermented for 12 – 48 hours (depending on climatic conditions), washed and then dried slowly over 2 – 3 weeks on raised African beds until the moisture content is reduced to 10-12%. The coffee is then processed at Othaya dry mill where it is rested in parchment for 3 weeks before being hulled, cleaned and graded by bean size. Finally, the coffee is carefully handpicked before being bagged in GrainPro for export from Mombasa.
Ichamama wetmill is situated between two rivers: Rwarai and Chinga River that both originate from The Aberdare Ranges. Nyeri County has cool temperatures and fertile central highlands, lying between the Eastern base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the Western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt. Kenya.
The combination of fertile soil, seasonal rainfall and high altitude provide the ideal climate for coffees characterised by high acidity, full body and ripe fruit flavours. Most coffees from Nyeri develop and mature slowly producing extra hard beans. This quality is also evident in the cup.
