Blackcurrant. Kiwi. Canelé.

Ships within 1 week after roast date
100% specialty arabica coffee beans only
Manhattan's coffee beans are at their peak 2 to 3 weeks after roasting

About this coffee: 

Ichuga is one of 5 factories owned and operated by Kiama Farmer Cooperative Society (FCS). Located in Nyeri, near the town of Karatina, that station is located at 1,700 meters above sea level.

Kiama FCS was founded in 1996 by the 5 member cooperatives, which had previously belonged to 2 separate cooperative societies. The name “Kiama” came from a portmanteau of the two cooperatives they currently belong to, Kiawirigi and Magutu.

Farmers selectively handpick ripe cherry and deliver it to washing stations near them. Cherry is carefully sorted at intake where under- and over-ripes, along with any foreign matter, are removed.

Once sorted, ripe, red cherry is added straight to the hopper and pulped. Coffee is fermented and then washed in clean water to remove any remaining mucilage.

Wet parchment is sorted and any damaged beans that remain are removed.  Then, parchment is moved to raised beds to finish drying. Here, it is turned regularly to ensure even drying and covered at the hottest part of the day and overnight to prevent cracking and/or condensation. Workers will also regularly inspect drying parchment and remove any damaged beans. Drying time is usually around two weeks, depending on the weather at the time.

Once dry, parchment is delivered to Kahawa Bora Millers. The mill has the capacity to mill smaller lots separately to help preserve quality and traceability.