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About The Hub Coffee Roasters: 

About this coffee :

Nyeri is located on the slopes of Mount Kenya and together with the neighbouring region Kirinyaga it’s known for coffees with the most intense, complex, and flavour-dense cup profiles worldwide.

Ichamama typically ferments for 27-35 hours depending on ambient conditions (the changing mountain climate, as for many processors, tends to dictate fermentation temperatures, and processing staff are required to check fermentation progress every three hours).

After fermentation, the parchment is rinsed and the water replenished, and the clean parchment soaks for an additional 12 hours, after which it is sorted by density and brought to the tables to dry, typically for two weeks.

After drying is complete the coffee is stored on site and eventually delivered to the Othaya dry mill for grading and a final density sort. The established milling and sorting by grade, or bean size, is a longstanding tradition and positions Kenya coffees well for roasters, by tightly controlling the physical preparation and creating a diversity of profiles from a single processing batch.  

This Kenyan AA is an absolute mind-blower, with classic SL tasting notes of blackberry, citrusy & lovely floral qualities, finished with orange juice on the aftertaste. A delightful coffee to start your day with. 

Brewing Recipe :