Juicy, spiced, and brightly complex — this rare Kenya Nyeri Peaberry dazzles across roast levels with vibrant citrus, deep red fruit, and warming spice in a 90.8-point cup.

A dynamic coffee from the highlands of Karima Hill, Ichamama Peaberry offers a spectrum of flavor that shifts beautifully with roast development. Light roasts explode with orange peel brightness, dried cranberry, and hints of green melon, delivering mouthwatering clarity and a black tea–like finish. Deeper roasts transition into rich fig bar sweetness, plum and grape juiciness, and molasses-laced cocoa bitters. No matter the roast level, expect a fruited, spiced profile with radiant complexity and Kenya’s signature structure.

Micro-Roasted to Order | NET WT 12 OZ (340 G)

The Farmer Details
This peaberry selection comes from the Ichamama Factory, a washing station located near Karima Hill in Nyeri, Kenya. Named after the nearby Ichamama River — the source of water for processing — the station is part of the historic Othaya Farmer’s Cooperative Society, established in the 1950s and now boasting over 15,000 smallholder members. Ichamama, built in 1964, is one of the coop's most productive stations, with nearly 1,000 contributing farmers. Coffee is cultivated in the high-altitude areas surrounding the factory at 1,750 meters and processed using traditional Kenya-style wet fermentation, followed by raised bed sun-drying. This peaberry lot is a meticulous screen separation, though some flat beans remain due to natural size overlap during sorting — a common occurrence in peaberry production.

Roast Levels & Flavor Profiles
Light Roast — Orange peel brightness, dried cranberry, green melon, vibrant tea-like finish.

Medium Roast — Fig bar sweetness, plum and grape juiciness, cocoa bitters, molasses spice.

For precise grind sizes tailored to each brewing method, along with step-by-step instructions, please refer to my full Brewing Guide.

The Coffee Details
Origin — Kenya (Globally revered for vibrant, complex profiles and elite high-elevation coffees)

Region — Karima Hill, Nyeri (Lush highlands producing vivid, fruit-forward coffees)

Altitude — 1,750 m (Extreme elevation promotes slow growth and dense, flavorful beans)

Processing — Wet Process Kenya Type (Traditional method yielding clarity, structure, and citrus complexity)

Drying Method — Raised Bed Sun-Dried (Extended drying on raised beds develops clean, layered flavors)

Cultivar Detail — SL-28, SL-34, Ruiru 11 (Classic Kenyan cultivars known for bold acidity and depth)

Grade — Peaberry (Dense, round beans with concentrated sweetness and cup intensity)

Screen Size — 15 Peaberry (Large, round beans with uniform extraction)

Appearance — 0.0 Defects Per 12 OZ (340 G) Bag (Competition-grade quality, flawless, exceptionally clean)

Cupping Score — 90.8 Points (Lively, layered, and fruit-saturated; elite Kenyan profile)

Farm Gate Certified — Coffee purchased directly from the farm or cooperative, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality

Storage Method — 2x Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)

Resting Period — Whole bean rests best 7–10 days post roast — ground coffee can be opened upon delivery

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