Kenya, Ichamama, Anerobic Natural

  Ichamama coffee comes from small-scale farmers growing coffee alongside other crops. The cherries are handpicked and fermented anaerobically for 48 hours on raised beds, then sun-dried for up to 29 days to develop unique flavors. Produced under the Othaya Farmers Cooperative Society in Kenya, this coffee represents careful craftsmanship and cooperative marketing efforts to benefit the farmers directly.   Brewing Method Recommendation: Espresso and filter brew are both delicious. We  Filter/Pourover Recipe Dose · 26g  Water · 400g Temp · 203F Ratio:  Roughly 15 to 15.5:1 Water to Coffee for a full bodied cup. Use a little more water up to 17:1 ratio if you like the more delicate florals and lighter tropical notes to come through or take it down to 15:1 if you like syrupy coffee. Brew Time: 4:00 is a good starting point Espresso Recipe Coffee Dose · 20g  Beverage Weight · 50g Ratio: 2.5:1  Brew Time: 30-26 seconds Temp · 201F @ 9bar