Ichuga captures the signature blackcurrant flavour and juicy intensity that has made Kenyan coffee world-famous, and we’ve kept the roast light to preserve this. Bold blackcurrant, redcurrant and cola notes create a clean, expressive fruitiness present from hot to cold. Bright lemon citrus and kiwi add structure and enhance the lively acidity, while syrupy molasses sweetness balances the taste, and supports the berry notes. As the coffee cools notes of red apple and brown spice build, with hints of vanilla carrying into a clean, layered finish.

We recommend drinking Ichuga without milk to best experience its clarity and structure, ideally on filter, aeropress or French press. If you prefer milk with your coffee the flavours will switch to a warming, satisfying cinder toffee and citrus curd on a butter like mouthfeel.

The cooperative does more than process coffee. It provides farming help, pre harvest financing and bulk purchasing of fertiliser and other inputs. It has also distributed shade tree seedlings from its own nursery to improve farm conditions and yields. This structured support helps members manage costs, stabilise production and maintain quality year after year.

Before fermentation, producers commonly re-sort their pickings by hand at the mill to separate out the ripest, most uniform cherry. This attention to detail builds structure and complexity in the cup. From there the processing follows the traditional Kenyan washed method of depulping, fermentation, washing in channels, and slow sun-drying on raised beds over around three weeks. The result is a layered, fruit-forward profile with vibrant acidity and clarity.