Kenya Ichamama Peaberry

2025 Review:

I'd say the savory is gone but in place I still get that gigantically juicy orange or grapefruit taste note. Very sweet, nice and thicc body. If you like kenya, you'll like this. if you don't you have bad opinions and should but it's cool. 

10oz.

2022 Review

Hey. This killer coffee is back and we have 50 or so bags. This one slay's. Drank this 7 minutes post roasting and it was singing like a beast. This very, very, very rarely happens so fast off roast. At least wherein you pick up multiple taste notes. I got blood orange, intensely sweet, very savory (this is par for the course with Kenya) and maybe some kind of cranberry notes though I'm not 100% on that bit. With that said it's a winner - at least for a roaster. One can see why this sold out instantly and in years past won an award.

Due to the limit quantity these coffees are roasted only two days a week so some will be  few days post the shipping.

 

2019 review:

I'm a sucker for Kenyan coffee's in the worst of times. I'll get out of the way with the fact I really don't mind the generalized knock/meme on them that they all taste like tomato soup. Yes, in general, they can, but not always.  

If you've had a jammy dodger then this coffee may make some pretty familiar tastes appear on your pallet. That stuck out first on the table. Of course there's the juicy and intensely sweet fruity notes I've come to expect it's just a matter of what fruits and how sour of a fruity are we talking with Kenya. On a given day it can fall into tomato soup world but on the great days it can soar like a home run in mid July out of Citizen Bank Park. 

I'm forever shocked by people who talk about acidity in coffee because 

This coffee is 1/2 of the coffees I entered into the 2019 Good Food Awards competition and made finalist with!  https://goodfoodfdn.org/awards/finalists/

The Kenya Ichamama Peaberry, sourced by Royal Mile Coffee, represents the distinct profile often associated with the Kenya region. Peaberry beans, which occur when only one seed develops inside the coffee cherry instead of the usual two, are frequently sought after for their unique density and concentrated flavor development. In the cup, this selection highlights a vibrant citrus-forward acidity, featuring notes of orange, grapefruit, and blood orange, balanced by a savory undertone and the sweet, biscuit-like quality reminiscent of a jammy dodger.

When evaluating such complex profiles, it is helpful to reference the flavor wheel to better identify the nuances between the bright cranberry acidity and the deeper, jammy characteristics. While Kenyan coffees are widely celebrated for their intense, sparkling acidity and complex fruit profiles, this specific lot offers a compelling look at how regional processing and bean morphology contribute to a sophisticated and layered drinking experience.