Upon grounding, the aroma reveals notes of orange, citrus zest, hazelnut, and fresh berries. The palate opens with bright flavors of orange and orange peel, intertwined with light berry sweetness. As the cup evolves, gentle green tea, barley syrup, and roasted hazelnut emerge, offering a balanced and textured finish. This exceptional coffee comes from Ichamara Factory, a processing station located in Nyeri County, one of Kenya’s most esteemed coffee-producing regions. Ichamara is part of the New Gikaru Farmers Cooperative Society (F.C.S.), a well-established co-op registered in 1965. Originally a part of Mukurwe-ini FCS, it became an independent society in 2000. Today, New Gikaru represents approximately 3,800 smallholder members, collectively cultivating 561 hectares and producing over 460,000 kg of green coffee annually. The New Gikaru F.C.S. operates five central factories, with Ichamara being one of its most productive. Located near the border of Kirinyaga and Murang’a counties, Ichamara benefits from Nyeri’s red volcanic soils, high elevations, and a cool climate—ideal conditions for growing and processing premium coffee. During the harvest, cherries are delivered daily by cooperative members and undergo meticulous sorting to ensure ripeness and consistency. The selected cherries are depulped and fermented overnight, then washed with clean, fresh water. Post-washing, the parchment coffee is channeled through shallow cement channels, where it is naturally graded by density. Four distinct density grades are separated and dried individually on raised beds for 1–2 weeks, depending on the climate. Once dried, the coffee is conditioned in perforated bins to stabilize moisture content, ensuring quality and longevity. The result is a coffee that embodies Kenya’s tradition of precision processing and complex cup profiles.