Mugaya AA, Kenya

Origin

• 🇰🇪 Kenya· Nyeri

Tasting notes

Character

• Clean
• Bright

Flavour Description: This is a vibrant and crisp cup with an aroma of caramel . The flavour notes are dominated by tropical stone fruit , yellow raisin and a longlasting cooling finish of rhubarb . The mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. is light yet coating. Colour: Light purple Category: Adventurous Producer : Mugaya Factory Location :Mutira division of the Kirinyaga district Varietal: SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup., Ruiru 11, Batain Processed: January 2026 Drying: On metallic raised beds in 12-20 days. Cooperative: Mutira Farmers Cooperative Society Elevation: 1800 masl Soil: Mainly Nitisol, red volcanic soil. Nitisols occur in highlands and on volcanic steep slopes. They are developed from volcanic rocks and have better chemical and physical properties than other tropical soils. Processing: Once at the Mugaya factory, the skin and pulp of the cherries are removed in a mechanical pulper. They are then graded by density into three grades by the pulper and fermented separately, depending on the grade, for 24-36 hours under shade. After fermentation the coffees are washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and once again graded by density in the washing channels, after which the coffee is soaked in clean water for 6-12 hours. The coffee is then sun driedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. between 12 to 20 days depending on the weather condition on African drying beds. Price transparency: The FOB paid for this coffee was $4.8/lb We are welcoming back Mugaya, a washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. in Mutira, Kirinyaga, Kenya. We are excited to have coffee from Kenya back in, and Mugaya with is crisp and tropical stone fruits will certainly will set the bar high for the year. Everyone in coffee admires coffee from Kenya. Producers on the other side of the globe wish they could produce coffee more similar to how it is in Kenya. Roasters love how even the coffee is, baristas love how consistent it extracts, and the drinker will surely remember the clarity and acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. in the cup. For many of us, a coffee from Kenya has been the first eye-opener to what coffee can taste like and still today it is nothing th