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Kenya Mugaya

€17,90 EUR

Grind style: Wholebean

Quantity:

Juicy, layered, and classically Kenyan

Grown at the foot of Mount Kenya, this lot comes from the Mugaya washing station in the Kirinyaga highlands that belongs to the Mutira Farmers' Cooperative Society. Around 1,700 smallholder farmers bring their fresh-picked cherries here, and each one tends only about 0.1 hectares. The coffee grows in volcanic soil at 1,700–1,800 meters. It's washed with clean water from the Rwamuthambi River, which flows straight down from the Mount Kenya forest, and that gives it the crystal-clear character Kenya is known for.

What it tastes like:
The cup opens with a bright squeeze of lemon. Then comes the deep, jammy juiciness of blackcurrant, the classic Kenyan cassis. As it cools, ripe plum fills out the middle and a soft, creamy vanilla sweetness carries into a long, clean finish.

Why we love it:
This is the Kenya we all fell in love with, but with a softer side. The acidity is lively and juicy without ever turning sharp. The plum and vanilla add a round, almost dessert-like sweetness, so you'll keep going back for another sip. It's a great example of what careful, community-driven processing can do.

Best way to drink it:
To let the fruit really shine, we recommend a Filter brew (like a V60 or GINA). That way the lemon stays crisp while the blackcurrant and plum open up. Give it a few minutes to cool and the vanilla comes forward. Best enjoyed black!

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Kenya Mugaya

€17,90 EUR

PROCESS

Washed

CUPPING SCORE

87

ROAST LEVEL

Light

Profile

Perfect for: Pour over (filter)
Also works lovely as: Espresso, French Press, Aeropress, Cold Brew
Taste notes: Lemon, Blackcurrant, Plum, Vanilla
Variety: SL 28 & SL 34, Baitan
Altitude: 1700m - 1800m
Process: Washed
Quality score: 87

Roasted light, bright, and built to shine as a black coffee.

While we recommend skipping the milk (its vibrant acidity doesn't play well with dairy), don't feel restricted to the pour-over. Whether it’s Espresso, Moka Pot, AeroPress, or anything in between, this roast is all about clarity. We keep it light to protect the bean’s natural sweetness and origin character, giving you a cup that is clean, expressive, and unapologetically bold.

100% Arabica Coffee

Net weight: 250g

More about this coffee

Mugaya sits at the foot of Mount Kenya, near the town of Kagumo in the Kirinyaga highlands. It was founded in 1975 and is one of ten washing stations run by the Mutira Farmers' Cooperative Society. Our Kiamutuira comes from the same cooperative. Mugaya gets the collective support of the co-op, and its location gives it volcanic soil and high altitude, which together produce exceptional coffee.

About 1,700 smallholder farmers deliver their cherries to Mugaya, and each typically farms around 0.1 hectares. Next to their coffee they grow maize, beans, potatoes and vegetables for their families. Most of the trees are the famous Kenyan varieties SL28 and SL34, with a few Batian and Ruiru 11 plants as well.

Farmers bring their cherries straight after picking and sort out the under- and overripe ones under the eye of the station manager. When the day's deliveries are done, the cherries are pulped and dry-fermented for 24 hours. The mucilage is then washed off with clean water from the Rwamuthambi River, which flows down from the Mount Kenya forest. After that, the parchment soaks for 6 hours and is slowly dried on raised beds.

Brew Guide

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FILTER:

Coffee: 20 g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:30
Water Temperature: 93°C (201°F)
Grind: Medium (appr. 650 μm)

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.

- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.

- Higher temperature (94–95°C) = more sweetness, more body.
- Lower temperature (90–92°C) = less bitterness, more acidity.

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ESPRESSO:

Coffee: 18 g
Yield: 45-50 g
Time: 0:21
Water Temperature: 93°C (201°F)
Grind: Fine (appr. 280 μm)