Kenya Mugaya

Juicy, rich and classic Kenya

This coffee grows at the foot of Mount Kenya, in the Kirinyaga highlands. It comes from the Mugaya washing station, which belongs to the Mutira Farmers' Cooperative Society. About 1,700 small farmers bring their fresh cherries here. Each farmer has only about 0.1 hectares. The coffee grows in volcanic soil, 1,700–1,800 meters high. It is washed with clean water from the Rwamuthambi River, which flows down from the Mount Kenya forest. That gives it the clean, clear taste Kenya is famous for.

What it tastes like:
First, a bright squeeze of lemon. Then juicy, jammy blackcurrant, the classic Kenya taste. As it cools, you taste ripe plum and soft, creamy vanilla. Long, clean finish.

Why we love it:
This is the Kenya we all love, but softer. It is juicy and fresh, but never sharp. The plum and vanilla make it sweet, almost like dessert. You'll want sip after sip. It shows what a farming community can do when they work with care.

Best way to drink it:
Make it as filter coffee (like a V60 or GINA). The lemon stays fresh, and the blackcurrant and plum open up. Let it cool for a few minutes and you'll taste the vanilla. Best without milk!