Maguya PB, Kenya, Washed
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Caramel, lemonade and apple
COFFEE PROFILE
Our new relationship with Mutira Farmer's Co-operative Society starts strong with this fantastic espresso. Expect a well-rounded, perfect espresso with lemonade-like notes, crisp apple, and a delicious caramel sweetness in every sip.
| TASTES LIKE | Caramel, lemonade and apple |
| ROAST | Espresso |
Story
The Mugaya Coffee Factory, established in 1975, is located near Kagumo town in Kirinyaga County, Kenya. Operating under the Mutira Farmers Cooperative Society, it supports around 924 active members, each tending to an average of 200 coffee trees. The main coffee varieties grown here include SL28, SL34, Ruiru 11, and Batian.
Situated at an altitude of 1,570 meters above sea level, the factory thrives in the region's rich red volcanic soils and receives around 1,100mm of rainfall annually—creating ideal conditions for high-quality coffee production. The factory uses the traditional Kenyan fully washed process, with double fermentation, to bring out the coffee’s clarity and lively acidity.
Mugaya’s coffees are celebrated for their distinctive flavor profiles, often showcasing notes of apricot, caramel, lime, and tangerine. These vibrant flavors are a direct result of the careful processing techniques and the exceptional terroir of the area.
| PRODUCER | Mutira Farmer’s Co-Operative Society |
| REGION | Kirinyaga County |
| VARIETAL | SL28 and SL34 |
| PROCESS | Washed |
| ALTITUDE | 1570 masl |
Origin
Kirinyaga County, Kenya
Kirinyaga County, located on the southern slopes of Mount Kenya, is renowned for its exceptional Arabica coffee. Introduced by British settlers in the early 20th century, coffee thrived in the region's fertile volcanic soils, high altitudes, and ideal climate. After Kenya’s independence in 1963, coffee farming shifted to smallholders, supported by cooperatives like the Mutira Farmers Cooperative Society, which manages the Mugaya Coffee Factory. These cooperatives helped farmers adopt wet processing techniques and access premium markets.
In the 1950s and 60s, a focus on quality improvement and better processing methods shaped Kenya’s signature coffee flavor profiles, marked by vibrant acidity and notes of blackcurrant, citrus, and floral sweetness. Despite challenges like fluctuating prices and crop diseases, the industry adapted with disease-resistant varieties and innovative processing methods, such as double fermentation at washing stations like Mugaya. Today, Kirinyaga’s farmers are embracing climate-smart agriculture to tackle environmental challenges, while the county remains a key player in Kenya’s coffee industry, producing coffees prized worldwide for their quality and unique terroir.
