Mugaya

This new release comes to us from Mugaya Coffee Factory, located near the town of Kagumo in Kenya’s Kirinyaga District, within the country’s Central Province.

Mugaya was established in 1975 and today serves 924 active members, each farming an average of 200 coffee trees. It operates under the Mutira Farmers Co-operative Society and is part of a tight-knit network of smallholders contributing to Kenya’s globally recognised coffee landscape.

The coffee here grows at an elevation of 1,570 meters above sea level, rooted in red volcanic soil and shaded by grevillea, macadamia, avocado, and moringa trees. The region sees steady rainfall — around 1,100mm annually — and a mild climate ranging from 12–26°C, offering ideal conditions for slow cherry maturation.

Farmers in this area primarily grow SL28, SL34, and Ruiru 11, with some batian also present. Coffee is harvested during the main crop season from October to December, and again during a smaller fly crop from March to May.

Processing at Mugaya follows the traditional Kenyan washed method. Ripe cherries are brought to the factory by smallholder farmers and pulped using a disc pulper. After fermentation and washing, parchment is sorted and dried on raised beds under the sun. The factory works in partnership with Coffee Management Services (CMS), who support training and provide access to updated sustainable farming materials and inputs.

Graceful and elegant in the cup, Mugaya is marked by a pretty, rolling vibrancy that feels more comforting than sharp. Notes of blackberry, raspberry, and lime are rounded by ripe pineapple and maple syrup sweetness.

This is our first release from Mugaya, and we’re excited to share a coffee that reflects the vibrant, structured profile we love from Kirinyaga.