Mugaya delivers focused processing and consistently high quality. Established in 1975, Mugaya benefits from both the collective support of the co-op and a strategic location at the foot of Mt. Kenya, where volcanic soils and high altitude foster exceptional coffee production. The factory is one of ten washing stations operating under the Mutira Farmers’ Cooperative Society, located near Kagumo town in the highlands of Kirinyaga.
Roughly 1,700 active smallholder farmers deliver their cherries to Mugaya. Each farmer typically manages around 0.1 hectares of land, growing coffee alongside subsistence crops like maize, beans, potatoes, and vegetables. Many also cultivate tea as an additional income source. This mixed farming approach provides resilience for families and helps preserve the region’s biodiversity.
Cherry deliveries are made immediately after harvest to maintain freshness. Upon arrival, farmers sort the under- and overripe cherries under the supervision of the station manager. Pulping begins after daily deliveries are complete, followed by 24 hours of dry fermentation. Clean water from the Rwamuthambi River — flowing from the Mt. Kenya forest — is used to wash off mucilage, after which the parchment is soaked for 6 hours and then dried on raised beds. Close attention to detail during each step ensures Mugaya’s coffees remain clean, bright, and expressive.
More than 90% of the coffee grown by Mugaya’s members consists of SL28 and SL34, two legacy varieties that thrive in the region’s cool climate and fertile soils. Small plantings of Batian and Ruiru 11 contribute disease resistance and subtle complexity.
Our cuppings often reveal a layered and vibrant profile — with red fruit acidity, cassis, and juicy citrus complemented by creamy texture and a tea-like finish. Look for notes of orange, lychee, blueberry, vanilla, and caramel with hints of spice. A standout example of Kirinyaga’s depth and elegance, that is confirmed by lots of positive feedback on our lot selections.
