Mugaya Coffee Factory, founded in 1975, is a proud part of the Mutira Farmers’ Cooperative Society located near Kagumo town in Kenya’s Kirinyaga highlands. Nestled at the foot of Mount Kenya, its volcanic soils and high altitude create perfect conditions for growing exceptional coffee. Around 1,700 smallholder farmers, with small farms averaging 0.1 hectares, deliver ripe coffee cherries to Mugaya, where every step of processing is carefully managed.

The cherries are handpicked and delivered immediately after harvest to ensure freshness. At the factory, under-ripe and overripe cherries are sorted out, then pulping begins followed by 24 hours of dry fermentation. Clean mountain water is used to wash off mucilage, after which the beans are soaked for six hours and dried on raised beds for up to two weeks, ensuring a clean, bright, and expressive coffee.

Most coffee at Mugaya comes from SL28 and SL34 varieties, known for thriving in cooler climates and fertile soils. Smaller amounts of Batian and Ruiru 11 add disease resistance and complexity. Farmers also practice mixed farming with crops like corn, beans, and vegetables for resilience and biodiversity. This blend of expert processing, prime location, and dedicated farmers results in consistently high-quality coffee that’s a joy to drink.

This lot was sourced through our importing partner Trabocca.