Hard Beans - Kenya Mugaya AA Top Washed Filter 250 g

Origin: Kenya

Region: Kirinyaga

Farm: Mugaya

Processing method: Washed

Variety: SL28, SL34

Altitude: 1700 – 1800 m a.s.l.

ABOUT THE FARM AND REGION

Mugaya is a washing station established in 1975, operating under the Mutira Farmers’ Cooperative Society. It is located in the Kirinyaga region, Kagumo area, at the foothills of Mount Kenya. Coffee cherries are delivered to it by over 1,700 small-scale producers who grow coffee mainly on small plots of land. The crops are situated at an altitude of approximately 1,700–1,800 meters above sea level.

The region is characterized by red volcanic soils, good access to water, and conditions that favor slower ripening of the fruit. Longer ripening can support the development of sweetness, acidity, and a more complex sensory profile. This is a classic Kenyan production model: small farms, a central washing station, fruit selection, and a consistently managed process. Simple. Effective. Good.

ABOUT THE VARIETY

The dominant varieties are SL28 and SL34. These are classic Kenyan Arabica varieties, valued for their high sensory potential, especially in terms of vibrant acidity, fruitiness, and the structure of the brew.

Batian and Ruiru 11 may also appear in smaller quantities, which are varieties introduced, among other reasons, for the plants' greater resistance to diseases. However, the character of this coffee is primarily built by SL28 and SL34.

ABOUT THE PROCESSING

After harvest, the coffee cherries are delivered to the station and sorted. Then, the skin and part of the pulp are removed from the fruit, and the beans undergo fermentation, washing, and drying on raised beds. In the case of Mugaya, clean water from the Rwamuthambi River is used in the process. The washed process allows for limiting the influence of the pulp on the coffee's flavor and better showcases the natural acidity, cleanliness of the aroma, and structure of the brew.

RECIPE

• Ratio: 60 g of coffee per 1 liter of water

• Water temperature: 93°C

• Grind: medium

• Brewing time: 3:30 minutes

Method: Pour water over the coffee in 5 equal parts (e.g., 5x 60g) at 30-second intervals.

The water should completely drain through the coffee between pours.

If the water flows too slowly or too quickly, change the grind size to coarser/finer.

Remember to use soft, filtered water!

Store in a dry and cool place.