Kenyan choco-berry
Country
Kenya
Region
Kirinyaga
Washing station
Mugaya Coffee Factory
Variety
Batian, SL28, SL34, Ruiru 11
Mounting height
1500-2000 m.a.s.l.
Preparation
Washed
Dark chocolate, pecan and blackcurrant
Medium body
Vibrant acidity with well-integrated sweetness
Elegance meets vibrancy. As a filter coffee, Mugaya delights with its elegant, chocolatey, nutty notes and a hint of berries. As an espresso, however, blackcurrant takes centre stage, while the chocolatey note ensures a particularly refined finish. The coffee is also a true experience with steamed milk, where its flavour resembles that of a blackcurrant yoghurt. Simply delicious…
Medium coarsley ground coffee: 15g
Water: 250ml
Temperature: 94°C
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First pour: Let coffee bloom with 50ml of water for 35sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
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Total extraction time: 2min 30sec
Fine ground coffee: 20g
Extraction volume for 2 espressi: 45g
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Extraction time: 28sec
Mugaya Coffee comes from Kirinyaga, Central Kenya, a region near Mt. Kenya known for its fertile volcanic soil and abundant rainfall. Established in 1975 in Kagumo, the Mugaya Coffee Factory supports nearly 1,000 smallholder farmers who grow coffee alongside crops like macadamia and avocado. This thriving ecosystem and dedicated farming community produce some of Kenya’s most vibrant coffees.
The coffee undergoes Kenya’s traditional double-washed process. Fresh cherries are depulped, fermented, washed, and soaked for 12–72 hours to enhance flavor clarity. Finally, the beans are dried on raised beds, creating a clean, bright cup profile.
Smallholder farmers, with 1/8–1/4 hectare of land and about 200 coffee trees each, deliver cherries to the Mugaya Factory. Expert green buyers identify and select high-scoring microlots, ensuring the best of Kirinyaga’s coffee reaches the world.
