History

Our first fresh crop Kenyan coffee of the year is Muchagara AA. This coffee is an absolute fruit bomb. High acidity that’s really backed up by high sweetness, super balanced and satisfying in the best way. Think of those lovely, sweet and juicy berries on a summer’s day. There’s nothing really like it! The first of quite a few Kenyans to come this season, keep your eyes close on that one!

The manager, David Shege, has been at Muchagara for the past three years. The station is large, and takes a significant amount of space near the local village. The station has 1531 members, 200 drying tables, and several tiled fermentation tanks and grading channels that are falling apart. Nevertheless, David still produces amazingly expressive high quality coffees. We look forward to continuing this relationship, and we know our premiums help the factory improve their equipment.

Each lot consists of coffees from hundreds of smallholders from the area surrounding the washing station (factory). The team at the factory sort the cherries before they go into production. The coffees are traditionally processed with dry fermentation, before being washed and graded in channels, and dried on raised beds. The farmers mainly grow SL28 and SL34, but as with almost all Kenyan cooperative coffees, there can be a mix of everything. Other common cultivars are K7, Ruiru 11 and now also Batian.

We have omni-roasted this lot, which means it can be preferred just as well as filter coffee, or as espresso. 

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Specifications