Kenya AA Mugaya auction lot
Cup Characteristics: Very bright and crisp. Citrus acidity. Snappy, lively coffee with a dry puckery and clean finish. Very elegant. Black currant, black grapes and plum in flavor. Super sweet, rich and flavor dense.
$16.99 per pound
A direct import from Kenya, Mugaya arrived here in August 2013 in protective grainpro bags. This is the final offering of directly imported Kenya coffee from the last season while new coffee is still several months from arrival.
The Mugaya Factory (wetmill) is part of the Mutira Cooperative Society in Kirinyaga in Central Kenya. Kirinyaga is a neighboring region to Nyeri on the slopes of Mount Kenya. They are known for quality production of both coffee and tea, and have great altitude and soil. There are a number of small coffee estates in the area, but it is mainly made up of smallholder farms, each with some 100 trees each. They are organized in Cooperative Societies that act as umbrella organizations for the factories (wetmills), where the local smallholders deliver their coffee cherries for processing. Coffees from this area are typically rich, with dark fruit flavors, intense and heavy bodied.
The society is cooperating with CMS, Coffee Management Services, who are implementing quality control at the wetmills. They also have training programs for sustainability at farm level. By training the farmers on better farming practices, they are able to increase both quality and production of cherries. CMS has been very successful in increasing the farmers’ livelihood through systematic work on the ground.
Cooperative: Mutira Cooperative Society
Wet mill: Mugaya Factory
Altitude: 1800 meters, 5900 feet
Producers: About 1800 smallholders in the surrounding areas deliver cherries to the wet mill. Individual lots are separated for auction.
Varietals: Mainly SL 28 and SL 34
Production: All coffees are pulped, dry fermented, washed, soaked and sundried. This extra soaking is typical of better Kenya processing.
Processing: Smallholders delivers their cherries at the factory (wetmill) where cherries are hand sorted for unripes and overripes by the farmers before they go in to production.
Coffee is fermented for 36 hours, and after fermentation the coffees are washed twice and again graded by density in washing channels. They are then soaked under clean water for 6-12 hours.
Drying: Sun dried up to 21 days on African drying beds. Coffees are covered in plastic during midday and at night.
Soil: Mainly Nitisol. Nitisols occur in highlands and on volcanic steep slopes. They are developed from volcanic rocks and have better chemical and physical properties than other tropical soils.
Notes: Mugaya is one of four factories under the Mutira Cooperative Society in Kirinyaga. They have in recent years changed management and have increased the quality level as well as the payback to the farmers. They have great potential, and have taken necessary steps towards systems for traceability and quality control. This coffee is bought directly from the cooperative.