JOT

Mugaya

Kirinyaga, Kenya · Washed

On the slopes of Mount Kenya, coffee grows in deep red volcanic soil beneath cool mountain air. The region of Kirinyaga is known for producing some of Kenya’s most vibrant coffees, where altitude and climate create exceptional clarity and bright fruit character.

This lot comes from the Mugaya Coffee Factory, part of the Mutira Farmers Cooperative Society, where hundreds of smallholder farmers deliver freshly harvested cherries from nearby hillside farms. Each farmer cultivates small plots of land planted with classic Kenyan varieties.

Coffee here grows at approximately 1,550–1,600 meters above sea level, where the slower ripening of cherries produces dense beans and the lively acidity that Kenyan coffees are celebrated for.

After harvest, cherries are carefully sorted and depulped, then fermented in water to remove the remaining mucilage. The coffee is then fully washed and dried slowly on raised African beds, preserving the vibrant fruit clarity and structure in the cup.

In the cup, the profile is vivid and expressive. Blackberry and raspberry lead with rich berry sweetness, lifted by bright lime-like citrus. As the coffee cools, deeper sweetness appears with hints of maple syrup and tropical fruit, creating a layered and lively finish.

Juicy berries.
Bright citrus lift.
A classic Kirinyaga expression.