Kenya Mugaya AB
SKU:
€23.00
€23.00 - €115.00
per item
Origin: Kenya
County: Kirinyaga
Cooperative: Mutira FCS
Washing Station: Mugaya Factory
Farmers: 924 active members (369 female, 555 male)
Cultivar: SL28 - SL34 - Ruiru 11 - Batian
Altitude: 1570 masl
Process: Fully washed with double fermentation
Screen: 15-16
Moisture: 10.9%
Density: 0.702 g/ml
Cupping Score: 86.1
Cupping Notes: Apricot, caramel, lime, tangerine
TRACEABILITY
The Mugaya factory was established in 1975 under the Mutira Farmers’ Cooperative Society and is situated in Kirunda sub-location, Mutira location, Kerugoya division, in Kirinyaga County. The factory serves 924 active members, each owning an average of 200 coffee trees. The primary coffee varieties cultivated at Mugaya include SL28, SL34, Ruiru 11, and Batian. Positioned at an elevation of 1570 meters above sea level, the Mugaya Coffee Factory is characterized by its red-volcanic soil and a temperature range of 12-26°C. Additionally, it receives an annual rainfall of 1,100mm, contributing to its lush topography and substantial coffee production.
After being picked, ripe cherries are brought to the factory by smallholder farmers. The cherries then undergo processing to remove the skin and pulp, a method known as wet processing. The factory uses a disc pulper to remove the skin and fruit from the inner parchment layer that protects the green coffee bean.
After the coffee beans are pulped, they undergo an overnight fermentation process to break down the mucilage. The beans then travel through channels to a soaking tank where they are carefully cleaned, soaked, and finally spread out on raised drying tables.
The duration of the drying process on the tables varies depending on the local climate, ambient temperature, and the total volume of production being processed. Typically, drying can range from 7 to 15 days. Throughout this stage, it is important to consistently turn and sort the produce to ensure even drying and quality.
After being picked, ripe cherries are brought to the factory by smallholder farmers. The cherries then undergo processing to remove the skin and pulp, a method known as wet processing. The factory uses a disc pulper to remove the skin and fruit from the inner parchment layer that protects the green coffee bean.
After the coffee beans are pulped, they undergo an overnight fermentation process to break down the mucilage. The beans then travel through channels to a soaking tank where they are carefully cleaned, soaked, and finally spread out on raised drying tables.
The duration of the drying process on the tables varies depending on the local climate, ambient temperature, and the total volume of production being processed. Typically, drying can range from 7 to 15 days. Throughout this stage, it is important to consistently turn and sort the produce to ensure even drying and quality.
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