Kenya, Mugaga-Kiamabara

Balanced with juicy sweetness and tangy fruit acidity, rich caramel and burnt sugar flavors with orange and peach.

Producer: Mugaga Factory

Elevation: 1700 m.a.s.l

Process: Washed

Varietal: Batian, SL28,               SL34, Ruiru 11

Microlots from Kenya are traceable to the factory level, and are selected basis cup score. Because the majority of coffee farmers in Kenya own between 1/8–1/4 a hectare of land, most deliver coffee in cherry form to a local factory for sorting and processing.

The Washed process in Kenya may vary slightly from place to place, but it generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe and depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.