Kenya - Baragwi Muchagara AA

Kenya - Baragwi Muchagara AA

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Tasting guide:

Brown Sugar - Cola - Mango - Red Grape


Origin: Kirinyaga, Kenya

Farmer: Smallholders

Altitude: 1700-1800 masl

Varieties: SL-34, SL28, Batian, Ruiri 11

Process: Double Washed

Fermentation Time: 16-24 Hours Under Cover

Soaking Time: 16-18 Hours

Drying Method: Raised Beds

Drying Time: 21 Days


From Apex Coffee Imports: "Muchagara is named after a village in the Kirinyaga county. Opened in 1959, this is the oldest processing factory in Kirinyaga. The area around this factory is known for its exceptional growing conditions, making the location of this centre ideal for smallholders around this area. Its is part of the Baragwi FCS which currently has around 1700 member farmers. During harvest, smallholders in the area deliver ripe cherries to the factory for sorting and processing. A depulping machine removes the skin and pulp of the cherries before they undergo a period of grading to ensure only the highest quality cherries get passed on. After a period of fermentation for 16-24 hours, the coffees are washed with clean water and soaked for another 16-18 hours to create that distinct crisp acidity unique to coffees in this region. Lastly, the coffee beans are covered and dried on raised beds under the sun for 21 days. The resulting coffee is juicy, sweet, and sparkly with flavours reminiscent of sweet citrus and caramelized sugars."