Muchagara is named after a village in western Kirinyaga, near Mount Kenya. It was founded back in 1959, at a time when almost no other coffee washing stations existed in the region.

Located on remarkably fertile soils, the processing station boasts nearly two hundred drying tables. During the harvest season, more than 1,500 workers process coffee here every day, producing outstanding lots despite the fact that much of the equipment is already very old. Yet the terroir and the people are the best things that could ever happen to this coffee.

Each lot here is made up of cherries from hundreds of smallholder farmers living nearby. Coffee around Muchagara is harvested at an altitude of about 1,700–1,800 meters above sea level. The cherries are hand-sorted, washed, and depulped following the classic washed method. Depulped beans are fermented in water tanks for one to two days before being sent through washing channels. Afterwards, the parchment is hand-sorted once again before being dried on raised African beds.

The remarkable genetics of classic Kenyan varieties — SL28, SL34, Ruiru 11, Batian, and K7 — interact beautifully with the local terroir, allowing us to enjoy this exceptional cup today. The coffee is bright, yet carries delicate mandarin notes. An intense pomegranate bouquet is complemented by vanilla sweetness, while the velvety, rounded texture perfectly supports this fruity symphony.