Mugaya

OriginKenya

Roast levelMedium

ProcessWashed

Summary

Mugaya is a washed coffee from the Kirinyaga region of Kenya, near Mt. Kenya. It is produced by smallholder farmers supplying the Mugaya Coffee Factory, which supports nearly 1,000 farmers. The coffee is processed using the traditional Kenyan double-wash method, with fermentation and soaking for 12-72 hours, then dried on raised beds. It offers notes of dark chocolate, pecan, and blackcurrant, with a medium body and lively acidity. As a filter coffee it is elegant and chocolatey-nutty, while as espresso blackcurrant dominates with a fine chocolate finish.

AI-assisted description, based on roaster & cupping data.

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Brew guide

Espresso

Coffee in: 20 g
Coffee out: 45 g
Time: 28 s

Grind: fine

Filter

Coffee in: 15 g
Water: 250 g
Time: 2:30
Temperature: 94°C

Grind: medium-coarse

0:00First pour: bloom with 50 ml water for 35 seconds (35 s)
2.Second pour: gently and slowly fill up to 250 ml

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Altitude: 1500 - 2000 m.a.s.l
Variety: SL34, Batian, SL28, Ruiru 11
Notes: Pecan, Blackcurrant, Dark Chocolate

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The roaster

P14-Coffee

P14-Coffee is a specialty coffee roaster with a nose for the unusual. Their beans are a tour of single origins and bold processing—washed, natural, anaerobic,…

AI-assisted description, based on roaster & cupping data.

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