Kenya Mugaya

Juicy, layered, and classically Kenyan Grown at the foot of Mount Kenya, this lot comes from the Mugaya washing station in the Kirinyaga highlands that belongs to the Mutira Farmers' Cooperative Society. Around 1,700 smallholder farmers bring their fresh-picked cherries here, and each one tends only about 0.1 hectares. The coffee grows in volcanic soil at 1,700–1,800 meters. It's washed with clean water from the Rwamuthambi River, which flows straight down from the Mount Kenya forest, and that gives it the crystal-clear character Kenya is known for. What it tastes like: The cup opens with a bright squeeze of lemon. Then comes the deep, jammy juiciness of blackcurrant, the classic Kenyan cassis. As it cools, ripe plum fills out the middle and a soft, creamy vanilla sweetness carries into a long, clean finish. Why we love it: This is the Kenya we all fell in love with, but with a softer side. The acidity is lively and juicy without ever turning sharp. The plum and vanilla add a round, almost dessert-like sweetness, so you'll keep going back for another sip. It's a great example of what careful, community-driven processing can do. Best way to drink it: To let the fruit really shine, we recommend a Filter brew (like a V60 or GINA). That way the lemon stays crisp while the blackcurrant and plum open up. Give it a few minutes to cool and the vanilla comes forward. Best enjoyed black!