Muchagara is named after a village in western Kirinyaga, near Mount Kenya. It was established in 1959, at a time when there were almost no other coffee processing stations in the region.

Situated on incredibly fertile soils, the processing station has around two hundred drying beds. Over fifteen hundred workers operate here daily during the harvest season, producing exclusively impressive coffee lots, even though much of the equipment is already very old. Nevertheless, this terroir and these people are the best thing that could have happened to the coffee.

Each lot here consists of cherries from hundreds of small farmers living nearby. Coffee around Muchagara is harvested at an altitude of approximately 1700–1800 meters above sea level. The cherries are then hand-sorted, washed, and sent to a pulper, as in classic washed processing. The pulped beans ferment in water tanks for one to two days before moving to washing channels. After that, the parchment is sorted by hand again and sent to dry on African beds.

The incredible genetics of classic Kenyan varieties – SL28, SL34, Ruiru 11, Batian, and K7 – perfectly interact with the local terroir, allowing us to enjoy this exceptional cup today. The coffee is very bright, yet has pleasant delicate mandarin notes. An intense pomegranate bouquet is complemented by vanilla sweetness. The incredible velvety texture perfectly supports this fruity cocktail.