Muchagara AB

A super bright, fruit driven cup, loaded with flavours of passionfruit, physalis & redcurrant. Aromas of lime blossom & guava complement a honeyed sweetness.

Our third and final Kenyan coffee release of 2019 comes from a very established wet mill, or factory as they’re commonly called in Kenya, called Muchagara. This AB lot is comprised predominantly of SL28 and SL34 varieties, as well as a small percentage of Ruiru 11, grown by just shy of 1,700 smallholders who deliver their coffee cherries to the Muchagara factory. The agricultural conditions for growing coffee are particularly good, being located between 1,700 and 1,800m on the volcanic, southern slopes of Mount Kenya in Kirinyaga County. Coffee cherries take a long time to slowly mature and ripen, and this particular selection we’ve bought comes from the 18th week of the harvest, when cherries are at their peak. This contributes to more sweetness and complexity in the cup.

The Baragwi Farmers’ Co-operative Society oversee the operations at Muchagara, which was established in 1959 as the first factory in Kirinyaga County. As well as Muchagara, the Baragwi F.C.S oversee 11 other facilities, with just shy of 17,000 members growing and delivering coffee to their total of 12 factories. At Mucharaga they have a relatively new manager, David Shege, whose goal is to renovate and improve the factory’s infrastructure to increase the quality of their coffee. They are typically producing up to 200 tonnes of coffee per year, which puts a strain on everything from their depulping equipment, fermentation tanks and drying beds. Most of the smallholder farmers delivering coffee cherries have between 200 and 500 coffee trees, provided under the F.C.S with Rainforest Alliance and 4C certificates. The collected fruit is sorted on tarps before processing, to refine the quality by removing under and over ripe cherries, and then pooled together at the mill. After depulping the coffee is fermented in tiled tanks for between 36 and 48 hours, before being fully washed and soaked in clean water from the river. Once the parchment is squeaky clean and homogenised it is dried on raised beds in the sun for between 10 and 15 days.  

As well as investing in producing high grade, specialty coffee the 17,000 strong membership of the Baragwi F.C.S have strong ethics which shape their methods of production. Amongst the 10 of their admirable guiding principles are a commitment to conserve the natural ecosystem, as well as aiding ecological restoration in critical areas and providing a refuge for native wildlife on their farms. They also focus on conservation of soil and water resources at the farm and factory level, using organic matter to enrich the soil as well as preventing erosion and minimising the use of chemical products through informed intercropping. 

We’ve thoroughly enjoyed both Gondo AA and Githembe AB this season, but feel that waiting a little longer to roast this lot from Muchagara AB has been the right decision, saving our best for last!


David Shege & 1,700 members of Baragwi F.C.S

January 2019


Depulped & fermented for 36-48hrs, fully washed & soaked, dried on raised beds.


SL28, SL34 & Ruiru 11


Kirinyaga County




1,700 - 1,800 metres


July, 2019