This specialty coffee is sourced from the Mugaya washing station in the Kirinyaga region of Kenya, located at the foot of Mount Kenya at 1700-1800 meters above sea level. The station, founded in 1975, receives cherries from approximately 1700 small family producers working on small plots. The coffee is processed using a washed method with 24-hour dry fermentation, followed by washing with water from the Rwamuthambi River and drying on African beds. The coffee features SL28 and SL34 varieties, offering a flavor profile with grapefruit and orange notes.
