TRACEABILITY

The Mugaya Coffee Factory, established in 1975, is a hidden gem in the heart of Kirinyaga County, Kenya. Nestled in the Kirunda sub-location, Mutira, this factory is part of the Mutira Farmers’ Cooperative Society and serves 924 passionate coffee farmers. Each of these farmers tends to around 200 coffee trees, cultivating some of Kenya’s most beloved coffee varieties: SL28, SL34, Ruiru 11, and Batian.

Located at an elevation of 1570 meters above sea level, Mugaya is blessed with rich red-volcanic soil and a favorable climate, with temperatures ranging from 12-26°C. The region receives an annual rainfall of about 1,100mm, creating a lush landscape that’s perfect for growing high-quality coffee.

The journey of a coffee bean at Mugaya begins when smallholder farmers bring their ripe cherries to the factory. Here, the cherries undergo wet processing, starting with the removal of the skin and pulp using a disc pulper. This process reveals the precious parchment layer that encases the green coffee beans.

Next, the beans undergo an overnight fermentation process to break down the mucilage, followed by a thorough cleaning in a soaking tank. After soaking, the beans are carefully spread out on raised drying tables, where they bask in the sun for 7 to 15 days, depending on the weather and the volume of beans being processed.

During this drying stage, the beans are regularly turned and sorted to ensure they dry evenly, resulting in the top-notch quality that Mugaya is known for. Each step in this meticulous process contributes to the rich, complex flavors that coffee lovers around the world cherish.