Mugaya PB - Kenya {SL28 & SL34 - Washed}

Technical Data:
Roaster: STRAY Coffee Roasters
Origin: Kagumo, Kirinyaga, Kenya
Producer: Approximately 1,700 smallholder farmers
Cooperative: Mutira Farmers' Cooperative Society
Washing Station: Mugaya Factory
Varietal: SL28, SL34
Grade: PB (Peaberry)
Process: Washed (24-hour dry fermentation, washed and 6-hour soak)
Altitude: 1,700–1,800 masl
Harvest: 2026
Profile: Rosehip · Red Grape · Grapefruit · Caramel
Format: 250 g
Roast: Light Omni (Filter/Espresso)
Ideal for: Filter and Espresso
Why we like it: An example of the classic character of washed Kenyan coffees, with a bright acidity, notes of red grape and grapefruit, and a caramel sweetness. The work of Mugaya and their precise processing allow all the elegance of the SL28 and SL34 varieties to shine through.
Who should buy it: Ideal for those who enjoy clean, juicy Kenyan coffees with a distinct acidity. Perfect for lovers of fruity and citrus profiles looking for a versatile coffee for filter and espresso.

Mugaya is a renowned coffee washing station located near Kagumo, in the Kirinyaga highlands at the foot of Mount Kenya. Founded in 1975, it is part of the Mutira Farmers' Cooperative Society, a cooperative that manages ten processing stations in one of Kenya's most prestigious coffee-growing regions.

Its privileged location, at an altitude between 1,700 and 1,800 meters, offers exceptional conditions for coffee cultivation. The fertile volcanic soils, cool temperatures, and the influence of Mount Kenya favor the slow maturation of the cherries, allowing for the development of profiles with great complexity, sweetness, and acidity.

Approximately 1,700 active smallholder farmers deliver their cherries to Mugaya. Each producer typically manages plots of about 0.1 hectares, where coffee is grown alongside crops such as corn, beans, potatoes, and various vegetables. Many also grow tea as an additional source of income.

This diversified farming model helps strengthen the economic stability of the families and contributes to preserving the region's biodiversity.

More than 90% of the coffee grown by Mugaya members belongs to the SL28 and SL34 varieties, two historic Kenyan varieties particularly prized for their extraordinary cup quality. Both are perfectly adapted to the cool climate and volcanic soils of Kirinyaga, producing coffees with vibrant acidity, intense fruit notes, and great clarity.

There are also small plantations of Batian and Ruiru 11, varieties introduced for their greater resistance to certain diseases.

Processing at Mugaya follows the traditional Kenyan washed method, with rigorous control of each stage to preserve the cleanliness and expression of the coffee.

The cherries are delivered immediately after harvest to ensure their freshness. Upon arrival, farmers perform an initial manual sorting, removing unripe or overripe fruit under the supervision of the station manager.

Once daily deliveries are finished, the cherries are depulped and the coffee undergoes dry fermentation for approximately 24 hours, during which the mucilage begins to break down in a controlled manner.

Subsequently, the coffee is washed using clean water from the Rwamuthambi River, which originates in the forests of Mount Kenya. After washing, the parchment remains submerged for an additional six hours before being spread out on raised beds to dry.

Attention to detail during sorting, fermentation, washing, and drying results in a clean, bright, and expressive cup, faithful to the character of the best Kirinyaga coffees.

This Mugaya PB lot corresponds to the Peaberry classification, a type of rounded bean that forms when only a single seed develops inside the cherry instead of the usual two.

In the cup, we find an elegant combination of rosehip, red grape, and grapefruit, accompanied by a sweetness reminiscent of caramel. Its profile stands out for a juicy and citric acidity, a defined fruit expression, and a sweet, balanced finish.

STRAY Coffee applies a light omni-roast, developed to express the complexity and transparency of this coffee for both filter and espresso brewing methods.

Matthias Feldmeier and Ilan Bachl founded Stray Coffee Roasters in 2021.

A unique coffee experience depends on more than just our expertise as roasters.

Most of the work is already done in the respective growing regions by the coffee producers. Unfortunately, these people are often overlooked and given little to no recognition. We want to change that! Our coffees always bear the name of the producers (or cooperatives).

And because we believe that informed consumers are essential for the sustainability of our industry, we communicate all costs along the supply chain.