Muchagara AA

Muchagara is the only coffee from Kirinyaga that we selected this year, and our last washed Kenyan release of the season. It was a true revelation on the cupping table: black cherry and red currant abound in the cup, along with impressions of raspberry and delicate hints of orange blossom on the finish.

Order by Monday noon for Wednesday local delivery/shipment or Wednesday noon for Saturday local delivery/ shipment.

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Producer     Baragwi Cooperative

Station         Muchagara Factory

Region         Kirinyaga, Kenya

Varieties       Batian, SL34, Ruiru 11 & SL28

Process         Washed

Altitude         1700-1800 masl

Importer     Apex



Named after a village in Kirinyaga county, Muchagara is the oldest processing factory in Kirinyaga. Opened in 1959, Muchagara is operated by the Baragwi FCS, which counts 1,700 member farmers. Baragwi is one of the largest co-ops in Kenya, and it provides its members with manure and seedlings, as well as consultations with agronomists to help ensure consistent quality. During harvest, smallholders from the area deliver cherry to the factory for the high quality sorting and processing Baragwi is known for.


Located to the east of Nyeri, Kirinyaga County is one of the most famous coffee growing regions in Kenya. In Kirinyaga, coffee is grown in volcanic loam along the southern foothills of Mt. Kenya, and washed with clean, fresh water from the Kii river. Like in much, but not all of the rest of Kenya, most coffee here is produced by smallholder farmers and processed at cooperatively run factories.

Field Blend

SL28 and SL34 are the most sought after coffee varieties in Kenya, and in consuming countries have essentially become synonymous with quality Kenyan coffee. In recent years, we have been seeing more Kenyan offerings include the hybrid Ruiru 11 and Batian varieties. These hybrids are more resistant to Coffee Berry Disease and Coffee Leaf Rust than the traditional SL varieties while still retaining high quality potential, making them an important bulwark for producers against the devastating economic effects of crop disease.


De-pulped using a discpulping machine before undergoing stringent grading on the same day cherry is delivered. The coffee is fermented for 16-24 hours before being washed with clean water and then soaked for another 16-18 hours. Lastly, the coffee is covered and dried on raised beds under the sun for 21 days.

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