Kenya at its best.

This season has been a standout, with vibrant lots that burst with classic Kenyan aromatics. This AA selection from Mugaga Farmers Cooperative Society is no exception—juicy, dense, and deeply expressive. Expect layered notes of raspberry, jasmine, and black tea, carried by a thick, syrupy body.

Process Details
Cherries are carefully hand-sorted by farmers to remove underripe and overripe fruit before processing begins.

Pulping: A 3-disc Agaarde pulper removes the skin and mucilage. The coffee is then separated by density into three grades. Grades 1 and 2 proceed to fermentation; Grade 3 is removed as lower quality.

Fermentation: Coffees undergo dry fermentation for 18–36 hours in shaded concrete tanks—controlling temperature and ensuring slow, even development.

Washing & Grading: After fermentation, beans are washed and once again graded by density in water channels. In some cases, they are soaked overnight in clean water for added clarity.

Drying: Coffees are sun-dried on raised African beds for 12 to 20 days, depending on weather. During midday heat and overnight, they are covered with plastic for protection and consistency.

Selected by DAK for its precision, structure, and true-to-origin character—showcasing what makes Kenyan coffee so unmistakably compelling.

Flavour Notes: Raspberry, Jasmine, Black Tea

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.