Muchagara AB Separation | Kenya
£19.95
- Fig, Grapefruit, Black Currants
Additional information
Coffee Details
- Country of Origin
- Kenya
- Region
- Kirinyaga
- Varietal
- SL28, SL34, Ruiru 11, Batian
- Process
- Washed
- Roast Level
- Light
- Farm
- Muchagara
- Altitude
- 1700-1800 masl
Rest guidance
Recommended rest: 2 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Fig, Grapefruit, Black Currants
Overall profile
Juicy and tart: black currants lead, with grapefruit acidity and fig sweetness, a silky body, and a sparkling finish.
Sensory profile
- Acidity
- 3/5
- Body
- 2/5
- Sweetness
- 3/5
- Funk
- 1/3
- Adventurous
- 3/5
About September Coffee Co.
September is an Ottawa roastery founded by Kyle and Natasha Rowsell. Its light roasts bring out natural sweetness, lively acidity and a silky texture, with coffees chosen for both clarity and character. From clean, familiar cups to unusual varieties and experimental processing, each release puts the producer’s work...
Roaster notes
Kenya — Muchagara Factory (Baragwi Farmers' Cooperative Society) AB (Washed)
Tastes Like — 🍇 Black Currants • 🍊 Grapefruit • 🍑 Figs
DETAILS
- Producer: Baragwi Farmers' Cooperative Society (Muchagara Factory)
- Farm: Various
- Region: Kirinyaga, Kenya
- Varietal: SL-28, SL-34, Batian, Ruiru 11
- Process: Washed
- Altitude: 1,700–1,800 masl
- Grade: AB
- Importer: Apex
- Roast Profile: Light
- Roaster: September Coffee
INTRO
This is September's second time featuring a coffee from the Muchagara Factory in Kirinyaga. It has a deep sweetness and tart acidity, the Kenyan profile they love most, and is recommended for anyone who enjoys the classic, tart, currant profile Kenyan field blends can offer. In the cup: juicy, tart black currants, the acidity of grapefruit, and the sweetness of figs.
THE PRODUCER
The Muchagara Factory is named after a village on the western side of Kirinyaga District near Mt. Kenya and has been operating since 1959, making it the oldest wet processing centre in Kirinyaga. It sits in a highly fertile area and has more than 1,500 members, 200 drying tables, several tiled fermentation tanks, and grading channels, and continues to produce remarkably expressive, high-quality coffees even though its infrastructure is not always in the best shape.
SL-28 is among the best-known and best-regarded varieties of Africa, selected in Kenya in the 1930s and now spread to Uganda and Latin America. It suits medium to high altitudes and resists drought but is susceptible to the major diseases of coffee, and its rusticity means it can be left untended for years and return to production; some Kenyan SL-28 trees are 60–80 years old and still productive. Batian, released in Kenya in 2010, was created at the Coffee Research Station in Ruiru, resistant to coffee leaf rust and coffee berry disease. The farmers mainly grow SL28 and SL34, but as with almost all Kenyan cooperative coffees there can be a mix, with K7, Ruiru 11, and Batian also common.
THE PROCESS
The Washed process for this lot involves:
🛢️ Dry fermentation — traditional dry fermentation
🚿 Washing and grading — washed and graded in channels with fresh river water
☀️ Raised-bed drying — sun-dried on raised beds
THE CUP
Juicy and tart: black currants lead, with grapefruit acidity and fig sweetness, a silky body, and a sparkling finish.
Flavour Notes
🍇 Black Currants 🍊 Grapefruit 🍑 Figs
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