The Mugaga Farmer’s Cooperative Society (FCS) in Nyeri county is made up of 1,570 farmers and includes five mills: Kagumoini, Kiamabara, Kieni, Gathuga and Gatina.
The Cooperative organizes regular agronomy trainings for its farmer members. These include guidance on how to prevent the coffee berry disease and leaf rust that plagues the SL28 and SL34 varieties grown. It also assists in overseeing processing methods and analyzing parchment samples to ensure best practices.
Mugaga Kagumoini is handpicked, pulped, fermented 12 to 24 hours without water and then washed, graded and soaked overnight. It is then dried on raised beds for 10 to 15 days. The water used to process the coffee is sourced from the nearby Ruiru River and is reused to reduce waste.
Cupping notes: Pineapple, peach, citrus, maple. Smooth body, complex.