Mugaya Washing Station has been operating at the foot of Mt. Kenya since 1975, sitting in the highlands of Kirinyaga as one of ten stations under the Mutira Farmers' Cooperative Society. The station draws from roughly 1,700 smallholder farmers, most managing plots as small as 0.1 hectares, growing coffee on the volcanic soils that make this region so well suited for exceptional coffee. More than 90% of the coffee here is SL28 and SL34, two legacy varieties that thrive in Kirinyaga's cool climate and high altitude. Cherries are delivered fresh after harvest, sorted on arrival, and pulped before undergoing 24 hours of dry fermentation. The parchment is then washed with clean water from the Rwamuthambi River, soaked for 6 hours, and dried on raised beds. The result is a clean, expressive washed Kenya with notes of red currant, vanilla bean, and black tea.