AB Mukangu

Genuine Origin

Details

Origin

Kenya

Region

Kangema, Murang'a County

Process

Washed

Altitude

1,650–1,900 m

Varietal

Description

<h2> Ruchu Gacharage Farmers Cooperative Society | Murang’a County </h2> <p>Mukangu Factory is located in Ruchu sublocation in Kangema Sub-county, Murang’a County - one of Kenya’s most historic and celebrated coffee-growing regions in Kenya’s Central Highlands. The factory is part of the Ruchu Gacharage Farmers Cooperative Society (FCS), which includes the Ruona, Kahiga, Mukangu, Kamichee, and Ruchu factories. Established in the 1970s, Mukangu serves approximately 800 smallholder farmers, most cultivating less than one hectare and often intercropping coffee with subsistence crops such as maize and beans. </p> <p> &nbsp;</p> <h2>Growing Environment</h2> <p>Situated at elevations of approximately 1,650–1,850 meters above sea level, the farmers that serve Mukangu benefit from the moderate high-altitude conditions that define Murang’a’s coffee quality. The region’s red volcanic soils are rich in nutrients and well-draining, promoting healthy tree development and consistent cherry maturation. </p> <p> &nbsp;</p> <p>Annual rainfall averages around 1,200–1,300 mm, with long rains from March to May and short rains from October to December. These bimodal rainfall patterns support two flowering cycles, contributing to structured acidity and layered cup profiles typical of Central Kenyan coffees.</p> <p> &nbsp;</p> <h2>Varieties</h2> <p>Farmers delivering cherry to Mukangu cultivate a mix of both traditional and improved varieties, including SL28 and SL34, known for their vibrant acidity and complex fruit character, alongside Ruiru 11 and Batian, which offer disease resistance while maintaining quality potential.</p> <p> &nbsp;</p> <h2>Harvest & Seasonality</h2> <p>Mukangu follows Kenya’s dual harvest cycle with its main crop in October–December and a Fly (early) crop in April–July (smaller volumes).</p> <p> &nbsp;</p> <p>Cherries are selectively handpicked at peak ripeness and delivered daily to the factory, ensuring only dense, fully mature fruit enters the processing chain.</p> <p> &nbsp;</p> <h2>Wet Milling & Processing</h2> <p>Mukangu employs a meticulous washed process designed to highlight clarity, structure, and acidity.</p> <p> &nbsp;</p> <p>Processing begins with cherries being visually inspected and separated to remove defects and underripe fruit. A disc pulper then removes the outer skin and pulp.</p> <p> &nbsp;</p> <p>The coffee beans are then fermented for 12–24 hours to break down the mucilage and clean water is then employed to remove any residual mucilage. </p> <p> &nbsp;</p> The coffee is then sun-dried in parchment on raised beds to a final moisture level of 10–12% and the dried parchment is rested in conditioning bins before transport to the dry mill.</p> <p> &nbsp;</p> <h2>Kenya Green Coffee Beans</h2> <p>Kenya and Ethiopia may share a border, but their coffee industries have followed vastly different paths since the beginning. While coffee is native to Ethiopia, it wasn’t introduced to Kenya until 1893, when French missionaries planted the first trees in the Taita Hills.</p> <p>&nbsp;</p> <p>For over a century, Kenya’s coffee could only be traded through a government-run auction system—one of the world's most transparent, designed to reward quality with higher prices. This system cemented Kenya’s reputation for consistently producing quality coffee. Since 2006, new legislation has allowed direct trade between farmers and international buyers.</p> <p>&nbsp;</p> <p>Although Kenya’s coffee production declined in 2023/2024 due to disruptions from government reforms and the adoption of a new payment system, the outlook for this season is promising as operations stabilize and the industry adapts. <a href=" https://blog.genuineorigin.com/2024/07/kenyan-coffee-origin-report-2024/" target="_blank">Read more in our Kenya Origin Report</a>.</p>