Hard Beans - Kenya Mugaya AA Top Washed Filter 250 g
Roasting date: 08.07.2026
(TAX included)
Specialty-grade whole-bean coffee from Kenya, roasted by the Polish roastery Hard Beans. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of citrus, red currants, black tea and honey.
Origin: Kenya
Region: Kirinyaga
Farm: Mugaya
Processing method: Washed
Variety: SL28, SL34
Altitude: 1700 – 1800 m a.s.l.
ABOUT THE FARM AND REGION
Mugaya is a washing station established in 1975, operating under the Mutira Farmers’ Cooperative Society. It is located in the Kirinyaga region, Kagumo area, at the foothills of Mount Kenya. Coffee cherries are delivered to it by over 1,700 small-scale producers who grow coffee mainly on small plots of land.The crops are situated at an altitude of approximately 1,700–1,800 meters above sea level.
The region is characterized by red volcanic soils, good access to water, and conditions that favor slower ripening of the fruit. Longer ripening can support the development of sweetness, acidity, and a more complex sensory profile.This is a classic Kenyan production model: small farms, a central washing station, fruit selection, and a consistently managed process. Simple. Effective. Good.
ABOUT THE VARIETY
The dominant varieties are SL28 and SL34. These are classic Kenyan Arabica varieties, valued for their high sensory potential, especially in terms of vibrant acidity, fruitiness, and the structure of the brew.
Batian and Ruiru 11 may also appear in smaller quantities, which are varieties introduced, among other reasons, for the plants' greater resistance to diseases. However, the character of this coffee is primarily built by SL28 and SL34.
ABOUT THE PROCESSING
After harvest, the coffee cherries are delivered to the station and sorted. Then, the skin and part of the pulp are removed from the fruit, and the beans undergo fermentation, washing, and drying on raised beds. In the case of Mugaya, clean water from the Rwamuthambi River is used in the process.The washed process allows for limiting the influence of the pulp on the coffee's flavor and better showcases the natural acidity, cleanliness of the aroma, and structure of the brew.
RECIPE
- Ratio: 60 g of coffee per 1 liter of water
- Water temperature: 93°C
- Grind: medium
- Brewing time: 3:30 minutes
Method: Pour water over the coffee in 5 equal parts (e.g., 5x 60g) at 30-second intervals.
The water should completely drain through the coffee between pours.
If the water flows too slowly or too quickly, change the grind size to coarser/finer.
Remember to use soft, filtered water!
Store in a dry and cool place.
| Manufacturer: | HARD BEANS |
|---|---|
| Acidity: | High |
| Arabica / Robusta (ratio): | 100% ARABICA |
| Body: | High |
| Brewing type: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | Kenya |
| Country of roasting: | Poland |
| Farm: | Mugaya |
| Flavour notes: | citrus fruits, red fruits, sweet, tea |
| Growing location: | 1700-1800 |
| Growing region: | Kirinyaga |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | High |
| Variety: | SL28, SL34 |
| Packaging: | 250 g |
| Coffee form: | Whole Bean |
| Processing: | Washed |
| Tasting notes: | Cytrusy, Czerwona porzeczka, Czarna herbata, Miód |
| Product type: | Coffee |
| EAN: | 5903246834390 |
| Index: | 2101015547 |
Specialty-grade whole-bean coffee from Kenya, roasted by the Polish roastery Hard Beans. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of citrus, red currants, black tea and honey.
Origin: Kenya
Region: Kirinyaga
Farm: Mugaya
Processing method: Washed
Variety: SL28, SL34
Altitude: 1700 – 1800 m a.s.l.
ABOUT THE FARM AND REGION
Mugaya is a washing station established in 1975, operating under the Mutira Farmers’ Cooperative Society. It is located in the Kirinyaga region, Kagumo area, at the foothills of Mount Kenya. Coffee cherries are delivered to it by over 1,700 small-scale producers who grow coffee mainly on small plots of land.The crops are situated at an altitude of approximately 1,700–1,800 meters above sea level.
The region is characterized by red volcanic soils, good access to water, and conditions that favor slower ripening of the fruit. Longer ripening can support the development of sweetness, acidity, and a more complex sensory profile.This is a classic Kenyan production model: small farms, a central washing station, fruit selection, and a consistently managed process. Simple. Effective. Good.
ABOUT THE VARIETY
The dominant varieties are SL28 and SL34. These are classic Kenyan Arabica varieties, valued for their high sensory potential, especially in terms of vibrant acidity, fruitiness, and the structure of the brew.
Batian and Ruiru 11 may also appear in smaller quantities, which are varieties introduced, among other reasons, for the plants' greater resistance to diseases. However, the character of this coffee is primarily built by SL28 and SL34.
ABOUT THE PROCESSING
After harvest, the coffee cherries are delivered to the station and sorted. Then, the skin and part of the pulp are removed from the fruit, and the beans undergo fermentation, washing, and drying on raised beds. In the case of Mugaya, clean water from the Rwamuthambi River is used in the process.The washed process allows for limiting the influence of the pulp on the coffee's flavor and better showcases the natural acidity, cleanliness of the aroma, and structure of the brew.
RECIPE
- Ratio: 60 g of coffee per 1 liter of water
- Water temperature: 93°C
- Grind: medium
- Brewing time: 3:30 minutes
Method: Pour water over the coffee in 5 equal parts (e.g., 5x 60g) at 30-second intervals.
The water should completely drain through the coffee between pours.
If the water flows too slowly or too quickly, change the grind size to coarser/finer.
Remember to use soft, filtered water!
Store in a dry and cool place.
| Manufacturer: | HARD BEANS |
|---|---|
| Acidity: | High |
| Arabica / Robusta (ratio): | 100% ARABICA |
| Body: | High |
| Brewing type: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | Kenya |
| Country of roasting: | Poland |
| Farm: | Mugaya |
| Flavour notes: | citrus fruits, red fruits, sweet, tea |
| Growing location: | 1700-1800 |
| Growing region: | Kirinyaga |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | High |
| Variety: | SL28, SL34 |
| Packaging: | 250 g |
| Coffee form: | Whole Bean |
| Processing: | Washed |
| Tasting notes: | Cytrusy, Czerwona porzeczka, Czarna herbata, Miód |
| Product type: | Coffee |
| EAN: | 5903246834390 |
| Index: | 2101015547 |