Kenya Samuga Estate AB


Grind Size

Tastes Like: butterscotch, lemon zest, raspberry

Producers: Stephen Munene Gachuiri and son Peter
Washing Station: Self Owned
County: Kirinyaga
Region: Central Kenya
Harvested: Early 2024
Variety: SL28, SL34, Ruiru 11
Altitude: 1750 masl
Process: Washed

Samuga is a small, ten-hectare estate located in Kirinyaga County, owned and managed by Peter Munene Gachuiri (pictured above) and his father Stephen. The farm sits at 1,750 meters above sea level in the foothills of the extinct volcano, Mt Kenya, close to the town of Kagumo. The area is defined by its bright red, nutrient-rich, volcanic soil and cool climate, both of which contribute to the outstanding quality of the coffees produced on this farm.

Peter’s father, Stephen, purchased the land and planted it with coffee in the 1990s. At the time of planting, he chose the SL-28 and SL-34 varieties that are commonly found in central Kenya, specifically because they produce a high-quality flavour profile. Stephen and Peter have since also planted a small amount of Ruiru 11, a hardier, hybrid that is very popular among farmers as it has been bred for high yields and disease resistance. The varieties are harvested and processed together, as separation is challenging to achieve during the busy harvest period.

Soon after buying the estate, Stephen and Peter built a small wet mill – or factory, as they are called in Kenya – on their land. This facility enables them to process and dry their crop onsite, rather than selling fresh, whole cherry to the local Farmers’ Society Cooperative. By processing the coffee independently, the father-son duo are able to control every step of their production directly – from farming, to harvesting, processing, drying and sale – ensuring the full potential of the crop is achieved in terms of quality and sale price. The resulting coffee lot reflects the incredible amount of hard work and attention to managing every single variable that influences quality.

Choosing to process the coffee independently is not easy—or cheap. Managing processing on such a small scale has required significant investment in infrastructure, equipment and staff. It is also far costlier to mill and market small volume lots than large day lots. This investment has paid off, however, as Samuga is now producing some exceptionally high-quality lots which fetch higher prices at the point of sale.

Peter and Stephen are members of the Kirinyaga Arabica AA Farmer’s Group, which was founded by MCM’s long-time producing partner, Joseph Karaba of Kabumbu Estate in 2023. A meticulous and quality-focused farmer, Joseph formed the group to share resources and education and to assist his neighbouring producers in accessing a premium market for their coffees.

Espresso Recipe

While it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!

Dose: 21 grams
Yield: 45 grams
Time: 28-32 seconds
Ratio (dry coffee:espresso): 1/2.1


These are roasted light, with great developement.. so leaves us running a couple recipes:

Light & Bright
Dose: 19 grams
Yield: 56 grams
Time: 17-18 seconds
Ratio (dry coffee:espresso): 1/2.9

Syrupy & Sweet
Dose: 19 grams
Yield: 58 grams
Time: 24-28 seconds
Ratio (dry coffee:espresso): 1/3

This is based on our commercial machine at the following parameters:

Pressure - 6 Bar
Temp - 95 Degrees Celsius
Basket - 20g VST
Shower screen - IMS

Single Cup Filter Recipe

Pour Over
Dose - 15g
Water -
Temp - 100 Degrees

0:00 Bloom - 35g
0:30 First Pour - up to 140g
1:05 Second Pour - 195g
1:45 Third Pour - 255g
Brew time 2:45 to 3:00

Check out James Hoffmans Youtube for an awesome bloom technique, and use the Rao Spin after each pour.

Use the inverted method
Dose: 13g
Water: 220g
Brew Time: 1:30
Press Time: 30sec
Extend brew time to make it stronger, shorten brew time if you want a mellower brew.

Batch Brew Recipes

General Specs
Ratio: 1:17
TDS: 1.25 - 1.35
Ext %: 20-21%

Breville Precision Brewer
Temp: 95 Degrees Celsius
Flow Rate: Fast
Bloom: 30 seconds
Basket: Flat bottom gold
Filter Paper: Melitta 8 - 12 cup
Dose: 70 grams
Water: 1,200 ml
Ratio (dry coffee:water): 1:17

Temp: 94 Degrees Celsius
Brew Time: 4:15
Pulses: 10
Pre-Wet: 15%
Pre-Wet Delay: 1:00
Drip Delay: 1:15
Dose: 120 grams
Water: 2050 ml
Ratio (dry coffee:water): 1:17