Mugina is grown at altitudes ranging from 1,700 to 2,200 meters above sea level. The highlands where cool temperatures slow cherry maturation, allowing sugars and acids to develop gradually and producing dense beans with refined flavor complexity.
This 100% Arabica coffee is manually harvested from April to July, ensuring only the ripest cherries are selected. The cherries undergo the washed process—pulping, fermentation, thorough rinsing, and drying on raised beds for 15 days. This careful, slow drying preserves the coffee's clarity and sweetness, resulting in a clean and well-structured cup.
Mugina is supplied by Gihanga Coffee Company Ltd, a private company registered in Rwanda in January 2020. The name Gihanga refers to a Rwandan cultural hero—the "Creator" or "Founder"—credited in oral histories with establishing the ancient Kingdom of Rwanda and introducing foundational elements of African Great Lakes civilization, including fire, cattle, metalworking, hunting, woodworking, and pottery.
The company was founded by two Rwandans with lifelong experience in the coffee sector: NGABONZIZA Audace (Managing Director, Bachelor's in Business Management) and NKUNZIMANA Kevin Jean de Dieu (Chief Operation Manager, Bachelor's in Agribusiness). Their objective is to build equitable and sustainable value chains, scaling up coffee culture in both quality and taste, with a singular accent on young women and women in all activities.
Gihanga works with 12,000 small coffee farmers across Rwanda's Southern, Eastern, and Western Provinces, producing between 50 and 100 containers per year. The company holds certifications including Organic, Rainforest Alliance, and Café Practices.
