Nestled in Kirinyaga, just west of Nyeri, this traditional Kenyan washing station plays a vital role in local coffee production. Numerous smallholder farmers bring their cherry harvest to Nguguini for processing. Many of these farmers rely on subsistence agriculture, cultivating coffee alongside personal gardens that sustain their families.

Washed coffee from Kirinyaga County is celebrated for its clarity, vibrant acidity, and fruit-forward sweetness. Farmers harvest ripe Arabica cherries (varietals like SL‑28, SL‑34, Batian and Ruiru 11) by hand, then deliver them to local washing stations. Here, cherries are pulped, fermented (16–26 hours), thoroughly washed, soaked, and finally sun-dried on raised beds for 7–15 days These meticulous processes yield a clean cup often brimming with citrus or stone-fruit notes like plum and cherry, balanced by a syrupy body and honeyed finish. The result is a classic Kenyan AA: intensely bright, yet refined—a true expression of Kirinyaga’s volcanic soils and high-altitude terroir