About This Coffee

The Maguta Coffee Estate, run by David Ngibuini, works across Nyeri and Embu counties in Central Kenya, and produces some of the most classically extraordinary Kenyan coffee you can access. The Murware Farmers who deliver their cherries to this Estate possess a team spirit and assist each other to maintain their farming standards. This group is a fast-growing cluster of farmers in the Muruguru area with a collective 18000 trees growing coffee cherries on red volcanic soils.

The Maguta Estate contains enough materials to process coffee to a high-quality that allows the producers and farmers to be paid a better income. It has 10 fermentation tanks, 3 shaded parabolic drying tables each with a 1-tonne capacity, an all concrete fermentation room, Brix meter, pH meter, and more to help improve the processing quality.

Farm Information

• Origin: Kenya
• Region: Nyeri & Embu
• Farm/Coop/Mill: Maguta Estate
• Producer: David Ngibuini
• Variety: SL28 & SL34
• Process: Supernatural
• Altitude: 1650 - 1800masl
• Harvest: November - February
• Sourcing Partner: Project Origin
• Quality Score: 89

Roast Level: 

Flavour Profile

• Aroma: Plums and Raisins
• Flavour: Orange, Plum, Raisin, Dark Chocolate
• Aftertaste: Dark Chocolate
• Acidity: Oranges with a slight zesty acidity
• Body: Plums and Raisins dominate the body
• Balance & Overall: Slight zesty orange acidity with a nice rich body and finish with smooth dark chocolate

Recommended Brewing Parameters

• Espresso: 20g In, 40g Out, 27 Seconds
• Milk-based (150ml): 23g In, 44g Out, 30 Seconds, 150g Milk
• Pourover Filter (Chanho-Tornado): 15g In, 225g Out, 1 Minute 50 Seconds (45G Bloom, 30 Seconds)