MAGUTA HP4 - KENYA

PINNACLE

SL28 & SL34 | CM WASHED

Juicy & Refined

CUPPING NOTES: Green Apple, Grapefruit Tea, Manuka Honey
ORIGIN: Nyeri, Kenya
PRODUCER: David Ngibuini
HARVEST: January 2026
PROCESSING: Whole Cherries in Sealed tanks, Pulped, Rinsed and Dried on Raised Beds
WEIGHT: 60G
RECOMMENDED FOR: Filter

THE ORIGIN

Working with David since 2018, Project Origin introduced their signature carbonic maceration processing to Maguta Estate, helping to improve cup quality and in turn paying farmers more. David’s lot won Best of Kenya in 2024 and consistently ranked in the top 10.

THE PROCESS

Cherries are picked and placed inside sealed tanks with a one way valve, injecting CO2 and flushing out oxygen. In a CO2 rich environment with whole cherries, pectins are broken down and produce intensely fruity and wine-like flavours. The one way valve helps to trap aromatics and fermented flavours. Cherries are pulped and rinsed, then laid on raised beds to dry for 12-18 days.

WHY WE CHOSE THIS COFFEE

Carbonic Maceration has been one of our favourite “advanced” processing techniques to showcase. From Ijen Lestari to Maguta, we are so excited to showcase how this processing method enhances the distinct flavours of Kenyan coffees. This “Diamond” process from Project Origin boasts a floral and clean cup, with notes of green apples, grapefruit tea and manuka honey!