Amber - includes coffees that have delicate flavour profile and sweetness, with a flavour profile of orange and yellow fruits. The CM techniques used to process these coffee look to maximize delicacy and transparency of flavour, rather than intensity

The Maguta Coffee Estate, run by  David Ngibuini, who 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. In addition, Project Origin have collaborated with Maguta Estate to build carbonic maceration infrastructure that can be used to process coffee from all the farmers in the region, as a way of building a sustainable resource for producing high-quality grade coffees.

CM selection is a selection of the finest carbonic macerated coffees produced by Project Origin this year. Their carbonic maceration (CM) coffee is produced on a variety of plantations around the world. The process was first introduced to the specialty coffee industry by Saša Šestić, founder of Project Origin, at the World Barista Championships in Seattle in 2015. Since then, Project Origin has researched and developed various CM technologies in different countries. In the carbonic maceration process, ripe coffee cherries are selected, manually sorted, and then subjected to specific gravity sorting, and overripe and unripe coffee cherries are sorted. Flushable CM Selection Coffee (CMW) is pulped and placed in a humidity and temperature controlled tank, where carbon dioxide is injected to remove all oxygen in the tank. After fermentation, the coffee is dried and stored in raised beds for 12-18 days. Their Natural Process CM Selection (CMN) is placed in the tank as whole cherries. After fermentation the coffee is dried on a raised bed for at least 30 days before being stored.

Processing Details
o Picking of only red cherries
o Cherries are placed inside sealed tanks with oxygen removed
o Controlled yeast activity, temperature and humidity of tanks
o Short anaerobic fermentation time in whole cherries at cool temperatures
o Cherries are removed from the tank and laid in thick stacks for slow drying
o Cherries are dried slowly over 25-35 days until moisture content is reduced to 10-12%
o Coffee is then delivered to the dry mill until export

Recommend resting time: 2-3 weeks 

Filter/Pourover: 90-92c, 1:16  // Espresso: 1:2.5, 32s